Author/Editor		Breznik, Bety
Title		Pomen HACCP sistema v živilski proizvodnji
Translated title		Importance of HACCP system in food production
Type		članek
Source		In: Dobeic M, Vudrag M, Berger T, editors. Zbornik referatov 1. interdisciplinarni simpozij "DDD, zdravje in okolje" z mednarodno udeležbo; 2003 okt 17-18; Ljubljana. Ljubljana: Zavod za zdravstveno varstvo,
Publication year		2003
Volume		str. 211-5
Language		slo
Abstract		HACCP (Hazard Analysis and Critical Control Point) system enable us recognition, estimation and evaluation, measures and control of eventualy present harmful agens in food, which could be damaging to mans health. The system is based on preventive measures which suppress or depreciate the risks. This system assure us production, preparation and sale of safe food and represent the most effective way to prevent food-borne illnes and was developed in 60-ies in US for the requirement of space program food production. Directive No. 93/43/EEC of EU incorporated this principles in EU legislation. The mentioned system is compulsory in R Slovenia for all food producers. HACCP system is based on seven with legislation determined principles and represent internal control of holders as a preventive, systematic and complete measure in production of health and safe food.
Descriptors		FOOD-PROCESSING INDUSTRY FOOD CONTAMINATION FOOD ANALYSIS FOOD MICROBIOLOGY