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Importance of the system for Hazard Analysis and Critical Control Point (HACCP) in child nutrition

C. Vitkova, R Enikova


Historical data on the creation, dissemination and validation of systematic internal control over the production and distribution of food to the population and the HACCP system as a main tool of the preventive approach in modern food hygiene for the supply of safe food are presented. The system is applied in all developed countries, including Bulgaria, and its mandatory application is regulated in the international normative documents of Codex Alimentarius in the Regulations of the European Union. The basic steps and principles of the HACCP system are considered. In short, an overview of the main groups of food hazards is given – physical, chemical and biological. The produced large groups of children's food and the importance of the HACCP principles for the protection of their safety are considered. Emphasis is placed on the traditional for Bulgaria children's milk kitchens - unique food objects for complex lunch feeding of children from 8 months to 3 years of age. The specific features of these essentially health facilities and the importance of the HACCP system for ensuring a full, varied, healthy and safe nutrition of this most vulnerable group of the child population are discussed.


HACCP systems; biological hazards in food; chemical contaminants and additives

Full Text


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