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».
Materials and Methods: 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