Quality and safety management of bakery semi-finished products based on HACCP

Abstract

One of the main responsibilities of food industry organizations is to provide the population with safe food. The HACCP system allows us to anticipate and prevent errors through phased control of the technological chain of production, which is why it is recognized as a key part of food safety management practice in the global food industry. To ensure the safety and quality of the innovative bakery semi-finished product, the HACCP plan was developed, during which a product description was compiled, the main dangers, critical control points and corrective actions were identified. A feature of the developed bakery semi-finished product is the processing of the recipe mixture using a mechanoacoustic homogenizer. The HACCP system was developed according to the method described in GOST R 51705.1-2001 and GOST R ISO 9001-2015 using the “decision tree”. Each operation of the flowchart was analyzed to determine if there was a critical control point. As a result, four critical control points were identified in the following technological operations: mechanoacoustic treatment of the recipe, fermentation, packaging and labeling, storage.