According to the World Health Organization, almost 10% of the world population each year has some health problems that are caused by consuming contaminated and unsafe food. The seriousness of this problem is evident when we look at the number of fatalities and the number of cases in which it is necessary to medically treat people but also in the costs caused by the medical treatment, reduction of working capacity as a signifi cant problem in the overall development of society. In most cases, the causes of malfunctioning health foods belong to the group of microbiological hazards. In this paper, it is presented the system for ensuring food safety of the production cheese from cow's milk in craft type of processing, with a focus on the control of microbiological hazards. The established system based on HACCP (Hazard Analysis and Critical Control Points) principles and appropriate prerequisite programs has proven to be very effi cient in controlling and preventing the occurrence of contamination of the cheese produced from the cow milk.
Ključne riječi: Fermentisani mliječni proizvodi, HACCP plan, jogurt.Izvod U ovom radu autori su razvili i implementirali HACCP plan za proces proizvodnje fermentisanih proizvoda od mlijeka, što je prikazano na primjeru jogurta. Analiza opasnosti je obuhvatila 241 opasnost, od čega je moguće 99 opasnosti eliminisati, odnosno spriječiti njihovu pojavu, blagovremenim preduzimanjem preventivnih mjera. HACCP sistem je neophodno primijeniti za otklanjanje svega 11 identifikovanih opasnosti. U prikazanom modelu, identifikovano je pet CCP, od čega tri za biološke i po jedna hemijske i fizičke opasnosti. Tokom višegodišnje praktične primjene razvijeni HACCP sistem je pokazao prednosti primjene u odnosu na druge sisteme za osiguranje bezbjednosti hrane: efikasnost, jednostavnost i niska cijena primjene. UVODZa rješavanje rizika u hrani i upravljanje bezbjednosti hrane u praksi se primjenjuju dva principa: HACCP princip i princip dobre prakse. Većina standarda koji se primjenjuju u lancu ishrane (faze nakon primarne proizvodnje) bazira se na HACCP principima (na primjer, AQF1000 nivo 2), dok se standardi koji se primjenjuju u primarnoj proizvodnji baziraju na primjeni dobre poljoprivredne prakse (na primjer, GlobalGAP). Zahtjevi SQF i ISO 22000 vezani za procjenu bezbjednosti hrane i upravljanje rizikom pružaju se duž cijelog lanca hrane/ishrane [1]. Analiza opasnosti i kritične kontrolne tačke (Hazard analysis and Critical Control Points, HACCP) je uvedena u cilju obezbjeđenja bezbjedne hrane za vasionska istraživanja. Kasnije, ovaj program je prihvatila Svjetska zdravstvena organizacija (WHO), odnosno njena komisija Kodeks Alimentarijus Komisija [2]. To je uticalo da se u prehrambenoj industriji HACCP prepozna kao sredstvo za osiguranje bezbjednosti hrane. Drugi važan podsticaj primjeni HACCP sistema bilo je osnivanje Svjetske trgovinske organizacije (World Trade Organization, WTO) i dogovor o sanitarnim i fitosanitarnim mjerama. Zemlje članice WTO morale su uskladiti svoje propise sa preporukama Kodeksa, što je podrazumijevalo primjenu HACCP sistema. Na ovaj način HACCP koncept je primijenjen u praksi širom svijeta. Danas je HACCP sistem ugrađen u propise većine zemalja u svijetu. HACCP principi su uključeni u standard ISO 22000, koji se odnosi na upravljanje bezbjednošću hrane.HACCP je preventivan sistem i ima za cilj osiguranje proizvoda koji će biti u potpunosti bezbjedan za potrošače. Da bi se uveo i primijenio HACCP sistem, u preduzeću je neophodno: formirati HACCP tim, opisati proizvod, jasno naznačiti namjenu proizvoda i ograničenja za upotrebu, sačiniti dijagram toka proizvodnje za opisani proizvod i potvrditi taj dijagram toka na liniji proizvodnje. Nakon toga, može se pristupiti razmatranju sedam HACCP principa: analiza opasnosti, određivanje kritičnih kontrolnih tačaka, određivanje kritičnih granica, praćenje, korektivne mjere, validacija i verifikacija i dokumentacija (slika 1). S obzirom da postoji veći broj knjiga i priručnika koji su napisani na engleskom jeziku [3-6] i knjige na srpskom jeziku, autori ov...
Training of personel who are engaged in food safety management system implementation and personel who handle with food is very important for efficiency of food safety management system. Companeis very offten has a problem with assessing food safety knowledge because in standards are not defined methodlogy for this assessment. In this research we try to explore level of knowledge obout food safety amnog HACCP team members and food handlers in Bosnia and Herzegovina. A structural food safety knowledge questeionarie was developed for assessing knowledge separate for HACCP team members ad food handlers. Data were collected from 80 HACCP team members and 740 food handlers. A majoriti of HACCP team members (70,0%) has food safety training in previous three years Also, food handlers in most cases has apropriate food safety training in previous three years (80,1%). The overall test result were 83,63 % of correct answers for food handlers and 72,33% for HACCP team members. It is also sigificant that the HACCP team members has a better result in companies who are certify according one of GFSI approved certification sheme. It is recommended to companies, associations of companies, scientific institutions, consulting organisations to develop specific food safety training on higher level for HACCP team members and methodology for official assessment of food safety knowledge.
This paper presents the results of research carried out in companies engaged in the production and distribution of bakery products, which relate to the advantages, disadvantages and costs of implementing the system for quality and food safety management. In focused companies, a quality and food safety management system has been applied, which, after development, has been certified by independent certification bodies. The methodology for collecting data using the Google questionnaire that was created and through which the data from the surveyed companies was obtained. The highest initial costs during the introduction of quality and food safety management systems relate to the elucidation of infrastructure deficiencies (66.6% of surveyed enterprises) and consulting services (33.3% of surveyed enterprises). A key advantage of establishing a company's quality management system is to improve document management and product quality improvement (4.55). The applied quality management systems and food safety systems offer companies numerous advantages, savings in business and represent a model by which applications and other companies can improve their own performance. Determining system efficiency methodologically using google questionnaires is a very simple and useful tool that can be used for similar research with minimal knowledge of online programming techniques.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.