{"id":2793,"date":"2016-10-26T16:03:18","date_gmt":"2016-10-26T13:03:18","guid":{"rendered":"https:\/\/visnyk.mnau.edu.ua\/?p=2793"},"modified":"2017-08-31T22:27:17","modified_gmt":"2017-08-31T19:27:17","slug":"n90v2r2016nazarenko","status":"publish","type":"post","link":"https:\/\/visnyk.mnau.edu.ua\/en\/n90v2r2016nazarenko\/","title":{"rendered":"Identification and analysis of hazards in the production of sour cream"},"content":{"rendered":"<span style=\"text-decoration: underline;\"><strong>UDC 637.053\/.055<\/strong><\/span><\/p>\n<p><em><strong>I. Nazarenko<\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">In modern times in the food industry the problem of producing high-quality and safe products for people, especially dairy products becomes more perceptible. Currently most specialists examine the \u041d\u0410\u0421\u0421\u0420 system to check for dangerous factors, which enables them to guarantee the production of safe goods for comsumers. Using the \u041d\u0410\u0421\u0421\u0420 system to enables the removal of dangerous factors or limits them to the reasonable levels. Critical points, or dangerous factors in the \u041d\u0410\u0421\u0421\u0420 system are controlled for food safety management.<br \/>\nThe aim of this \u00a0work is to reduce potentially dangerous factors in the production of sour cream .<br \/>\nIn scientific literature there are publications in relation to an analysis potentially of dangerous factors in the production of dairy products.<br \/>\nAuthentication of dangerous factors was conducted by analyzing raw material, ingredients, packing and stages in the technological process. Then conducted the analysis of the dangerous factors on a three-ball scale: high degree (3 points), middle degree (2 points), zero degree (1 point). Then it was checked to see whether each dangerous factor had been controlled fully , by the application of procedures GMP\/GHP.<br \/>\nIn understanding the CCT cream production process this research aimed at resolving safety issues and provides information on how best to control hazards in the process.<br \/>\nProspects for further research.The development of special-crust huvalnyh actions that will eliminate deviations and provide proper disposal of products in which the deviation occurred. Methods of eliminating rejections and waste products must be documented in the system HACCP.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Key words:<\/strong> HACCP system, dangerous factors, critical control point.<\/em><\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/visnyk.mnau.edu.ua\/statti\/2016\/n90v2r2016nazarenko.pdf\">Identification and analysis of hazards in the production of sour cream.<\/a><\/p>\n<h4 style=\"text-align: right;\"><a href=\"https:\/\/visnyk.mnau.edu.ua\/en\/n90v2r2016\/\">Issue 2(90), Part 2, 2016<\/a><\/h4>","protected":false},"excerpt":{"rendered":"<p>UDC 637.053\/.055 I. Nazarenko In modern times in the food industry the problem of producing high-quality and safe products for people, especially dairy products becomes more perceptible. Currently most specialists examine the \u041d\u0410\u0421\u0421\u0420 system to check for dangerous factors, which enables them to guarantee the production of safe goods for comsumers. Using the \u041d\u0410\u0421\u0421\u0420 system [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[614],"tags":[300],"aioseo_notices":[],"views":700,"_links":{"self":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts\/2793"}],"collection":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/comments?post=2793"}],"version-history":[{"count":0,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts\/2793\/revisions"}],"wp:attachment":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/media?parent=2793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/categories?post=2793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/tags?post=2793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}