DOCUMENTATION OF THE HACCP SYSTEM IN PULSES PROCESSING: ANALYSIS, DEVELOPMENT AND IMPROVEMENT

Abstract

The article analyzes the theoretical and practical aspects of implementing the Hazard Analysis and Critical Control Point (HACCP) system at legume processing enterprises. The importance of adapting the HACCP principles to specific production conditions caused by the properties of raw materials, technological processes and modern challenges in the field of food safety is substantiated. The main biological, chemical and physical hazards that can occur at different stages of legume processing, such as storage, cleaning, heat treatment and packaging, are identified.

Modern approaches to the identification of critical control points (CCPs), as well as methods of risk assessment at all stages of the technological process are considered. Particular attention is paid to innovative processing technologies, such as ultrasonic, microwave and infrared processing, which can improve the microbiological characteristics of products and preserve their nutritional value. The integration of these technologies not only improves food safety, but also meets consumer demand for high-quality products with minimal processing. Advances in analytical methods for detecting hazards have further improved the efficiency and accuracy of risk management in food production. In addition, such innovations help to ensure compliance with constantly changing international standards.

The article analyzes the possibilities of implementing automated critical point monitoring systems using digital technologies, sensor systems and software to improve the efficiency of quality control. It also addresses the issues of organizing staff training, developing prerequisite programs (PRPs) and creating standard operating procedures (SOPs) to ensure compliance with international food safety standards. Emphasis is placed on the development and improvement of HACCP documentation in accordance with the specifics of pulses processing, including flowcharts of technological processes, monitoring plans and verification procedures.

Based on the study, recommendations for improving food safety management through the introduction of a systematic approach to risk assessment and critical point management are formulated. The proposed measures are aimed at improving the quality, safety and competitiveness of pulses in the domestic and international markets.