Open AccessUSING THE STANDARDS IN THE INDUSTRY FOR PRODUCTION OF MILK
Author(s) -
Vlado Velkoski,
Bojana Petrushevska
Publication year - 2019
Publication title -
knowledge
Language(s) - English
Resource type - Journals
eISSN - 2545-4439
pISSN - 1857-923X
DOI - 10.35120/kij3003655v
Subject(s) - business , food safety , purchasing , obligation , production (economics) , profit (economics) , food industry , quality (philosophy) , order (exchange) , risk analysis (engineering) , marketing , environmental economics , economics , food science , microeconomics , philosophy , chemistry , epistemology , finance , political science , law
The HACCP system in the food industry has a different impact, depending on the structure of the market mechanisms. In order to make a real assessment of the process from the introduction of the HACCP system, as well as the benefit of the analysis, it is necessary to assess the positive effects of the information available to consumers for the purpose of choosing and making the right decision when purchasing food in order to reduce the risk that can be caused by the consumption of food. The analysis also determines the responsibility of a higher level of food safety through measurements that relate to the marginal profit and costs, not only at the level of critical points in the process, but also the marginal profit expected from the investments.Food quality and safety are part of the most important aspects of food production and distribution. Each manufacturer, through the proper way of managing food safety, has an obligation to offer quality food on the market, with proper nutritional properties, organoleptic properties, hygienically correct, which positively influences the health of consumers.