SAFETY OF THE FUNCTIONAL FOOD PRODUCT – CANNER "DESSERT FROM JERUSALEM ARTICHOKE" IN THE PROCESS OF ITS MANUFACTURE

• Main Authors: L. K. Patsyuk, T. V. Fedosenko
• Format: Article
• Language: English
• Published: Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" 2018-12-01
• Series: Ovoŝi Rossii
• Subjects: food products; safety; dangerous factors; critical control points; monitoring; haccp system
• Online Access: https://www.vegetables.su/jour/article/view/655
• ISSN: 2072-9146; 2618-7132

In this article, based on the analysis of the technological process for the production of a new type of functional product "Desert from Jerusalem artichoke", potentially dangerous factors that may arise when making canned products are determined, and the probability and reasons for their occurrence are justified. Proceeding from these, determined by us dangerous factors, a block diagram of the control of the technological process of canning "Desert from Jerusalem artichoke" was compiled. In this block diagram, the main critical and control-critical points are established at the respective manufacturing stages throughout the entire technological process of product development. In addition, the severity of the consequences from the appearance of these dangerous factors and the ways of their elimination are estimated. The severity of the consequences for different factors is different. So, it can be insignificant, because the dangerous factors that cause it can be corrected after identifying and eliminating the cause of their defiant. They can be attributed to "not very significant." Therefore, a checkpoint is set in this operation. The severity of the consequences from other dangerous factors can be very significant – lead to diseases and even poisonings, so here is set a critical control point. Developed: The block diagram of the control of the technological process for the production of a new type of functional product "Dessert from Jerusalem artichoke" and "The map of critical control points to be monitored", established by the flowchart, allows the total production process of manufacturing safe food product on the principles of HACCP.