Perspectives of Innovations, Economics and Business

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Volume 5
Issue 2
Online publication date 2010-06-08
Title Satisfaction of the employed in food businesses and success of food safety management system implementation
Author Radoslav Grujic, Slavica Grujic, Pejo Durasinovic, Pero Pavlovic
Abstract Efficiency of food safety management system application, such as HACCP system, depends on personnel employed in a company (salary, social status, job stability, superiors’ relation toward workers and relationship among workers themselves, knowledge background, etc). Results presented in this paper are the results of surveys conducted in food businesses in Bosnia and Herzegovina. A special part of the research is related to employees’ social status and employees’ opinion of their status in a company.
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References
Antunovac B., Mancuso A., Capak K., Poljak V., Florijancic T., 2008. “Background to the Preparation of the Croatian Food Safety Strategy”, Food Control, 19, pp.1017-1022
 
Burlingame, B., Pineiro, M. 2007. “The essential balance: Risks and benefits in food safety and quality”, Journal of Food Composition and Analysis 20, pp.139-46

Grujic, R., Sanchis, A., Radovanovic, R., 2003. HACCP - Theory and practice, University of Lleida and University of Banja Luka, EU Project TEMPUS IB_JEP 16140-2001

Grujic, R., Radovanovic, R. 2008. Barriers in food safety management system implementation in SMEs, Processing: International Conference on Food Safety and Certification Procedures in Bosnia and Herzegovina, Brcko

Grujić, R., Grujić, S., Đurašinović, P., Pavlović, P., 2010. Workers responsibility in food business during implementation of food safety system, Aplied Technologies and Inovations/ATI, Vol1 (in press)

Jevsnik, M., Hlebec, V., Raspor, P. 2008. Food safety knowledge and practices among food handlers in Slovenia, Food Control 19, pp.1107-118

Jovisevic, V., Bobrek, M., Grujic, R., 2005. Standardi Evropske unije za izvozno orjentisana preduzeća: QMS, HACCP, CE, EDA i Delegacija Evropske komisije u BiH  - The EU Standards for export-oriented companies: QMS, HACCP, CE, EDA and the EU Delegation in Bosnia and Herzegovina

Raspor, P., 2008. Total food chain safety: How good practices can contribute?, Trends in Food Science & Technology 19, pp.405-12

Taylor, E., 2001. HACCP in small companies: Benefit or burden, food control, 12, pp.217-22

Taylor, E., Kane, K., 2005. Reducing the burden of HACCP on SMEs, Food Control, 16, pp.833-39

Keywords HACCP, employees’ social status, efficiency of HACCP system application.
DOI http://dx.doi.org/10.15208/pieb.2010.41
Pages 33-36
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