161 ANNALS OF THE UNIVERSITY OF CRAIOVA Series:  Biology  Horticulture  Food products processing technology  Environmental engineering Vol. XXVI (LXIV) - 2023 IMPLEMENTATION OF THE HACCP QUALITY SYSTEM FOR AMANDINA CAKE Căpruciu Ramona 1 *, Lazăr Mihaela-Nicoleta 1 1* University of Craiova, Faculty of Horticulture, A.I. Cuza Street, No.13, Craiova 1 Master student University of Craiova, Faculty of Horticulture, A.I. Cuza Street, No.13, Craiova * Correspondence author. E-mail: ramona_capruciu@yahoo.com Keywords: Amandina cake, quality, HACCP ABSTRACT The application of HACCP for confectionery products is compatible with the implementation of quality management systems, from the SR EN ISO 9001, 2001 series and with food safety management from the SR EN ISO 2200, 2005 series. HACCP was applied to all stages of obtaining Amandina cake starting from the storage of raw materials to the completion of the technological process, and its implementation was based on compliance with the principles of quality and safety in the food industry. In order to ensure the safety of the studied food, the HACCP implementation was carried out strictly respecting the implementation stages. The main purpose of applying the HACCP manual within the processing unit was to facilitate verification by the authorities and to promote local trade by increasing confidence in food safety. The detailed analysis of the requirements and the way of designing and implementing the HACCP system in the confectionery-pastry processing unit also aims to launch a model of the quality manual for a confectionery product appreciated by consumers, namely the Amandina cake. INTRODUCTION Confectionery products are dessert products characterized by a very wide variety of assortments and obtained by different technological processes from flour, sugar, eggs, dairy products and fats (as basic raw materials), with different creams and fillings, ornaments and shapes which give the diversity of these products; they are intended for direct consumption, fresh or refrigerated (Campbell et al. 2002, Manailescu et al. 2003, Pareyt & Delcour 2008, Roy et al. 2010, Rajiv et al. 2012, Mancebo et al. 2015, Ciudad-Mulero et al. 2020, Tas & Shah 2021, Soares et al. 2022, Yongshuaiet al. 2023). Confectionery products are widely accepted and consumed in many countries and therefore provide a valuable supplement vehicle for nutritional enhancement (Arshad et al. 2007, Souza et al. 2013, Cappa et al. 2020, Chavan et al. Kadam, 1993). The term cookies, or biscuits as they are called in many parts of the world, refers to a baked product that generally contains the three major ingredients of flour, sugar and fat. These are mixed together with other minor ingredients to form the dough (Chevallier și colab. 2000, Mamat et al. 2010, Mamat & Hill 2014; Pareyt and Delcour 2008). The best practices guide for Confectionery/Pastry focuses on the analysis of HACCP risks and the elaboration of measures to prevent these risks regarding the procedures for the transport and processing of raw materials and the sale of