FORMATION OF A FOOD SAFETY MANAGEMENT SYSTEM FOR JUICE PRODUCTS BASED ON HACCP PRINCIPLES

Abstract

The article examines the hazard identification process in juice production and substantiates approaches to developing prerequisite programs (PRP), operational prerequisite programs (OPRP), and critical control points (CCP) as key elements of the HACCP system. The research methodology is based on a systems approach, methods of analysis and synthesis, generalization of scientific sources, and a process approach to studying juice production technology. The activities of food industry enterprises are characterized by complex production processes, high material intensity, seasonal fluctuations in demand, and limited opportunities to maintain finished-product inventories. Therefore, industry-specific characteristics influence business operations and the development of the product range, taking consumer needs and market changes into account. The analysis identified the main types of hazards in juice production (biological, chemical, physical, and allergens) and determined key stages of the technological process that can be classified as critical control points, in particular, heat treatment, filtration, and product storage. A distribution of control measures across the PRP, OPRP, and CCP levels was implemented to ensure a comprehensive approach to food safety management. It has been established that the most significant stages for hazard control in juice production are thermal processing, filtration, and storage, which can be identified as Critical Control Points (CCPs). These stages require enhanced control to prevent microbiological hazards and physical contamination. Continuous monitoring and management at these stages are priority tasks for the enterprise to ensure product safety. The scientific novelty of the article lies in the systematization of hazard factors in juice production and the substantiation of an approach to their control that integrates prerequisite programs and critical control points, taking into account the specific features of the technological process. The practical significance of the results lies in their potential application by food industry enterprises to improve food safety management systems, enhance the efficiency of hazard control, and ensure stable juice product quality.