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Application of the HACCP system in the production of canned meat

In order to obtain high-quality products and provide the population with safe food products, a modern manufacturer must develop and implement various quality systems at the enterprise. Ensuring appropriate quality control involves a set of tasks that must be solved throughout the entire food production cycle at each stage of production. The quality and safety of food products, especially canned meat for children, is an important factor closely related to human health. One of the conditions for ensuring the production of high-quality and safe products is the implementation of the HACCP food safety management system at food industry enterprises. The HACCP (Hazard Analysis and Critical Control Points) system is a reliable means of preventing the negative impact of dangerous factors on the human body and the spread of food-related diseases, which identifies, evaluates and controls potential hazards throghout the entire process of canned meat production, allowing harmful factors to be eliminated and the entire production process to be controlled. The article grounds the use of the HACCP system in the production of canned meat. The 7 principles of the HACCP system are considered and preparatory steps for developing a HACCP plan are described. For the production of canned meat, rabbit meat, carrot puree, protein-fat emulsion, table salt, and ground black pepper were used. To develop the HACCP plan, all stages of the technological process were analyzed, considering potential hazards, as well as their causes or sources of contamination. A decision tree diagram was used to identify risks. A flowchart of the technological process of preparing canned meat has been built. The parameters of critical control points for which critical limits have been established were determined. The results of monitoring the safety and quality of canned food production are given. The identification and monitoring of critical control points in the production of canned meat allows reliable data on the product to be obtained at the development stage, which is very important for periodic monitoring of product safety and quality indicators.

Key words: quality, safety, canned meat, critical control points, HACCP, monitoring.

GOYKO I. https://orcid.org/0000-0000-1680-5087


STETSENKO N. https://orcid.org/0000-0001-6710-024X


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BTF №1 2025