Development and Implementation of the HACCP System on the Production Line of Kefir from Goat's Milk

Abstract

The purpose of this work is to develop a HACCP plan with the subsequent implementation of the HACCP system to ensure the safety of production of kefir from goat's milk produced in the "Breeding farm" Zerenda "LLP in the Akmola region. When implementing HACCP defined policy and security of products, the scope of the HACCP system, the appointment of working group HACCP, identified hazards, identified Critical Control Points (CCP) for certain operations of the process and developed the cautionary measures to eliminate risks or reduce them to an acceptable level and the proposed corrective actions. Stages of hazard analysis are the basis of the HACCP system. The first stage of this analysis is to identify threats to human health and assess the identified hazard. Hazards are usually divided into three categories: Biological, chemical and physical. The second stage is the selection of critical control points. To select critical control points on the line for the production of kefir from goat's milk produced in LLP" Breeding farm "Zerenda" of Akmola region, the method of "Decision Tree" was used, which allows to determine critical control points at the stage of the technological process. The implementation of "Decision Tree" method proves that the stages of raw milk storage, pasteurization and fermentation, are critical control points in relation to the identified preliminary threats to the safety of the dairy product - kefir from goat's milk produced in "Breeding farm" Zerenda "LLP.