摘要：Applied TACCP system (Threat Assessment and Critical Control Point System), VACCP (Vulnerability Assessment and Critical Control Point System) and allergen management in the meat industry allows the production of safe food. Correctly implemented systems allow for quick and effective examinations in the event of a complaint and it protects the good name of the company. The article refers to the stages of the implementation of the new standards into the industry. The aim of the article is to present the stages of implementation and the development of the new requirements of the voluntary standards or procedures imposed to the audience. These stages are illustrated by an example of a meat company in the UK.
