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Journal: Theory and practice of meat processing (Vol.4, No. 2)

Publication Date:

Authors : ;

Page : 4-13

Keywords : safety management system; HACCP; risks; risk analysis; critical control points; CCP; packaging; casings; natural casings; intestinal casings; meat products;

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Implementation of the HACCP system in enterprises manufacturing natural intestinal casings is topical for ensuring high quality and confidence in safety of manufactured products. The paper examines hazardous factors in production of natural intestinal casings, analyzes risks with assessment of the probability of hazardous factor occurrence. To this end, a Pareto chart was constructed, unacceptable risks were determined, CCPs were revealed using the decision tree, critical control limits were established for each CCP and the requirements for their monitoring were specified. In addition, the paper gives risk analysis for the stage «salting» with expert assessment of the severity of consequences from realization of a certain hazardous factor and the probability of this realization for each risk. The risk of microbial growth due to addition of the insufficient amount of salt was classified as a biological factor with the severity of consequences 3 and the probability of realization 3. The risk of microbial growth due to violation of the temperature-humidity conditions and duration of holding on a site is also a biological factor with the severity of consequences 3 and the probability of realization 2. These stages are assigned to CCPs. Using the Pareto chart, the factors that had the highest effect on safety and quality of natural intestinal casings were grouped; with that, the percentage ratio of the revealed hazardous factors was established: biological/chemical/physical/allergens 65/20/15/0 for the whole technological process.

Last modified: 2020-01-05 17:52:06