EFFECT OF CRITICAL CONTROL POINTS ON MICROBIOLOGICAL SAFETY AND ORGANOLEPTIC CHARACTERISTICS OF «PHILADELPHIA» SUSHI

The article presents the results of a study aimed at enhancing the safety and quality of a popular foodservice product – Philadelphia sushi. The relevance of this study is driven by the expanding production and consumption of Japanese cuisine products, as well as the associated microbiological hazards arising from the use of perishable ingredients. The main objective of the work was to develop and substantiate a structure for managing the safety of food products based on HACCP principles, with a focus on the critical control points (CCPs) of the production process.
The study employed methods of hazard analysis, CCP identification using a «decision tree», as well as the establishment of critical limits and corrective actions. A thorough analysis of the technological cycle, which included 16 stages and 54 operations, initially identified 11 CCPs.
For practical implementation, the system was optimized to four of the most important control points: acceptance of raw materials, storage of rice and fish semi-finished products, the manufacturing process, and storage of the finished product. For each CCP, strict critical limits for temperature, storage duration, and microbiological indicators were defined, and monitoring procedures were developed.
The scientific and practical significance of the study lies in the development of an adapted and effective HACCP plan, the implementation of which substantially reduces microbiological risks, ensures consistent quality and safety of the finished dish, and proves to be economically viable for foodservice enterprises.

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