APPLICATION OF HACCP SYSTEM IN GLUTEN-FREE BREAD PRODUCTION TECHNOLOGY

In Kazakhstan, food security issues are prioritized, especially with the growing demand for a variety of food products. In this context, ensuring the safety of bread products becomes particularly important for maintaining high quality, protecting consumer health, and enhancing market competitiveness. The HACCP system is aimed at preventing and managing risks, providing a proactive approach to product safety.
This article discusses the implementation of the HACCP system in the technology of gluten-free bread production, identifying critical control points (CCPs). The use of HACCP in production allows for improving the quality of the final product for consumers. The research identified microbiological, chemical, and physical risks, as well as corresponding critical control points. In the gluten-free bread production process, three CCPs were identified, and measures were developed to eliminate the identified hazards. The application of the HACCP system in the bakery industry helps to increase production efficiency, improve product quality, and reduce costs, playing a key role in enhancing the enterprise’s competitiveness.
For gluten-free bread production, composite flour was used based on the research results. The composition of the composite flour includes amaranth and chickpea flour, as well as wheat starch. The results of comprehensive research showed that the organoleptic, physicochemical properties, and the amino acid and vitamin composition of gluten-free bread are of high quality, which enhances its nutritional value and has a positive effect on consumers. In particular, the product’s taste, smell, and appearance were highly rated, and its physicochemical characteristics met established standards. Moreover, the balanced content of amino acids and vitamins makes the product beneficial for health, increasing its contribution to a healthy diet and consumer well-being.

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