{"id":15,"date":"2014-03-17T16:10:01","date_gmt":"2014-03-17T15:10:01","guid":{"rendered":"http:\/\/demo.themegrill.com\/spacious\/?page_id=15"},"modified":"2020-08-31T10:04:32","modified_gmt":"2020-08-31T08:04:32","slug":"responsive-design","status":"publish","type":"page","link":"https:\/\/www.kvalitasedlcany.cz\/?page_id=15","title":{"rendered":"HACCP"},"content":{"rendered":"<p>Co je to HACCP a jak rozs\u00e1hl\u00e1 p\u0159\u00edru\u010dka mus\u00ed b\u00fdt?<\/p>\n<p>Jde o povinnost provozovatele (dle na\u0159\u00edzen\u00ed ES \u010d. 852\/2004, O hygien\u011b potravin) ur\u010dit ve v\u00fdrob\u011b, p\u0159\u00edpravn\u011b a skladov\u00e1n\u00ed, p\u0159eprav\u011b a uv\u00e1d\u011bn\u00ed pokrm\u016f do ob\u011bhu technologick\u00e9 \u00faseky (Kritick\u00e9 body), ve kter\u00fdch je nejv\u011bt\u0161\u00ed riziko poru\u0161en\u00ed zdravotn\u00ed nez\u00e1vadnosti v\u00fdrobk\u016f a nebo pokrm\u016f, prov\u00e1d\u011bt jejich kontrolu a v\u00e9st z\u00e1znamy o kritick\u00fdch bodech, term\u00ednech a z\u00e1v\u011brech t\u011bchto kontrol.<\/p>\n<p>Syst\u00e9m vych\u00e1z\u00ed ze z\u00e1sad GMP (spr\u00e1vn\u00e9 v\u00fdrobn\u00ed praxe) a po\u017eadavk\u016f hygienick\u00fdch p\u0159edpis\u016f. Jde o p\u0159\u00edstup preventivn\u00ed, kter\u00fd vede ke v\u010dasn\u00e9 identifikaci nebezpe\u010d\u00ed a t\u00edm p\u0159edch\u00e1z\u00ed po\u0161kozen\u00ed zdrav\u00ed spot\u0159ebitele. Slou\u017e\u00ed provozovateli k vytipov\u00e1n\u00ed slab\u00fdch m\u00edst (tj. CCP), jejich o\u0161et\u0159en\u00ed kontrolovateln\u00fdm zp\u016fsobem tak, aby byla rizikov\u00e1 m\u00edsta odstran\u011bna a zaji\u0161t\u011bna bezpe\u010dnost v\u00fdrobk\u016f.<\/p>\n<p>Co V\u00e1m mohu nab\u00eddnout:<\/p>\n<ul>\n<li>zaveden\u00ed syst\u00e9mu HACCP ve va\u0161em provoze<\/li>\n<li>zajistit udr\u017eov\u00e1n\u00ed tohoto syst\u00e9mu a\u0165 ji\u017e mnou zaveden\u00e9ho, nebo ji\u017e funguj\u00edc\u00edho<\/li>\n<li>prov\u00e1d\u011bt aktivity spojen\u00e9 s po\u017eadavky syst\u00e9mu (revize kritick\u00fdch bod\u016f&#8230;)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Co je to HACCP a jak rozs\u00e1hl\u00e1 p\u0159\u00edru\u010dka mus\u00ed b\u00fdt? Jde o povinnost provozovatele (dle na\u0159\u00edzen\u00ed ES \u010d. 852\/2004, O hygien\u011b potravin) ur\u010dit ve v\u00fdrob\u011b, p\u0159\u00edpravn\u011b a skladov\u00e1n\u00ed, p\u0159eprav\u011b a uv\u00e1d\u011bn\u00ed pokrm\u016f do ob\u011bhu technologick\u00e9 \u00faseky (Kritick\u00e9 body), ve kter\u00fdch<\/p>\n","protected":false},"author":1,"featured_media":548,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=\/wp\/v2\/pages\/15"}],"collection":[{"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15"}],"version-history":[{"count":6,"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=\/wp\/v2\/pages\/15\/revisions"}],"predecessor-version":[{"id":726,"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=\/wp\/v2\/pages\/15\/revisions\/726"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=\/wp\/v2\/media\/548"}],"wp:attachment":[{"href":"https:\/\/www.kvalitasedlcany.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}