engleski

Insuring the food safety for fruits and vegetables in processing pursuant to international standards

International and national standards tendencies are directed to the safe-for-health food production and processing. Insuring the food safety is achieved with preventive measures and control qualities activities that are determined by GAP, GMP, GHP, GLP. In fruit and vegetables processing there are two most important demands: technological quality and food safety of raw material that are both defined by a comprehensive legislations and international standards. This work presents compressive method of quality system integration in accordance with contemporary standards of ISO (22000), Codex Alimentarius and other legislation for production of safe fruits and vegetables for processing in food industry.

GAP; compressive method of quality system; fruit and vegetable processing

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