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Development and implementation of the HACCP system in the production process of canned meat for child nutrition

Nowadays, it is very important to produce safe products. The global problem is a quality of food products and it is significant item for modern producer and consumer. The quality guarantees that technology is highly monitored, with all technological steps and conditions. Under close attention is the technology process of products for child nutrition. That’s why, it is significant to create and implement a quality management system at the enterprises for production of baby food products. In the present article the technology process of meat canned products for children is established. Within the technological process, special risks with its description are shown. After that, with the use of quality instruments, critical control points are identified. At the final step, the HACCP plan is created. Using this data it is possible to implement a HACCP system in technological process of meat canned products for child nutrition in order to trace all processes, production conditions and to produce a safe product with good quality.


Introduction
The main aim of this paper is to create and implement a quality management system in the technology process of meat canned products for child nutrition. The background is to create safe and qualitative products for children [1].
Nowadays, to produce safe products on the global market is the main goal for every producer in the food industry. In order to make safe products in the food industry producers start to implement a quality management system.
One the main aims for our country is to create products for child nutrition. It is very significant branch in food industrial process.
Controlling and tracing the technological process of products for children is an important criterion, since we manufacture products for the younger generation. The child's body, as it develops, has an unstable metabolism, a developing digestive and endocrine systems, so the safety of children's products should be in the first place for the producer. At the present stage of the development of the food industry, the main goal is the scientific substantiation and development of functional food products. Identifying the symptoms of foodborne illness and allergies in young children makes it possible to develop food production technology by selecting ingredients that have functional properties. Food containing essential, biologically active substances contributes to the normal functioning of the child's body. The absence or insufficient content of these substances leads to the development of symptoms of malnutrition.
The development of the HACCP system in the production of food products is relevant, since it is important for the consumer to purchase high-quality and safe products. Consequently, a risk analysis should be carried out at each technological stage. When determining critical control points, the established technology limits within which the point is located should be monitored [2].
One of the important features of the nutrition of children at an early age is rational feeding, which ensures the coordinated work of all organs and systems, physical, psychomotor, intellectual development and the resistance of children to various kinds of diseases. In the first year of life, the child should receive the required number of vitamins, minerals consumed from food, since this is what determines the further health of the body not only at the beginning of life, but also in subsequent periods of its development.
Raw materials for the production of canned meat-based food must meet the safety criteria established by the requirements and standards of the Ministry of Health of the Russian Federation. The criteria for the safety of meat are the results of analyzes confirming the absence of harmful substances: toxic elements, antibiotics [3]. Meat raw materials for the production of canned food are beef, veal, pork, chicken and some offal (tongue, liver).
For a specific age period, there is a specific particle size in the recipe mixture. Depending on the recipe components, homogenized, puree-like or coarsely ground canned food is produced.
The processes of incoming control of raw materials, namely, acceptance of meat, inspection, deboning, trimming, should also be subject to control by the producer. The technological process of meat canned products for children is consist of a number of operations. The most important are a firsttime heat treatment -blanching, then, pasteurization and a strong heat treatment -sterilization. The enumerated processes are claimed a strong control of conditions, because it is important to keep useful properties of ingredients and final product.
The market of products for children is a part of expansion. The industry of products for child nutrition is a highly important. It is useful to have the information about raw materials, control processes conditions, maintain the heat operations in order to stop the multiplication of pathogenic microbial flora, which cause a strong food poisoning.

Materials and methods
The study subject is meat canned products for child nutrition. Within the technology reviewing three control points were identified.
As a quality instrument «A decision tree» method was used for control points identification.

Results and discussion
There are several stages in the technological process of meat-canned products: • first-time review of raw materials; • visual analysis of recipe mixture; • first-time heat treatment; • formation of recipe mixture; • deaeration; • sterilization; • packaging [4].
On the table 1 the special technological risks are established. There are 6 risks in technology and in order to understand it, the table with the risk description was complied. The first process is an acceptance test of raw material. We have to review meat before processing, to take an organoleptic estimate. Table 1. Risk identification in the technological process of meat canned products for children.

Risk
What is a risk? Acceptance test Review of raw material -meat Blanching Control the temperature and duration Dose of recipe mixture A size of recipe mixture Deaeration Air removal in order to stop the multiplication of pathogenic microorganisms Sterilization Control the temperature and duration Packaging Control the overpack of final product Then, in the first-step heat treatment-blanching, we have to control temperature and duration of the process.
It was mentioned before, that for different age of children it is important to control the recipe mixture process. The recipe mixture falls in the disintegrator for mixture process and for blending.
The main idea of the deaeration process is to reduce air-phase in order to stop the multiplication of pathogenic microflora, because an air gives favorable conditions for the bacterial growth.
Then, there is a strong heat processsterilization, we control temperature and its duration. It is very important to note, that sterilization conditions have to keep all useful properties in the final product.
At the final step it is the packaging of cans, before packagingproduct must be controlled on the inspection conveyer [5,6].
With the use of «A decision tree » method three critical control point were identified (table 2). There are: • on the stage of recipe formationthe size of recipe mixture for different age of children; • deaeration of recipe mixture; • sterilization of final product.  On the final step the HACCP plan was created in order to implement the quality management system in the industrial process for technology of meat canned products for child nutrition (table 4) [8,9].

Conclusion
There are a number of steps in the process of a HACCP system implementation. At the first step we have to review the technological process with all conditions of processes. Then, it is significant to analyse special risks in technology, in order to determine critical control points. The technology of meat canned products there are 3 critical control points. On the every step of technology, there are a number of risks and it is very important to note all of them in order to implement a HACCP system. For the every control, point there is a critical limit.
In the end we implement a HACCP plan and maintain the corrective actions in technological process of meat canned products for child nutrition.