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Development of ways to reduce technological risks in the production of semi-smoked sausage products
(2021) Sailau, A.
This article presents a procedure for identifying technological risks of food products using quality tools, including: data collection, identification of the causes and consequences of technological risks, construction of a structuralparametric model for analyzing and predicting technological risk. Possible defects in the production of semi-smoked sausages are systematized. The reasons that cause the risk of malfunctions in the production of semi-smoked sausages are identified. Significant technological risks in the production of semismoked sausages are analyzed and a methodology for assessing technological risks is developed. Developed an orderly chain of actions to identify, reduce, control technological hazards and prevent them in the production of semi-smoked sausages.