| Abstract [eng] |
The aim of the work to determine increasing problems of HACCP system inoculation in the enterprises of food to prove the expediece and need of picking information.. It is judge HACCP system necessarity, which is reglamented by the juristic base. The analysis of problems that are promineted during the inoculation and the recommendation how to avoid them. The methods which were used are: theoretic analysis, interogation, and the diagrama of flow.There were refered on interrogation of food remaking enterprises results and data that was annouced in articles of EU specialists.There is analysed common aspects of food products quality and discused the most important aspect of quality narrowlly – the safetiness of product and assurance of safetiness using the modern HACCP system. There are indicated interfasings among UQM and HACCP systems. After studying current situation of the HACCP system inoculation and knowledge in Lithuania and other countries, special attention was paid to risk factors and problems which is originating during HACCP system inaculation in a industry enterprise. The more qualified personnel participate and more expedient information is fixed from the very beginning of the inoculation of the system, the more quaranties that a process, ruling with the guard of product in an enterprise, when producing it is not only standartification of documents, decreasing mismaching cases, the posibility of product selling was expanded. |
