meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2018-4-2-4-13meat-113Research ArticleСтатьиRISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGSRISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGSKuzlyakinaYulya A.KuzlyakinaYulya A.

candidate of technical sciences, chief researcher, Department of technical regulation and food safety systems, 

109316, Moscow, Talalikhina str., 26

candidate of technical sciences, chief researcher, Department of technical regulation and food safety systems, 

109316, Moscow, Talalikhina str., 26

yu.kuzlyakina@fncps.ruYurchakZoya A.YurchakZoya A.

candidate of technical sciences, head department, Department of technical regulation and food safety systems, 

09316, Moscow, Talalikhina str., 26

candidate of technical sciences, head department, Department of technical regulation and food safety systems,

109316, Moscow, Talalikhina str., 26

z.yurchak@fncps.ruKryuchenkoElizaveta V.KryuchenkoElizaveta A.

senior tecnician, Department of technical regulation and food safety systems, 

109316, Moscow, Talalikhina str., 26

senior tecnician, Department of technical regulation and food safety systems,

109316, Moscow, Talalikhina str., 26

l.kryuchenko@fncps.ruKuznetsovaOksana A.KuznetsovaOksana A.

doctor of technical sciences, director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences,

109316, Moscow, Talalikhina str., 26

doctor of technical sciences, director,

109316, Moscow, Talalikhina str., 26

o.kuznecova@fncps.ruV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesРоссияV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation20192307201942413Copyright © Kuzlyakina Y.A., Yurchak Z.A., Kryuchenko E.A., Kuznetsova O.A., 20192019Kuzlyakina Y.A., Yurchak Z.A., Kryuchenko E.V., Kuznetsova O.A.Kuzlyakina Y.A., Yurchak Z.A., Kryuchenko E.A., Kuznetsova O.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/113

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.

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.

