Autori: Bradatan Gheorghe

Editorial: Lucrari Stiintifice USAMV Iasi, 2007.

Rezumat:

The new European regulations require that each establishment develop and implement a system of preventive controls designed to improve the safety of their products, known as HACCP plan (Hazard Analysis and Critical Control Point). HACCP systems has been identified as a powerful tool for control of food safety issues. Hazard analysis serves as a basis for establishing critical control points (CCPs) in a process that must be controlled to ensure the safety of food. Critical limits are definite in that document the appropriate parameters that must be met for each CCP. Monitoring and verification are included in the system to ensure potential risks are control and documented in the HACCP plan. This paper will examine a model for implementation of a HACCP system provides a schema to ensure that product safety is continuously achieved.

Cuvinte cheie: veterinary medicine

URL: http://univagro-iasi.ro