Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production

Abstract

Introduction. The introduction of modern management methods in food enterprises is a response to the challenges of time and an institutionalized requirement. Statistical methods and information technologies can improve control in food safety management systems. Their combination provides maximum opportunities for leading food industry organizations.
 Study objects and methods. The research featured the market of ready-made high-tech solutions in process automation and existing management systems, including those based on the principles of Hazard Analysis and Critical Control Points (HACCP). The study revealed a need for a software product for HACCP in food production.
 Results and discussion. The paper describes a case of a meat processing plant and how the management controls the HACCP. The authors developed a universal software product that allows operators to enter information about violations and downtimes into the system. Using this product, team leaders and department heads can easily identify and eliminate the causes of hazards while controlling technological processes and receiving timely reports.
 Conclusion. The software was tested in a production workshop to identify the time specialists need respond to comments and solve problems. The obtained data showed a decrease in loss of time resources by 6.77% for operators and 2.4% for line managers. The highly adaptable program can be used by specialists who work with management systems for food enterprises of Kuzbass. The IBM PC-compatible software product (2.2 MB) makes it possible to work in various Microsoft Windows operating systems and use Microsoft SQL Server 2012 to store data. The computer program was successfully registered with the Federal Service for Intellectual Property (State Registration Certificate No. 2018665743 of 12/10/2018).