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Le HACCP dans les petites entreprises agroalimentaires : l'expérience polonaise.

HACCP in small food businesses: the Polish experience.

Auteurs : DZWOLAK W.

Type d'article : Article, Étude de cas

Résumé

The specificity of small organizations (i.e. limited human, financial and technical resources) within the food sector results in problems when adopting the Codex HACCP model used in medium and large-sized businesses. In Poland, it is additionally hindered by the use of a model system mostly based on rigid adherence to quality management protocols based on the ISO 9001 standard. This paper presents how some of the Polish small and/or less-developed food businesses have implemented some elements of the HACCP system. Several practical solutions focusing on the simplification of some system areas such as flow diagrams, hazard analysis, documented procedures and records are described. Moreover, the possibility of applying the GMP/GHP Manual instead of the typical procedures/instructions is presented.

Détails

  • Titre original : HACCP in small food businesses: the Polish experience.
  • Identifiant de la fiche : 30009569
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 36 - n. 1
  • Date d'édition : 02/2014
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2013.07.043

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