Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 13 ISSUE 1
Written by Nicoleta- Luminiţa STRÂMBEANU RISTEA, Amalia- Adina GHIŢULESCU
The paper aimed to present the benefits of implementing HACCP (Hazard Analysis and Critical Control Points) to company S.C. "DOBRE AND SONS" S.R.L. Constanta, Romania. The data have been provided by the above mentioned manufacturer. The objectives of S.C. "DOBRE AND SONS" S.R.L. are protecting the health of the consumers of the products and their satisfaction regarding the consumption of products that are nutritional, tasty, fresh, free from microbiological, chemical and physical hazard, as well as possessing stable properties during the validity for consumption. In this respect, there has been implemented and maintained an integrated management system of food quality and safety according to SR EN ISO 9001:2008, SR EN ISO 22000:2005 and according to IFS standard, version 5/2007, which consists of determining the potential biological, chemical and physical hazards that might affect the safety of bread and bakery products, or the health of the consumer. HACCP team is analyzing hazard using one of the recommended techniques: brainstorming or the cause - effect diagram. In conclusion, the company S.C. "DOBRE AND SONS" S.R.L. Constanta, Romania provides awareness and employee involvement at all levels in achieving the appointed objectives.
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