Moscow, Russian Federation
Russian Federation
Moscow, Russian Federation
Kemerovo, Russian Federation
Novel functional foods must comply with general quality and safety standards. Introducing plant-based ingredients into dairy products can pose specific technological risks; therefore, manufacturers require a robust quality management system to control production processes. This systematic hazard analysis identified critical control points (CCPs) in the production of yogurt fortified with tomato powder. Based on HACCP principles (Hazard Analysis and Critical Control Points), the study established a framework to guarantee the safety and quality of the finished product. The risk assessment followed the National Standard GOST R 51705.1-2001, utilizing a risk analysis matrix and a decision tree. The analysis comprised qualitative and quantitative evaluations of the probability and severity of biological, chemical, and physical hazards across all processing stages. Raw material acceptance, pasteurization, and the introduction of tomato powder were identified as the critical control points. For raw milk, antibiotic residues that inhibit starter cultures represented a critical risk requiring mandatory monitoring. For tomato powder, the primary risk factors included microbiological contamination, heavy metal and pesticide residues, and the challenge of retaining functional properties (specifically, lycopene). Specific risk mitigation measures developed for each CCP included strict supplier audits, detailed technical specifications, and multi-level laboratory testing. Ultimately, when innovative additives are introduced into traditional food matrices, manufacturing technologies demand a comprehensive, risk-based approach to ensure the safety and consistent quality of the final products.
hazard analysis, critical control points, yogurt, tomato powder, food safety, risk-based approach
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