Jebkuras p\u0101rtikas nozar\u0113 str\u0101d\u0101jo\u0161\u0101s komp\u0101nijas m\u0113r\u0137is un pan\u0101kumu atsl\u0113ga, lai t\u0101 b\u016btu ra\u017eo\u0161ana, restor\u0101ns vai veikals, ir pat\u0113r\u0113t\u0101jam pied\u0101v\u0101t\u0101s p\u0101rtikas dro\u0161\u012bba. T\u0101p\u0113c ir tik svar\u012bgi izstr\u0101d\u0101t un ieviest t\u0101du p\u0101rvald\u012b\u0161anas sist\u0113mu, kura nodro\u0161in\u0101s p\u0101rtikas produktu dro\u0161\u012bbu visos posmos no ra\u017eo\u0161anas l\u012bdz glab\u0101\u0161anai un realiz\u0101cijai.<\/p>\n\n
Runa iet par proced\u016br\u0101m, kuras balst\u0101s uz HACCP (Hazard Analysis and Critical Control Point) principu pamata, kas noz\u012bm\u0113 risku anal\u012bzi un kritiskus kontrolpunktus. \u0160\u012b sist\u0113ma nodro\u0161ina visa ra\u017eo\u0161anas, glab\u0101\u0161anas un realiz\u0101cijas procesa, kur var\u0113tu rasties b\u012bstamas situ\u0101cijas, kontroli. Turkl\u0101t, \u012bpa\u0161a uzman\u012bba tiek v\u0113rsta kontroles kritiskajiem punktiem, kur visa veida riski, kas ir saist\u012bti ar p\u0101rtikas produktu lieto\u0161anu, var tikt nov\u0113rsti, likvid\u0113ti vai pazemin\u0101ti l\u012bdz pieejamajam l\u012bmenim.<\/p>\n\n
Risku identifik\u0101cija notiek visos p\u0101rtikas \u0137\u0113des posmos. Vienk\u0101r\u0161i run\u0101jot, pre\u010du pie\u0146em\u0161ana ietver sev\u012b iepakojuma kontroli, pavaddokumentu un da\u017e\u0101du (atbilst\u012bbas, kvalit\u0101tes, citu) sertifik\u0101tu p\u0101rbaudi. Tas viss tiek dokument\u0113ts \u017eurn\u0101l\u0101. Gad\u012bjum\u0101, ja iepakojums ir boj\u0101ts, nov\u0113rt\u0113 b\u012bstam\u012bbu, vai nav iek\u013cuvis iek\u0161\u0101 pies\u0101r\u0146ojums, p\u0113c nepiecie\u0161am\u012bbas produktus \u0161\u0137iro un atgrie\u017e boj\u0101to produktu pieg\u0101d\u0101t\u0101jam, neaizmirstot sast\u0101d\u012bt atbilsto\u0161o protokolu. N\u0101ko\u0161ais posms \u2013 t\u0101 ir glab\u0101\u0161ana, ko var \u012bstenot gan nepielietojot sald\u0113\u0161anas kameras (\u0161aj\u0101 gad\u012bjum\u0101 ir svar\u012bgi iev\u0113rot mitruma, temperat\u016bras l\u012bmeni, higi\u0113nu), gan ar sald\u0113\u0161anas kameru pal\u012bdz\u012bbu (regul\u0101ri j\u0101m\u0113ra temperat\u016bra sald\u0113tav\u0101s un j\u0101fiks\u0113 dati \u017eurn\u0101l\u0101, temperat\u016bras re\u017e\u012bma korekcija, t\u012br\u012bbas iev\u0113ro\u0161ana). Ja m\u0113s run\u0101jam par komp\u0101niju, kas darbojas sabiedrisk\u0101s \u0113din\u0101\u0161anas nozar\u0113, tad v\u0113l j\u0101pievieno p\u0101rtikas produktu pagatavo\u0161anas (ar vai bez temperat\u016bras re\u017e\u012bma) un \u0113dienu pasnieg\u0161anas posmi. \u012apa\u0161i riski eksist\u0113 atr\u0101s apkalpo\u0161anas restor\u0101nos, jo gatavi \u0113dieni uzreiz nenon\u0101k uz gala pat\u0113r\u0113t\u0101ja \u0161\u0137\u012bvjiem, bet k\u0101du laiku st\u0101v pie noteiktas temperat\u016bras, kur ir b\u012bstamo mikroorganismu vairo\u0161an\u0101s risks.<\/p>\n\n
V\u0113l viens svar\u012bgs moments \u2013 tas ir p\u0101rtikas der\u012bguma termi\u0146a iev\u0113ro\u0161ana un kontrol\u0113\u0161ana. Uz katra produkta j\u0101nor\u0101da realiz\u0101cijas termi\u0146\u0161. Ja sabiedrisk\u0101s \u0113din\u0101\u0161anas darbinieks ir atv\u0113ris sulas paku, tad pirms atgriezt to ledusskap\u012b, j\u0101uzl\u012bm\u0113 uz pakas inform\u0101cija par t\u0101s atv\u0113r\u0161anas datumu un datumu, l\u012bdz kuram t\u0101 j\u0101izlieto.<\/p>\n\n
