Забезпечення безпечності молока та молочних продуктів на переробних підприємствах України ; Provision of security of milk and dairy products in Ukraine's profitabilized enterprises
Особливо актуальним є впровадження системи НАССР на підприємствах молочної промисловості, оскільки, відповідно до переліку харчових продуктів за ступенем обсіменіння мікроорганізмами і частотою випадків харчових отруєнь, що розроблений Всесвітньою організацією охорони здоров'я, молоко і молочні продукти віднесені до I категорії як ті, що найчастіше служать прямим джерелом харчових отруєнь. Система НАССР – це запобіжна система, що не допускає виникнення ризиків, оцінює їх, контролює небезпечні чинники продовольчої сировини, технологічних процесів і харчової продукції, що значною мірою зменшує рівні ризиків виникнення небезпек для життя та здоров'я людей. Одним із основних вимог забезпечення безпечності молока і молочних продуктів на переробних підприємствах є застосування мікробіологічних критеріїв стосовно гігієни технологічних процесів, прийнятих в ЄС, згідно Регламенту ЄС №2073/2005. Функціонування мікробіологічних критеріїв розроблено в контексті системи управління безпечності харчових продуктів, побудованої на основі принципів НАССР. ; In Ukraine, the issue of the effectiveness of producing safe milk products by domestic producers has become more acute in order to ensure the competitiveness of the industry in the domestic and foreign markets. In our country, the necessary reforms are being implemented in order to adapt the legal regime on food safety and quality in full compliance with international law. Consequently, the adaptation of the Ukrainian legislation on food safety and quality to the requirements of the EU is an integral part of the state policy. Ensuring the safety and quality of milk is especially important in the manufacture of dairy products, as well as in harmonizing national legislation in accordance with international requirements and implementing measures for the implementation of the integrated food safety management system at the dairy industry enterprises under ISO 22000. In our state, it is necessary to create and ensure the functioning of the state system of monitoring, analysis and forecasting of the agrarian market, to develop and implement national standards for dairy products, which should be harmonized with international requirements, and also to ensure the introduction by market operators of the integrated food safety management system (HACCP). Benefits for dairy processing enterprises when applying the HACCP system: provides consumers with confidence that products are manufactured in accordance with the rules of hygiene and safety; demonstrates the desire of the company to apply the necessary precautionary measures and to closely monitor the hygiene of the product; the number of inspections by the consumer partners (second party audit) is reduced, and accordingly the financial expenses are reduced, time is saved; costs associated with product recall decrease, profits increase; costs are reduced due to better relationships with state food safety oversight bodies; product monitoring is carried out in real time; the effectiveness of the food safety management system is increased by optimal allocation of resources in the area's most critical safety area.Advantages of the HACCP system for the international market:● Facilitates international trade.● Supports the World Food Safety Management System.● International and national food safety, sanitation and phytosanitary regulations are harmonized.Especially actual is introduction of the system HACCP on the enterprises of suckling industry, as, in accordance with the list of food products, after the degree of semination microorganisms and frequency of cases of the food poisonings, that it is developed Worldwide organization of health protection, milk and dairy products the categories as those taken to I, that more frequent all serve as direct authority of the food poisonings. Introduction Hazard system provides competitiveness of native food production, it protect users interests and health, it promotes expansion markets in native and world economical area, increases enterprises authority and Ukrainian image as a whole. System HACCP – it preventive system of evaluation of control of dangerous factors of food raw material, technological processes and prepared products which to a great extent diminishes the levels of risks of origin of dangers for life and health of people. The system HACCP is based on 7 principles which are the bar of this system. One of the mainrequirementsforensuring the safety of milk and dairy products at processing enterprises is the application of microbiological criteria for hygiene of technological processes adoptedin the EU, in accordance with EU Regulation No. 2073/2005. Functioning of microbiological criteria has been developed in the context of food safety management system builton the basis of HACCP principles.