safety management systemHACCPrisksrisk analysiscritical control pointsCCPpackagingcasingsnatural casingsintestinal casingsmeat productssafety management systemHACCPrisksrisk analysiscritical control pointsCCPpackagingcasingsnatural casingsintestinal casingsmeat productsReferencesTsaregorodtseva, E.V. (2015). Technological requirements to quality of natural small intestine used in the technology of sausage products. International scientific-practical conference «Mosolovskie readings», XVII, 189–191. (in Russian)Tsaregorodtseva, E.V. (2015). Technological requirements to quality of natural small intestine used in the technology of sausage products. International scientific-practical conference «Mosolovskie readings», XVII, 189–191. (in Russian)Tsaregorodtseva, E.V. (2015). Prospects for the use of polyamide casings in sausage technology.International scientificpractical conference «Mosolovskie readings», XVII, 191–192. (in Russian)Tsaregorodtseva, E.V. (2015). Prospects for the use of polyamide casings in sausage technology.International scientificpractical conference «Mosolovskie readings», XVII, 191–192. (in Russian)Zabashta, A.G., Basov, O.V. (2015). Prospects for the use of polyamide casings in sausage technology. Meat branch, 12(156), 50–53. (in Russian)Zabashta, A.G., Basov, O.V. (2015). Prospects for the use of polyamide casings in sausage technology. Meat branch, 12(156), 50–53. (in Russian)Kuznetsova, O.A., Yurchak, Z.A., Utyanov, D.A. (2016). New interstate standards on intestinal raw materials. Meat branch, 5(161), 34–37. (in Russian)Kuznetsova, O.A., Yurchak, Z.A., Utyanov, D.A. (2016). New interstate standards on intestinal raw materials. Meat branch, 5(161), 34–37. (in Russian)Technical regulations of the Customs Union TR CU 021/2011 «On food safety». Moscow, — 2011. (in Russian)Technical regulations of the Customs Union TR CU 021/2011 «On food safety». Moscow, — 2011. (in Russian)Semenova, A.A., Kuznetsova, O.A. (2013). Issue of adopting technical regulations of the Customs Union «On the safety of meat and meat products», Vsyo o myase, 2, 4–7. (in Russian)Semenova, A.A., Kuznetsova, O.A. (2013). Issue of adopting technical regulations of the Customs Union «On the safety of meat and meat products», Vsyo o myase, 2, 4–7. (in Russian)Kuzmin, A.M. (2006). On food safety. Methods of Quality Man- agement, 8, 35. (in Russian)Kuzmin, A.M. (2006). On food safety. Methods of Quality Man- agement, 8, 35. (in Russian)Zaytseva, N.V., May, I.V. (2013). Legal aspects of health risk assessment in ensuring product safety: foreign experience and Customs Union practice. Health risk analysis, 3, 4–16. (In Russian)Zaytseva, N.V., May, I.V. (2013). Legal aspects of health risk assessment in ensuring product safety: foreign experience and Customs Union practice. Health risk analysis, 3, 4–16. (In Russian)Kusakin, N.A. (2006). Safety of food and agricultural products. Overview of legislation of the European Union. Minsk, BelGISS. — 326 p. (in Russian)Kusakin, N.A. (2006). Safety of food and agricultural products. Overview of legislation of the European Union. Minsk, BelGISS. — 326 p. (in Russian)Chernukha, I.M., Khvorova, Yu.A. (2012). Control of hazardous factors at meat processing enterprises. Meat industry, 11, 12–15 (in Russian)Chernukha, I.M., Khvorova, Yu.A. (2012). Control of hazardous factors at meat processing enterprises. Meat industry, 11, 12–15 (in Russian)Chernukha, I.M., Khvorova, Yu.A. (2012). Methodology of management of non-compliance along the chain from field to consumers. Vsyo o myase, 3, 32–34. (in Russian)Chernukha, I.M., Khvorova, Yu.A. (2012). Methodology of management of non-compliance along the chain from field to consumers. Vsyo o myase, 3, 32–34. (in Russian)Arvanitoyannis, I.S., Kotsanopoulos, K.V. (2014). Migration phenomenon in food packaging. Food-package interactions, mechanism, types of migrants, testing and relative legislation — A review. Food and Bioprocess Technology, 7(1), 21–36. DOI: 10.1007/s11947–013–1106–8Arvanitoyannis, I.S., Kotsanopoulos, K.V. (2014). Migration phenomenon in food packaging. Food-package interactions, mechanism, types of migrants, testing and relative legislation — A review. Food and Bioprocess Technology, 7(1), 21–36. DOI: 10.1007/s11947–013–1106–8Song, H., Li, B., Q.-B., Wu. H.-J., Chen, Y. (2011). Migration of silver from nanosilver-polyethylene composite packaging into food simulahts. Food Additives & Contaminants: Part A, 28(12), 1758 — 1762. DOI: 10.1080/19440049.2011.603705Song, H., Li, B., Q.-B., Wu. H.-J., Chen, Y. (2011). Migration of silver from nanosilver-polyethylene composite packaging into food simulahts. Food Additives & Contaminants: Part A, 28(12), 1758 — 1762. DOI: 10.1080/19440049.2011.603705Morgan, G. and Henrion, M., eds. (1992). Uncertainty: A guide to dealing with uncertainty in quantitative risk and policy analy- sis. Cambridge University Press, New York.Morgan, G. and Henrion, M., eds. (1992). Uncertainty: A guide to dealing with uncertainty in quantitative risk and policy analy- sis. Cambridge University Press, New York.RASFF // European Commission [Electronic resource: http://ec.europa.eu/food/safety/rasff/portal_en. Access date 11.04.2019]RASFF // European Commission [Electronic resource: http://ec.europa.eu/food/safety/rasff/portal_en. Access date 11.04.2019]Food safety risk analysis. A guide for national food safety authorities. FAO Food and nutrition paper 87. FAO/WHO, 2006. 50 р.Food safety risk analysis. A guide for national food safety authorities. FAO Food and nutrition paper 87. FAO/WHO, 2006. 50 р.Khamidulina Kh.Kh. (2014). Modern chemical factors’ risk and impact management international requirements and their implementation in the system of State sanitary-epidemiologic control. Health risk analysis, 2, 14–18. (In Russian)Khamidulina Kh.Kh. (2014). Modern chemical factors’ risk and impact management international requirements and their implementation in the system of State sanitary-epidemiologic control. Health risk analysis, 2, 14–18. (In Russian)Babak Pakbin, Naser Kohannia. Risk management in food industries. Conference: 3rd International Conference on Behavioral Science At: Kish, Iran, February 2014.Babak Pakbin, Naser Kohannia. Risk management in food industries. Conference: 3rd International Conference on Behavioral Science At: Kish, Iran, February 2014.Meat Sphere [Electronic resource: http://www.upakovano.ru/articles/2153. Access date 16.03.2019] (in Russian)Meat Sphere [Electronic resource: http://www.upakovano.ru/articles/2153. Access date 16.03.2019] (in Russian)

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