DESIGN OF PRODUCTION FACILITIES BASED ON CRITICAL POINT ANALYSIS WHEN IMPLEMENTING THE HACCP SYSTEM IN THE TECHNOLOGY OF BISCUITS IN RESTAURANT INDUSTRY

Abstract

Food safety is an important aspect in the production of biscuit semi-finished products, as they are exposed to a high risk of microbiological contamination due to the significant moisture and protein content. In modern market conditions, where consumers are becoming increasingly demanding on the quality and safety of products, it is especially important to implement effective control methods at all stages of production [1, 2]. Biscuit semi-finished products are widely used in the confectionery industry, catering establishments, which emphasizes the need to develop effective systems for monitoring their safety and quality.The article analyzes the main risks that arise during the production of biscuit semi-finished products, in particular biological, chemical and physical contamination. Critical control points that require special attention to prevent hazardous factors are identified [3]. The importance of the HACCP system in regulating product quality is analyzed, and the prospects for its use in the food industry are determined [4, 5].Planning premises in accordance with the principles of the HACCP system helps to minimize contamination risks, optimize production processes and increase overall production efficiency.Important aspects are the spatial arrangement of key zones, the identification of critical control points, and the provision of optimal storage and processing conditions for raw materials and finished products [7].The results of the study emphasize the need for a comprehensive approach to ensuring the safety of semi-finished biscuit products, which includes careful selection of raw materials, control of production processes, compliance with sanitary and hygienic standards, as well as the introduction of modern technologies for quality monitoring when designing a restaurant establishment. Recommendations are proposed for improving technological processes and measures aimed at increasing the safety of semi-finished biscuit products in production [6].