SYSTEMS AND METHODS FOR QUALITY AND FOOD SAFETY ASSURANCE

Published in Scientific Works. Series C. Veterinary Medicine, Vol. 19 ISSUE 4
Written by Lucian Ionel ILIE, Constantin SAVU, Ovidiu SAVU, Elena NISTOR

The most important prerequisite that must respond to a food is the lack of harmfulness, toxic character, because otherwise it transforms from a product useful for the human body into a threat to consumer health and life, but also for food security at all levels. It the same time, the of producers desire to ensure safe food, tend to attract the ultraprocessing raw and auxiliary materials, with the direct consequence of reducing and sometimes loss of useful compounds in food that is safe, but unfortunately no longer meets the minimum quality assurance. The legislation requires manufacturers to implement a series of systems based on the principles of GMP, GHP and HACCP to anticipate and eliminate potential hazards associated with food safety and for quality and traceability, management systems such as ISO 9000 22000 or systems that will be described in this paper, in order to demonstrate their importance in ensuring population health.

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Lucian Ionel ILIE, Constantin SAVU, Ovidiu SAVU, Elena NISTOR 2013, SYSTEMS AND METHODS FOR QUALITY AND FOOD SAFETY ASSURANCE. Scientific Works. Series C. Veterinary Medicine, Vol. 19 ISSUE 4, PRINT ISSN 2065-1316, 107-108.

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© 2012 Scientific Papers. C Series. Veterinary Medicine. All Rights Reserved. To be cited: Scientific Papers. C Series. Veterinary Medicine
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