GUIDELINES ON THE APPLICATION OF HACCP SY STEM

The HACCP (hazard analysis of critical control points) system was elab orated for the prevention of hazards of food safety and -quality consi dering the special characters, function, aim of use of food. The HACCP system together with the food hygienic regulations serve the safety a nd quality of food and it can be operated in harmony with the ISO 9000 qualitative standards. Based on the original documents of FAO/WHO Cod er Alimentarius HACCP guidelines, the 7 principles and 12 steps of app lication (tasks) of HACCP system, as well as the importance of trainin g have been reported in translation. The official publication of the g uidelines of HACCP system in Hungary has been proposed.