ROLUL ECHIPEI ÎN IMPLEMENTAREA SISTEMULUI DE ANALIZĂ A RISCURILOR ȘI A PUNCTELOR CRITICE DE CONTROL (HACCP) THE ROLL OF THE TEAM IN IMPLEMENTING THE RISK ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM

One of the challenges of a study on teamwork consists in the fact that even those who managed to lead a top team in a particular area it is sometimes very difficult to identify what a team is different from a powerful group of individuals which fail to take anything up to end together. The success of a team that have great results just stay in the hands of one who coordinates from the center of the team, namely, in the leader. He leads the team having to solve when appropriate, any issues that could arise during performance of activities, for example conflicts between teammates. The HACCP method, is the management tool most effectively, even in terms of cost for production of food as safe for consumption with existing technology. Implementation of HACCP system to ensure benefits to consumers and society as a method of preventive quality assurance. It helps reduce scrap and customer complaints and allows to extend the shelf life of products. It increases confidence of customers and employees in the company. It contributes to improving company’s image and credibility on international markets, and to any investors. Nowadays, consumers are becoming more and more aware of the healthy aspects of their life and nutrition and therefore it has become absolutely mandatory that all food producers meet the technological requirements as well as the health ones. The modern systems of ensuring and management of quality which means the ISO 9000 series standards, the total quality achievement in the food industry are objectives that cannot be reached without solving first the problem of hygienical production. In countries with an advanced economy and industry, it was expected since the early 80s to implement the risk assessment and prevention associated to food production, like the HACCP. HACCP is the acronym of the English “Hazard Analysis Critical Control Points”, a systematic method of identifying, evaluating and controlling risks associated with food. A team made of a president, a secretary and 2 to 9 members is needed to implement the HACCP method. Modern management involves more and more the team work because only one man cannot do everything or cannot do everything by himself. The use of good manufacturing practice (GMP) together with some laboratory analysis of the finished product doesn not always lead to the desired results. The safety problem for the finished products can only be solved completely by applying the HACCP system, which allows identifying and maintaining control over the identified risks.