Author(s):
1. Snežana Topalović, Ugostiteljsko-turistička škola, 36210 Vrnjačka Banja (Srbija), , Serbia
2. Radmila Lišanin, Institut za nuklearne nauke ”Vinča”, 11000 Beograd (Srbija),, Serbia
3. Aleksandar Marić, Akademija strukovnih studija Šumadija (ASSŠ) – Odsek Trstenik, 37240 Trstenik (Srbija),, Serbia

Abstract:
Quality and safety are certainly the most important aspects in food production and distribution. The quality of food largely depends on the raw material from which it is made and other possible hazards during its handling, production, distribution and consumption of the final product. Food quality is controlled according to the recommendations of the HACCP (Hazard Analysis and Critical Control Points) standard, which is a flexible system for identification, evaluation and control of potential biological/micro-biological, chemical and physical hazards that are significant for food safety. The HACCP standard is based on the analysis and control of potential hazards along the entire food chain and defines requirements that enable organizations to control food safety risks along the entire food chain. The paper provides a analysis of the quality of various raw materials from which food is made on the basis of the HACCP standard. Based on the statistical analysis of the quality of different food raw materials, the impact of each raw material on the overall quality of the final product is shown.

Key words:
Food quality,food safety,standard,Hazard Analysis and Critical Control Points (HACCP)

Thematic field:
SYMPOSIUM A - Science of matter, condensed matter and physics of solid states

Date of abstract submission:
26.08.2024.

Conference:
Contemporary Materials 2024 - Savremeni Materijali

Applied paper from author