SAFENESS OF FOOD-STRATEGY FOR TAKING THE MARKET AND BEING IN IT

Organizations for supplying and delivering food, have growing need for introducing modern system to it's system, which will be safety food control standardized. It is necessary to define conditions upon which safety food control will be introduced. Key elements of architecture of quality are defined by ISO (International Standards Organization) and they are cognizable as ISO 9000-standards for quality.

Beside these standards, new models for systematic management of quality, based on rules and principles of HACCP system (Hazard Analysis and Critical Control Points), have been presented by other organizations which purpose is to observe modern trends in the market.

These new concepts are consist of next few steps: system identification, estimation, observing, prevention and dispersing all risks which may harm food production. In essence, rules and principles of HACCP system demonstrate modern concept in providing healthy rightness of food from primary production of basic and secondary raw materials, theirs processing and keeping, transporting, manipulating, until the final point is reached: selling and maintaining by consumers.

Key terms: meat products, quality of product, ecological product, integrated system.