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Volume 1
Issue 1
Online publication date 2010-04-09
Title Workers responsibility in food businesses during implementation of food safety system
Author Radoslav Grujic, Slavica Grujic, Pejo Durasinovic, Pero Pavlovic
Abstract Workers’ responsibility and knowledge about HACCP implementation importance are key factors for consumers’ health prevention risk. Results presented in this paper are the results of surveys conducted in 117 food businesses in Bosnia and Herzegovina. Except general information about a company and respondents, acquired information are on the level of understanding problems related to hygiene and foodstuff safety as well as about employees’ awareness of responsibility for stuff safety assurance.
Citation
References
Bas, M., Yuksel, M., Cavusoglu, T. 2007. Difficulties and barriers for the implementig of HACCP and food safety system in food businesses in Turkey, Food Control, 18, pp.124-130.

Codex  Alimentarius  Comission, 2003. Recommended international code of practice - General principles of food hygiene, CAC/RCP 1-1969, rev. 4-2003.

EC, 2004. Regulation No 852/2004 of the European Parliament and of the Council on the Hygiene of Foodstuffs (1), OJ L 139, 30.4.2004, p.1. Corrected by OJ L 226, 25.6.2004, p.3.

Grujić, R., Sanchis A., Radovanović, R., 2003. HACCP - Theory and Practice, University of Lleida and University of Banja Luka, EU Project TEMPUS IB_JEP 16140-2001 

Grujić, R., Radovanović, R., 2008. Barrieres in food safety management system implementation in SMEs, Processing: International Conference about Food Safety and Certification Procedures in Bosnia and Herzegovina, Brcko. 

Jevšnik, M., Hlebec, V., Raspor, P., 2008. Food safety knowledge and practices among food handlers in Slovenia. Food Control 19, pp.1107-1118.

Luning P., Marcelis, W., Rovira, J. et al., 2009. Systematic assessment of core assurance activities in a company specific food safety management system, Trends in Food Science & Technology, 20 (6-7), pp.300-312. 

Taylor, E., 2001. HACCP in small companies: Benefit or burden, Food Control, 12, pp.217-222.Taylor, E., Kane, K., 2005. Reducing the burden of HACCP on SMEs, Food Control, 16, pp.833-839.

Violaris, Y., Bridges, O., Bridges, J., 2008. Small bussines - big risk: Current status and future direction of HACCP in Cyprus, Food Control, 19, pp.439-448.
Keywords HACCP, knowledge, problem understanding, responsibility, efficiency of HACCP system application.
DOI http://dx.doi.org/10.15208/ati.2010.6
Pages 43-48
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