TY  - JOUR
AU  - Djekić, Ilija
AU  - Kuzrnanović, Jelena
AU  - Andjelković, Aleksandra
AU  - Saracević, Miroslava
AU  - Stojanović, Marija M.
AU  - Tomašević, Igor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4136
AB  - This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log(10) CFU/cm(2) for food contact surfaces to over 1 log(10) CFU/cm(2) for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Institutional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Effects of HACCP on process hygiene in different types of Serbian food establishments
EP  - 137
SP  - 131
VL  - 60
DO  - 10.1016/j.foodcont.2015.07.028
ER  - 

@article{
author = "Djekić, Ilija and Kuzrnanović, Jelena and Andjelković, Aleksandra and Saracević, Miroslava and Stojanović, Marija M. and Tomašević, Igor",
year = "2016",
abstract = "This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log(10) CFU/cm(2) for food contact surfaces to over 1 log(10) CFU/cm(2) for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Institutional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Effects of HACCP on process hygiene in different types of Serbian food establishments",
pages = "137-131",
volume = "60",
doi = "10.1016/j.foodcont.2015.07.028"
}

Djekić, I., Kuzrnanović, J., Andjelković, A., Saracević, M., Stojanović, M. M.,& Tomašević, I.. (2016). Effects of HACCP on process hygiene in different types of Serbian food establishments. in Food Control
Elsevier Sci Ltd, Oxford., 60, 131-137.
https://doi.org/10.1016/j.foodcont.2015.07.028

Djekić I, Kuzrnanović J, Andjelković A, Saracević M, Stojanović MM, Tomašević I. Effects of HACCP on process hygiene in different types of Serbian food establishments. in Food Control. 2016;60:131-137.
doi:10.1016/j.foodcont.2015.07.028 .

Djekić, Ilija, Kuzrnanović, Jelena, Andjelković, Aleksandra, Saracević, Miroslava, Stojanović, Marija M., Tomašević, Igor, "Effects of HACCP on process hygiene in different types of Serbian food establishments" in Food Control, 60 (2016):131-137,
https://doi.org/10.1016/j.foodcont.2015.07.028 . .