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Studies regarding the implementation of food safety management system on tomato processed products

Published in Scientific Papers. Series B. Horticulture, Vol. LVI
Written by Adrian CHIRA, Lenuta CHIRA, Constanţa ALEXE

HACCP is the abbreviation for the English expression “Hazard Analysis and Critical Control Points”. To obtain high – quality products, capable of meeting the consumer’s demands and complying with the Food safety standards, it is recommended that certain risk-prevention and control methods should be applied. In the tomato product processing, 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 horticultural products. Starting from the fact that these products are highly requested there are major concerns regarding the level of pesticides and other chemical contaminants, as well as the maintenance of hygiene during harvesting and handling. In order to prevent or reduce the above-mentioned hazards, the big specialised 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 order to keep under control the tomato processed product were identified the following CCPs: CCP1-Heat treatment and CCP2 – Sorting of end product.

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