Specificities of IFS standard and ISO 22000 standard compared to requirements of the HACCP system | Specifičnosti IFS standarda i standarda ISO 22000 u odnosu na zahteve HACCP sistema
2011
Vranić, V., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Rašeta, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Grbić, Z., Industrija mesa Agroživ AD, Žitište (Serbia) | Grubić, M., Industrija mesa Agroživ AD, Žitište (Serbia)
HACCP system is recognized in the world as the best way to ensure food safety. HACCP is a systematic preventive approach to the food safety which identifies potential hazards, assesses risk and takes certain adequate measures in order to remove them. HACCP system is based on recommendations of the Codex alimentarius pertaining to implementation of general principles of food hygiene (CAC/RCP I-1969, Rev. 4-2003). ISO 22 000 : 2005 was introduced in 2005 as the first international standard for management of the food safety. Standard ISO 22 000 : 2005 can be applied in all business within the food chain, as well as in production of animal feed, including producers of equipment, wrapping material, additives cleaning and disinfection preparations, and other things considered as part of the meat industry. Advantages of this standard, in addition to the system of food safety management, are introduction and implementation of the quality system which is beneficial for large as well as small systems. This means that standard ISO 22 000 is based on principles of the HACCP system (emphasis is on detailed and consistent execution of previously needed programs), but in incorporates also requirements of ISO 9001 standard. It is important to mention that the application of HACCP system is under the control of the veterinary inspection and it is not obligatory additional certification by accredited certification bodies. Standard ISO 22 000 and IFS standard are subjects to regular certification by accredited certification bodies.
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