HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP), THE PRODUCTION OF MEAT SAUSAGES ON P.C. «STRYJSKY MEATS DELICIOUS»


  • O. Dashkovskyy Lviv national university of veterinary medicine and biotechnologies named after S. Gzhytskyj
  • V. Salata Lviv national university of veterinary medicine and biotechnologies named after S. Gzhytskyj
Keywords: quality management, system food safety, hazards food, meat products, cooked sausages, risk, safety, critical control points, critical limits

Abstract

Meats include the main type of meat products. Great value and distribution of sausages due to their high nutritional valuation, calorie consumption opportunity without culinary processing a significant shelf life and the ability to transport over long distances. During the production of raw sausages remove parts that have low nutritional value (bones, connective tissue), and add substance to nutritionally valuable (dairy products, blood products, etc.) And have a good aroma and flavor properties (spices, etc.). Almost every food product that includes technology production element assembly recipes, can be attributed to the combination characteristic signs and indicators which will be determined in the primary content of the recipe specified product raw materials and manufacturing techniques. Therefore, in some countries, the products produced by the meat processing industry, classified on meat, meat combination, cereal (based on meat) and meat analogues. The main condition for the feasibility of achieving food remains its safety when consumed by man.The term "safety" means a guarantee that the full cycle of production, supply and storage of the product in terms not harm health.

Article 20 of the Law of Ukraine «On the safety and quality of food» № 2809–IV of 6 September 2005 the requirement for persons engaged in the production or introduction into circulation of foodstuffs, apply sanitary measures and good practices of production, HACCP system and / or other systems to ensure safety and quality of food during the production and circulation of food. Almost all countries to food producers put forward similar demands.

Due to possible prospects and expand markets, fatherland, his enterprises must increasingly implement certification system (security) product line with the recommendations of international legislation on the certification of food products (ISO 22000: 2005) systems Eurep GAP control in the crop, a system of control points for livestock and food production – hazard analysis critical control points (HACCP), which translates as «hazard analysis and critical control points». The main purpose of the article is the analysis of food safety, including cooked sausages, analysis of the presence of hazards throughout the production chain link on the example P.C. «SMIO» «Stryjsky meats delicious».

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Published
2016-09-06
How to Cite
Dashkovskyy, O., & Salata, V. (2016). HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP), THE PRODUCTION OF MEAT SAUSAGES ON P.C. «STRYJSKY MEATS DELICIOUS». Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 18(3(70), 83-87. https://doi.org/10.15421/nvlvet7019