vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2023-376-11-122-127vetpress-2868Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESОпределение потенциальных рисков при обеспечении безопасности и качества диетических хлебцевIdentification of potential risks in ensuring the sustainable quality of dietary breadsРезниченкоИ. Ю.ReznichenkoI. Yu.

Ирина Юрьевна Резниченко, доктор технических наук, профессор кафедры биотехнологий и производства продуктов питания

ул. Марковцева, 5, Кемерово, 650056

Irina Yuryevna Reznichenko, Doctor of Technical Sciences, Professor of the Department of Biotechnology and Food Production

5 Markovtsev Str., Kemerovo, 650056

irina.reznichenko@gmail.comЕгушоваЕ. А.EgushovaE. A.

Елена Анатольевна Егушова, кандидат технических наук, доцент, заведующая кафедрой биотехнологий и производства продуктов питания

ул. Марковцева, 5, Кемерово, 650056

Elena Anatolievna Egushova, Candidate of Technical Sciences, Assistant Professor, Head of the Department of Biotechnology and Food Production

5 Markovtsev Str., Kemerovo, 650056

egushova@mail.ruКузбасская государственная сельскохозяйственная академияРоссияKuzbass State Agricultural AcademyRussian Federation202326112023011122127Copyright © Резниченко И.Ю., Егушова Е.А., 20232023Резниченко И.Ю., Егушова Е.А.Reznichenko I.Y., Egushova E.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/2868Актуальность

Актуальность. Реализация принципов ХАССП рассматривается как универсальная составляющая предотвращения возможных опасностей или снижения риска до приемлемого уровня. Структурирование системы управления безопасностью для предприятий малых форм собственности, выпускающих хлебобулочные изделия и применяющих безотходные технологии, представляет определенные трудности, в связи с чем предложенная модель может найти практическое значение.

Методы

Методы. Объектом исследования являлись диетические хлебцы на основе смеси муки пшеничной, ржаной обойной, ржаной обдирной, хлебной крошки и порошка топинамбура. При выполнении работы использованы инструменты управления качеством: метод экспертной балльной оценки для расчета вероятности и тяжести выявленных опасных факторов при производстве диетических хлебцев; метод «дерево принятия решений» для определения критических контрольных точек, влияющих на безопасность диетических хлебцев.

Результаты

Результаты. Для управления рисками в производстве диетических хлебцев выявлены критические контрольные точки (ККТ), дано описание ККТ, представлены отличительные особенности плана ХАССП. Предложенная организация контроля качества и безопасности может быть применена в технологиях производства хлебцев с включением в рецептуру хлебной крошки либо других ингредиентов, схожих по свойствам с крошкой.

Relevance

Relevance. The implementation of the HACCP principles is considered as a universal component of preventing possible hazards or reducing the risk to an acceptable level. Structuring the safety management system for small enterprises producing bakery products and using non-waste technologies presents certain difficulties, in connection with which the proposed model can find practical significance.

Methods

Methods. The object of the study was dietary loaves based on a mixture of wheat flour, wholemeal rye, peeled rye, bread crumbs and Jerusalem artichoke powder. When performing the work, quality tools were used: the method of expert scoring to assess the likelihood and severity of identified hazards in the production of dietary bread; decision tree method for determining critical control points that affect the safety of diet crisps.

Results

Results. To manage risks in the production of dietary breads, critical control points are identified, a description of the CCP is given, and the distinctive features of the HACCP plan are presented. The proposed organization of quality and safety control can be applied in technologies for the production of bread with the inclusion of bread crumbs or other ingredients similar in properties to crumbs in the recipe.

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The authors declare that there are no conflicts of interest present.