Development and Implementation of the HACCP System on the Production Line of Kefir from Goat's Milk

Corresponding Author: Gaukhar Yussupova Kazakh Agrotechnical University Named After S. Seifullin, Nur-Sultan, Kazakhstan Email: gaukhar.yussupova@bk.ru Abstract: The purpose of this work is to develop a HACCP plan with the subsequent implementation of the HACCP system to ensure the safety of production of kefir from goat's milk produced in the "Breeding farm" Zerenda "LLP in the Akmola region. When implementing HACCP defined policy and security of products, the scope of the HACCP system, the appointment of working group HACCP, identified hazards, identified Critical Control Points (CCP) for certain operations of the process and developed the cautionary measures to eliminate risks or reduce them to an acceptable level and the proposed corrective actions. Stages of hazard analysis are the basis of the HACCP system. The first stage of this analysis is to identify threats to human health and assess the identified hazard. Hazards are usually divided into three categories: Biological, chemical and physical. The second stage is the selection of critical control points. To select critical control points on the line for the production of kefir from goat's milk produced in LLP" Breeding farm "Zerenda" of Akmola region, the method of "Decision Tree" was used, which allows to determine critical control points at the stage of the technological process. The implementation of "Decision Tree" method proves that the stages of raw milk storage, pasteurization and fermentation, are critical control points in relation to the identified preliminary threats to the safety of the dairy product kefir from goat's milk produced in "Breeding farm" Zerenda "LLP.


Introduction
In the last 10 years, the number of cows in Kazakhstan has been decreasing, while the productivity of the herd is not growing fast enough, so as a result, the gross milk production in the country is reduced. Milk production is decreasing, while consumption of dairy products, on the contrary, is increasing. One of the ways to solve the problem is to introduce milk from other animals, including goats, into the dairy industry. One of the most popular processed products from goat's milk is goat kefir. Kefir from goat's milk is a balanced product that has a high health value and has easy digestibility due to the fact that its fat balls and casein micelles are 10 times smaller than cow's milk, thus they are more easily absorbed by the intestinal walls and easily absorbed by the stomach. The presence of bifidobacteria in yogurt allows us to classify it as a so-called "live" food.
Kefir is a fermented milk product with a high content of dry skimmed milk substances, made using a mixture of fermenting microorganisms of thermophilic lactic acid streptococci and Bulgarian Bacillus, while the total content of fermenting microorganisms in the finished product at the end of the shelf life is at least 10 7 CFU per 1 g of the product.
High-quality kefir made from goat's milk is not easy to buy today. Only a product that contains live lactic acid bacteriabifid bacteria -is useful for health. Their life span does not exceed 4-5 days. On the shelves of stores are mostly found kefir with a two-week or even a month shelf life. Naturally, this product does not 135 contain any living bacteria. In this regard, we have developed kefir from goat's milk.
Currently, many countries recognize the problem of quality and safety of food products as one of their priority areas of activity. Cases of outbreaks of diseases associated with the consumption of low-quality food products indicate the need for a radical change in approaches to product quality in order to ensure food safety, reduce the risks of infection with diseases associated with the consumption of such products (Klementieva and Lanceva, 2017;Kantere et al., 2008).
Today, it is impossible to supply goods to the world market without knowledge of international standards. The principles of Hazard Analysis and Critical Control Points (HACCP), which are synonymous with safety for consumers in many countries, are widely recognized around the world (Vasileva, 2013;Baryshnikova et al., 2017;Bondareva, 2010).
In order to ensure that food safety meets the requirements of TR CU 021/2011, each company is required to develop, implement and maintain procedures based on the principles of HACCP in the implementation of food production (manufacturing) processes (Smirnova et al., 2015;Zamyamina, 2006).
HACCP is an integrated food safety control system, the implementation of which gives consumers confidence in the safety of production, allows them to strictly comply with the requirements of legislation in the field of food safety and demonstrate effective management of food safety in documents-evidence that can be used in the event of a lawsuit (Antonov and Shiryaev, 2015;Grevtsova et al., 2016).
The introduction of the HACCP system means that the company's management shifts its focus from General inspection of already manufactured products to conducting preventive control of possible hazards that may occur at any stage of the production cycle. In addition, HACCP contains practical recommendations on the means and methods of quality control (Tolstova, 2013;Mortimore, 2014;Aptrakhimov and Rebezov, 2014).
Advantages of implementing the HACCP system:  Increasing consumer confidence in products, which in turn affects the company's sales and profits  The HACCP system allows the manufacturer to specify documents and records confirming that food production is under control. This increases the level of customer and consumer confidence in the product itself  New market access opportunities. There is growing market demand for safe products. Many wholesale buyers and retail chains require confirmation of food safety not only by certificates of safety of the product itself, but also by certificates of safe production. The existing HACCP system provides opportunities and offers (Yussupova et al., 2019;Prokoshenkova and Lantseva, 2019) The purpose of this work is to develop a HACCP plan with the subsequent implementation of the HACCP system to ensure the safety of production of kefir from goat's milk produced in the "Breeding farm "Zerenda "LLP in the Akmola region.

