Florina Demetrescu , A. Baciu , A. Popa
KEY WORDS: system, risk, monitoring, process, management
ABSTRACT
HACCP - (Hazard analysis. Critical Control Point) – is a method of systematic approaching and safety food ensuring having as basic purpose the including of modern procedures of hazard analysis and prevention concept into the aspects of consumer health protection in the existent management. HACCP is a rational and effective method of assuring the safety of food products from the collecting of raw materials until the consumer. This method has been accepted by international organizations as the most efficient control method of prevention. Early prevention is the main purpose, being the base of any HACCP system. On developing the HACCP plans are used basic principles which goals the initial purpose. Into such a system, if any deviation takes place indication the loose of control, the deviation is identified and corrective actions take place to re-establish the control in such way to guarantee that products will not meet the consumer.
HACCP is a managing system in which the product security is oriented to analysis and control of biological, chemical and physical risk from producing raw materials, processing, handling, distribution, final product consumption.