Author:
Kuptsova Svetlana,Dunchenko Nina,Yankovskaya Valentina,Voloshina Elena,Ginzburg Marina,Mikhaylova Kermen
Abstract
One of the primary tasks for today is the production of high quality and safe products according to the legislation of Russian Federation. There are a number of risks within the production process. The common problem is the heat treatment process. This problem is for fish preserves. Such products can classify as perishable. It is necessary to carefully approach the choice of raw materials and compliance with all technological regimes. Since there is always the possibility of various dangers. In order to minimize dangerous factors, it is important to use a quality method with identifying the most important of them for factors matrix for production process of fish preserves proposed to develop a diagram of quality and safety indicators and identify the most important of them for further use to form a matrix of technological factors that have a direct impact on quality and safety indicators in the production of fish preserves.
Reference7 articles.
1. Decree of the Government of the Russian Federation dated June 29, 2016 No. 1364-r “Strategy for improving the quality of food products in the Russian Federation until 2030” (2016)
2. Kirechev D., Risk Management Mechanisms in Agricultural Holdings in Bulgaria, Fourth International Scientific Business Conference, LIMEN (2018)
3. Voloshina E. S., Dunchenko N. I., Yankovskaya V. S., Kuptsova S. V., Mikhaylova K. V., Odintsova A. A., Detection of causes of defects in the cooked sausage production, in Proceedings of Agricultural Raw Materials, IOP Conf. Ser.: Earth and Environmental Science, 21-24 September 2021, Voronezh, Russian Federation (2022)
4. GOST 7453-86 “Preserves from cut fish. Specifications” (1988)