AN OVERVIEW REGARDING THE IMPLEMENTATION AND CERTIFICATION OF FOOD SAFETY MANAGEMENT SYSTEM ON FRUIT PRODUCTS PROCESSING IN ROMANIA

A. Chira, L. Chira, E. Delian
HACCP is the abbreviation for the English expression “Hazard Analysis Critical Control Points”. To obtain high-quality products, capable of meeting the consumer’s demands and complying with the food safety standards, it is recom-mended that certain risk-prevention and control methods should be applied. In the fruit products processing company, the application of a HACCP system allows the identification of the key-elements of the technological process. The system analyses the hazard related to the product and the process, indicating the critical control points to the hygienic quality of the product. During the technological process, there are a large number of factors affecting the safety of the processed products. Starting from the fact that some of these products are ready to eat (e.g., minimal processing of fresh fruits or Macedonia salad), there are major concerns regarding the level of pesticides and other chemical contaminants, as well as the maintenance of hygiene during harvesting, handling, processing, storage, and commercialization. In order to prevent or reduce the above-mentioned hazards, both the big specialized companies and small producers must apply HACCP prevention methods, not methods based on the final product control (which may affect consumer’s health and may lead to important economic loss). In the last years, in Romania, some companies started to certify the food safety management system, according the ISO 22000, IFS or BRC standards, which are more and more required from the retailers or at export. This paper will explain the difference between these standards on fruits product processing and the actual situation in Romania.
Chira, A., Chira, L. and Delian, E. (2013). AN OVERVIEW REGARDING THE IMPLEMENTATION AND CERTIFICATION OF FOOD SAFETY MANAGEMENT SYSTEM ON FRUIT PRODUCTS PROCESSING IN ROMANIA. Acta Hortic. 981, 735-740
DOI: 10.17660/ActaHortic.2013.981.118
https://doi.org/10.17660/ActaHortic.2013.981.118
CCPs, HACCP, risk, ready to eat, standard, quality
English

Acta Horticulturae