CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK
https://doi.org/10.21323/2414-438X-2017-2-1-69-83
Abstract
Competitive production management is impossible without comprehensive hazard monitoring and critical parameters control at every stage of food production from raw material and auxiliary materials delivery to ready product realization, which is difficult without modern IT-support. The HACCP (Hazard Analysis and Critical Control Points) approach to product safety differs from ready product testing for compliance with NaTD requirements (Normative and Technical Documentation) and emphasizes the importance of the process approach to monitoring at every stage of food production. Critical control points (CCP) identification is a stage, where the presence of a risk of manufacturing products that are unsafe for human health is recognized and it is possible to take action to its elimination, prevention or reduction to an acceptable level. The use of soſtware package significantly increases the enterprise HACCP system efficiency. The article describes methodological bases for IT-approach to the CCP identification in the trophological meat production chain from field to fork. The algorithmic support and soſtware for the «Decision tree», which allows detecting existing hazards, identifying risks, determining CCPs and describing them, has been developed.
About the Authors
A. V. Borodin
Moscow state academy of veterinary medicine and biotechnology — K.I. Skryabin MVA
Russian Federation
doctor of technical sciences, professor, professor of chair «Information technologies, mathematics and physics»
Russian Federation
doctor of technical sciences, professor, professor of chair «Information technologies, mathematics and physics»
I. M. Chernukha
V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
Russian Federation
doctor of technical sciences, professor, corresponding members of RAS, leading research scientist of Experimental clinic — laboratory of biologically active substances of an animal origin
M. A. Nikitina
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies
Russian Federation
candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies
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Review
For citations:
Borodin A.V., Chernukha I.M., Nikitina M.A. CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK. Theory and practice of meat processing. 2017;2(1):69-83. https://doi.org/10.21323/2414-438X-2017-2-1-69-83
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