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EFFECT OF THE INTRODUCTION OF THE HACCP INTERNATIONAL STANDARD ON AN EXAMPLE IN THE FOOD INDUSTRY IN CROATIA

Maja Pešić

Puni tekst: engleski, pdf (140 KB) str. 132-147 preuzimanja: 790* citiraj
APA 6th Edition
Pešić, M. (2009). EFFECT OF THE INTRODUCTION OF THE HACCP INTERNATIONAL STANDARD ON AN EXAMPLE IN THE FOOD INDUSTRY IN CROATIA. Economic research - Ekonomska istraživanja, 22 (2), 132-147. Preuzeto s https://hrcak.srce.hr/38216
MLA 8th Edition
Pešić, Maja. "EFFECT OF THE INTRODUCTION OF THE HACCP INTERNATIONAL STANDARD ON AN EXAMPLE IN THE FOOD INDUSTRY IN CROATIA." Economic research - Ekonomska istraživanja, vol. 22, br. 2, 2009, str. 132-147. https://hrcak.srce.hr/38216. Citirano 03.04.2020.
Chicago 17th Edition
Pešić, Maja. "EFFECT OF THE INTRODUCTION OF THE HACCP INTERNATIONAL STANDARD ON AN EXAMPLE IN THE FOOD INDUSTRY IN CROATIA." Economic research - Ekonomska istraživanja 22, br. 2 (2009): 132-147. https://hrcak.srce.hr/38216
Harvard
Pešić, M. (2009). 'EFFECT OF THE INTRODUCTION OF THE HACCP INTERNATIONAL STANDARD ON AN EXAMPLE IN THE FOOD INDUSTRY IN CROATIA', Economic research - Ekonomska istraživanja, 22(2), str. 132-147. Preuzeto s: https://hrcak.srce.hr/38216 (Datum pristupa: 03.04.2020.)
Vancouver
Pešić M. EFFECT OF THE INTRODUCTION OF THE HACCP INTERNATIONAL STANDARD ON AN EXAMPLE IN THE FOOD INDUSTRY IN CROATIA. Economic research - Ekonomska istraživanja [Internet]. 2009 [pristupljeno 03.04.2020.];22(2):132-147. Dostupno na: https://hrcak.srce.hr/38216
IEEE
M. Pešić, "EFFECT OF THE INTRODUCTION OF THE HACCP INTERNATIONAL STANDARD ON AN EXAMPLE IN THE FOOD INDUSTRY IN CROATIA", Economic research - Ekonomska istraživanja, vol.22, br. 2, str. 132-147, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/38216. [Citirano: 03.04.2020.]

Sažetak
Major demographic change and the globalisation of the market bring with them changes in our eating habits. A string of public health measures in Croatia is increasingly gaining in importance, particularly the ecological surveillance of various sectors of the environment, of which food is inevitably an element. The main objective of the various industries is to produce, process and distribute food which will meet the requirements of health and safety, through the joint efforts of all parties in the food chain. ISO and HACCP enable the continual, documented surveillance of food safety management. The most efficient systems of food safety are introduced, implemented and modernized within a structured management system, becoming incorporated into the overall management of the manufacturing organisation. This paper describes verification procedures for the HACCP system. The analytical reports given here are individual cases in the introduction and implementation of this international system on examples in the food industry and the benefits deriving from it. From the results of this research, the author draws conclusions on the need to synchronise standards in order to meet both legal obligations and European Union norms.

Ključne riječi
international standards; food safety; HACCP system; quality

Hrčak ID: 38216

URI
https://hrcak.srce.hr/38216

[hrvatski]

Posjeta: 1.584 *