Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
2 (51) - 2009
Series II: Forestry • Wood Engineering • Agriculture and Food Engineering
N. ŢANE1 W. THIERHEIMER1
1
Faculty of Food and Tourism, Transilvania University of Braşov..
Bulletin of the Transilvania University of Braşov • Vol. 2 (51) - 2009 • Series II
2
The HACCP concept systematizes all profit. From an economical point of view,
base stipulations of sanitary inspection, the human being has two essential
proving to be a simple and efficient dimensions: producer and consumer, each
method of realizing control and of whom having its own characteristics and
autocontrol in terms of food product rules. From the rules that govern consumer
hygiene. HACCP is recommended behavior, realizing the consuming act of
worldwide, and also by the European and the optimal quality / price ratio, goods or
Romanian legislations, being an universal services of high quality, at a low cost
method. This system, together with other constantly stands out.
food quality control methods like GHP In the functional market economy, due
(Good Hygiene Practices) and GMP (Good to the increasing competition, product or
Manufacturing Practices), provides the service suppliers are constrained to take
correct procedures and methods to ensure into account, when it comes to diversity,
the safety of foods, and together with a quality and price, of the needs, demands
quality management system (ISO 9001), and expectations of their customers /
ensures the efficient management of food consumers, because these clients are
product safety. Implementing a safety getting better informed, more demanding,
management system represents a and they prefer more frequently to
systematic approach to prevent producing purchase products and services of
unsafe foods. Integrated certification maximum quality at a minimum price. As a
means production units are safe and consequence, both the managers as well as
guarantees their beneficiaries that the employees of agritourist farms should have
production system will always provide the interest of offering only high quality
quality products, so that they obtain what products at minimal prices, in order to
they want, when they want, and at the maintain their clients and maybe gain new
agreed price. ones, with the purpose of continuing to
The HACCP system has an important increase their business figures, profit and
role in obtaining and marketing food market share. To commercialize quality
products safe for the human health, products and services, company managers
declaring its practical advantages in and employees should want, afford and
utilizing them in food service, food know to constantly realize, evaluate and
industry, tourism and commerce. improve product quality.
This is the moment for professionals in An important aspect in realizing these
the tourism industry to understand the new objectives is to organize the agritourist
tendencies in international tourism farms in the spirit of ecology, from the
development, and to realize that the points of view of foods producing and
increasing customer expectations force processing, as well as tourism services
them to resort to new management and organization and management.
marketing instruments. From the Farms specialized in growing
consumer’s point of view, tourism can be ecologically pure products do not use
for leisure – even the tourism that is during production, processing and storage
intersected by the public domain (event or a number of different agents that might
conference tourism) or for work purposes. negatively influence the finished products.
From the perspective of the persons In the case of field crops, the soil must
collecting the money, tourism is an correspond to ecological rules, with at least
economic activity, subject to its rigors: 12 months before obtaining the ecological
satisfying consumer requests and obtaining harvest. Soil fertilization is performed only
Bulletin of the Transilvania University of Braşov • Vol. 2 (51) - 2009 • Series II
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Management
CLIEN responsability
T
CLIENT
Measurement,
Resource
analysis and
management
improvement
Satisfactio
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Product realization
Require PRODUCT