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RESEARCH REGARDING HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM IMPLEMENTATION IN A FARM PRODUCING FRESH FRUITS
Abstract
Food safety has become a component of food quality and arises from the need to protect consumers. This means that products to be sold, must be safe, a requirement which is found both in EU Directions and National Legislation. The Food Hygienic General Direction 93-43- CEE stipulates that the food companies including those of fresh fruits, should create a planned and well informed system called пїЅThe Planning and Achievement of Safety productsпїЅ. The system allows a self-control of their own products based on Hazard Analyzes and Critical Control Points (HACCP plan). Using the HACCP System, we tried to identify the microbiological, chemical and physical risks existing in the fresh fruits technology and storage, to find the CCP (Critical Control Points). Thus, we established systems based mainly on evidence of chemical, physical, hygiene, the appreciation or visual observation, by which the effectiveness of controls can be monitored or supervised. The work formulates the good hygiene requirements and work procedures that should be fulfilled by each company specialized in fresh fruits production, according to EU Directions and National Legislation. We hope that our research results may help all the economic agents having the working activity in this field.
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