Application of HACCP principles for quality and safety in the development of grain products of welness purpose

Abstract

The article presents solution of manufacture of safe high quality goods at complete satisfaction of consumer requirements for food industry companies through implementation of the quality management system, namely, implementation of the principles of HACCP system. We have carried out work on the development of new recipe compositions, and quality formation of new types of grain crisp breads of wellness purpose and suggested a possible algorithm for determining critical control points. We exercised control of all factors which with any degree of certainty may endanger the safety of production of new types of grain crisp breads of wellness purpose. The degree of accountability was evaluated in accordance with the schedule of dependence of the probability of hazard from the severity of the consequences of its implementation. Application of diagram of risk analysis in quality control of grain crisp bread, enriched with vegetable additives allows identifying potentially dangerous risks of their production that must be considered in future on determination of the critical control points. After analysis of all stages of production we have developed corrective actions, i.e. safety management plan of grain crisp bread. The suggested measures for the implementation of the HACCP system at the company will allow avoiding possible risks of danger on the production of new types of grain crisp bread of wellness purpose, thereby to provide receipt of the harmless and high quality product by the consumer.