{"id":27269,"date":"2018-06-13T10:56:47","date_gmt":"2018-06-13T10:56:47","guid":{"rendered":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/?p=27269"},"modified":"2018-10-12T09:13:57","modified_gmt":"2018-10-12T09:13:57","slug":"haccp-susteem","status":"publish","type":"post","link":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/haccp-susteem\/","title":{"rendered":"HACCP-s\u00fcsteem"},"content":{"rendered":"<p>HACCP-d (ingl k <em>Hazard Analysis and Critical Control Points<\/em>) v\u00f5ib tinglikult m\u00f5ista kui ohuanal\u00fc\u00fcsi kriitiliste kontrollpunktide kaudu. Tegemist on toiduohutuse tagamise ennetava s\u00fcsteemiga. HACCP-s\u00fcsteemi v\u00f5ib kohaldada k\u00f5igis toidu tootmise, t\u00f6\u00f6tlemise ja turustamise etappides alates esmatootmisest kuni l\u00f5pptarbimiseni. Tegemist on s\u00fcsteemiga, mis p\u00e4rast v\u00e4ljat\u00f6\u00f6tamist tuleb juurutada reaalsetes tootmistingimustes ning mis vajab pidevat ajakohastamist ja t\u00e4iendamist.<\/p>\n<h5>Seitse p\u00f5him\u00f5tet ohuanal\u00fc\u00fcsi v\u00e4ljat\u00f6\u00f6tamisel:<\/h5>\n<ul>\n<li>Ohtude kindlakstegemine ehk mida tuleb v\u00e4ltida, mis tuleb k\u00f5rvaldada v\u00f5i v\u00e4hendada vastuv\u00f5etavale tasemele.<\/li>\n<li>Kriitiliste kontrollpunktide (KKP) kindlaksm\u00e4\u00e4ramine etapis v\u00f5i etappides, kus kontroll on ohu v\u00e4ltimiseks, k\u00f5rvaldamiseks v\u00f5i vajalikule tasemele v\u00e4hendamiseks h\u00e4davajalik.<\/li>\n<li>Kriitiliste piiride kehtestamine KKP-des. Kriitilised piirid eraldavad kindlaks tehtud ohtude v\u00e4ltimise, k\u00f5rvaldamise ja v\u00e4hendamise korral vastuv\u00f5etava vastuv\u00f5etamatust.<\/li>\n<li>T\u00f5husate seiretoimingute kehtestamine ja rakendamine KKP-des.<\/li>\n<li>Korrigeerivate meetmete kehtestamine juhuks, kui seire tulemusel selgub, et kriitiline kontrollpunkt ei ole kontrolli all.<\/li>\n<li>Varem esitatud meetmete t\u00f5hususe kontrollimiseks regulaarsete toimingute kehtestamine.<\/li>\n<li>Toiduk\u00e4itlemisettev\u00f5tte laadi ja suurusega vastavuses olevate dokumentide ja andmete loomine. Need t\u00f5endavad eelnevalt esitatud meetmete rakendamise t\u00f5husust.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>HACCP-d (ingl k Hazard Analysis and Critical Control Points) v\u00f5ib&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/posts\/27269"}],"collection":[{"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/comments?post=27269"}],"version-history":[{"count":2,"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/posts\/27269\/revisions"}],"predecessor-version":[{"id":27543,"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/posts\/27269\/revisions\/27543"}],"wp:attachment":[{"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/media?parent=27269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/categories?post=27269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heatavajuhend.epkk.ee\/pagarikoda\/wp-json\/wp\/v2\/tags?post=27269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}