FOOD SAFETY AND HACCP SYSTEM IN THE PHYSALIS CONFITURE PRODUCTION

Авторы

  • Ravshanbek Alibekov
  • D. Sylvain Dabadé
  • Klara Urazbayeva
  • Gulbagi Orymbetova
  • Zaripa Alibekova

Ключевые слова:

food safety, HACCP, confiture, Physalis, hazards, risks, prerequisite.

Аннотация

The identification of hazards and the principles of the food safety management system are considered.
Within the processing of the fruit and berry raws, the jam and confiture production technologies could assume
Critical Control Points that will influence the final product safety. In the productionof Physalis confiture with a
lemon, a sugar and apple pectin,by taking into account the principles of the HACCP system,the technological
processes are analyzed. Physalis as a natural antioxidant has a high nutritional value and useful features in medicine.
In this regard it is important to keep all Physalis benefits in the confiture production. Each technological process step
by step analyzed, andprerequisites of the Critical Control Points were determined. The most important production
stages are: reception and sorting, cleaning and sterilization. For the avoiding of the negative factors,monitoring
system, control and corrective actions on the base of the HACCP / MS ISO 22000:2018 Food safety management
systems standard are offered.

Загрузки

Опубликован

2019-08-05

Как цитировать

Ravshanbek Alibekov, D. Sylvain Dabadé, Klara Urazbayeva, Gulbagi Orymbetova, & Zaripa Alibekova. (2019). FOOD SAFETY AND HACCP SYSTEM IN THE PHYSALIS CONFITURE PRODUCTION. Известия НАН РК. Серия химических наук, (4), 6–11. извлечено от https://journals.nauka-nanrk.kz/chemistry-technology/article/view/1329