HYGIENE PROCESS CONTROL IN THE PRODUCTION LINE OF CARBONATED DRINKS

Authors

  • Biljana Trajkovska University st. Kliment Ohridski, Bitola, Faculty of biotechnical sciences, N. Macedonia
  • Elena Damchevska University st. Kliment Ohridski, Bitola, Faculty of biotechnical sciences, N. Macedonia
  • Ljupche Kochoski University st. Kliment Ohridski, Bitola, Faculty of biotechnical sciences, N. Macedonia

Keywords:

carbonated drinks, HACCP, hygiene process, GMP, GHP

Abstract

Non alcoholic drinks are used for their nutritional value, thirst quenching properties, stimulating effect or for their functional characteristics. As a result of poor hygienic conditions during processing and packaging, non alcoholic drinks are becoming a health hazard. The aim of the paper is to observe the critical control points (CCP) in carbonated drinks production line, in the company from the Pelagonija region, in order to maintain the functionality of the HACCP (Hazard Analysis and Critical Control Points) system during production. During the research, swabs were taken to examine the rinsed water and surface contact material with an ATP luminometer. Additionally, microbiological examinations were performed to determine the total number of microorganisms (CFU/mL) from the surface contact material and in the ready to drink product. The obtained results indicate the proper functioning of the HACCP system, with no deviations from the critical limits. The proper functioning of the HACCP system is inevitable in order to prevent contamination of the finished product throughout the production.

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Published

2022-05-30

How to Cite

Trajkovska, B., Damchevska, E., & Kochoski, L. (2022). HYGIENE PROCESS CONTROL IN THE PRODUCTION LINE OF CARBONATED DRINKS. KNOWLEDGE - International Journal , 52(3), 367–372. Retrieved from https://ikm.mk/ojs/index.php/kij/article/view/5285