摘要：The Quality and the safety of food products represents a right of the consummer with direct effects on the quality of life. On the other hand, in the present competitional context, the quality of products constitutes a main factor of the economic-technic performances of the enterprises. The application of the HACCP system in the food products circuit, which is promoted by the World Health Organization (WHO) in collaboration with the United Nations Organization for Alimentation and Agriculture (FAO) and with other international organisms, has as purpose assuring the safety of food products for protecting the health of the consummer against risc biological microbiological and chemical factors. This system represents a set of elements, principles, rules mutually dependent which form a whole superiorly organized as efficiency of the activity of its components. The assurance of food products safety implies adaptation of material, technical and human ressources of the enterprises to objectives clearly defined. This leads to identifying the following fundamental functions of the HACCP method, the analyses of the dangers, the identification of the critical points, the surveillance of the execution and the verification of the system’s efficiency.
关键词：HACCP system; critical points of control; juices lacto-fermented
