Risk-oriented approaches to the justification of shelf life flour products

Abstract

Improvement of technological processes entails the need to revise the shelf life and identify possible risks. Using the example of frozen condensed milk pancakes, risks were identified and a hazard analysis was conducted for safety indicators at all stages of the technological process. Preventive measures regulated by the HACCP system have been developed. The effectiveness of the measures was evaluated, which was confirmed by laboratory studies with the justification of shelf life. A program of confirmation of shelf life was drawn up when determining shelf life for 20 days with a reserve factor of 1.3, according to which laboratory studies of frozen pancakes with condensed milk were carried out according to physical and chemical quality parameters. Chemical and biological risks were investigated when confirming the shelf life of this flour product. The results obtained indicate the effective organization of incoming control and mandatory preventive measures.