期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2015
卷号：5
期号：11
页码：31-35
DOI：10.15587/1729-4061.2015.50979
语种：English
出版社：PC Technology Center
摘要：The features of the introduction of the safety management system HACCP in Ukrainian fish processing enterprises were considered. A full analysis of hazards occurring in the production of frozen fish was performed and it was determined that quality control in fish industry enterprises is carried out by production-veterinary control departments (PVCD), which include veterinary service specialists, chemists, bacteriologists. PVCD allow sales of fish products only if their quality characteristics meet the requirements of GOST or TU. Before the introduction of the safety management system of food products, safety working group conducts research for each type (group) of products according to DSTU 4161-2003 and registers them in certain safety protocols.Critical control points for safety management of production of frozen fish were developed. Hazard analysis and identification of CCP of production of frozen fish in fish processing enterprises revealed that the most serious stage is acceptance of live fish, because biological and chemical factors are significant and can lead to diseases common to fish and humans, or development or exacerbation of allergic diseases. The stage of fish storage: observance of temperature conditions and shelf life is also important.
关键词：frozen fish;safety management system;critical control points;hazards
