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This article aims to highlight the key elements required in the implementation of a traceability process, in food industry. It highlights the need of awareness from the economic operator, that a traceability system needs to exist, enabling the identification of product lots and their relation to lots of raw materials, from the packaging that comes into direct contact with the food product. The traceability must be ensured and documented until delivery to the customer. When problems arise, it is known that the entire lot will have to be withdrawn from the market. This could only be achieved through a traceability system that enables a precise identification of the inadequate lots. [ABSTRACT FROM AUTHOR]

Food quality is not an aim in itself, but a consequence of the quality of all activities in an enterprise, of the whole system of organization and management. The paper proposes a comparative study by assessing the conformity of sanitary conditions in bakery processing units based on three groups of requirements A, B, C, which have or not a quality management system and food safety following principles of HACCP/ISO 22000:2005 implemented. It was also tracked the relevance of the principles of HACCP and Pareto analysis as a tool for process improvement in the food industry. The objective of these methods is to identify the causes that have generated different types of defects/non-conformities and direct efforts to eliminate recurrence and thus improving product quality. [ABSTRACT FROM AUTHOR]

This article aims to identify the key elements of food safety standpoint, which should take into account any food business operator producing / using compressed air or/and other industrial gases. It also addresses auditors of food safety management system and natural or legal persons that provide advice to management systems. [ABSTRACT FROM AUTHOR]

This paper addresses the issue of food traceability, presenting a synthetic approach of the actual initiatives, targeting -- in the context of the general objective of ensuring food security - by correcting and removing risk factors in the agrofood chain so that consumers be provided only with safe products, identifiable as such in any stage of their life cycle. Drawing key elements in terms of essential regulations in this field at international, European and national level, the article presents the current coordinates of concerns about traceability in the food chain, highlighting the particular relevance of the domain in the context of the recent challenges in the area of food safety. [ABSTRACT FROM AUTHOR]