V odvetv\u00ed potravin\u00e1rstva a v\u00fdroby krm\u00edv existuj\u00fa po\u017eiadavky na anal\u00fdzu kritick\u00fdch bodov (teplota, kr\u00ed\u017eenie tr\u00e1s a pod.). Preto bola v r\u00e1mci tzv. „Codex Alimentarius“ Svetovej zdravotn\u00edckej organiz\u00e1cie (WHO – tento rok je na 21. vydanie) vydan\u00e1 metodika HACCP (Hazard Analysis and Critical Control Points), \u0161tandard PAS 220:2008 (\u0161tandard, ktor\u00fd podrobne popisuje po\u017eiadavky syst\u00e9mu pre bezpe\u010dn\u00fa v\u00fdrobu surov\u00edn na potraviny) a norma ISO 22000 (Syst\u00e9m riadenia bezpe\u010dnosti potrav\u00edn – FSMS). Posledn\u00e1 norma zah\u0155\u0148a v\u0161etky predch\u00e1dzaj\u00face normy a definuje po\u017eiadavky na syst\u00e9m riadenia bezpe\u010dnosti potrav\u00edn po celom v\u00fdrobnom re\u0165azci, od suroviny po hotov\u00fd v\u00fdrobok, vr\u00e1tane balenia, ochrany a distrib\u00facie.<\/p>\n\n\n\n
V\u010faka kombin\u00e1cii riadenia syst\u00e9mu a kritick\u00fdch kontroln\u00fdch bodov obsahuje norma ISO 22000 usmernenia pre v\u0161etko, \u010do sa uk\u00e1zalo ako \u00fa\u010dinn\u00e9 a efekt\u00edvne v oblasti riadenia kvality a kontroly bezpe\u010dnosti potrav\u00edn. Norma ISO 22000 sa vz\u0165ahuje na stanoven\u00e9 postupy, najm\u00e4 pokia\u013e ide o technologick\u00e9 v\u00fdrobn\u00e9 procesy, hygienick\u00e9 normy v s\u00favislosti so syst\u00e9mami v\u00fdroby, prepravy, skladovania a kontroly.<\/p>\n\n\n\n
Je d\u00f4le\u017eit\u00e9, aby sa syst\u00e9m rozv\u00edjal a zlep\u0161oval spolu s technologick\u00fdm a soci\u00e1lnym rozvojom spolo\u010dnosti; t\u00fdmto sp\u00f4sobom sa stane neoddelite\u013enou s\u00fa\u010das\u0165ou podnikov\u00e9ho riadenia z h\u013eadiska \u013eudsk\u00fdch a finan\u010dn\u00fdch zdrojov.<\/p>\n","protected":false},"excerpt":{"rendered":"
Certifik\u00e1cia 22000:2015 V odvetv\u00ed potravin\u00e1rstva a v\u00fdroby krm\u00edv existuj\u00fa po\u017eiadavky na anal\u00fdzu kritick\u00fdch bodov (teplota, kr\u00ed\u017eenie tr\u00e1s a pod.). Preto bola v r\u00e1mci tzv. „Codex Alimentarius“ Svetovej zdravotn\u00edckej organiz\u00e1cie (WHO – tento rok je na 21. vydanie) vydan\u00e1 metodika HACCP (Hazard Analysis and Critical Control Points), \u0161tandard PAS 220:2008 (\u0161tandard, ktor\u00fd podrobne popisuje po\u017eiadavky syst\u00e9mu […]<\/p>\n","protected":false},"author":4,"featured_media":128,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-126","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/svcertification.com\/sk\/wp-json\/wp\/v2\/pages\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/svcertification.com\/sk\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/svcertification.com\/sk\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/svcertification.com\/sk\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/svcertification.com\/sk\/wp-json\/wp\/v2\/comments?post=126"}],"version-history":[{"count":0,"href":"https:\/\/svcertification.com\/sk\/wp-json\/wp\/v2\/pages\/126\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/svcertification.com\/sk\/wp-json\/wp\/v2\/media\/128"}],"wp:attachment":[{"href":"https:\/\/svcertification.com\/sk\/wp-json\/wp\/v2\/media?parent=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}