Ilija Djekic

Quality management effects in certified Serbian companies producing food of animal origin

The purpose of this paper was to analyse the implemented quality management systems (QMSs) based on International Organization for Standardization (ISO) 9001 in the production/service sector, operating only with food of animal origin. The research covered the analysis of the rationale for the implementation of QMSs, the quality tools used in interviewed food companies and achieved effects and outputs. The survey comprised 59 Serbian food business operators holding ISO 9001 certificates. The obtained results revealed that the implementation of QMSs resulted in the improvement of food conformity in both of its dimensions – food quality and food safety. Results indicated improvements towards customer satisfaction and strengthening of their competitiveness, including an increase in the sales and market share. However, none of the surveyed companies recorded any QMS improvement. Companies confirmed efforts made in product improvement but most of them did not improve their processes or confirm higher levels of effectiveness and efficiency of their systems.

Legislation, standards and diagnostics as a backbone of food safety assurance in Serbia

Purpose – The purpose of this paper is to analyze the current situation of multidimensional food safety assurance in Serbia, as an official candidate for European Union (EU) membership, in relation to its EU food law harmonization efforts. Design/methodology/approach – Serbian assurance scheme was covered in this paper included food safety legislation, control and standards. Findings – The food safety system in Serbia needs improvements in the area of effectiveness and efficiency of food safety control and inspection services, knowledge and expertise of state inspectors, governmental officials, food safety consultants and auditors. Additionally, problems related to the overlapping responsibilities of various legal authorities and inspection services have to be solved, with an improved transparency and communication between legal authorities, customers, consumers and food business operators. Originality/value – An overview of current situation in food safety assurance in Serbia is shown.

Quality costs in a fruit processing company: a case study of a Serbian company

Quality costs represent an indicator associated with the achievement or non-achievement of quality. The objective of this study was to evaluate the values and structures of quality costs in a Serbian fruit processing company, to calculate the total quality cost index and analyse allocation of the costs related to quality and food safety. A structured survey in a selected company has been performed in order to collect data. Financial and management system documentation have been reviewed for a period of four years. A prevention-appraisal-failure quality cost model was used in determining, categorizing, processing and analysing the results. In 2008, 2009 and 2010 the quality costs were 49.66, 44.99 and 57.35 €/tonnes, respectively. During the observed period, the structure of costs changed. Prevention and failure costs increased while appraisal costs decreased. The total quality cost index increased from 1.94% in 2008 to 2.58% in year 2010. Results confirmed that the total quality cost index were within the...

Improving the confectionery industry supply chain through second party audits

Purpose – The purpose of this paper is to evaluate benefits and constraints of improving suppliers’ quality and food safety systems through second party audits. Design/methodology/approach – A quantitative quality and food safety audit tool was developed to perform second party audits within the confectionery industry supply chain. Nine flourmills and four food packaging producers were included in the audit program. Initial audits were performed at the beginning of the program, with follow-up audits performed after one year. Findings – Level of implementation of food safety and quality requirements were presented as scores. Flourmills improved their scores from 38.6 to 64.4 percent during the period of two years. In contrast, at the end of the second year, food packaging producers showed a lower level of improvement from 34.0 to 45.6 percent. This research confirmed that certification status does not imply high performance of a quality/food safety system. Companies experienced problems in identifying proc...

The level of food safety knowledge among meat handlers

Purpose – The purpose of this paper was to evaluate food safety knowledge of among meat handlers in Serbian meat establishments along the meat chain, i.e. in slaughterhouses, meat processing plants and retail stores. Design/methodology/approach – A structured, self-administrative questionnaire was designed and used to assess the level of food safety knowledge among handlers in different meat establishments. In total, of 352 meat handlers were involved in this study, with 110 handlers from slaughterhouses (31 per cent), 125 handlers from meat processing plants (36 per cent) and 116 handlers from retail stores (33 per cent). For each participant, the knowledge score was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among meat handlers were identified for each question across the three types of establishments (slaughterhouses, meat processing plants and retail stores). Findings – The average knowledge score for all participants was 64...

Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere

BACKGROUND The aim of this study was to develop a total quality index and examine the effects of modified atmosphere packaging (MAP) on the quality of Agaricus bisporus mushrooms stored for 22 days at 4 °C. Mushrooms were packaged under three MAPs: high nitrogen packaging (HNP), low carbon dioxide packaging (LCP) and low oxygen packaging (LOP). Passive MAP with air inside initially was used as the atmosphere treatment (AIR). RESULTS This research revealed two phases in quality deterioration of A. bisporus mushrooms. During the first week, most of the quality parameters were not statistically different. Thereafter, odor intensities were stronger for all four types of packaging. Color difference and browning index values showed significantly lower color changes for AIR and LOP compared with HNP and LCP mushrooms. CONCLUSION The best total quality index was calculated for LOP, followed by LCP and AIR. The findings of this study are useful with respect to examining two-component MAPs, separating the limiting factors (O2 and CO2 ) and evaluating quality deterioration effects and the total quality index of A. bisporus mushrooms.

Consumer-perceived quality characteristics of chicken meat and chicken meat products in Southeast Europe

Purpose The purpose of this paper is to analyse consumer perception of quality characteristics of chicken meat and chicken meat products in Southeast European countries (Albania, Bosnia and Herzegovina, Bulgaria, Croatia, FYR of Macedonia, Montenegro, and Serbia). Design/methodology/approach Results were collected from a field survey by using data obtained from a questionnaire directed at 2,368 consumers during 2015. Findings This study identified four consumer segments: “typical”, “selective”, “chicken meat preparers” and “uninterested” chicken meat consumers. Originality/value Older consumers (50 years) have higher interest in chicken meat quality characteristics, while women are “chicken meat preparers”. Chicken meat consumers who prefer particular chicken parts and consume chicken meat because it is nutritious are found among the working population, while the most number of consumers “uninterested” in chicken meat come from Serbia.

Food labels – status and consumers’ attitude on the Serbian food market

Purpose – This paper aims to present results from a research that analyzed the quality of labels available in the Serbian food market and consumers’ attitudes toward food labels. Design/methodology/approach – A total of 899 food labels have been analyzed in relation to the presence of legally required information, their readability to average consumer and presence of nutritional/health claims and/or nutritional information. In parallel, 400 respondents were interviewed in the survey of consumers’ attitudes regarding labels. Findings – Results revealed that 38.2 per cent of food products hold labels that are not fully readable to average consumers. Regarding basic label information, 11 per cent of foods have missing information in terms of series/lot identification. The majority of the products (87.4 per cent) have only basic nutritional information with 4.6 per cent of products holding nutritional claims. Consumers with active sport activities showed higher awareness of nutritional information. There were...

Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions.

This paper examined the relationships among hygiene indicators in take‐away foodservice establishments and the impact of climatic conditions.

Microbial profile of food contact surfaces in foodservice establishments

Purpose The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings Highest share of results=2 log10 CFU/cm2 were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results=2 log10 CFU/cm2 for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load=2 log10 CFU/cm2 were cutlery, dishes and knives. Plastic dishes had the highest share of results=2 log10 CFU/cm2 while cutting boards had the majority of results between 1 log10 CFU/cm2 and 2 log10 CFU/cm2. Research limitations/implications Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation.