PRINT ISSN 2285-5653, CD-ROM ISSN 2285-5661, ONLINE ISSN 2286-1580, ISSN-L 2285-5653


Published in Scientific Papers. Series B, Horticulture, Volume LVIII
Written by Adrian CHIRA, Lenuța CHIRA, Constanța ALEXE, Elena DELIAN

HACCP is the abbreviation for the English phrase “Hazard Analysis Critical Control Points”. In order to obtain high – quality and safe products, capable of meeting the consumer’s demands and complying with the food safety standards, certain risk-prevention and control methods should be applied (Bonsi R.,2001). In the horticultural 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.. Starting with the fact that the raw materials come from the farms, there are major concerns regarding the microbiological aspects, the level of pesticides and other chemical contaminants, the maintenance of hygiene during harvesting, the handling, the processing, the storage, and commercialisation (Aversano, 2006). 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). Therefore, this paper contains a HACCP study, characteristic for horticultural processed products and explains the main steps in order to prevent or control the significant hazards for food safety, as presented in the HACCP plan.

[Read full article] [Citation]

The publisher is not responsible for the opinions published in the Volume. They represent the authors’ point of view.

© 2019 SCIENTIFIC PAPERS. Series B. Horticulture. All Rights Reserved. To be cited: SCIENTIFIC PAPERS. Series B. Horticulture.

Powered by INTELIDEV