DEVELOPMENT OF HACCP PLAN FOR MOUSSE FROM WHEY WITH ADDITION OF PLANT RAW MATERIAL

The basics of a food safety management system and hazard identification are covered in this paper. Critical control points that may impact the end product's safety can be found during the whey mousse production process. The technological method of making whey mousse is examined while keeping the HACCP system's tenets in mind. Whey is crucial for human health since it contains high-quality protein and other beneficial compounds. In this sense, it's critical to maintain all of whey's advantageous qualities when making mousse. The requirements for crucial control points are identified after an analysis of each technological level. Raw material receipt and inspection, whey preparation, raw material processing, component whipping, packing, and storage are the most crucial steps in the production process. A monitoring, control, and corrective action system based on the HACCP / MS ISO 22000:2018 Food Safety Management System standards is suggested in order to prevent adverse causes and dangerous factors.

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