Прегледај по Аутор "Novakovic, Brane"

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    IMPORTANCE OF ADEQUATE HAND HYGIENE OF FOOD HANDLERS IN SNAILS MEAT PROCESSING
    (KEY, 2017) Novakovic, Brane; Grujic, Radoslav
    The hand hygiene of the food handlers is a very important element in ensuring the microbiological safety of food. There are many cases of food poisoning in the world, in which microorganisms - the causes of poisoning in food - come through workers who manipulate with food. The package of frozen snail’s meat in the shells is done completely manually. In the period 2014 - 2017 were taken swabs from the hands of workers who have direct contact with snail’s meat and tested for the presence of Enterobacteriaceae and Staphylococcus aureus. 1370 samples were analyzed. For the analysis is used the finished selective substrate of the 3M manufacturer, and after the incubation was done, colonies were counted according to the standard method. Measures have been undertaken in order that improving hand hygiene of workers and to prevent cross-contamination of finished meat products (setting disinfection barrier through which is not possible passage without the prescribed time hand disinfection, control of hands before entering the processing plant snail meat for the presence of possible wound as a possible source of Staphylococcus aureus, wearing of gloves and employee training programs in the field of hand hygiene). The efficiency of preventive measures is determined by the analysis of swabs from the hands of workers and work surfaces before deployment and after the implementation of certain preventive measures. The number of positive findings prior to the implementation of preventive measures was 7.60% of the total number of analyzes carried out and after the implemented preventive measures 2.28%. The results of the study showed that Staphylococcus aureus was the cause of food handlers hand contamination in most cases. Analysis of Enterobacteriaceae in a sample swab is a good indicator of the efficiency of the washing and disinfection of the workers.
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    THE RELATIONSHIP BETWEEN FOOD SAFETY KNOWLEDGE AND SUCCESSFUL IMPLEMENTATION FOOD SAFETY MANAGEMENT SYSTEM
    (Faculty of Engineering, University of Kragujevac, 2019) Novakovic, Brane; Grujic, Radoslav; Radovanovic, Radomir
    Training of personel who are engaged in food safety management system implementation and personel who handle with food is very important for efficiency of food safety management system. Companeis very offten has a problem with assessing food safety knowledge because in standards are not defined methodlogy for this assessment. In this research we try to explore level of knowledge obout food safety amnog HACCP team members and food handlers in Bosnia and Herzegovina. A structural food safety knowledge questeionarie was developed for assessing knowledge separate for HACCP team members ad food handlers. Data were collected from 80 HACCP team members and 740 food handlers. A majoriti of HACCP team members (70,0%) has food safety training in previous three years Also, food handlers in most cases has apropriate food safety training in previous three years (80,1%). The overall test result were 83,63 % of correct answers for food handlers and 72,33% for HACCP team members. It is also sigificant that the HACCP team members has a better result in companies who are certify according one of GFSI approved certification sheme. It is recommended to companies, associations of companies, scientific institutions, consulting organisations to develop specific food safety training on higher level for HACCP team members and methodology for official assessment of food safety knowledge.
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    THE SPECIFICS OF THE INSURANCE SYSTEM TO PROTECT FOOD FROM INTENTIONAL CONTAMINATION IN THE PRODUCTION OF POWDERED FOOD PRODUCTS
    (KEY, 2018) Novakovic, Brane; Grujic, Radoslav
    Problems relating to the presence of contaminated food on the market that is available to consumers an entirely new dimension when taking into account the possible cases of intentional contamination. Overall aspiration towards food chain of intentional contamination of food is especially supported by the standards for food safety approved by Global Food Safety Initiative (GFSI) that presents a requirement for all food processing companies that are certified according to any one of the standards authorized on the GFSI. This paper presents a system for assessing the risk of intentional contamination, as well as measures taken to reduce risk in the production and packaging of powdered food products. The established system of protection against intentional contamination is fully effective and integrated into the existing quality management and food safety system. The methodology used is risk assessment in terms of identifying potential threats, estimates the probability of events of potential threats and the impact of potential threats if they occurred in the general business activities and food safety. Effectiveness of the established system is verified through simulation scenarios of possible incidents and internal audit of quality management and food safety system. Based on the results obtained in this study, it is evident that for a comprehensive approach to ensuring food safety required to take into account the possible hazards and risks of intentional contamination of food, when implement food safety management system, in order to reduce the possibility that contaminated food reaches the consumer.