MANAGING PROCESS RISKS IN GLUTEN-FREE PASTA PRODUCTION

The objective of the study is to identify process risks and hazards in the production of gluten-free instant noodles. Objectives: to characterize a specialized product; to identify controlled parameters in the production technology; to conduct a risk analysis and assessment; to propose a HACCP plan. The study was conducted in the laboratory of the Department of Biotechnology and Food Production of KuzGAU. The objects of the study were instant gluten-free pasta products and the technological process. The requirements of GOST R 51705.1-2001 were relied upon in the work, and a risk analysis diagram was used as a method. The hazard assessment was carried out taking into account the specifics of the production technology, available information, and existing practical experience. A risk analysis diagram was constructed based on the risk assessment criteria and the likelihood of hazard occurrence. Critical control points (CCPs) were identified to eliminate the risk of exceeding the gluten and thiamine content standards, which are indicators of the distinctive nutritional value of the finished product. A program of preliminary measures was outlined. A HACCP plan reflecting the specialized nature of the product was proposed. To manage process risks in the production of instant noodles, a CCP was identified and critical limits were established (gluten content – no more than 20 g/kg of product). Preliminary risk mitigation programs were proposed, reflecting such distinctive features as the absence of gluten cross-contamination and finished product labeling requirements. Implementation of the research results in production will expand the range of specialized instant pasta products and produce gluten-free products of appropriate quality.