THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES

Abstract

The research of trade offers of the consumer market of Krasnoyarsk of a segment of production from nut and bean raw materials is conducted, absence of products from legumes is established. The technological parameters for the production of pastes from sprouted chickpeas and lentils have been determined. Hazard analysis, critical control points, their limit values, monitoring procedures, corrective actions, checks, types of records were identified.

Keywords

• пророщенные чечевица
• нут
• пасты
• белок
• безопасность
• хассп
• sprouted lentils
• chickpeas
• pastas
• protein
• safety
• haccp