Author/Editor     Jurc, Franca
Title     HACCP in DDD dejavnost
Type     članek
Source     In: Radović M, editor. Zbornik referatov 30. strokovni seminar iz DDD dejavnosti; 1999 jan 21-23; Moravske toplice. Maribor: Zavod za zdravstveno varstvo Maribor, Center za DDD, Maribor,
Publication year     1999
Volume     str. 12-7
Language     slo
Abstract     Following the WHO recommendations, Good Manufacturing Practices - GMP have been introduced to the food manufacturing industry. Whereas the HACCP system is focused more on the safety of products and risk identification, GMP system, on the other hand, covers the overall quality, including the protection of the degradation of food and sanitation. GMP, sanitation (DDD), HACCP and the planned maintenance represent the base of any Food Safety Programme. One of the pest control methods complying most with the legal regulations and consumer requirements is the Integrated Pest Management - IMP. The complex professional assurance of health quality of food in all the stages of production and distribution, which is the responsibility of the manufacturer - the owner of food products - must be based on the principles of the Hazard Analysis Critical Control Point (HACCP) and is one of the priority tasks for the production and transport of food in the Republic of Slovenia. The efficiency of the HACCP system is related to the multidisciplinary i.e. team work of professionals from agronomy, veterinary, health care, microbiology, food technology, chemistry and manufacture The hygienic adequacy of food may be threatened at any point in the food processing chain: raw materials, during the production, storing and distribution. It is necessary to consider all biological, chemical and physical risks when they potentially endanger food product safety. The international organisations - FAO, WHO - Codex Alimentarius claim that HACCP is the most efective method of preventing the diseases transmitted by food. The principles of Good Laboratory Practice (GLP) form part of the decision made by the council of the Organisation for Economic Co - operation and Development (OECD) on mutual acceptance data.
Summary     GMP (Good Manufacturing Practices)-dobre proizvodnje izkušnje so v skaldu s priporočili WHO uvedene tudi v živilski industriji. Medtem, ko je HACCP sistem osredotočen bolj na varnost izdelkov in identifikacijo tveganja, zajema GMP sistem celostno kvaliteto, to je tudi preprečevanje kvarjenja živil in sanitacij. GMP, sanitacija (DDD), HACCP in planirano vzdrževanje tvorijo osnovo vseh programov za varna živila (Food Safety Programme). Način zatiranja škodljivcev, ki je najbolj usklajen z zakonskimi predpisi in zahtevami potrošnikove integralno zatiranje škodljivcev (Integrated Pest Management-IMP). Kompleksno strokovno zagotavljanje zdravstvene kakovosti nad živili v vseh fazah proizvodnje in prometa, za kar je zavezan proizvajalec-lastnik živil, mora biti zasnovano na principih HACCP sistema (HazardAnalysis Critical Control Point) in je ena od prioritetnih nalog za proizvodnjo in promet z živili v Republiki Sloveniji. Uspešnost HACCP sistema je vezana na multidisciplinarnost oz. timsko delo strokovnjakov s področij agronomije, veterine, zdravstva, mikrobiologije, živilske tehnologije, kemije in proizvodnje. Higienska ustreznost živil je lahko ogrožena na kateri koli točki prehrambene verige: od surovin, med proizvodnjo, skladiščenjem in distribucijo. Upoštevati je treba vsa biološka, kemična in fizikalna tveganja kadar potencialno ogrožajo usterznost proizvodov. Mednarodne organizacije-FAO, WHO-Codex Alimentarius ocenjujejo, da je HACCP najuspešnejša metoda za preprečevanje bolezni, ki se prenašajo z živili. Principi GLP (Good Laboratory Practice oz. dobra laboratorijska praksa) so sestavni del odločitve sveta OECD (Organization for Economic Cooperation and Development) o vzajemnem priznavanju podatkov (Mutual Acceptance Data).
Descriptors     FOOD CONTAMINATION
FOOD HANDLING
FOOD-PROCESSING INDUSTRY
QUALITY CONTROL
FOOD ANALYSIS
DISINFECTION
PESTICIDES
INSECTICIDES