O kontrole kholodil'noy tsepi proizvodstvennogo myasopererabatyvayushchego predpriyatiya

Improving refrigeration and technological processes and appropriate organization of the monitoring of the main parameters of meat raw materials, final produce as well as cooling air during the movement of the product from making to realization through all stages of the cold chain are linked with the research and determination of control critical points (CCP). The CCP on operational and interoperational sectors of meat movement with indication of main parameters of cooling medium and produce monitoring were selected and analyzed in the paper. According to the results of current and periodical monitoring of localized control points of the cold chain the preventing corrective actions were undertaken to remove potential and detected risks or to reduce them to an admissible level. So, a common methodological and organizational approach to assure the technology quality of refrigeration application during meat movement from making to consumption was realized.

холодильник, камера, система холодообеспечения, температура, процесс, мониторинг, документация, параметр, холодильная цепь, критические контрольные точки