Serbian meat industry: A survey on food safety management systems implementation

Tomašević, Igor; Šmigić, Nada; Đekić, Ilija; Zarić, Vlade; Tomić, Nikola; Rajković, Andreja

doi:10.1016/j.foodcont.2012.11.046

Cited by 55 publications

(45 citation statements)

References 19 publications

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“…However, Taylor (29) indicated that having software for the HACCP system and Internet access requires a significant cost in the systems operation. Studies for the Turkish and Serbian industries also found that investment in new equipment was the major cost (15, 30). Moreover, for the Australian industry, it was reported that capital investment was a major issue for implementing HACCP in order to absorb the cost by themselves as a part of overheads (14).…”

Section: Discussionmentioning

confidence: 99%

Implementation of Quality Systems by Mexican Exporters of Processed Meat

Maldonado‐Simán¹,

Bernal-Alcántara²,

Cadena-Meneses³

et al. 2014

Journal of Food Protection

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Requirements of hazard analysis and critical control points (HACCP) are becoming essential for international trade in food commodities as a safety assurance component. This research reports the level of the adoption of ISO 9000 and the HACCP system by Federal Inspection Type (TIF) pork-exporting enterprises. Implementation and operating costs are reported as well as the benefits involved in this food industry process. In Mexico, there are 97 companies classified as TIF enterprises, and 22 are registered as exporters of processed pork with the National Services for Safety and Quality and Animal Health of the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food. Surveys were administered to 22 companies, with a 95.2% response rate. Enterprise characteristics were evaluated, as well as their operating activities. Fieldwork consisted of administering structured questionnaires to TIF exporters. All the surveyed enterprises had implemented HACCP, whereas the ISO 9000 regulation was applied in only 30%. Of total production, 75% is exported to 13 countries, and 25% goes to the Mexican market niche. Results indicate that the main factors for adopting HACCP are related to accessibility to international markets, improving quality, and reducing product quality audits by customers. The results also indicated that staff training was the most important issue. Microbiological testing was the highest cost of the operation. The main benefits reported were related to better access to international markets and a considerable reduction in microbial counts. This study shows the willingness of Mexican pork processors to implement food safety protocols for producing safe and quality products to compete in the international food trade.

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Section: Discussionmentioning

confidence: 99%

Implementation of Quality Systems by Mexican Exporters of Processed Meat

Maldonado‐Simán¹,

Bernal-Alcántara²,

Cadena-Meneses³

et al. 2014

Journal of Food Protection

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“…In comparison, Bai, Ma, Yang, Zhao, and Gong () interviewed 27 food enterprises to investigate the implementation of the hazard analysis and critical control points (HACCP) system in China. Tomašević et al () conducted a survey involving 77 producers on incentives, difficulties, costs, and benefits of food safety management system implementation in the Serbian meat industry. To our knowledge, there has been no survey regarding the relationship between market power and the food safety of the meat industry.…”

Section: Data Descriptionmentioning

confidence: 99%

Market power and food safety in the China pork industry

2018

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Using data collected from a pork firm survey, we develop a modeling framework and use the conjectural variation method to examine the effect of market power on the food safety of the pork industry in China. Probit models with a two-step Heckman selection procedure are applied to identify the determinants of the likelihood and degree of food safety violations. Market power is found to reduce the likelihood of violation but not the degree of violation. Other factors such as traceability systems, adoption of risk control systems and industry standards, and the scale and scope of operations also impact food safety violations. Findings suggest that market power in China's pork industry provides incentives for firms to mitigate risk and improve food safety.However, firms may continue to have challenges in meeting food safety obligations when moving toward mega-size and product diversification.

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“…As stipulated in the Serbian "Hygiene package" [12][13][14][15], there are mandatory requirements for implementing food safety and HACCP principles for all FBOs, with the exception of primary producers (farm production). A recent survey of Serbian meat industry revealed that 93.5% of registered abattoirs, meat processors and retailers had a fully developed, implemented and certifi ed HACCP system in place, while 6.5% had implemented but not certifi ed HACCP [54]. Food safety management (FSM) activities usually do not pose a problem for large FBOs, which employ a multidisciplinary team actively involved in the development and implementation of the system.…”

Section: Traditional Meat Production and Food Safety Management In Smmentioning

confidence: 99%

“…There is also a lack of awareness for, and commitments to, the necessary changes in their attitudes and practices as well as need for food safety training [55]. Consequently, small FBOs usually do not have suffi cient knowledge to take participation in the FSM activities [2], but engage external consultants for the development and the implementation of FSM system [54,57].…”

Section: Traditional Meat Production and Food Safety Management In Smmentioning

confidence: 99%

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

Karabasil

Bošković²,

Tomašević

et al. 2018

Acta Veterinaria

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The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.

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Serbian meat industry: A survey on food safety management systems implementation

Cited by 55 publications

References 19 publications

Implementation of Quality Systems by Mexican Exporters of Processed Meat

Implementation of Quality Systems by Mexican Exporters of Processed Meat

Market power and food safety in the China pork industry

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

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