FOOD RESOURCES 2021. Issue N 17. Article 08 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Середа, 22 грудня 2021, 11:52; Перегляди: 3478

8. GENERAL PROVISIONS AND PRACTICAL WAYS TO ENSURE TRACEABILITY OF RAW MATERIALS AND PRODUCTS IN BAKERY INDUSTRY
https://doi.org/10.31073/foodresources2021-17-08
Oleksandr Kuts, Sergii Verbytskyi, Оlha Kozachenko, Nataliia Patsera
Pages: 72-87

Abstract
The subject is the introduction of raw materials and food traceability in bakery production, envisaged as part of the mandatory implementation of Hazard Analysis and Critical Control Points (HACCP) food safety systems, using the latest electronic technologies. The purpose of the study is to analyze the scientific foundations for the development and practical implementation of raw material and product traceability systems in bakery production, outline and scientifically substantiate the possible measures for its organizational improvement, the involvement of modern technologies and technical measures, etc. The results of the study An integral part of the HACCP protocols is raw material and product traceability, which means the ability to trace the movement of agricultural raw materials or food products through a certain stage of production, processing and distribution. For the bakery industry, the main stages in the implementation of this traceability are the preparation of the main raw materials (primarily flour), other ingredients, the production process, distribution of finished products, etc. Within the framework of traceability systems to ensure tracking and tracing, as well as to control and optimize the process in the supply chain, the collection and registration of data necessary for market operators is carried out to improve and reduce the cost of product recall procedures, improve risk assessment, etc. To achieve the appropriate raw materials and products traceability, blockchain and IoT technologies are used, which have shown their effectiveness. Currently, electronic traceability systems based on the use of barcodes, QR codes and high-frequency identification, mobile communications, etc. have become widespread. Scope of research results. The results of the studies performed will be used to improve the food safety of bakery products by improving raw materials and product traceability in the raw materials - production distribution chain, the introduction of new electronic technologies aimed at providing full objective information to all parties involved in this chain, as well as to consumers of bakery products.
Key words: bakery industry, food safety, HACCP systems, raw materials and food traceability, electronic traceability, blockchain technologies

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