HACCP [Hazard Analysis and Critical Control Points] and quality system in the food processing industry
2002
Turabatovic, L. (Institute of Meat Hygiene, Belgrade (Yugoslavia)) | Vranic, V. | Baras, J.
HACCP (Hazard Analysis and Critical Control Points) is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the standards of the ISO 9000 series, the formulation of a product that meets "the requirements stated or implied", where the implied requirements refer to the prescribed quality requirements, which, in the food industry, above all, comprises safety, it is necessary to build HACCP into the quality system. The application of HACCP principles when introducing a quality system should be extended to those parts of the production process in which the required quality of the product may be at risk.
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