Good Manufacturing Practices for Quality and Safety Management in the Food Industry

Abstract

Abstract. The article presents a description of the design and implementation of the FMEA methodology in a food company dealing with the processing of vegetables and fruits, where it is used in combination with the HACCP system as a tool for ensuring product quality and as a means of improving the operational efficiency of the production cycle. The use of the FMEA method as support for HACCP in terms of safety and quality allowed for step-by-step analysis of the production cycle, provided additional knowledge about processes and ultimately positively influenced both the process and the product itself.