Materials and Methods
The subject of research is the process of production of dairy products-kefir from goat's milk produced in the "Breeding farm "Zerenda "LLP of Akmola region. The development of the HACCP plan was carried out according to the standard of ST RK ISO 22000-2006" Food safety management systemsrequirements for any organization in the food chain" and ST RK 1179-2003" Quality systems. HACCP principles for food products quality management. General requirements". When implementing the HACCP system, the following sequence of actions was carried out: Creating a policy; determining the safety area of products and the distribution area of the HACCP system at the enterprise; appointing a working group for the development and implementation of HACCP; determining hazards; identifying critical control points and their permissible limits; developing documentation for preventive and corrective actions.

Results and Discussion
The first priority when applying HACCP at a milk processing plant was to create a team with the knowledge and experience to develop an HACCP plan. The formed team was multidisciplinary and included employees of the company from the Department of production, sanitation and quality assurance, in accordance with the requirements of the Standard (ST RK ISO 22000-2006;ST RK 1179-2003 personal responsibility for the safety of dairy productskefir from goat's milk, is assigned to the head of the company. The object of research is the area of distribution of the HACCP systema technological line for the production of kefir from goat's milk, including the following stages: Acceptance of raw milk, acceptance of fungal leaven, purification of raw milk, cooling and storage of raw milk, separation, normalization, purification, homogenization, pasteurization, cooling, fermentation of products, fermentation, mixing and cooling, maturation, bottling, packaging, labeling. A block diagram of the process of producing kefir from goat's milk is shown in Fig. 1. The source data for conducting threat analysis and developing an HACCP plan is the product description in the organization's standard ( Table 1) the list of raw materials and ingredients used is given in Table 2.
Sourdough on kefir fungi is produced in accordance with the requirements of the "Technological instructions for the preparation and use of starter cultures and bacterial concentrates for fermented milk products in the dairy industry". Further, after determining the product requirements, we analyzed various types of hazards, the possibility of changing the stages of the technological process, the operation of equipment and the threat of new risks. This stage allows you to identify all potential risks at different stages of the product life cycle. Risk analysis is carried out in two stages: Risk identification and risk assessment. At these stages, it is necessary to consider all possible types of potentially dangerous factors: Microbiological, chemical and physical, which can affect the safety of the finished product during the technological process.
After the risks and appropriate procedures for their control were identified in the production of productskefir from goat's milk, we were assigned and completed the task of assessing each risk in terms of the severity of consequences and the likelihood of its implementation.

Yes
No Change stages in a process or product Is control necessary at this stage for security?  Acidity -85 to 130 t 0 ; clean taste and smell, sour-milk, salty taste, without foreign tastes and odors; important for its safety consistency is homogeneous, gas formation is allowed; weight fat percentage of 2.5%. How it will be used Ready for use Prospective consumers

