INTEGRATION OF THE HACCP FOOD SAFETY MANAGEMENT SYSTEM INTO THE PRODUCTIONTECHNOLOGY OF FUNCTIONAL SAUCES

Abstract

The research is devoted to the scientific substantiation and development of methodological principles for the
integration of a food safety management system based on the principles of HACCP (ISO 22000 / FSSC 22000) into the
technology of production of functional sauces. The relevance of the topic is due to the growing demand for preventive
products and the presence of a conflict between preserving the native properties of BAS and ensuring the
microbiological and chemical safety of the product. The object of the research is the process of safety and quality
management in sauce technology. The subject is the regularities of the formation of safety indicators, specific
hazardous factors, critical control points (CCP), critical limits (CL) and operational prerequisite programs (OPRP). A
set of methods was applied: system analysis, HACCP risk assessment methodology, decision tree method,
physicochemical, microbiological and qualimetric methods. The technological flow was decomposed and specific risks
(biological, chemical, physical, allergenic) caused by the use of functional raw materials (phytoextracts, pectins,
enriched oils) were identified. The classification of control measures was justified with the allocation of four OPRPs
and three CCPs. Critical limits (CL) were argued: for CCP1 (regulation of acidity and a w ) - pH ≤ 4.10 ± 0.05 and a w ≤
0.930, which inhibits the development of Clostridium botulinum; for CCP2 (pasteurization) - mode T = (85 ± 1) °C τ =
(180 ± 5) PU ≥ 15 min), which guarantees the inactivation of pathogens while preserving more than 90% of
antioxidants; for (aseptic addition of BAS) — and 0.22 μm backfiltration in ISO 7 zone. The formed HACCP matrix and
technological scheme ensure the stability of sauce indicators during 90 days of storage at CCP3 (aseptic addition of
BAS) – T ≤ (35 ± 2) °C and 0.22 μm backfiltration in ISO 7 zone. The formed HACCP matrix and technological scheme
ensure the stability of sauce indicators during 90 days of storage at T = 2-6 °C. The results have practical significance
for implementation at industry enterprises for the purpose of ISO 22000 certification.