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IMPLEMENTATION OF SAFETY ASSURANCE SYSTEM IN FOOD PRODUCTION IN POLAND
 
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Publication date: 2011-06-30
 
Pol. J. Food Nutr. Sci. 2011;61(2):115–124
 
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ABSTRACT
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.
 
CITATIONS (12):
1.
The use of Kohonen's artificial neural networks for analyzing the results of HACCP system declarative survey
Joanna Trafialek, Waclaw Laskowski, Wojciech Kolanowski
Food Control
 
2.
A study on adulteration in cereals and bakery products from Poland including a review of definitions
Aleksandra Kowalska, Jan Soon, Louise Manning
Food Control
 
3.
HACCP-based procedures in Germany and Poland
Joanna Trafiałek, Matthias Lehrke, Friedrich-Karl Lücke, Danuta Kołożyn-Krajewska, Johann Janssen
Food Control
 
4.
Implementation and functioning of HACCP principles in certified and non-certified food businesses
Joanna Trafialek, Wojciech Kolanowski
British Food Journal
 
5.
HACCP in small food businesses – The Polish experience
W. Dzwolak
Food Control
 
6.
Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study
Marzena Tomaszewska, Beata Bilska, Agnieszka Tul-Krzyszczuk, Danuta Kołożyn-Krajewska
Sustainability
 
7.
Food Safety When Eating Out—Perspectives of Young Adult Consumers in Poland and Turkey—A Pilot Study
Wojciech Kolanowski, Ayse Karaman, Akgul Yildiz, Katarzyna Ługowska, Joanna Trafialek
International Journal of Environmental Research and Public Health
 
8.
Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue
Agnieszka Strzelczak, Jerzy Balejko, Mariusz Szymczak, Agata Witczak
Foods
 
9.
Evaluating suppliers of spices, casings and packaging to a meat processing plant using food safety audits data gathered during a 13-year period
Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski, Joanna Trafialek
Food Control
 
10.
An Evaluation of the Hygiene Practices of Polish Street Food Vendors in Selected Food Trucks and Stands
Michał Wiatrowski, Ewa Czarniecka-Skubina, Joanna Trafiałek, Elżbieta Rosiak
Foods
 
11.
Food Safety Practices in the Restaurant Industry
Aysha Sameen, Amna Sahar, Farwa Tariq, Usman Khan, Tayyaba Tariq, Bushra Ishfaq
 
12.
A comparison of food safety conformity between cattle and pig slaughterhouses
Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski, Aparna Murali, Joanna Trafialek
Food Control
 
eISSN:2083-6007
ISSN:1230-0322