DEVELOPMENT OF A HACCP SAFETY MANAGEMENT SYSTEM FOR THE PRODUCTION OF SOFT CAMEMBERT CHEESE

Abstract

Based on a thorough analysis of the technological process of soft Camembert cheese production according to the “Decision Tree” in order to reduce potentially dangerous biological, physical and chemical hazardous factors, a HACCP safety management scheme for the production of the target product at the Dairy Farm of Prykarpattia LLC “MUKKO” was developed, which provides for the implementation of 12 stages (including seven steps of HACCP). A HACCP working group was created with the involvement of current specialists of LLC “MUKKO” with the necessary knowledge and experience. The requirements of regulatory documents for the quality indicators of soft Camembert cheese were analyzed; the products and methods of their implementation were described; the purpose of the products was established. A flowchart of the soft Camembert cheese production process was constructed and the members of the HACCP working group confirmed the correctness of the compiled diagram of the soft Camembert cheese production process at the production facility – the Dairy Farm of Prykarpattia LLC "MUKKO". A list of potentially hazardous factors was compiled, their analysis was conducted based on the "Decision Tree". Control measures were considered, one critical control point (CCP) was determined, as well as four operational prerequisite programs (OPP) in the soft Camembert cheese technology: CCP 1 – for the operation "Pasteurization of normalized milk: t=85-86ºС, τ=5-6 min"; OPP 1 – at the technological operation “Quality assessment and acceptance of milk”, OPP 2 – at the technological operation “Addition of 40% calcium chloride solution”, OPP 3 – at the technological operation “Addition of CHY-MAX Extra 600 IMCU”, OPP 4 – at the technological operation “Salting cheese in brine”. Critical limits have been established for CCP 1 – pasteurization temperature of normalized milk not lower than +85°C, minimum holding time – 5 min. Corrective actions, a monitoring system, documentation and data registration have been established when implementing the developed HACCP safety management system in the production of soft Camembert cheese at the Dairy Farm of Prykarpattia LLC “MUKKO”.