Improving refrigeration and technological processes and appropriate organization of the monitoring of the main parameters of meat raw materials, final produce as well as cooling air during the movement of the product from making to realization through all stages of the cold chain are linked with the research and determination of control critical points (CCP). The CCP on operational and interoperational sectors of meat movement with indication of main parameters of cooling medium and produce monitoring were selected and analyzed in the paper. According to the results of current and periodical monitoring of localized control points of the cold chain the preventing corrective actions were undertaken to remove potential and detected risks or to reduce them to an admissible level. So, a common methodological and organizational approach to assure the technology quality of refrigeration application during meat movement from making to consumption was realized.

An irrational application of discharge gases is a disadvantage of a technological process of foodstuff freezing using carbon dioxide. The authors consider that it is advisable to use carbon dioxide not only directly in the edible raw material freezing and cooling line. The cooling of carbon dioxide vapors after their use in freezing lines seems perspective for their further use for cooling treatment, for example when freezing edible raw material for which according to the operating procedure the freezing temperature may be higher than the carbon dioxide boiling temperature (-78 оС). The installation diagram on the basis of the RankHilsсh vortex tube to cool discharged carbon dioxide with the aim to use it further during foodstuff cooling treatment is presented. The technology of dioxide carbon recuperation was taken as a principle. This problem was touched upon more than once, but as opposed to another offers the authors suggest using a RankHilsсh vortex tube as a refrigerating machine.