Food safety and quality management system performances in Serbian meat industry

Abstract

In the last ten years a significant number of domestic meat processing facilities implemented and certified (or are in the process of implementation) different safety management systems (HACCP, ISO 22000, IFS). The largest number of food companies and business have determined for the implementation of the concept of Hazard Analysis and Critical Control Points (HACCP). These activities, at least in most cases, followed the adoption of appropriate regulations - Veterinary Law, and particularly Food safety law. Thanks to many years of work related to various aspects of food safety, including consulting and auditing, and other activities that have enabled the authors of this paper to gain insight into the numerous FSMS systems, in this paper we have decided to share our impressions related to the performance analysis of these systems. Among others, we would like to mentioned top management commitment, selection of consultants, defining the process, grouping and product description, hazard analysis, critical control points (CCPs) and critical limits (CLs), monitoring and verification of CCPs, corrections, corrective and preventive measures, as well as other main elements affecting the performance of FSMS.

Poslednjih desetak godina značajan broj domaćih pogona industrije mesa uveo je i certifikovao neki od aktuelnih sistema za upravljanje bezbednošću proizvoda (HACCP, ISO 22000, IFS). Osnova svih tih sistema je koncept analize rizika i kritičnih kontrolnih tačaka (HACCP), a navedene aktivnosti je generisala aktuelna domaća regulativa - Zakon o veterinarstvu (Sl. glasnik RS, 91/2005) i Zakon o bezbednosti hrane (Sl. glasnik RS, 41/2009). Zahvaljujući višegodišnjem iskustvu stečenom tokom rada u oblasti bezbednosti hrane, uključujući istraživanja, konsalting i zvanična ocenjivanja za više domaćih i međunarodnih sertifikacionih tela, autori rada su se opredelili da daju prikaz važnijih performansi sistema za upravljanje bezbednošću i kvalitetom u pogonima industrije mesa Srbije. Posebna pažnja ukazuje se na posvećenost vrhovnog rukovodstva, izbor konsultanata, definisanje glavnih procesa, grupisanje i opis proizvoda, postupak analize rizika, definisanje kritičnih kontrolnih tačaka (KKT) i kritičnih granica (KG), definisanje i sprovođenje postupka monitoringa, korekcija/ korektivnih i preventivnih mera i verifikacije kritičnih kontrolnih tačaka. Komentarišu se i drugi važni elementi od uticaja na performanse sistema upravljanja bezbednošću i kvalitetom u procesima proizvodnje i prerade mesa.