Features of the HACCP plan development of the curd production
Keywords:
HACCP plan, curd, safety, biological hazards, chemical hazards, physical hazards, critical control points (CCP).Abstract
Background: The introduction of the HACCP system into the production of curd is
an effective tool for ensuring the safety of the dairy product. The description of the finished
product has been carried out in accordance with the requirements of DSTU 4554: 2006«Curd.
Specifications».
MaterialsandMethods: Under the processing and development of the HACCP plan for the
production of curds in accordance with the principles of HACCP, the provisions and
recommendations of the state standards were followed: DSTU 4161: 2003 «Safety
Management Systems for Food Products. Requirements» (Article 21. Requirements for the use
of constantly operating procedures based on the principles of the HACCP system).
Results: For all products that are the subject of the HACCP system, it is necessary to create a
scheme of production (technological) process - block diagram. The production process is a set
of interconnected operations and activities from the moment of material resources receiving
to the delivery of finished products to the consumer.
Conclusions: The development and implementation of the HACCP plan for the production of
curds will provide Ukrainian dairy processing enterprises with a number of benefits:
improving of the safety and quality of curds; confirmation of the product’s conformity with
normative and technical documentation; possibility to realize dairy product at the European
market; increasing of consumers’ confidence in the quality and safety of curds.