Contents 2/2009

Przemysł Spożywczy 2/2009

LAW

  • 2 Food Safety – A New Approach to the European Union – Joanna Gajda-Wyrębek
    • A series of crisises concerning human food and animal feed has exposed weaknesses of food legislation within the EU. The White Paper on food safety emphasizes the need for a policy based on the scientific opinion and up-to-date legislation. In the White Paper the Commission has proposed a number of measures in aim to ensure the food safety, among others – an improved legislative framework covering all aspects of food products „from farm to fork”. The new regulations of the European Parliament and of the Council on food additives, flavourings and enzymes have been published as a result of the new policy on the food safety.
      KEY WORDS: White Paper, food additives, flavourings, enzymes, regulation
  • 6 Amendment of Act Concerning Trade Quality of Agri-Food Products – Wojciech Sawicki
    • On 18th of December 2008 new regulations were introduced in the amended act concerning commercial quality of food and agricultural products and also in other acts (Official Journal of Laws of 2008, no 214 item 1346, dated 3rd of December 2008). In the amendment a new definition of adulterated food and agricultural product was stated and high financial sanctions were imposed for commercial introduction of adulterated products amounting to 10% of the income made by the manufacturer in the year prior to the year when the financial penalty was administered. Moreover the administrative powers of Agricultural and Food Quality Inspection can make official decisions before the control is finished and the information included in the decisions referring to adulterated products will be publicly announced. The act also adjusts national regulations to recent changes within the EU regulations.
      KEY WORDS: food law, food quality control, Agricultural and Food Quality Inspection

TECHNICS – TECHNOLOGY

  • 12 Genetic Methods of Identification, Classification and Differentiation of Microorganisms – Agnieszka Olejnik-Schmidt, Justyna Broniarczyk, Marcin Schmidt
    • Many morphological, biochemical, and physiological characterization tests were established in bacterial identification and systematics. In this short review, we present a brief description of the selected genetic methods recommended for use in the identification, differentiation and classification of microorganisms: restriction fragment length polymorphism, pulsed field gel electrophoresis, denaturing gradient gel electrophoresis, single strand conformation polymorphism and random-amplification of polymorphic DNA. Described techniques allow reliable and fast identification of microorganisms expanding analytic capabilities beyond a limited variety of commercial diagnostic kits.
      KEY WORDS: microorganisms identification, 16S rDNA, detection, genotyping, genetic methods
  • 18 Automated Systems of Microbiological Monitoring of Food – Alina Kunicka-Styczyńska
    • Food products’ microbiological safety has been a great concern of food manufacturers. An extensive control of raw materials, semi-products, production lines and final products is being conducted. Introducing of automated systems for microbiological food analysis is the necessity. Apart from general characteristics of the automated systems addressed to microbiology, nine most frequently applied systems have been described. Targets, methods, types as well as time of analysis have been stressed. The most important criteria of the system selection for a laboratory have been given.
      KEY WORDS: microbiological analysis, microbiological food safety, microbiological monitoring
  • 26 Evaluation of Efficacy of Cleaning Processes in Food Industry – Joanna Piepiórka
    • The hygiene of devices and manufacturing places belong to the important determinants of safe food production. Efficiency of cleanliness depends on organization of cleaning and disinfection, monitoring systems and the employed control methods. In the paper, the methods, verifying the effectiveness of cleaning, i.e. visual method, swabbing methods, impression methods and analysis of rinsings were discussed.
      KEY WORDS: hygiene, hygiene plan, monitoring, method of evaluation
  • 32 Audits in a Food Safety and Quality Management – Waldemar Dzwolak
    • An audit means a set of actions allowing establishing whether an actual state conforms to the so-called audit criteria (i.e. standards, procedures, specifications, law rules etc.). In this article the audit as a common tool for continuous improvement of food quality and safety management systems is discussed and fundamentals of auditing are presented. The paper contains summarizing of internal (first-party) as well as external (second-party and third-party) auditing including supplier, customer and certification audits. Some general principles of auditing and guidelines resulting from ISO 19011 and ISO/TS 22003 standards, a short description of auditor competences and main factors influencing the audit effectiveness are pointed out.
      KEY WORDS: system audit, food safety, quality improvement, audit effectiveness
  • 36 Logical and Clear ISO 9001:2008 – Paweł Dąbrowski, Grzegorz Romaniuk
    • The main purpose of this article is to show the changes which were introduced into a new edition of ISO 9001:2008 standards. Types of the changes were classified in 3 categories together with examples. The changes in the organization of implementation of ISO 9001:2008 were presented and the example of entering the new edition into life was demonstrated. The article contains the genesis of ISO 9000 family and history of its updating during the period of more than 20 years of existence. Additionally, there is generally described the procedure of standard amendment along with its stages and reasons for ISO 9001:2000 updating.
      KEY WORDS: standards ISO 9001:2008, changes,procedures of implementation,revision, review, ISO 9000
  • 40 New Research Capabilities in Laboratory of Food Safety and Functional Properties – Włodzimierz Grajek, Marcin Schmidt, Anna Olejnik

FOOD – FEEDING

  • 42 Labeling of Food Products. Voluntary Systems of Nutritional Value Labeling – Ewa Czarniecka-Skubina, Andrzej Janicki
    • Voluntary nutrition labelling systems of packed foods by GDA, traffic lights or proposed in logo of the programme „My choice” are intended to help consumers in nutritionally conscious choice of foods among many similar commodities. These systems have educational and informative functions. The systems are evidence of processors understanding of consumers’ orientation to proper nutrition. Their implementation can develop the confidence between food industry and consumers.
      KEY WORDS: voluntary nutrition labelling, Guideline Daily Amounts, „traffic lights”, My Choice

EVENTS

  • 46 Parisian IPA and Emballage for Food Industry – Agnieszka Górecka
  • 48 Crisis Situation and Management of Crisis – Agnieszka Górecka