Professional paper

Ensuring quality in primary production of meat

Maja Đokić ; Laboratory for residue control
Nina Bilandžić ; Laboratory for residue control,
Andreja Humski ; Laboratory for food microbiology, Department for Veterinary Public Health, Croatian Veterinary Institute, Zagreb

Abstract

This paper gives an overview of the importance of setting up a system based on the principles of hazard analysis and critical control points (HACCP). In the Republic of Croatia today, the Food Act (OG 46/07) requires food businesses to establish a quality control system based on the HACCP principles. The system presents the application of preventative measures which reduces the concept of risk analysis to the lowest possible level. Preventative measures, if effectively applied to known critical points, reduce the likelihood or appearance of risk to an acceptable level. The HACCP system consists of seven principles, and its implementation is carried out in twelve steps. Directly after the establishment of the system, it is necessary to educate and train the employees. However, a long-term functioning of the system can only be ensured through the regular revision of documentation and the HACCP plans in order to keep it up to date with any changes that have taken place.

Keywords

quality; quality control; HACCP

Hrčak ID:

80793

URI

https://hrcak.srce.hr/80793

Publication date:

14.10.2011.

Article data in other languages: croatian

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