Online ISSN: 2515-8260

Keywords : standards


RATIONALE FOR THE APPLICATION OF THE HACCP SYSTEM IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

Fayziboev Pirmamat Normamatovich; Shovaliev I.Kh .; Bulyayev Z.K .; Maxmanazarov Gafur Akhnazarovich; Malikov Z.M .

European Journal of Molecular & Clinical Medicine, 2021, Volume 8, Issue 3, Pages 1535-1539

The purpose of the study was to assess the risk factors for contamination of confectionery products by developing and implementing a modern control system for critical points. The results of sanitary-hygienic and microbiological studies of finished products in confectionery enterprises in Tashkent and Gulistan were obtained, indicating that they did not comply with the accepted standards according to the criteria of KMAFAnM (the number of mesophilic aerobic and facultative anaerobic microorganisms), yeast and mold. And for the oriental sweetness “Navvat” safety criteria have not been established. It has been established that the processes of formation of micro-biological safety of confectionery products determine the ways of managing it, i.e. determine the possibility of using any actions that allow you to change the quantitative and qualitative composition of the microflora when implementing the HACCP system.

RATIONALE FOR THE APPLICATION OF THE HACCP SYSTEM IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

FayziboevPirmamat Normamatovich; Shovaliev I. Kh.; Bulyayev Z.K.; Maxmanazarov Gafur Akhnazarovich; Malikov Z.M.

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 3, Pages 844-848

The purpose of the study was to assess the risk factors for contamination of confectionery products by developing and implementing a modern control system for critical points. The results of sanitary-hygienic and microbiological studies of finished products in confectionery enterprises in Tashkent and Gulistan were obtained, indicating that they did not comply with the accepted standards according to the criteria of KMAFAnM (the number of mesophilic aerobic and facultative anaerobic microorganisms), yeast and mold. And for the oriental sweetness “Navvat” safety criteria have not been established. It has been established that the processes of formation of micro-biological safety of confectionery products determine the ways of managing it, i.e. determine the possibility of using any actions that allow you to change the quantitative and qualitative composition of the microflora when implementing the HACCP system