Responsabilitatea operatorilor în materia siguranţei produselor alimentare, între norme tehnice şi norme juridice: sistemul HACCP
The Operators’ Responsibility Regarding Food Safety,
Between Technical and Juridical Norms:
The HACCP System
Author(s): Maria Carolina NiţăSubject(s): EU-Legislation
Published by: Editura Hamangiu S.R.L.
Keywords: Hazard Analysis and Critical Control Points; risk analysis; critical control points; potential relevant risk; food industry enterprise; food safety; auto inventory; good practice guide; certification;
Summary/Abstract: HACCP is an acronym for “Hazard Analysis and Critical Control Points”. The HACCP is a valuable method of approaching the food quality, technically, is the most efficient mean of guarantying the food safety. This system represents a preventative mean of control for food safety which shifts the center of gravity from the control of “the end of the line” towards a preventative pro-active method of controlling the potential hazards, which works under the motto: “Do everything right the first time in order to always have a safe consuming product.”
Journal: Conferința Internațională de Drept, Studii Europene și Relații Internaționale
- Issue Year: I/2013
- Issue No: I
- Page Range: 536-545
- Page Count: 10
- Language: Romanian
