Quality and safety control in the production of recreational-purpose cottage cheese

Abstract

The paper deals with the relevant problem of implementing safety control systems according to HACCP principles for Ukrainian catering establishments in the integration of trade space. Taking into account high competition and consumer audience gaining priority, the work emphasizes the need to develop and implement safety control system according to HACCP principles as a precondition for leadership of catering establishments in the national market, and get significant competitive advantages in hospitality. Due to the intensification of the dairy sector in the food market and a steady trend in creating new dairy products of increased food and biological value, a model of the system of basic principles and regulations of quality and safety control in accordance with HACCP in the production of cottage cheese with a high content of vitamin and mineral ingredients and restaurant products based on it to ensure recreational and safe nutrition in the catering network was developed for implementing in catering establishments. Within this problem, the key measures on implementing the HACCP system in catering establishments were identified, and basic safety system elements were justified. The hierarchy of components and elements of the safety control system in manu facturing recreational products was proposed. Hazard analysis at all process stages of producing eco-friendly, safe cottage cheese in CE was performed; identification of critical control points (CCP) in the production was carried out and analysis of dangerous factors was conducted; critical control points according to each process stage of manufacturing recreational-purpose cottage cheese were determined. The developed safety control system according to HACCP principles for innovative cottage cheese will allow to increase the competitive advantages of the product and solve one of the important issues of ensuring appropriate quality and safety of food.