Kas attiec\u0101s uz higi\u0113nisko pras\u012bbu re\u017e\u012bma iev\u0113ro\u0161anu (tai skait\u0101 deratiz\u0101ciju, dezinsekciju, atkritumu izve\u0161anu, darba t\u0113rpu mazg\u0101\u0161anu, t\u012br\u012b\u0161anu), te ar\u012b ir nepiecie\u0161ams veikt pas\u0101kumu virkni. J\u0101izstr\u0101d\u0101 mazg\u0101\u0161anas l\u012bdzek\u013cu lieto\u0161anas instrukcijas un zon\u0101s dal\u012bto telpu (virtuve, tualete un t.t.) t\u012br\u012b\u0161anas instrukcijas, j\u0101nosl\u0113dz l\u012bgumi ar atbilsto\u0161\u0101m komp\u0101nij\u0101m, kas c\u012bn\u0101s ar grauz\u0113jiem un skudr\u0101m, u.t.t.<\/p>\n\n
J\u0101\u0146em v\u0113r\u0101, ka HACCP sist\u0113mas izstr\u0101de un ievie\u0161ana skar visu komp\u0101nijas person\u0101lu. Ir nepiecie\u0161ams iecelt darbinieku, kur\u0161 atbild\u0113s par \u0161o proced\u016bru ievie\u0161anu, iev\u0113ro\u0161anu un uztur\u0113\u0161anu. \u0160is process neaprobe\u017eojas ar dokument\u0101cijas noform\u0113\u0161anu un k\u0101rt\u012bbas imit\u0101cijas izveido\u0161anu. Ar risku noteik\u0161anu nepietiek, ir j\u0101izstr\u0101d\u0101 darb\u012bbu instrukcija, kas b\u016bs saprotama jebkuram darbiniekam. Dokumentus, kuros \u0161\u012bs proced\u016bras ir aprakst\u012btas, ir nepiecie\u0161ams regul\u0101ri analiz\u0113t un aktualiz\u0113t. \u0160ie dokumenti j\u0101glab\u0101 pieejam\u0101 viet\u0101 un p\u0101rtikas un veterin\u0101r\u0101 dienesta kontroles gad\u012bjum\u0101 tie nekav\u0113joties j\u0101uzr\u0101da p\u0101rbaudei. Dokumentu neesam\u012bbas vai nepien\u0101c\u012bg\u0101s noform\u0113\u0161anas gad\u012bjum\u0101 vad\u012bt\u0101js var tikt saukts pie administrat\u012bv\u0101s atbild\u012bbas.<\/p>\n\n
Juridiskais birojs INLAT PLUS piev\u0113r\u0161 klientu uzman\u012bbu tam, ka mums ir sertific\u0113ts speci\u0101lists \u0161aj\u0101 jom\u0101 un m\u0113s esam gatavi sniegt juridisko pakalpojumu kompleksu un pal\u012bdz\u012bbu uz HACCP principiem balst\u012bto dokumentu un proced\u016bru izstr\u0101d\u0101\u0161an\u0101. Saska\u0146\u0101 ar 2004.gada 29.apr\u012b\u013ca Eiropas parlamenta un Eiropas padomes direkt\u012bvu Nr.852\/2004 par p\u0101rtikas produktu higi\u0113nu \u0161\u012bs proced\u016bras ir nepiecie\u0161ams izstr\u0101d\u0101t un ieviest visiem p\u0101rtikas nozar\u0113 str\u0101d\u0101jo\u0161iem tirgus dal\u012bbniekiem.\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Jebkuras p\u0101rtikas nozar\u0113 str\u0101d\u0101jo\u0161\u0101s komp\u0101nijas m\u0113r\u0137is un pan\u0101kumu atsl\u0113ga, lai t\u0101 b\u016btu ra\u017eo\u0161ana, restor\u0101ns vai veikals, ir pat\u0113r\u0113t\u0101jam pied\u0101v\u0101t\u0101s p\u0101rtikas dro\u0161\u012bba. T\u0101p\u0113c ir tik svar\u012bgi izstr\u0101d\u0101t un ieviest t\u0101du p\u0101rvald\u012b\u0161anas sist\u0113mu, kura nodro\u0161in\u0101s p\u0101rtikas produktu dro\u0161\u012bbu visos posmos no ra\u017eo\u0161anas l\u012bdz glab\u0101\u0161anai un realiz\u0101cijai. Runa iet par proced\u016br\u0101m, kuras balst\u0101s uz HACCP (Hazard Analysis and […]<\/p>\n","protected":false},"template":"","yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n\t\n\t\n