ТЕХНОЛОГІЧНА ЕКСПЕРТИЗА ПРОЦЕСУ ЗБЕРІГАННЯ ЗЕРНА ПШЕНИЦІ ЯК ІНСТРУМЕНТ ЗАБЕЗПЕЧЕННЯ ЯКОСТІ

The issue of food quality is given an unconditional priority, as evidenced by the introduction of new food legislation in in Ukraine. When implementing the “from field to fork” principle, each participant in the long chain of production must provide the necessary conditions for obtaining quality and, above all, safe food. The nutritional value of products made from grain raw materials is determined by the quality indicators of grain. In order to ensure safe production, food market operators, including primary producers, are required to develop and implement ongoing procedures based on HACCP principles. Among the tasks of technological expertise is the analysis of the level of safety of production and finished products. Therefore, technological examination of post-harvest processing and storage of wheat grain and its compliance with the HACCP principles are the tasks of ensuring the highest quality of grain raw materials. When implementing HACCP principles at any production site, including in the grain industry, the safety measures taken must meet the risks of product contamination. The goal of the paper is to determine the most important factors that affect the quality of wheat grain during post-harvest processing and storage, as well as stages of the technological process critical to the safety of grain. Risks that threaten contamination of raw materials can occur at different stages of the elevator operation and are divided into physical, chemical, and biological. The analysis of each stage of post-harvest processing and storage of wheat grains, indicating the appropriate hazardous factor with an assessment of the likelihood of manifestation and severity of risk. Based on the analysis, the stages of the technological process are identified, which give rise to the most dangerous factors with the necessity of obligatory control over the parameters of contamination: biological factor at the stages of reception, chemical factor at drying and long-term storage. Physical and chemical factors occur at the stages of acceptance and purification, are not so significant, they can be prevented when implementing operational programs, prerequisites. The reasons of dangerous factors occurrence and control measures are indicated to reduce the risk of their occurrence or reduce the negative impact. Based on the analysis of the occurrence of hazardous factors at different stages of the technological process (post-harvest processing and storage of wheat grain), the following parameters are obligatory to be controlled: grain temperature, humidity, pest infestation of grain stocks, organoleptic indicators in accordance with the rules of the current regulatory and technical documentation. [ABSTRACT FROM AUTHOR]