Establishment of critical control points at the production of confectionery products "Nyashki" based on microbiological indicators

The article investigated the changes in microbiological indicators of «Nyashki» cookies, as well as the raw materials for its preparation: confectionery coating on cocoa butter substitute (CBS). As a result of the study, it was shown that during the processing (heating) of the pastry glaze microbiological indicators change, but within the normal range. To ensure microbiological stability, it is necessary to observe the parameters of heating and cooling of the pastry glaze. Based on 1 and 2 HACCP principles, 2 measurable control and critical points (CCP) are defined in the food chain of the «Nyashki» cookie production.