Maisto saugos užtikrinimas sviesto gamyboje

Steputytė, Deimantė

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Maisto saugos užtikrinimas sviesto gamyboje

Steputytė, Deimantė

URI: http://dspace.kaunokolegija.lt//handle/123456789/740

Data: 2018-06

Santrauka:

Sviesto gamybos įmonėje reikalingi geros gamybos praktikos ir RVAST dokumentai, kurių pagalba įmonės veikla yra efektyvi, stebima ir nuolat kontroliuojama. Į sviesto gamybą įeina spanguolės, kurios praturtintos vitamino C bei pienas, kuris yra baltymų ir biologiškai aktyvių peptidų šaltinis. Pateikti žaliavų: pieno ir spanguolių bei jų pakavimo medžiagų aprašai. Žaliavų priėmimas (10 ° C temperatūra) yra SVT – 1B, 1F, kuriame vykdoma nuolatinė kontrolė. Grietinėlės pasterizavimas (34 – 45 ° C temperatūra) – SVT – 2B. Sandėliavimas (-5 ° C – -6 ° C ) yra SVT – 3B. Įmonė sudaryta iš 11 patalpų, kurios yra suskirstytos į saugumo zonas. Pateiktas cecho finansinis – ekonominis skaičiavimas. Sviesto su spanguolėmis 1 kilogramo savikaina – 5,82 Eur

Description:

Deimante Steputyte. Food Safety Assurance in Butter Production. The final paper. Scientific advisor: Ilona Sostakiene; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to ensure food safety and quality in the production of butter. The object of the paper: assurance of food safety in the production of butter based on food safety documents. The structure of the paper. Introduction, theoretical part, technological part, financial and economic evaluation of the project, conclusions/recommendations and suggestions, literature and other sources of information, accessories. The results of the paper. In company of the butter manufacturing needed good manufacturing practices (GMP) and HACCP documents. GMP is a set of general rules and guidelines for the production of safe food, which includes effective production activities and quality control. HACCP system helps to thoroughly analyze and assess the risks and risks associated with food production processes, transport and consumption also improve quality control and ensure food safety. Butter production includes cranberries in which are rich in vitamin C and are an effective, safe part of functional foods. The main raw material in the production is milk, which is the source of protein and biologically active peptides. The packaging includes: storage conditions, validity life, labeling, transportation, use of the product. For each technological step, an analysis of food safety risk factors is identified and applied. Reception of raw materials (10 ℃ temperature) is CCP, in wich a permanent control. At the time of acceptance, the appearance of the products, the smell, and the tests are checked: the temperature is measured, the acidity, the purity, the total bacterial number and the inhibitory substances (that have to be tested) are measured. Cream pasteurization (temperature 34 – 45 ℃) is CCP – 2B, pasteurizing in short time develop pathogenic microorganisms , therefore is controlling temperature and pasteurization time. Storage (-5 ℃ – -6 ℃) is CCP – 3B, temperature is controlled so as not to grow yeast, mushrooms. The company premises,consist of 11 areas which are divided into security zones. Production room, milk reception - high security, raw material warehouse, warehouse of warehouses, laboratories - medium security and laundry room, household room, master room, finished product - low security contamination in the company, and so the islets of cleanliness are installed. The premises are planned in such a way that there is no possible crosscontamination. The financial - economic calculation issubmitted. Butter with cranberries costs are - 5.82 kg/euros. The volume of the paper. The paper includes 35 pages, 7 tables, 1 illustrations, 31 literature sources and 3 appendixes. Keywords: milk, cranberries, HACCP, CCP.

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