HACCP PLAN FOR THE PRODUCTION OF POULTRY MEAT PRODUCTS
DOI:
https://doi.org/10.31548/humanhealth.1.2025.61Keywords:
HACCP, critical control points, natural meat semi-finished productsAbstract
The production of poultry meat products is considered one of the most promising aspects of ensuring food security in Ukraine. The expansion of the food market has provoked the possibility of food safety problems, which can lead to risks of negative impact on human health. The most effective solution should be the introduction of international standards and requirements for ensuring food safety. In order for Ukrainian enterprises to gain significant competitive advantages in the market, they should implement advanced methods and developments to ensure food safety.
The article is aimed at studying the practical application of HACCP principles in the production of natural semi-finished products from farm poultry meat. The production of products of the highest risk, which include semi-finished products from farm poultry meat, involves five preparatory stages for the development and implementation of a food safety management system.
The article describes the final product, in particular, its components, physico-chemical characteristics (temperature, etc.), processing methods (cooling), type of packaging, duration and storage conditions, as well as distribution mechanisms. A flowchart for the production of natural meat semi-finished products from turkey meat has been developed. The hazardous factors of each technological stage of the production of natural semi-finished products have been analyzed in detail; using the decision tree method, critical control points (CCPs) were identified and the HACCP plan was assessed and practical recommendations were given for corrective actions in CCPs during the production of natural semi-finished poultry meat products.
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