Taze kaşar peyniri üretiminde HACCP güvenlik sisteminin kurulması
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Dosyalar
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalısmada taze kasar peyniri üretiminde gıda güvenliginin saglanması amacıyla HACCP sistemi kurulmaya çalısılmıstır. Çalısmada metot olarak HACCP sisteminin temel prensipleri ve taze kasar peyniri üretim yöntemi baz alınarak HACCP güvenlik sistemi olusturulmustur. Ürünün üretim akıs seması üzerinden gidilerek hammadde alımından baslamak üzere tüm üretim asamaları ile ürün sevkiyatı sırasında ortaya çıkabilecek potansiyel tehlikeler ortaya konmus, karar agacı kullanılarak kritik kontrol noktaları belirlenmis ve belirlenen bu noktalarda yapılması gereken kontroller tespit edilmistir. Sütün sagımından isletmeye nakline kadar olan islem asamalarında ortaya çıkabilecek potansiyel tehlikeler de çalısmaya ön bilgi saglamak amacıyla ele alınmıs ancak isletmede HACCP sistemi kurulması asamasında bu bölüm degerlendirmeye dahil edilmemistir. İncelemeye, çig sütün isletmeye kabulünden itibaren ortaya çıkabilecek tehlikeler dahil edilmistir. Çalısmamızda yapılan tehlike analizleri sonucunda, çig sütün isletmeye kabulü, çig sütün temizlenmesi ve sogutulması, pastörizasyon ve sogutma, tankta depolama, ısıtma ve starter kültür ilavesi, peynir mayası (rennet) ilavesi ve pıhtılastırma, teleme fermentasyonu, haslama ve yogurma, kurutma, ambalajlama, depolama ve sevkiyat olmak üzere 15 asama kritik kontrol noktası olarak belirlenmistir. HACCP çalısmasında kritik kontrol nokta sayısı fazla tutulmustur. HACCP planı etkinliginin proses validasyonu metodu kullanılarak dogrulanmasından sonra, kritik kontrol noktalarında azaltma yapılabilecegi ve bu noktaların sadece kontrol noktası olarak ele alınabilecegi öngörülmüstür. Kritik kontrol noktaları dısındaki noktaların güvenligi için etkili bir alım politikasının var oldugu, Standart Operasyon Prosedürleri (SOP), iyi Üretim Teknikleri (GMP) ve iyi Hijyen Uygulamaları (GHP) gibi ön sart programları ile saglanmıstır.
In this study, HACCP system was set up for providing food safety in production of fresh kasher cheese. In this study, HACCP applications are investigated for providing food safety in production of fresh kasher cheese. In study, HACCP system was set up based on basic principles of HACCP standart and the production method of fresh kasher cheese. Potential hazards that could arise from starting of purchasing the raw material, during all production stages and product shipping are determined going through production flow diagram. Necessary controls that must applied in critical control points determined using of decision tree are determined. Potential hazards that could arise from milking to than shipping to the company in all operation stages are handled for a purpose of getting preinformation but this section isn’t included during the stage of implementation of the HACCP system in production site. The hazards that could arise from the accepting of the raw milk to the company are included. In our study, 15 stages are determined as critical control points. These critical control points are the : Acceptance of raw milk, raw milk clarification and cooling, pastorization and cooling, storage at tank, heating and starter cultur addition, rennet addition and coagulum formation, curd fermentation, kneading, drying, packaging, storage and shipping. In HACCP study, the number of critical control points are kept at maximum level. After the verification of HACCP plan using the method of process validation, the number of critical control points will be reduced and these points will be handled only as control points. It’s assumed that there is an effective purchasing policy for the safety of the control points and the precense and effective aplication of the prerequisite programs such as Standart Operation Procedure (SOP), Good Manufacturing Practices (GMP) and Good Hygine Practices (GHP)
In this study, HACCP system was set up for providing food safety in production of fresh kasher cheese. In this study, HACCP applications are investigated for providing food safety in production of fresh kasher cheese. In study, HACCP system was set up based on basic principles of HACCP standart and the production method of fresh kasher cheese. Potential hazards that could arise from starting of purchasing the raw material, during all production stages and product shipping are determined going through production flow diagram. Necessary controls that must applied in critical control points determined using of decision tree are determined. Potential hazards that could arise from milking to than shipping to the company in all operation stages are handled for a purpose of getting preinformation but this section isn’t included during the stage of implementation of the HACCP system in production site. The hazards that could arise from the accepting of the raw milk to the company are included. In our study, 15 stages are determined as critical control points. These critical control points are the : Acceptance of raw milk, raw milk clarification and cooling, pastorization and cooling, storage at tank, heating and starter cultur addition, rennet addition and coagulum formation, curd fermentation, kneading, drying, packaging, storage and shipping. In HACCP study, the number of critical control points are kept at maximum level. After the verification of HACCP plan using the method of process validation, the number of critical control points will be reduced and these points will be handled only as control points. It’s assumed that there is an effective purchasing policy for the safety of the control points and the precense and effective aplication of the prerequisite programs such as Standart Operation Procedure (SOP), Good Manufacturing Practices (GMP) and Good Hygine Practices (GHP)
Açıklama
Anahtar Kelimeler
Gıda Güvenligi, HACCP, Taze Kasar Peyniri, TS 13001, TS EN ISO 22000, Food Safety, Fresh Kasher Cheese
