HACCP-based food defense systems

• Authors: Małgorzata Z. Wiśniewska
• Languages of publication: EN

Abstracts

EN

The aim of this paper is to present and analyze systems for food defense, based on the assumptions of the HACCP system, and then to compare them to each other. In the first part HACCDP has been presented and it the second – TACCP system. During the comparative analysis the interest has been focused on factors such as: the body publishing the assumptions of the system, the character of the system, obligatory issues, the addressee of the system, the type of system, the object of interest, scope, structure of the system, the steps of implementation, food defense plan, relevant examples, a reference to the risk assessment matrix, and control areas. The similarities and differences between the systems were also highlighted. In conclusion, it was pointed out that the choice of the presented approaches depends, i.a. on the previous experience of the company, on its size and on the needs of customers. It was stated that the cooperation between the food companies is required in the area of knowledge exchange and comparison of the best practices for food defense

Keywords

EN

food defense; intentional contamination; HACCDP; TACCP; HACCP systems

• Publisher: Wydział Zarządzania - Uniwersytet Gdański
• Journal: Zarządzanie i Finanse
• Year: 2015
• Volume: 2
• Pages: 105-119

Contributors

author

Małgorzata Z. Wiśniewska

• Assoc. Prof., Ph.D. Hab., Unit of Quality and Environmental Management, Department of Enterprises Economics, Faculty of Management, University of Gdañsk, Armii Krajowej 101, 81-824 Sopot

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