CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK

Competitive production management is impossible without comprehensive hazard monitoring and critical parameters control at every stage of food production from raw material and auxiliary materials delivery to ready product realization, which is difficult without modern IT-support. The HACCP (Hazard Analysis and Critical Control Points) approach to product safety differs from ready product testing for compliance with NaTD requirements (Normative and Technical Documentation) and emphasizes the importance of the process approach to monitoring at every stage of food production. Critical control points (CCP) identification is a stage, where the presence of a risk of manufacturing products that are unsafe for human health is recognized and it is possible to take action to its elimination, prevention or reduction to an acceptable level. The use of soſtware package significantly increases the enterprise HACCP system efficiency. The article describes methodological bases for IT-approach to the CCP identification in the trophological meat production chain from field to fork. The algorithmic support and soſtware for the «Decision tree», which allows detecting existing hazards, identifying risks, determining CCPs and describing them, has been developed.