HACCP IMPLEMENTATION IN A SLAUGHTER UNIT

Abstract

HACCP quality system is intended for both companies and authorized registered that produce food and their suppliers throughout the food chain and is aimed at keeping safe products that comply with the parameters set out by the current legislation. It is a system that control the relevant food safety hazards through Critical Control Points (CCP), representing a procedure, operation or stage in the process, for which control can be applied and which is essential to prevent, eliminate or reduce to an acceptable level of a food threatening. The meat industry and meat preparations can obtain more benefits through the application of the HACCP method, the main being that this method is the most effective management, even from the point of view of costs, for the production of certain foods as safer for consumption with existing technology.