Preview

Theory and practice of meat processing

Advanced search

Risk identification and assessment in production of meat product packaging

https://doi.org/10.21323/2414-438X-2021-6-1-56-65

Full Text:

Abstract

Production of convenient and inexpensive packaging materials is increasing due to the constant growth of consumer demand for safer food products. The paper examines the questions dedicated to the development and introduction of the safety and quality management system in enterprises producing packaging for the meat industry. The authors analyze the elements of safety and quality management for polypropylene packaging in a form of a tray, which is a final element of the united chain in production of whole-piece meat semi-finished products. The investigations were carried out in the operating enterprise in the Moscow region. Hazardous factors in production of polypropylene packaging were identified, risk analysis with assessment of the probability of emergence and realization of hazardous factors was carried out, a Pareto chart was built, unacceptable risks were determined, critical control points (CCP) were revealed, preventive and corrective measures were developed with account for the established critical limits and requirements for CCP monitoring were formulated. All stages of production process were subjected to risk analysis; the severity of consequences from hazardous factor realization and the probability of such realization were assessed by experts for each of these stages. It was established that “injection molding and chilling in a press-mold” is a CCT as there is a risk of increasing the maximum allowable concentrations of chemical substances and compounds (formaldehyde, ethyl acetate, alcohols and others) as a chemical factor with the severity of consequences of 3 and the probability of realization of 3. Using the Pareto chart, causes that had the highest effects on safety and quality of polypropylene packaging were grouped. It was established that nonobservance of preventive maintenance schedule for equipment and, as a consequence, possible equipment failure (80%) influenced to the higher degree the realization of chemical hazardous factor.

About the Authors

Yu. A. Kuzlyakina
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Yulya A. Kuzlyakina — candidate of technical sciences, chief researcher, Department of technical regulation and food safety systems 

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–35–29



V. S. Zamula
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Valentina S. Zamula — candidate of technical sciences, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–35–29



M. V. Kochneva
Peoples ‘ friendship University of Russia
Russian Federation

Margarita V. Kochneva — candidate of technical sciences, Agroengineering Department

Moscow, Miklukho-Maklaya str., 8/2. Tel.: +7–495–434–70–07



References

1. Kuzlyakina, Yu.A., Yurchak, Z.A., Kryuchenko, E.V. (2018). Analysis of the reasons for the implementation of a food safety management system in enterprises producing packaging for food products. Vsyo o myase, 6, 28–30. https://doi. org/10.21323/2071–2499–2018–6–28–30 (In Russian)

2. Liu, F., Rhim, H., Park, K., Xu, J., Lo, C.K.Y. (2021). HACCP certification in food industry: Trade-offs in product safety and firm performance. International Journal of Production Economics, 231, Article 107838. https://doi.org/10.1016/j.ijpe.2020.107838

3. Fotopoulos, C., Kafetzopoulos, D., Gotzamani, K. (2011). Critical factors for effective implementation of the HACCP system: a Pareto analysis. British Food Journal, 113(5), 578–597. https://doi.org/10.1108/00070701111131700

4. Zupanets, K., Bezugla, N., Tarasenko, O., Komarova, A. (2020). HACCP as a risk management tool for ensuring biosamples quality. Accreditation and Quality Assurance, 25(5–6), 383– 386. https://doi.org/10.1007/s00769–020–01448–2

5. Miarka, D., Urbańska, B., Kowalska, J. (2019). Traceability as a tool aiding food safety assurance on the example of a food- packing plant. Accreditation and Quality Assurance, 24(3), 237– 244. https://doi.org/10.1007/s00769–018–01370–8

6. Kawecka, A. (2014). BRC/IoP standard importance in packaging quality assurance. Production Engineering Archives, 3(4), 14–17. https://doi.org/10.30657/pea.2014.04.04

7. Lelieveld, H. L. M., Mostert, M. A., Holah, J. (2014). Handbook of hygiene control in the food industry. Woodhead Publishing. — 645 p.

8. Plank, C.M., Trela, B.C. (2018). A review of plastics use in winemaking: HАССР considerations. American Journal of Enology and Viticulture, 69(4), 307–320. https://doi.org/10.5344/ ajev.2018.17041

9. Bovee, E.H.G., De Kruijf, N., Jetten, J., Barendsz, A.W. (1997). HACCP approach to ensure the safety and quality of food packaging. Food Additives and Contaminants, 14(6–7), 721–735. https://doi.org/10.1080/02652039709374583

10. Ewart, M. (2012). Hazard and risk management in packaging. Book Chapter: Packaging Technology: Fundamentals, Materials and Processes, 538–559. https://doi. org/10.1533/9780857095701

11. Sjöberg, A.-M., Sillanpää, J., Sipiläinen-Malm, T., Weber, A., Raaska, L. (2002). An implementation of the HACCP system in the production of food-packaging material. Journal of Industrial Microbiology and Biotechnology, 28(4), 213–218. https://doi. org/10.1038/sj.jim.7000233

12. Chernukha, I.M., Khvorova, Yu.A. (2012). Control of hazardous factors at meat processing enterprises. Meat industry, 11, 12–15. (In Russian)

13. Kuzlyakina, Yu.A., Yurchak, Z.A. (2019). Hazardous factors in production of packages for meat products. Meat industry, 2, 38–41. (In Russian)

14. Su, Q.-Z., Lin, Q.-B., Chen, C.-F., Wu, Y.-M.a, Wu, L.-B. at al. (2015). Effect of antioxidants and light stabilisers on silver migration from nanosilver-polyethylene composite packaging films into food simulants. Food Additives and Contaminants — Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 32(9), 1561–1566. https://doi.org/ 10.1080/19440049.2015.1075258

15. Emblem, A., Emblem, H. (2012). Packaging technology. Fundamentals, materials and processes. Woodhead Publishing. — 595 p.

16. 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. https://doi.org/ 10.1007/s11947–013–1106–8

17. Kuzlyakina, Yu.A., Yurchak, Z.A., Kryuchenko, E.A., Kuznetsova, O.A. (2019). Risk analysis and identification of critical control points (CCP) in production of natural intestinal casings. Theory and practice of meat processing, 4(2), 4–13. https://doi. org/10.21323/2414–438X 2018–4–2–4–13

18. Pakbin, B., Kohannia, N. (2014, February). Risk management in food industries. 3rd International Conference on Behavioral Science At: Kish, Iran.


For citation:


Kuzlyakina Y.A., Zamula V.S., Kochneva M.V. Risk identification and assessment in production of meat product packaging. Theory and practice of meat processing. 2021;6(1):56-65. https://doi.org/10.21323/2414-438X-2021-6-1-56-65

Views: 94


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)