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2018 | 74 | 04 |
Tytuł artykułu

Integrated approach across prerequisite programmes and procedures based on HACCP principles

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of critical control points (CCPs). It is impossible to identify CCPs in all enterprises. In certain food businesses there are exclusively medium-risk or low-risk hazards that may be controlled with oPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer’s efforts to prevent or eliminate hazards, or to reduce them to acceptable levels, is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles.
Wydawca
-
Rocznik
Tom
74
Numer
04
Opis fizyczny
p.219-223,fig.,ref.
Twórcy
  • Department of Food Hygiene and Public Health Protection, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
autor
  • Department of Food Hygiene and Public Health Protection, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
autor
  • Department of Food Hygiene and Public Health Protection, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
Bibliografia
  • Arvanitoyannis I., Kassaveti A.: HACCP and ISO 22000 – a comparison of the two systems, [in:] Arvanitoyannis I. S. (ed.): HACCP and ISO 22000. Application to Foods of Animal Origin. Blackwell Publishing Ltd, Oxford 2009, p. 3-45.
  • Arvanitoyannis I. S., Varzakas T. H., Tserkezou P.: Maeat and Meat Products, [in:] Arvanitoyannis I. S. (ed.): HACCP and ISO 22000. Application to Foods of Animal Origin. Blackwell Publishing Ltd, Oxford 2009, p. 181-276.
  • Cerf O., Donnat E.: Application of hazard analysis – critical control point (HACCP) principles to primary production: what is feasible and desirable? Food Control 2011, 22, 1839-1843.
  • Codex Alimentarius Commission: General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 4 – 2003.
  • European Commission: Commission Notice on the implementation of food safety management systems covering prerequisite programs (PRPs) and procedures based on the HACCP principles, including the facilitation/flexibility of the implementation in certain food businesses, 2016. Off. J. Europ. Union 2016/C 278/01.
  • Herrera A. G.: The hazard analysis and critical control point system in food safety. Methods Mol. Biol. 2004, 268, 235-280.
  • Hulebak K. L., Schlosser W.: Hazard analysis and critical control point (HACCP) history and conceptual overview. Risk Anal. 2002, 22, 547-552.
  • ICQA – IATA Catering Quality Assurance Programme. Food Processing Safety Standards and Interpretation Guidelines. Medina Foods Inc. 2008, 2nd version.
  • IFSA and AEA World Food Safety Guidelines, 2nd version, 2007.
  • Kwiatek K., Osiński Z.: Analiza zagrożeń i analiza ryzyka w łańcuchu żywnościowym w świetle norm Kodeksu Żywnościowego – dorobek i perspektywy. Rola Komisji Kodeksu Żywnościowego FAO/WHO w zapewnieniu bezpieczeństwa i jakości żywności oraz uczciwych praktyk w międzynarodowym handlu żywnością. Warszawa 2014. http://www.piwet.pulawy.pl/piwet7/newslet/-2010-03/opr_ref/opr_ref_2.pdf
  • Meulen B. van der: Private food law. The emergence of a concept, [in:] van der Meulen B. (ed.): Private Food Law. Governing food chains through contract law, self-regulation, private standards, audits and certification schemes. Wageningen Academic Publishers, Wageningen 2008, p. 29-50.
  • Meulen B. van der: The anatomy of private food law, [in:] van der Meulen B. (ed.): Private food law. Governing food chains through contract law, selfregulation, private standards, audits and certification schemes. Wageningen Academic Publishers, Wageningen 2008, p. 75-108.
  • QSAI – Catering Quality Assurance Programme. Food Processing Safety Standards and Interpretation Guidelines. Medina Foods Inc. 2011, 4th version.
  • Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs, Official Journal of the European Union L 338/1 of 22 December 2015, as amended.
  • Regulation (EC) No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Off. J. Europ. Union L 139/1 of 30 April 2004, as amended.
  • Regulation (EC) No. 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules, Off. J. Europ. L 165/1 of 30 April 2004, as amended.
  • Rushing J. E., Ward D. R.: HACCP Principles. Food Safety FSE. N.C. State University 1999, p. 99-121. https://www.ces.ncsu.edu/depts/foodsci/ext/pubs/haccpprinciples.pdf
  • Shan Y.: Quality and safety control during citrus processing, [in:] Shan Y. (ed.): Canned Citrus Processing: Techniques, Equipment, and Food Safety. Academic Press, Amsterdam 2016, p. 105-150.
  • Sperber W. H.: HACCP and transparency. Food Control 2005, 16, 505-509.
  • Wallace C. A., Holyoak L., Powell S. C., Dykes F. C.: HACCP – the difficulty with hazard analysis. Food Control 2014, 35, 233-240.
Typ dokumentu
Bibliografia
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