On February 5, Sumy National Agrarian University hosted a round table as for the implementation of the School Nutrition Quality Control System. The event was attended by heads of institutions of general secondary education from different districts of Sumy region, by their deputies, heads of dining facilities, etc.
HACCP (Hazard Analysis and Critical Control Point) is scientifically grounded system, which guarantees the production of safe products by identifying and controlling dangerous factors. In this system the main attention is paid to the risk prevention and food safety insurance at all stages of the production process – from raw materials to finished products.
The HACCP concept was developed in the 1960s by the joint efforts of ‘Pillsbury’ firm, the US Armed Forces Laboratory, and the National Aeronautics and Space Administration (NASA).
Today, this quality control system is getting more and more popular in dining facilities. The advantage of the HACCP is that it prevents the occurrence of poisoning but it does not deal with its consequences.
During the round table participants could find out more about the practical aspects of implementing the HACCP system in the school nutrition system. They were able to learn more about this system, its benefits, requirements and regulatory support.
