FOOD SAFETY AND HACCP SYSTEM IN THE APPLE JAM PRODUCTION

Аннотация

Jam production technologies applied for processing of fruit raw materials can have
critical control points affecting the quality of a final product. The given article contains the
analysis of technological processes used at the production of apple jam with pumpkin and
Jerusalem artichoke syrup taking into account the principles of the HACCP system. Apple
and pumpkin are natural antioxidants and have a high nutritional value and useful properties
from medicine point of view. In this regard, it is important to preserve all the benefits of these
fruits during manufacturing jam. The technological processes were analyzed step by step, and
their critical control points were determined. The most important production stages are
reception and sorting, cleaning and sterilization. To avoid negative factors, the monitoring,
control and corrective action systems are proposed based on the HACCP/ISO 22000:2018
food safety management system.