PROCESS INSTRUCTIONS, AS PART OF A PRODUCT QUALITY MANAGEMENT SYSTEM-Reference-Cited by-同舟云学术

PROCESS INSTRUCTIONS, AS PART OF A PRODUCT QUALITY MANAGEMENT SYSTEM

Published:2021-06-07 Issue:3 Volume:2021 Page:112-116
ISSN:0131-6184
Container-title:Fisheries
language:en
Short-container-title:

Author:

Chupikova Elena¹,Antosyuk Anna²,Sayapina Tat'yana¹

Affiliation:

1. Pacific branch of VNIRO (TINRO)

2. Tihookeanskiy filial FGBNU «VNIRO» (TINRO)

Abstract

Improvement of technical documentation for products from aquatic biological resources is of particular relevance and importance within the framework of creating a quality management system for fish products. In this regard, the updating and harmonization of technological instructions for the production of frozen shrimp and frozen seaweed with the modern requirements of technical regulations for production processes, ensuring the safety and high quality of finished products. The article presents technological schemes for the production of frozen shrimp and frozen seaweed, points of control of technological processes, recommended measuring instruments for controlled parameters of technological processes. Developed on the basis of an analysis of modern requirements for the production processes of frozen shrimp and frozen seaweed, the technological equipment used for their processing, the characteristics of raw materials, standard technological instructions will ensure the production of safe high quality products and can serve to form a food quality management system at fish processing enterprises.

Publisher

FSBI TSUREN

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