Published in Scientific Papers. Series B, Horticulture, Volume LIX
Written by Adrian CHIRA, Lenuţa CHIRA, Elena DELIAN
HACCP was originally developed as a microbiological safety system in the early days of the US manned space programme in order to guarantee the safety of astronauts' food. Up until that time most food safety systems were based on end product testing and could not fully assure safe products as 100% testing was impossible. A pro-active, processfocused system was needed and the HACCP concept was born. HACCP is a system that identifies evaluates and controls hazards which are significant for food safety. It is a structured, systematic approach for the control of food safety throughout the commodity system, from the farm to the plate. It requires a good understanding of the relationship between cause and effect in order to be more pro-active and it is a key element in Total Quality Management (TQM). This paper aims to address this subject, basing the approach as closely as possible on the Codex Code of General Principles on Food Hygiene on the fruit drying production process, which emphasises the importance of GMP/GAP/GHP as sound foundations to incorporate the HACCP approach and develop a user friendly Food Safety Management System. The main identified hazards are moulds and mycotoxin, which can keep under control by adequate monitoring of CCPs – fruit drying and the end storage product.
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CCP
