Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2011 | 61 | 2 |
Tytuł artykułu

Implementation of safety assurance system in food production in Poland

Treść / Zawartość
Warianty tytułu
Języki publikacji
This study has examined the impact of Poland’s accession to the European Union in 2004 and that of implementation of EU legal regulations in food legislation on the decision of the HACCP being implemented by middle and small size food production companies in Poland. Problems accompanying the system implementation and advantages ensuing it were reviewed. The biggest problems included the necessity of the processing plant incurring expenses and being revamped, incomprehension of the HACCP system idea by employees, and the quantity/quality barrier. The greatest advantage is an increase in employees’ responsibility for production hygiene, improved safety of manufactured products, an increased prestige of the company and its products, a growth in employees’ involvement in their work and enhancement of their qualifications as well as improved safety of manufactured products and maintenance of the market position.
Słowa kluczowe
Opis fizyczny
  • Food Hygiene and Quality Management Chair, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
  • 1. Azanza Ma.P.V., Zamora-Luna M.B.V., Barriers of HACCP team members to guideline adherence. Food Contr., 2005, 16, 15–22.
  • 2. Baş M., Yüksel M., Çavuşoglu T., Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Contr., 2007, 18, 124–130.
  • 3. Bernat E., Krupa K., The owner’s surveillance and production quality in the meat industry, 2004, in: Quality Tools in Quality Improvement and Management (eds. T. Sikora). Published by AE Kraków, Poland, pp. 142–150 (in Polish).
  • 4. Bernat E., Majka A., The HACCP system in meat industry enterprises, 2004, in: Quality Tools in Quality Improvement and Management (eds. T. Sikora). Published by AE Kraków, Poland, pp. 151–155 (in Polish).
  • 5. Beyer J., Krieger S., Kunden und Mitarbeiter profitieren. Fleischwirtschaft, 2004, 84, 59–60 (in German).
  • 6. Codex Alimentarius. Recommended International Code of Practice. General Principles of Food Hygiene, 2003, CAC/RCP 1 –1969, Rev. 4, 2003.
  • 7. Czarniecka-Skubina E., The quality of catering service in its nutritional, technological and hygiene aspects. Żywn. Nauka. Technol. Jakość, 2006, 46, 25–34 (in Polish).
  • 8. Główny Inspektorat Sanitarny 2006. The Main Sanitary Inspector’s Office 2006. []; accessed 10.08.2006 (in Polish).
  • 9. Henson S., Holt G., Northen J., Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Contr. 1999, 10, 99–106.
  • 10. Hielm S., Tuominen P., Aarnisalo K., Raaska L., Maijala R., Attitudes towards own-checking and HACCP plans among Finnish food industry employees. Food Contr., 2006, 17, 402–407.
  • 11. Kafel P., Sikora T., Barriers in the implementation of the quality assurance system in Polish enterprises. Organizacja i Zarządzanie. 2004, 118, 103–112 (in Polish).
  • 12. Konecka-Matyjek E., Turlejska H., Pelzner U., Szponar L., Actual situation in the area of implementing quality assurance systems GMP, GHP and HACCP in Polish food production and processing plants. Food Contr., 2005, 16, 1–9.
  • 13. Kvenberg J., Stolfa P., Stringfellow D., Garrett E.S., HACCP development and regulatory assessment in the United States of America. Food Contr., 2000, 11, 387–401.
  • 14. Morkis G., Quality management systems in food industry enterprises 2005, in: A multiple-year program 2005–2006 – Economic and social conditions of development of Polish food economy following Poland’s accession to the European Union, Published by IERiGŻ (in Polish).
  • 15. Mortlock M.P, Peters A.C., Griffith C., Food hygiene and hazard analysis critical control point in the United Kingdom food industry: practices, perceptions and attitudes. J. Food Protect., 1999, 62, 786–792.
  • 16. Motarjemi Y., Käferstein F., Moy G., Miyagawa S., Miyagishima K., Importance of HACCP for public health and development. The role of the Word Health Organization. Food Contr., 1996, 7, 77–85.
  • 17. Panisello P.J., Quantick P.Ch., Knowles M.J., Towards the implementation of HACCP: results of a UK regional survey. Food Contr., 1999, 10, 87–98.
  • 18. Rothkaehl J., Consequences of the EU expansion in the aspect of cereal production and grain mill processing. Przegl. Piekarniczy i Cukierniczy, 2004, 52, 4–6 (in Polish).
  • 19. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the UE L 139 of 30th of April 2004 p. 1.
  • 20. Strada A., Morkis G., Trafiałek J., Kołożyn-Krajewska D., Safety and Quality Assurance and Management Systems: Level of Implementation in Food Enterprises in Poland, 2005, in: The Food Industry in Europe, Erasmus Intensive Programme in Agri-Business Management with emphasis in Food Industry Enterprises, pp. 97–114.
  • 21. Taylor E., HACCP in small companies – benefit or burden. Food Contr., 2001, 12, 217–222.
  • 22. Turlejska H., HACCP is still argumentative. Bezpieczeństwo i Higiena Żywności, 2004, 4, 28–30 (in Polish).
  • 23. Ullmann H., Konzentration prägt den Markt. Fleischwirtschaft, 2006, 86, 56–60 (in German).
  • 24. Unnevehr L.J., Jensen H.H., The economic implications of using HACCP as a food safety regulatory standard. Food Policy, 1999,
  • 24, 625–635. 25. Vela A.R., Fernández J.M., Barriers for the developing and implementation of HACCP plans: results from a Spanish regional survey. Food Contr., 2003, 14, 333–337.
  • 26. Ziajka S., Dzwolak W., Implementation of the HACCP system in the production of safe food in Poland. Przem. Spoż., 1998, 52, 19–22 (in Polish; English abstract).
  • 27. Ziajka S., Dzwolak W., Cybulski A., Tarczyńska A., Conditions of implementation and operation of the HACCP system. Przem. Spoż., 2001, 55, 12–16, 26 (in Polish; English abstract).
Rekord w opracowaniu
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.