Abstract
Quality management and food safety management systems in the polish food industry
Highlights
The main legal regulations in the field of food safety are the Food Law of the European Union, which refers to the FAO/WHO Codex Alimentarius, which was developed by the Codex Alimentarius Commission, established by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO)
The obligatory quality management systems, the principles of which must be implemented in food plants in the European Union, include: – Good Hygienic Practice (GHP), – Good Manufacturing Practice (GMP), – Hazard Analysis and Critical Control Points (HACCP)
The International Organization for Standardization (ISO) 9004: 2009 standard is recommended for those organizations that want to improve their system higher than the requirements of ISO 9001
Summary
Globalization has caused companies to face stronger competition on the market. The factor that gains more importance is quality, which consists in meeting the current and future customer needs. Описаны обязательные системы: Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP) и системы анализа опасностей и критической точки контроля (HACCP), а также те, которые являются добровольными для производителей: ISO 22000, ISO 9001, BRC, IFS.
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