{"id":42597,"date":"2010-12-30T10:27:00","date_gmt":"2010-12-30T10:27:00","guid":{"rendered":"https:\/\/matis.is\/?p=42597"},"modified":"2021-08-20T10:34:37","modified_gmt":"2021-08-20T10:34:37","slug":"matis-med-haccp-namskeid-a-saudarkroki","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/matis-med-haccp-namskeid-a-saudarkroki\/","title":{"rendered":"Mat\u00eds with a HACCP course in Sau\u00f0\u00e1rkr\u00f3kur"},"content":{"rendered":"<h4 class=\"wp-block-heading\">Mat\u00eds recently held a course at Fisk Seafood on internal control (HACCP, G\u00c1MES).<\/h4>\n\n\n\n<p>HACCP (&quot;haccap&quot;) is an acronym for&nbsp;<em>Hazard Analysis and Critical Control Points<\/em>&nbsp;has been expelled as&nbsp;<em>Analysis of hazardous factors of important control positions.<\/em><\/p>\n\n\n\n<p>The main goal of internal control is to ensure the safety, quality and hygiene of food. Internal control is an essential part of the management system of any food production or distribution company. This systematically simplifies all work processes and prevents accidents that can impair the quality, safety and hygiene of food, whether in the distribution or production process. With an active HACCP monitoring system, the places that are most important for production or distribution are defined, as well as the necessary monitoring and the correct response to deviations are defined. It can be said that an internal control system is a kind of extension of good manufacturing practice (GFH or GMP good manufacturing practice), which is the responsibility of each manufacturer to follow. That is, the system is based on the registration of various measurable variables that occur in the production process (cf. temperature, etc.). Registrations provide information that is then used for career management.<\/p>\n\n\n\n<p>The course was very successful and thanks Mat\u00eds Fisk Seafood for the interest.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/gamla.matis.is\/media\/ljosmyndir\/large\/JonEdvald_vidurkenning.jpg\" alt=\"Sau\u00f0\u00e1rkr\u00f3kur course\"\/><figcaption>J\u00f3n E\u00f0vald Fri\u00f0riksson Managing Director of FISK Seafood hf. and board member of Mat\u00eds ohf. receives a certificate of recognition from Franklin Georgsson and Margeir Gissurarson from Mat\u00eds.<\/figcaption><\/figure>\n\n\n\n<p>Further information about the course and other courses offered by Mat\u00eds can be found\u00a0<a target=\"_blank\" href=\"https:\/\/matis.is\/en\/freadsla\/namskeid\/\" rel=\"noreferrer noopener\">here<\/a>\u00a0and by contacting\u00a0<a target=\"_blank\" href=\"https:\/\/matis.is\/en\/matis\/mannaudur\/starfsfolk-og-simanumer\/persona\/94\/fyrirtaeki\/1\/\" rel=\"noreferrer noopener\">Margeir Gissurarson<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>N\u00fa fyrir stuttu h\u00e9lt Mat\u00eds n\u00e1mskei\u00f0 hj\u00e1 Fisk Seafood um innra eftirlit (HACCP, G\u00c1MES). HACCP (&#8222;haccap&#8220;) er skammst\u00f6fun \u00e1&nbsp;Hazard Analysis [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":42598,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1973],"tags":[],"class_list":["post-42597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frettir"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mat\u00eds me\u00f0 HACCP n\u00e1mskei\u00f0 \u00e1 Sau\u00f0\u00e1rkr\u00f3ki - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/frettir\/matis-med-haccp-namskeid-a-saudarkroki\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mat\u00eds me\u00f0 HACCP n\u00e1mskei\u00f0 \u00e1 Sau\u00f0\u00e1rkr\u00f3ki - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"N\u00fa fyrir stuttu h\u00e9lt Mat\u00eds n\u00e1mskei\u00f0 hj\u00e1 Fisk Seafood um innra eftirlit (HACCP, G\u00c1MES). 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