Consideratii privind inocuitatea produselor alimentare de origine animala

Autor/autori: Prof.univ. dr. Adriana BIRCA

Rezumat: In sistemele integrate ale fabricatiei produselor agro-alimentare este deosebit de importanta respectarea tuturor conditiilor de securitate alimentara. HACCP este un sistem de management, in care securitatea alimentara este cercetata prin analiza si controlul pericolelor biologice, chimice si fizice in procesul fabricatiei alimentelor. In lucrare se prezinta etapele sistemului HACCP in industria de prelucrare a carnii.

Cuvinte cheie: siguranta alimentara, sistemul HACCP, riscuri, controlul pericolelor

Abstract: In the integrated systems for agri-foodstuff production is most important to respect all conditions for food safety. HACCP is a management system in which food safety is adressed through the analisys and control of biological, chemical and phisical hazards in food production. In the paper is presented the HACCP method in meet industry.

Keywords: food security, HACCP system, risks, hazard control

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