PL EN


2006 | 11(682) | 73-84
Article title

The HACCP System vs. Quality Control in Food Industry

Authors
Title variants
Languages of publication
PL
Abstracts
EN
The HACCP (Hazard Analysis and Critical Control Point) system can be applied in every enterprise, however, most frequently it is used in food industry. Implementation of the HACCP system guarentees a safe and high quality product, as well as provides for a sound organization of operations aiming at the production quality improvement. The research carried out in the ZPOW 'Pektowin' from Jaslo bring evidence that most often obstacles in the system functioning result from a lack of understanding among the executives and staff of the sense of the HACCP system introduction, reluctance to change based on the conviction that the contemporary system is good and needs no improvement.
Keywords
EN
Year
Issue
Pages
73-84
Physical description
Document type
ARTICLE
Contributors
author
  • J. Cebulak, Wyzsza Szkola Informatyki i Zarzadzania w Rzeszowie, ul. H. Sucharskiego 2, 39-225 Rzeszów Poland
References
Document Type
Publication order reference
Identifiers
CEJSH db identifier
08PLAAAA04098000
YADDA identifier
bwmeta1.element.f46a1489-382b-3fbc-9249-69e935e9d1a6
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