Review

An analysis of the HACCP system implementation- The factor of improving competitiveness in Serbian companies

Dejan Djordjevic¹, Dragan Cockalo²* and Srdjan Bogetic³

¹Technical Faculty University of Novi Sad, “Mihajlo Pupin” in Zrenjanin, 23000 Zrenjanin, Djure Djakovica bb, Republic of Serbia.

²Technical Faculty University of Novi Sad, “Mihajlo Pupin” in Zrenjanin, 23000 Zrenjanin, Djure Djakovica bb, Republic of Serbia.

³Belgrade Business School, 11000 Belgrade, Kraljice Marije 73, Republic of Serbia.

*Corresponding author. E-mail: coledra@yahoo.com.

Accepted 24th November, 2010

 Abstract

The implementation of international standards on the market represents a necessary element in the process of improving a company’s competitiveness. Customer care, healthy and safe food, ecological standards represent only some of the conditions that modern business requires from producers of food products. The implementation of the HACCP (hazard analysis and critical control point) system, that is standard ISO 22000:2005– Food safety management systems– Requirements for any organization in the food chain, represents one of many requirements directed towards companies in the function of customer health care. Its implementation is becoming compulsory for all companies whose aim is exporting products to European Union countries (EU) and the World Trade Organization (WTO). This paper is a critical analysis and evaluation of the policies and implementation of standards and systems which relate, above all, to quality, environmental and food safety management in Serbian companies. In addition, it offers specific recommendations for improving the competitiveness of Serbian companies within regional and global frames.

Key words: Quality, competitiveness, standardization, QMS, HACCP

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