Мінімізація ризиків безпечності снеків як фактор якості та захисту споживачів операторами ринку

Abstract

UKR : У роботі проведено комплексну оцінку безпечності кукурудзяних пластівців (снеків) як критично важливий етап захисту прав споживачів у роздрібній торгівлі. Використовуючи матричний метод аналізу ризиків, досліджено мікробіологічні, хімічні та фізичні чинники небезпеки, що безпосередньо впливають на безпечність кінцевого продукту на полицях магазинів. Досліджено, що технологія екструзії забезпечує високий рівень мікробіологічної чистоти, проте виявлено помірні ризики, пов'язані з термостійкими спорами Bacillus cereus та потенційною контамінацією мікотоксинами. Підтверджено ефективність заводського контролю щодо важких металів та сторонніх домішок, а також відповідність маркування вимогам ЄС стосовно алергенів, що є ключовим для інформування та безпеки покупця. За результатами дослідження розроблено стратегію мінімізації ризиків, що дозволить забезпечити високий стандарт менеджменту якості, запобігти перехресній контамінації та гарантувати повну безпеку споживачів снеків, на кожному етапі товаропросування. ENG : The widespread usage of snacks across diverse segments of the population highlights the issue of their safety and quality assurance, which is key to maintaining brand reputation and the stability of commercial operations in this sector. The aim of this article was to assess quality and safety in order to identify potentially hazardous factors in snack production and to develop recommended measures to minimise them, thereby improving quality management and ensuring consumer protection in the market. To address this issue, existing scientific approaches to the range and safety of snacks have been analysed, and the methodology for risk assessment and the implementation of the HACCP system as the foundation of quality management in the snack retail sector has been examined. In accordance with EU regulations, the need for comprehensive research has been substantiated, as this will minimise technological risks in the domestic market, guarantee a high level of consumer protection, and ensure the safety of goods in distribution and trade. The study assessed the safety of "Zolotoe Zerno" corn flakes (DHC, Dnipro, Ukraine). The sample confirmed the effectiveness of the ISO 22000 and HACCP systems, and the wide distribution of the product ensured the representativeness of the data. Quantitative risk assessment was carried out by the matrix method (product of probability and severity of consequences) using a system approach and a step-by-step visualization algorithm. It has been proven that extrusion at 130–180°C ensures the product is practically sterile; the levels coliforms and fungi in the samples were significantly below the standard. However, critical points for potential recontamination (the glazing and additive addition stages) and the risk of heat-resistant Bacillus cereus spores have been identified. A comprehensive assessment of chemical, allergenic and physical hazards in cornflakes was carried out, confirming the effectiveness of the factory’s controls regarding heavy metals and foreign contaminants (gravity-fed metal detectors are used in production), as well as the compliance of labelling with EU requirements regarding allergens, which is key to consumer information and safety in the marketplace. A risk analysis has been conducted for the presence of mycotoxins (aflatoxins and DON), which can be considered as a hidden threat. Although the technology minimises their presence, the risk has been assessed as moderate, which highlights the critical importance of incoming raw material checks and, within the supply chain, will help mitigate risks from substandard raw materials and ensure high standards of consumer protection at every stage of distribution. Measures to minimise risks within the framework of total quality management suggested. In distribution, the main emphasis is placed on storage conditions and packaging integrity. Recommendations are prepared for consumers on expiration dates after opening and carbohydrate consumption norms. Such control will increase the competitiveness of domestic snacks on the European market, minimizing technical barriers to trade.