Good Manufacturing Practices for Quality and Safety Management in the Food Industry
SZCZYRBA Anna, DZIUBA Szymon
download PDFAbstract. The article presents a description of the design and implementation of the FMEA methodology in a food company dealing with the processing of vegetables and fruits, where it is used in combination with the HACCP system as a tool for ensuring product quality and as a means of improving the operational efficiency of the production cycle. The use of the FMEA method as support for HACCP in terms of safety and quality allowed for step-by-step analysis of the production cycle, provided additional knowledge about processes and ultimately positively influenced both the process and the product itself.
Keywords
Quality, HACCP, FMEA, Food Industry
Published online 9/1/2023, 10 pages
Copyright © 2023 by the author(s)
Published under license by Materials Research Forum LLC., Millersville PA, USA
Citation: SZCZYRBA Anna, DZIUBA Szymon, Good Manufacturing Practices for Quality and Safety Management in the Food Industry, Materials Research Proceedings, Vol. 34, pp 288-297, 2023
DOI: https://doi.org/10.21741/9781644902691-34
The article was published as article 34 of the book Quality Production Improvement and System Safety
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 license. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
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