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Information × Registration Number 0218U001751, 0117U006470 , R & D reports Title Development of the HACCP plan for meat processing popup.stage_title Head Yancheva Maryna Olexandrivna, Доктор технічних наук Registration Date 28-08-2018 Organization Kharkiv State University of Food Technology and Trade popup.description2 The object of the study is the HACCP plan for meat processing. The purpose of the work is to develop a draft HACCP plan for meat processing in order to introduce into the system of quality control and product safety of the enterprise. Methods of research - analytical. Based on the analysis and generalization of the methodological foundations of the HACCP system development, a draft HACCP plan for meat processing was developed on the example of the technological process of production of "Olivichy" salads. The biological, physical and chemical hazards are identified in the production of this product, the relevant critical control points (CPCs), their limit values, the monitoring and corrective action scheme, as well as the documentation of the parameters are determined. Examples of solutions tree for establishing critical control points and construction of flowchart of technological process are given. The developed project of the HACCP plan will promote the production of a guaranteed product safe for the consumer at the optimal cost of resources. The developed HACCP plan has been implemented into the system of quality control and product safety of the enterprise and the educational process. Product Description popup.authors Галушко Наталя Миколаївна Дроменко Олена Борисівна Онищенко Артем Вячеславович Топоров Ілля Дмитрович popup.nrat_date 2020-04-02 Close