Security in production of paste using by-products, having treated a biotechnological processing

Taking into account that meat for processing is characterized by the liability to a quick microbiological damage and a possibility of spreading dangerous diseases for people, the paper concentrates on a topical problem of making high quality, safe meat foods by organizing extensive control of certain factors of production. The authors present the methodology of evaluating the safety of paste production using by-products, having treated a biotechnological processing, based on the principles of HACCP. Hazard factors when producing pastes are specified. Critical control points are identified and measures for decreasing risks in production of paste of improper quality are suggested. A flowchart of a technological process of paste production with protein-fat emulsion from by-products, having had a preliminary biotechnological processing, is given for ensuring a comprehensive approach to the safety production evaluation. The feature of the considered technology is the use in the paste formulation of collagen containing by-products which are notable for a high rate of contamination. But in the process of preparation this raw material undergo biotechnological processing, which promotes the biological risk reduction. In the process of the research existing dangers are identified when producing meat foods. These dangers are microbiological, chemical and physical. Critical control points and dangerous factors, when producing paste with the protein-fat emulsion, were identified according to the State Standard Р 51705.4-2001 followed by the method of “A decision-making tree”. It's established that the critical control point is a stage of acceptance and incoming control of by-products, vegetable raw materials and auxiliary materials. It is necessary to follow the requirements of ТR СU 034/2013 and follow the advice given in this article to reduce the risk in production of paste with the protein-fat emulsion of improper quality.