VEGETABLE PRODUCTS AS HACCP SYSTEM SUBJECT IN MODERN GASTRONOMY

Abstract. The intention of HACCP system is focusing to control at points in the opera-tion, critical to the food safety. It is mandatory, preventative, and easy for monitoring food quality control system. Preventing the problems is the major direction of the HACCP sys-tem currently considered as one of the most efficient tools provided. Present research aimed at HACCP system adaptation and verification in production of vegetable food. The correctness of introduction and implementation of HACCP was also verified in practice. Research involved the description of selected vegetable grocery product groups and their production schemes, designation of critical control points (CCP) in the processes, the danger and identification analysis sheet. Also monitoring system, prevention and correc-tion efforts were planned. On the basis of the obtained results chapters of HACCP book for gastronomy vegetable products were created. Key words: HACCP, food, critical control point, vegetable product, gastronom