STUDY OF THE INFLUENCE OF MICROBIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDOUS FACTORS IN THE TECHNOLOGICAL PROCESS OF DAIRY PRODUCTS PRODUCTION

Abstract

When analyzing dangerous factors, the raw materials from which this product is made, ingredients, auxiliary materials that are part of this product, step-by- step production of the food chain, product storage, and transportation should also be considered. In order to ensure the effectiveness of the HACCP plan, it is necessary to carefully analyze the risk factors. Identification and analysis of dangerous factors in the technological process of pasteurized milk production were carried out at the milk processing enterprise. Careful monitoring at the stage of receiving dairy raw materials makes it possible to reduce the list of potential dangers at other stages of the food chain production. The second and third critical control points are established at the stages of primary and secondary pasteurization. The biological effect on milk after pasteurization is that there is an opportunity to destroy residual microflora depending on the coefficient of pasteurization level and primary bacterial contamination of milk raw materials.