PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES
To produce high quality products at modern enterprises of food industry it is necessary to establish effective systems of quality and safety such as HACCP. The paper presents a brief review of modern quality management systems of food products. This study deals with peculiarities of food safety mana...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-09-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/42/21.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846095324696805376 |
|---|---|
| author | Sergeeva I.Y. Permyakova L.V. |
| author_facet | Sergeeva I.Y. Permyakova L.V. |
| author_sort | Sergeeva I.Y. |
| collection | DOAJ |
| description | To produce high quality products at modern enterprises of food industry it is necessary to establish effective systems of quality and safety such as HACCP. The paper presents a brief review of modern quality management systems of food products. This study deals with peculiarities of food safety management system when producing beverages stable to turbidity. Improvement of the system is considered in the framework of one of the principles of the concept of quality of beverages prone to turbidity. Implementation is performed by augmenting the implemented safety management system of the production process with additive critical control points. The quantitative content of the turbidity components of beverages is controlled with the designation of critical limits of their concentration and, actually, a processing aid in the technological chain. The necessity of additive critical control points at the stage of beer fermentation has been established. The HACCP worksheet for stable beer has been developed. Regarding the storage and preparation of chitosan the production program of mandatory preliminary actions when producing stable beer using chitosan has been proposed. |
| format | Article |
| id | doaj-art-65abc7f3062b44f1ace5ebf284e719b7 |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2016-09-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-65abc7f3062b44f1ace5ebf284e719b72025-01-02T10:56:12ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482016-09-01423146154PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGESSergeeva I.Y.0Permyakova L.V.1Kemerovo Institute of Food Science and Technology (University)Kemerovo Institute of Food Science and Technology (University)To produce high quality products at modern enterprises of food industry it is necessary to establish effective systems of quality and safety such as HACCP. The paper presents a brief review of modern quality management systems of food products. This study deals with peculiarities of food safety management system when producing beverages stable to turbidity. Improvement of the system is considered in the framework of one of the principles of the concept of quality of beverages prone to turbidity. Implementation is performed by augmenting the implemented safety management system of the production process with additive critical control points. The quantitative content of the turbidity components of beverages is controlled with the designation of critical limits of their concentration and, actually, a processing aid in the technological chain. The necessity of additive critical control points at the stage of beer fermentation has been established. The HACCP worksheet for stable beer has been developed. Regarding the storage and preparation of chitosan the production program of mandatory preliminary actions when producing stable beer using chitosan has been proposed.http://fptt.ru/stories/archive/42/21.pdfsafety management systemcritical control pointqualitybeerchitosan |
| spellingShingle | Sergeeva I.Y. Permyakova L.V. PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES Техника и технология пищевых производств safety management system critical control point quality beer chitosan |
| title | PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES |
| title_full | PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES |
| title_fullStr | PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES |
| title_full_unstemmed | PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES |
| title_short | PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES |
| title_sort | peculiarities of food safety management system when producing turbidity stable beverages |
| topic | safety management system critical control point quality beer chitosan |
| url | http://fptt.ru/stories/archive/42/21.pdf |
| work_keys_str_mv | AT sergeevaiy peculiaritiesoffoodsafetymanagementsystemwhenproducingturbiditystablebeverages AT permyakovalv peculiaritiesoffoodsafetymanagementsystemwhenproducingturbiditystablebeverages |