Professional paper

Effectiveness of prerequisite programmes implementing the FSSC 22000 system in meat industry

Doc. Natalija Uršulin-Trstenjak orcid.org/0000-0003-2704-8090 ; Sveučilište Sjever, Sveučilišni centar Varaždin, 104. brigade 3, Varaždin
Davor Levanić, dipl.inf. orcid.org/0000-0003-1940-848X ; Sveučilište Sjever, Sveučilišni centar Varaždin, 104. brigade 3, Varaždin
Mr. spec. Saša Šušnić ; ŠUŠNIĆ d.o.o. za poslovno savjetovanje, Franje Čandeka 46/3, Rijeka
Mr. sc. Vesna Šušnić ; Nastavni zavod za javno zdravstvo PGŽ, Krešimirova 52a, Rijeka

Abstract

The Global Food Safety Initiative (GFSI) recognized the implementation of Food Safety System Certification (FSSC) competent for the management of systems for food safety, and process and product quality. The FSSC system integrates the requirements of the standard ISO 22000:2005 (Food safety management systems -- Requirements for any organization in the food chain) and the standard ISO/TS 22002-1:2009 (Prerequisite programmes on food safety). The insufficiently defined requirements of prerequisite programmes laid down within the ISO 22000:2005 have been fully compensated by the effectiveness ensured by the FSSC 22000 system. This leads to a greater cooperation between suppliers/manufacturers and leading international retail chains. This paper focused on the experience of Croatian companies. Observed activities included the slaughter of animals and meat processing. Examined base raw materials mainly originated from farms owned by Croatian subsidiaries, and, in smaller part, from import. Examined operations monitoring programmes were fully computerized. The HACCP tool was implemented in 2005, and the accredited company started awarding FSSC certifications in 2013. The focus of control included operational prerequisite programmes and critical control points, preparedness and responsibilities in emergency situations, as well as trends emerging from audit results and non-compliance management. The result of the FSSC 22000 application is reflected in improving the quality and safety of food, further integration with other management systems, and subsequent reduction of operating costs. The system enables the fulfilment and continuous improvement of regulatory requirements and demands of customers and consumers.

Keywords

FSSC 2200; ISO 22000:2005; GFSI; ISO/TS 22002-1:2009; meat industry

Hrčak ID:

162710

URI

https://hrcak.srce.hr/162710

Publication date:

31.8.2016.

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