Introduction of HACCP in food production and ways to control compliance

Food production is a complex process that incorporates many factors whose main goal is getting health safety, quality and proper hygiene of food products. Guaranteed food safety, proven by the implementation of European standards is a crucial condition for selling products on European markets. Since Macedonia is directed towards EU membership, and already is a member of the WTO, as a developing country it is very important to have a position on raising the standards and rigors of the EU in relation to production of safe food. Part of the system of production of safe food, known as "Risk Analysis and Critical Control Points" or HASAP (HACCP) as legislation is introduced rapidly in all developing countries and in Macedonia is introduced in 2002.Accepting the HACCP (Hazard Analysis Critical Control Points) concept, the manufacturer orients toward implementationon safe production of food products through continuous control of the effective cleaning and sanitation of the production areas with their documentation. In this case studyis presented the current situation regarding the implementation of HACCP system in the food sector in the municipality of Probistip and are projected the future activities that need to be taken by all entities responsible for the food safety.During the preparations of this case studyit was conducted a survey among the food business operators. By processing the data from the questionnaire therewere detected the most significant barriers and problems, and also thepositive sides - advantages, for implementingtheHACCP system in the food business. Key words: KKT –critical control point; Secure and safe food;Control of food products; Operator;Consumer