PARTICULARITIES REGARDING PROCESSING TECHNOLOGY IN A CATERING UNIT

Published in Scientific Papers. Series D. Animal Science., Vol. LVI
Written by Carmen Daniela PETCU

Food safety has to be assure and proven along all the stages of the food chain, starting from raw materials and ingredients obtaining, their transport, final products processing, marketing and consumption. The present paper has as major aim the emphasizing of the correct establishing of the processed and marketed product groups, and also of the correct and complete monitoring of the processing technology in catering type units. It is implemented a food safety management system based on HACCP principles in the studied unit where was made the analysis. There were established five large groups, depending on the technological stages necessary for their processing. There were established the flow diagrams which include all the stages of the processing technology and after a documented analysis of safety food risks there were established the monitoring and keeping under control methods. In the studied unit two critical points were identified and monitored and also two operational preliminary programs. The recorded made by the responsible designated people proved that the technological flows are kept under control, the control critical points are kept and the keeping of the operational preliminary systems could guarantee safe food products delivery to the consumers.

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Petcu C. D. 2013, PARTICULARITIES REGARDING PROCESSING TECHNOLOGY IN A CATERING UNIT. Scientific Papers. Series D. Animal Science., Vol. LVI, ISSN 2285-5750, 321-322.


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