Analysis of hazardous factors in the food safety management system

Currently, in the production chain of food processing companies, timely and properly conducted analysis of technological risks, as well as the identification of critical control points are important aspects of the safety management system based on the principles of Hazard Analysis and Critical Control Points. The practical application of the elements of the safety management system is observed at the manufacturing companies in many countries, which in turn guarantees the unconditional safety of their production. Every year, the number of countries that make it mandatory for manufacturing companies to implement the system increases. The purpose of this study was to analyze the hazards in the production technology of egg product, i.e. melange. In this article, the following methods provided for by the modern concept of quality management and established in GOST R 51705.4-2001 were used: algorithms for assessing the probability and severity of consequences, as well as a risk analysis diagram. During the research, the initial information necessary for the implementation of the principles of the management system in the production of melange was compiled. The authors provide a complete description of the finished product (melange), as well as the main and additional raw materials used for technological purposes. Taking into account the requirements for the implementation of quality management tools, diagrams of the production process have been developed. The diagrams indicate the parameters and modes that should be subject to strict and systematic production control. These diagrams serve as a basis for assessing production risks and identifying hazards (microbiological, chemical and physical ones). According to the developed diagrams, all kinds of hazards that may arise at the stages of the product life cycle and affect its safety are identified by means of algorithms.

security system, melange, process diagram, hazardous factors