Znaczenie systemu jakości HACCP w produkcji żywności w gastronomii
The Importance of the HACCP Quality System in Food in Production in Gastronomy

Summary/Abstract: This article presents the hazard analysis system and critical control points, referred to in the source literature as the HACCP system. The starting point for theoretical considerations is to address its definition and origin. In the next part, seven detailed principles of the hazard analysis system and critical control points are discussed, which are listed in the Regulation of the European Parliament and the European Council of April 29, 2004. Definition considerations are crowned with a discussion of industries in which the HACCP system is used. The purpose of the further, practical part of the article is to determine the type of hazards related to a selected food product - along with an indication of the so-called critical control points. A flow diagram is used for a meat dish, which is a traditional Polish pork chop. On this basis, the types of threats are determined - i.e. biological, chemical and physical, the reason for their occurrence, as well as preventive measures taken. Critical control points are also designated and the methods of monitoring are indicated. The culmination of considerations regarding the hazard analysis system and critical control points is to present their greatest advantages and weaknesses which should be given special attention.

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