The use of Qi HASAP for creating and activity of critical point system (HACCP)
2001
Soltes, H. | Golian, J. | Staruch, L. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Vyzivy)
This paper is presented as a straightforward and practical description of the procedures typically used within the food manufacturing industry for assessing both HACCP Plans and their implementation. The purpose of assessing HACCP is to establish whether the food business operator has the ability to consistently provide safe food. Verification that the HACCP system is effective in maintaining product supply can be accomplished within the process of assessment. This paper discusses an industry approach of a two-stage programme of "pre-assessment" and "on-site assessment" which establishes that the manufacturer has: implemented a sound HACCP system, the knowledge and experience needed to maintain it, the necessary support programmes in place. This paper proposes some form of document which provides evidence that the HACCP Plan has been assessed as being satisfactory
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agricultural Knowledge and Innovation Institute