Development of regulatory documentation for semi-smoked sausages with enhanced safety indicators

Abstract

The current operating conditions of meat processing enterprises are characterized by increasingly stringent food safety requirements and the need to harmonize them with the standards of the Eurasian Economic Union. In this regard, the development and updating of regulatory documentation for semi-smoked sausages is becoming systemic and is considered a tool for quality and risk management at all stages of the product life cycle.

In contrast to the traditional approach, in which regulatory documents are primarily descriptive, the development of a structured system of requirements focused on hazard prevention is proposed. The development is based on the provisions, as well as the principles of risk-based management, which take into account the specifics of raw materials, technological processes, and storage conditions.