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1.siječnja 2009. Godine na snagu je stupila Odredba Zakona o hrani (NN 46/07) prema kojoj su svi subjeki u poslovanju s hranom dužni uspostaviti sustav upravljanja sigurnošću hrane koji će se temeljiti na principima HACCP sustava. Sukladno s navedenim svi subjekti u poslovanju s hranom do tog datuma bili su dužni uspostaviti i implementirati HACCP sustav u svoje proizvodne pogone. Prilikom uspostave ove odredbe javljale su se mnoge poteškoće koje su rezultirale odugovlačenjem uspostave HACCP sustava, neprovođenjem propisanih mjera te neadekvatnim održavanje HACCP sustava. Sve ove poteškoće dovodile su do onemogućavanja svrsishodnog djelovanje što je moglo rezultirati narušavanjem kvalitete krajnjeg prehrambenog proizvoda te ugrožavanjem zdravlja potrošača. Primarni zadatak ovog rada bio je objasniti provođenje pojedinih koraka od kojih se HACCP sustav sastoji na primjeru proizvodnje tradicionalnog Slavonskog kulena. On 1 January 2009, the Provision of the Food Act (OG 46/07) entered into force, according to which all food business operators are obliged to establish a food safety management system based on the principles of the HACCP system. In accordance with the above, all entities in the food business by that date were required to establish and implement the HACCP system in their production facilities. During the establishment of this provision, many difficulties arose which resulted in delays in the establishment of the HACCP system, non-implementation of prescribed measures and inadequate maintenance of the HACCP system. All these difficulties led to the impossibility of purposeful action, which could have resulted in the deterioration of the quality of the final food product and endangering the health of consumers. The primary task of this paper was to explain the implementation of individual steps of which the HACCP system consists of the example of the production of traditional Slavonian kulen. |
