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Features and characteristics of IFS Food standard implementation in the milling industry,


Šušnić, Saša; Mrduljaš, Nikolina; Krešić, Greta; Gadanec, Martina
Features and characteristics of IFS Food standard implementation in the milling industry, // 7th International Congress Flour-Bread 013 / Koceva Komlenić, Daliborka ; Jukić, Marko (ur.).
Osijek: Prehrambeno-tehnološki fakultet Osijek, 2014. str. 279-291 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Features and characteristics of IFS Food standard implementation in the milling industry,

Autori
Šušnić, Saša ; Mrduljaš, Nikolina ; Krešić, Greta ; Gadanec, Martina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
7th International Congress Flour-Bread 013 / Koceva Komlenić, Daliborka ; Jukić, Marko - Osijek : Prehrambeno-tehnološki fakultet Osijek, 2014, 279-291

Skup
7th International Congress Flour-Bread 013

Mjesto i datum
Opatija, Hrvatska, 16.-18.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
IFS Food; food safety; milling industry

Sažetak
International Featured Standard Food (IFS Food) aims to establish a safety management system and ensure the quality of food production. This standard is of special importance for food producers and is often a prerequisite for cooperation with retailers. The aim of this paper is to present experiences in the implementation of IFS Food/Version 6 in the milling industry, with special emphasize on the features and characteristics of the standard. IFS Food was implemented by using the methods of the food quality and safety management system. A hazard analysis and a risk assessment were conducted after which monitoring and measurement of processes that could influence food quality and safety have been made. The standard provides specific scoring of each requirement, depending on the degree of implementation and compliance. The result of implementing IFS Food in the milling industry has led to an increase in the safety and quality of raw materials and finished products and an increase in customer satisfaction. The number of non-compliant conditions or products recorded during the process of implementation and during internal audit was twofold smaller than before the implementation of the standard.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija