Food safety and quality at consumer level
2012
Baltić, Milan Ž. (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Đurić, Jelena (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Karabasil, Nedeljko (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Ivanović, Jelena (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Lončina, Jasna (Faculty of Veterinary Medicine, Belgrade (Serbia))
Modern food safety system is based on the hygiene of the production process and prevention. It is supported by scientific and regulatory bodies, and legalized in all developed countries. This system is used in Serbia. The modern food safety system is based on good practice (GMP/GHP) and HACCP. Food manufacturers are responsible for its implementation. Manufacturers must identify the hazards, and control or eliminate them, to provide products (food) that will be safe for consumers. The value of the current approach to food safety is reflected in the fact that it is applicable to all segments in its production “from farm to fork”. It is understood that food security depends on the defined system security operating in all segments of food production. Because of that this system should be controlled and checked. The final controlled segment of the food chain is retail of food or a place where food becomes available to consumers (restaurants, for example). The absolute safety of food, however the system is good, functional, controlled and checked cannot be ensured and guaranteed.
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