85 -2 (26/2) 2019 — P.N.Fayziboev, — JUSTIFICATION OF THE USE OF THE INTERNATIONAL SYSTEM OF HACCP FOR THE PREVENTION OF BACTERIAL CONTAMINATION OF CONFECTIONERY

JUSTIFICATION OF THE USE OF THE INTERNATIONAL SYSTEM OF HACCP FOR THE PREVENTION OF BACTERIAL CONTAMINATION OF CONFECTIONERY

P.N.Fayziboev, Tashkent Medical Academy.

Resume,

The confectionery industry is the most important branch of the agro-industrial complex. Improving their quality and safety is one of the priorities of state policy.

Considering that the issues of the role of confectionery in ensuring the sanitary and epidemiological well-being of the population and the preservation of human health, as well as the peculiarities of the production of raw materials, almost no scientific research was conducted and little was studied. In this regard, we are planning a scientific work to prevent bacterial contamination of confectionery products during their production and sale for the hygienic assessment of control critical points of the introduction and application ofthe requirement of the international system of HACCP in the conditions of Uzbekistan. To solve the problems posed, hygienic, toxicological, chemical, biochemical, statistical research methods and questionnaires will be used.

For the first time, a hygienic assessment of critical points in the production and sale of confectionery products in the conditions of Uzbekistan and a scientific substantiation of the criteria for assessing and analyzing risks at the control critical points will be carried out, taking into account the requirements of the international system of HACCP.

Development and implementation of a risk analysis system and risk assessment criteria at control critical points in the confectionery industry and ensuring their monitoring.

Key words: Confectionery, food products, sale, consumption, critical points, bacterial contamination, requirement of the international system of HACCP.

First page

310

Last page

312

For citation: P.N.Fayziboev, Justification of the use of the international system of haccp for the prevention of bacterial contamination of confectionery//New Day in Medicine 2(26)2019 310-312 https://cutt.ly/EbPsN2W

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