Food Safety Management system

1.

IRKUTSK
RESEARCH
NATIONAL
TECHNICAL
UNIVERSITY
INSTITUTE
OF
HIGH
TECHNOLOGIES
Food Safety Management system
Chocolate production project
Margarita Shelukhina
Irkutsk 2022

2.

Project problem
This project discusses the
problem of safe producing
chocolate of the highest
quality

3.

The purpose
The purpose of this study is to introduce a food
safety management system for chocolate production

4.

The objectives
The objectives of this project are:
1) Creation of the HACCP group
2) Study of chocolate production
3) Assessment of hazardous factors along the
entire chain of food production
4) Risk analysis and identification of critical
control points
5) Determing the quality indicators of the
produced chocolate

5.

The relevance
The relevance of this topic is to address the issue of
security.
Due to the possibility of getting various kinds of
contaminants from personnel, equipment, raw
materials and the environment into finished
products, human health is harmed.

6.

Food Safety Management System
A system for developing coordinated activities to
direct an organization in order to ensure food safety

7.

Creation of the HACCP group
A set of requirements and measures to ensure food
safety in the process of production, storage,
transportation and sale.

8.

Chocolate production
1) Acceptance of raw materials
2) Storage of raw materials
3) Raw material preparation
4) Production of chocolate masses
5) Molding
6) Packaging and labeling
7) Storage of the finished product
8) Finished product realization

9.

Hazards factors
1) microbiological hazard (e.g. detection of salmonella, mold)
2) chemical hazard (e.g. heavy metal content, pesticides)
3) physical hazard (e.g. foreign objects, insects)

10.

Risk analysis and critical control points
After assessing the hazards, we analyze the risks in
production, choose the methods and place to deal
with it in production
A critical control point is a site of struggle in
production
For example
The risk of possible contamination of the finished
product due to non-compliance with storage
conditions - CCP control of storage conditions of raw
materials

11.

The quality indicators of the
produced chocolate
The quality of any product is determined by the raw
materials used, in our case it is cocoa butter, cocoa
mass, cocoa powder, sugar and others, and
compliance with technological processes. The taste,
smell and appearance of the product depends on
this.

12.

Conclusion
It was concluded that the introduction of food
safety management system at a chocolate factory
will solve the problem of providing people with safe
and high-quality products.

13.

IRKUTSK
RESEARCH
NATIONAL
TECHNICAL
UNIVERSITY
INSTITUTE
OF
HIGH
TECHNOLOGIES
Food Safety Management system
Chocolate production project
Margarita Shelukhina
Irkutsk 2022