Quality management and safety of food in HACCP system aspect

• Autorzy: Rosak-Szyrocka Joanna , Abbase Ali Abdulhassan

Identyfikatory

DOI

10.30657/pea.2020.26.11

• Języki publikacji: EN

Abstrakty

EN

The practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.

Słowa kluczowe

EN

quality; HACCP system; safety of food; quality systems; competition

PL

jakość; system HACCP; bezpieczeństwo żywności; systemy jakości; konkurencja

• Wydawca: Oficyna Wydawnicza Stowarzyszenia Menedżerów Jakości i Produkcji
• Czasopismo: Production Engineering Archives
• Rocznik: 2020
• Tom: Vol. 26, Iss. 2
• Strony: 50--53
• Opis fizyczny: Bibliogr. 22 poz., rys.

Twórcy

autor

Rosak-Szyrocka Joanna

• Department of Production Engineering and Safety, Czestochowa University of Technology, Al. Armii Krajowej 19b, 42-200 Czestochowa, Poland

autor

Abbase Ali Abdulhassan

• University of Kerbala, College of Administration and Economics, Karbala, Iraq

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).