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CHARACTERISTICS AND SPECIFICS OF APPLYING FSSC 22000 IN THE MEAT INDUSTRY


Šušnić, Saša; Uršulin-Trstenjak, Natalija; Levanić, Davor; Šušnić, Vesna; Tomić Linšak, Dijana
CHARACTERISTICS AND SPECIFICS OF APPLYING FSSC 22000 IN THE MEAT INDUSTRY // Book of Abstracts - 1st Black Sea Association of Food science and Technology Congress / Kakurinov, Vladimir (ur.).
Skopje: Consulting and Training Centre KEY, 2016. str. 66-67 (poster, međunarodna recenzija, sažetak, stručni)


Naslov
CHARACTERISTICS AND SPECIFICS OF APPLYING FSSC 22000 IN THE MEAT INDUSTRY

Autori
Šušnić, Saša ; Uršulin-Trstenjak, Natalija ; Levanić, Davor ; Šušnić, Vesna ; Tomić Linšak, Dijana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, stručni

Izvornik
Book of Abstracts - 1st Black Sea Association of Food science and Technology Congress / Kakurinov, Vladimir - Skopje : Consulting and Training Centre KEY, 2016, 66-67

ISBN
978-608-4565-09-3

Skup
1st Black Sea Association of Food science and Technology - B-FoST Congress

Mjesto i datum
Ohrid, Makedonija, 22-24.09.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
FSSC 22000; ISO 22000:2005; GFSI; ISO/TS 22002-1:2009; meat industry

Sažetak
FSSC 22000 is an effective management system for food safety and quality of processes and products that has been accepted by the Global Food Safety Initiative (GFSI). It encompasses the requirements of the ISO 22000:2005 Food Safety Management Standard - requirements for any organization in the food chain, and ISO/TS 22002-1:2009 Prerequisite programs on food safety. Insufficiently defined requirements of prerequisite programs of the ISO 22000:2005 have been fully compensated by this system. Moreover, it has a special significance for the realization of cooperation between the supplier/manufacturer and leading international retail chains since food safety presents a priority in their business. The aim of this paper is to present experience in the implementation of FSSC 22000 so as to highlight characteristics and specifics of its application in the meat industry. The emphasis has been placed on the control of the operational prerequisite programs and critical control points, preparedness and responsibility in emergency situations, trends in the results of auditing and non-conformities management, through the experience of the subject, consultants and auditors in the food business. The system has been successfully improved by defining responsibility, using resource management, planning and realization of products (with special emphasis put on the full scope of prerequisite programs, detailed hazard analysis, selection of the methodology of risk assessment and detection of operational prerequisite programs and critical control points), and identifying ways to validate and verify the system. This ultimately results in realization of the food safety objectives and the system certification by an accredited organization. The result of the application of FSSC 22000 is reflected in the improvement of food quality and safety with simultaneously integrating other management systems and reducing operating costs. The system presents fulfillment and continuous improvement of the regulatory requirements and demands of customers and consumers.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija