scholarly journals Use of the Pn-En Iso 9004:2010 Standard for Improvement of Competitiveness of the Food Industry Enterprises

2013 ◽  
Vol 5 (1) ◽  
pp. 69-81
Author(s):  
Agata Szkiel
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Safety Management ◽  
Management Systems ◽  
Enterprise Management ◽  
Safety Management Systems ◽  
Effectiveness And Efficiency ◽  
Enterprise Management System ◽  
Sustained Success

Abstract Food industry companies, functioning in an ever-changing and uncertain environment, look for ways to increase their competitiveness, including the improvement of effectiveness and efficiency of the implemented food safety management systems. Directions that can be used for this purpose are provided by the PN-EN ISO 9004:2010 standard. In the first part of the elaboration presented the requirements for the food safety management system included in the PN-EN ISO 22000:2006, and then the guidance of the PN-EN ISO 9004:2010 standard for providing the enterprise management system in order to achieve a sustained success in the turbulent environment. Followed by compared the guidelines and requirements of these two standards in order to evaluate the possibility of their combined use in the food industry enterprises. Next presented this guidelines of the PN-EN ISO 9004:2010 standard, which have no references to the requirements of the PNEN 22000:2006, and are discussed how they can be helpful for enterprises in the food chain in the process of improvement of effectiveness and efficiency of the implemented food safety management systems

APPLICATION OF FOOD SAFETY SYSTEMS IN THE TRANSPORT INDUSTRY

2017 ◽  
Vol 71 (0) ◽  
pp. 0-0
Author(s):  
Natalia Jagodzińska
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Management Systems ◽  
Safety Management Systems ◽  
Management Standards ◽  
Transport Industry ◽  
Food Transport ◽  
Safety Systems

The purpose of the publication is to demonstrate the application of food safety management systems in the transport industry. Identify the food safety management standards and their choice and use in the area of food transport. Indication of food safety management standards and their choice and application in the area of food transport. A set of standards slightly different from each other and their use in the transport industry will be presented. The summary will highlight the benefits of the implementation and certification of the management system in the transport company. The benefits of the implementation and certification of the management system in the transport company will be presented.

scholarly journals Implementation of Food Safety Management System in Food Production and Handling in Northern Serbia

2017 ◽  
Vol 2 (2-4) ◽  
Author(s):  
Radoslav Grujić ◽  
Marina Ivanović ◽  
Bogoljub Antonić
Keyword(s):  
Food Safety ◽  
System Application ◽  
Management System ◽  
Food Production ◽  
Safety Management ◽  
Management Systems ◽  
Safety Management Systems ◽  
Safety Hazards ◽  
Safety Management System ◽  
Specific Food

HACCP means a prevention-based food safety system that identifies and monitors specific food safety hazards which can adversely affect the safety of food products. Food business companies in northern Serbia have worked on the implementation of HACCP systems for 10 years. This paper analyzes degree of implementation of HACCP, degree to which workers in production understand the importance of HACCP and how the food business companies are applying HACCP procedures in practice. The study was conducted through a survey that included 642 employees in 191 food business companies in northern Serbia. Efficiency of food safety management system application, such as, knowledge about food safety management systems, benefits of implementing food safety management system, barriers for implementation of food safety management systems, priorities of companies for implementation of food safety management systems etc). Results presented in this paper are the results of surveys conducted in food businesses in northern Serbia.

scholarly journals Implementation of Food Safety Management Systems along with Other Management Tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of Listeria monocytogenes and Correlation with Microbiological Criteria

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2169
Author(s):  
Jocelyn C. Lee ◽  
Aura Daraba ◽  
Chrysa Voidarou ◽  
Georgios Rozos ◽  
Hesham A. El Enshasy ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
Management System ◽  
Safety Management ◽  
Management Systems ◽  
Safety Management Systems ◽  
Management Tools ◽  
Safety Management System ◽  
Microbiological Criteria ◽  
Food Safety Culture

The food industry’s failure in planning and designing of and in implementing a Food Safety Management System and its foundation elements leads, in most instances, to compromised food safety and subsequent foodborne illness outbreaks. This phenomenon was noticed, worldwide, for all food processors, but with a much higher incidence in the medium- and small-sized food processing plants. Our study focuses on the importance of Food Safety Management System (FSMS), Critical Control Points Hazard Analysis (HACCP) and the Prerequisite Programs (PRPs) as the foundation of HACCP, in preventing foodborne outbreaks. For emphasis, we make use of the example of organizational food safety culture failures and the lack of managerial engagement which resulted in a multi-state listeriosis outbreak in USA. Moreover, we correlate this with microbiological criteria. Implementation of food safety management systems (ISO 22000:2018) along with incorporation of management tools such as HAZOP, FMEA, Ishikawa and Pareto have proved to be proactive in the maintenance of a positive food safety culture and prevention of cross-contamination and fraud.

scholarly journals Development of an algorithm for evaluation of a comprehensive risk management indicator in food safety management systems

2021 ◽  
Vol 2 (3(58)) ◽  
pp. 31-36
Author(s):  
Yuliia Slyva
Keyword(s):  
Risk Management ◽  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Control Measures ◽  
Management Systems ◽  
Control Points ◽  
Safety Management Systems ◽  
Safety Management System ◽  
Critical Control Points

The object of research is risk management in food safety management systems. The subject of the study is individual indicators, criteria and a comprehensive indicator of risk management for food safety. One of the most problematic areas is the lack of a common methodology for food safety risk assessment for the development, implementation and operation of food safety management systems. This leads to the fact that it is impossible to properly assess the risk groups depending on the object of management: – unintentional threats (HACCP concept – hazard analysis and critical control points); – intentional threats (concepts VACCP – vulnerability analysis and critical control points, TACCP – threat analysis and critical control points). And evaluate the overall effectiveness of the food safety management system. The study used methods of systems analysis and mathematical modeling as the main research method in all fields of knowledge. As well as a scientifically sound method of assessing the characteristics of complex systems used for decision-making in various fields of economic, managerial and social activities. The proposed in the work algorithm allows to quantify the level of risk management in the food safety management system by such groups as unintentional and intentional threats, taking into account the general indicators of the criteria and their factors. The overall criterion for unintentional threats, which are identified using HACCP principles, is determined by three criteria: microbiological threats, chemical threats and control measures, which in turn include a number of factors. The general indicator of the criterion for intentional threats, which are identified using the principles of VAССР and TAССР, is also determined by three criteria: opportunities, motivation and control measures, which in turn have a separate number of factors. The obtained algorithm allows to determine the levels of risk management and serve as an effective tool for obtaining objective information about the effectiveness of the implementation of the food safety management system. In contrast to existing methods of food safety risk assessment, which are based only on the management of unintentional threats, the proposed algorithm allows to take into account the impact of intentional threats – fraud and bioterrorism. And consider food safety risks comprehensively and develop options for improving management measures.

scholarly journals ON THE FOOD SAFETY MANAGEMENT SYSTEM IN CURRENT CONDITIONS AND PROBLEMS IN THE AREA OF SUPERVISION

2019 ◽  
Vol 96 (4) ◽  
pp. 399-401
Author(s):  
L. V. Belova ◽  
T. Yu. Pilkova ◽  
R. S. Vasilyev ◽  
I. M. Fedotova
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
System Development ◽  
Hazard Analysis ◽  
Management Systems ◽  
Control Points ◽  
Safety Management Systems ◽  
Safety Management System ◽  
Critical Control Points

This article covers the aspect of food safety provision by product chain participants under current conditions by means of the development of food safety management systems (FSMS) based on НАССР (Hazard Analysis and Critical Control Points) principles. НАССР principles and logical approach for setting and solving specific tasks, preceding HACCP principles, are discussed. The main stages of food safety management system development and implementation are presented, as well as advantages from its implementation.

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