Methodological approaches to the development of the HACCP system on the example of the basis for sauces

At present, the stability of the company's production forces is determined by a set of factors, one of which is the ability to meet the needs of the market with the products of high quality and safety. The most accessible form of quality management system in the enterprise is associated with ensuring the safety of production cycles, built on the principles of HACCP (Hazard Analysis and Critical Control Points). This system assumes the organization of quality and safety control of products in the process of production and is developed for specific parameters of the products and technological equipment. Using the main principles of HACCP in the development and production of new types of products is an urgent direction. The study presents a technological scheme for the production of the bases for the sauces from vegetable raw materials using mechanical and physical effects. Hazard factors under the HACCP system (biological, physical and chemical) were analyzed, and critical control points were determined when developing the studied products from plant raw materials. The main criterion determining biological and chemical indicators was analyzed by TR TS 021/2011 for a specific type of the product. As a result of scientific research, the data on the developed HACCP system are summarized, and the list of potential biological, physical and chemical hazards taken into account when preparing the base for sauces is compiled. Descriptive characteristics of each stage with justification of critical control points and the parameters of their introduction in the development of the HACCP system are presented. The created set of measures and indicators will allow managing the quality and safety at all stages of the production of the base for sauces from vegetable raw materials.