HACCP concept in processing of turkey cooked sausages

U ovom radu je prikazana provedba HACCP sustava u tehnološkom procesu proizvodnje purećih obarenih kobasica. Uvođenje HACCP sustava kao takvog nužno je za prepoznavanje rizika koji mogu biti kritični u proizvodnji, omogućava nam plasman proizvoda na tržište, rješavanja važnih pitanja vezanih za sigurnost prehrambenog proizvoda. Cilj rada je bio odrediti kritične točke (CP) i kritične kontrolne točke (CCP) u danom procesu te određivanje kritičnih granica, postupaka nadzora, korektivnih i preventivnih mjera. Pri proizvodnji purećih obarenih kobasica važna je kontrola svakog koraka, jer mikrobiološki neispravan proizvod ima direktan utjecaj na čovjekovo zdravlje. U teorijskom djelu su opisane smjernice i opći propisi u provodnji HACCP sustava, zatim je opisan sam tehnološki proces, konstruiran je dijagram, uz na kraju detaljan opis dobivenog proizvoda. Nakon toga provedena je analiza rizika svakog pojedinog koraka procesa te su postavljene CP i CCP procjenom istih rizika, koristeći dijagram odluke, uvažavajući kriterij fizikalnih, mikrobioloških i kemijskih rizika. U danim CP i CCP identificirana je prisutnost mikrobioloških, kemijskih i fizikalnih rizika te je uz dijagram odluke, suradnju tima stručnjaka izrađen HACCP plan za kontrolu tehnološkog procesa proizvodnje purećih obarenih kobasica.This paper represents HACCP concept in processing of turkey cooked sausages. Introducing HACCP concept is necessary for identification crucial risks in manufacturing, allowing us to place the product on market, dealing with important questions about food safety. Goal of the paper was to define critical control points (CCP) and control points (CP), critical limits, monitoring system, preventive measures and corrective actions. In processing of turkey cooked sausages control of every step is important because microbiologically incorrect product has a direct effect on human health. Theoretical part of paper describes instructions and regulations in implementation of HACCP concept and technological processes of production. The process flow diagram is constructed and final product is depicted detail. Afterwards risk analysis is made for every process step, CP and CCP are identified by risk assessment and application of decision diagrams, where criteria of microbiological, chemical and physical risks were used. In the CPs and CCPs presence of microbiological, chemical and physical risk has been identified, using the decision tree and a team of experts on the subject, HACCP concept was made for technological process of production turkey cooked sausages