Stručni rad

Development of good hygiene practices in food industry in Slovakia

Peter Popelka ; Department of food hygiene and technology, Institute of meat hygiene and technology, University of veterinary medicine, Komenského 73, 041 81 Košice, The Slovak Republic
Peter Turek ; Department of food hygiene and technology, Institute of meat hygiene and technology, University of veterinary medicine, Komenského 73, 041 81 Košice, The Slovak Republic
Jozef Nagy ; Department of food hygiene and technology, Institute of meat hygiene and technology, University of veterinary medicine, Komenského 73, 041 81 Košice, The Slovak Republic
Slavomír Marcinčák ; Department of food hygiene and technology, Institute of meat hygiene and technology, University of veterinary medicine, Komenského 73, 041 81 Košice, The Slovak Republic

Sažetak

Producers of food in the EU have to comply with the legislative requirements that, except other, require safety management through HACCP or hygienic codes (93/43/EEC). Hazard Analysis Critical Control Points (HACCP) is designed to prevent the occurrence of problems by assuring that controls are applied at any point in a meat production system where hazardous or critical situations could occur. Until now, it is probably the best way how to manage food safety. Development of the HACCP system is, however, quite demanding in respect of human, technological and thus financial resources. While this may not be a problem for large establishments, small producers often feel it economically impossible to develop and establish a functional HACCP by them. Therefore they would appreciate availability of the abovementioned hygienic codes.
In the past, food producers had been only required to use a positive approach of good manufacturing practices (GMP) for producing food in a hygienic manner and got used to it. The food codes would, by their nature, is better fitting to this way of approach than full fledged HACCP. In this generic model, there is an example, or guide, for developing of a food code for cooked meat products.

Ključne riječi

guide; good hygiene practices; HACCP

Hrčak ID:

22711

URI

https://hrcak.srce.hr/22711

Datum izdavanja:

15.5.2005.

Podaci na drugim jezicima: hrvatski

Posjeta: 6.032 *