Yes
All population groups, including children, the elderly and the sick Packaging Containers made of polymer material with a capacity of 0,5 l to 1 l Shelf life 10 days at a temperature of 4±2°C Place of implementation Retail stores, preschool and school institutions, medical and Spa institutions Instructions on the label Store at a temperature of 4±2°C until (specific shelf life) Terms of delivery Refrigerated by special means of transport  The presence of these Yes It is controlled by the PPA with regard -residues of detergents and substances in quantities that If you do not follow the rules and to training and hygiene of personnel, disinfectants, lubricants exceed acceptable levels can modes of washing and disinfection sanitary treatment of equipment and lead to poisoning of premises and rules for storing special consumers substances Physical: The presence of stones, metal Yes -foreign, solid particles inclusions, wood particles, The ingress of dust or other solid РРА is monitored in relation to personnel glass, etc. in the product can objects during sampling for training and hygiene and the sanitary seriously injure consumers analysis from personnel, from the condition of equipment buildings. Milk ceiling with open tank covers purity control, milk purification Acceptance of the Biological, chemical, physical The stage does not bring any danger and the РРА functions effectively in relation to these stages fungal leaven Acceptance of packaging Biological, chemical, physical The stage does not bring any danger and the РРА functions effectively in relation to these stages materials Purification of raw milk Biological, chemical, physical The stage does not bring any danger and the РРА functions effectively in relation to these stages  The presence of stones, metal It is possible to get foreign PPA in relation to staff hygiene, repair -foreign solid particles, inclusions, wood particles, objects from the staff, from the and maintenance of training and fibers, etc.
glass, etc. in the product can surrounding environment premises seriously injure consumers Marking Biological and chemical: The presence of -products of microbiological microbiological and chemical If the production date is incorrectly Control of the correct marking, and chemical spoilage of the spoilage in products can lead applied to the label, the product including expiration dates and product to severe poisoning may be available for consumption production dates after the expiration date Physical: The stage does not bring physical danger in the presence of PPA Storage Biological: Mould can produce toxins Yes Control point. Control of temperature -moulds that cause severe poisoning If you do not comply with the and shelf life within the production up to death. Thus, mould is a storage regime and terms, mould program of preliminary measures source of chemical hazards may develop in the product Chemical: Toxins produced by mould, Yes Control point. Control of temperature -toxins produced by moulds; products of oxidation and If you do not follow the storage and shelf life within the production -products of oxidation and decomposition of fat and regime and terms, you may program of preliminary measures decomposition of fat and protein can lead to severe develop mould in the product and protein poisoning of consumers oxidation and decomposition of fat and protein Physical: The stage does not bring physical danger in the presence of PPA  The results of the analysis showed that the sanitary condition of the enterprise is satisfactory, the raw material used for the production of kefir from goat's milk is subject to multiple controls, meets the requirements of standards and, therefore, does not pose a threat to human life and health. During the work of the enterprise of dairy products "Breeding farm "Zerenda" LLP, there were no complaints from consumers, the competent authorities did not register any cases of production of substandard products.
For a more detailed analysis of all possible threats to the production of substandard products, we turned to the statistical data of the enterprise "Breeding farm "Zerenda "LLP, as well as to the documents regulating the quality and safety of the product.
The identified potential hazards and precautionary measures on the production line -kefir from goat's milk are presented in Table 3.
Further, "Decision tree" method was used to determine critical control points, which allowed for a systematic approach to determining the CCP and can also serve as the main one for developing a documented procedure for selecting the CCP (Fig. 2).
The figure shows that critical points or stages are intended to reduce or eliminate a potentially dangerous factor, as well as stages at which the identified threat may exceed acceptable levels. However, subsequent steps do not eliminate or reduce this dangerous factor to an acceptable level. Determination of the critical control 141 points identified during the analysis, we conducted the entire production line of kefir from goat's milk and for each potentially dangerous factor separately.
The definition of critical control points for the technological line for the production of kefir from goat's milk is presented in Table 4.
For the final decision on the degree of criticality of a particular stage of the technological process, we took into account the program of preliminary measures. The implementation of the "Decision Tree" method for the stages of raw milk storage, pasteurization and fermentation leads to the conclusion that these stages are critical control points in relation to the identified preliminary threats to the safety of the dairy productkefir from goat's milk.
Thus, we have experimentally found that the critical control points for this production process are at the stages: Storage of raw milk, pasteurization, fermentation. All other potential control points are managed within the framework of the preliminary activities program (Table 4).
When creating a safety management system for the production of any fermented milk products, including kefir from goat's milk, special attention should be paid to ensuring the safety and quality of the starter cultures used, since the fermentation process often takes place in conditions favorable for the development of undesirable microflora or close to them.
The final stage was the development of the HACCP plan, which reflects preventive measures that eliminate risks or reduce them to an acceptable level and suggests corrective actions (Table 5). should not be less of the temperature and Isolation of unpasteurized Microbiological control and and pasteurization duration. Log violation of than 90°C. Duration-duration of thermograph milk. Informing the Manager monitoring of phosphatase records of the monitoring of pasteurization regimes at least 3 min -an operator. Check that to make a decision on the activity in pasteurized milk pasteurized milk. Test reports of the return valve is not up wrong product. Identifying and finished products. Periodic finished products. Record of to pasteurized milk the causes of nonconformity verification and confirmation MS verification and before each start of the and eliminating them of MS accuracy (every 3 confirmation of their accuracy. unit -an operator months). Checking of log Entries in the pasteurized milk records of the movement movement log. Record for of pasteurized milk, journal validation of competence of the of control milk from the operator of the pasteurizing pasteurizer, the technical plant. Records for deviations journal of the work of the and corrective actions. Records pasteurizer. Testing the of the results of internal audits competence of the pasteurization plant operator at least once a quarter. Confirmation of the correct use or disposal of nonconforming products and corrective actions. Internal audit CCP 3.
Development of The temperature is not Fermentation temperature Informing the Manager to Control of titrated acidity at Record of MS verification Fermentation pathogenic microflora more than 22°C. The controla fermentation make a decision about the end of fermentation. and confirmation of their and accumulation of acidity of the clot at the operator, every 3 h. pH further actions. Product Periodic verification and accuracy. Recording the enterotoxins as a result end of fermentation is controla fermentation testing, rejection, isolation confirmation of MS accuracy temperature and acidity of the of non-compliance with not less than 85°T operator, every 4 h. and disposal if necessary.
(every 3 months).). mixture. Entries in the journal of fermentation regimes (pH 4.65-4.5) Temperature control of Identifying the causes of Microbiological control of each microbiological control of the the heating/cooling nonconformity and batch of fermented mixture. fermented mixture, test reports agent (water)a eliminating them. Microbiological control of of the fermented mixture and fermentation operator, Additional staff training finished products (once a finished products. Records each production decade). Checking records in based on the results of internal the process control log.
audits. Records confirming the Confirmation of the correct use competence of employees of the or disposal of non-conforming Fermentation department and products and corrective actions. laboratory Conducting internal audits. Testing the competence of employees of the Fermentation department and laboratory, at least once every six months