SPb GAU "Center for the preparation of sports teams of St. Petersburg"

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• Lugova M. V.

List of articles written by the authors of the organization

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  Lugova M. V.

  DEVELOPMENT OF THE HACCP SYSTEM FOR THE PRODUCTION OF FROZEN DESSERT WITH THE ADDITION OF SESAME FLOUR

  05.00.00 Technical science

  Description

  To ensure the safety of food production of frozen dessert with the addition of sesame flour, the system of critical control points for risk analysis (HACCP) was applied to the manufacturing process. Biological, chemical and physical hazards that could exist at every stage of frozen dessert production have been identified. Critical control points have been identified that include pasteurization and milling. The introduction of the HACCP system in food production can effectively ensure the safety and quality of food products, expand the market and improve the level of management of producers