Evaluating of Spices Suppliers for Meat Production Plants ®

• Autorzy: Jakubowska-Gawlik Katarzyna , Nair Surya S. , Murali Aparna P. , Czarniecka-Słubina Ewa , Trafiałek Joanna

Warianty tytułu

PL

Ocena dostawców przypraw do zakładów przetwórstwa mięsnego®

• Języki publikacji: EN

Abstrakty

EN

The aim of the study presented in the article was to verify whether the suppliers of spices for the production of meat products meet all food safety requirements. For this purpose, 10 audits of spice suppliers were carried out using the audit method with a plant-specific questions checklist. It was found that monitoring the quality management system of suppliers allows for their good control and obtaining the appropriate quality, safe raw material for production. Based on the conducted audits, it was found that the suppliers of spices provide the meat plant with a safe products, produced in appropriate conditions and with full control of the production process. The research carried out in functioning meat plants is presented which have big implication importance to the theory and practice as well as for future studies.

PL

Celem badań przedstawionych w artykule było sprawdzenie czy dostawcy przypraw do produkcji wyrobów mięsnych przestrzegają wszystkich wymogów bezpieczeństwa żywności. W tym celu przeprowadzono 10 audytów u dostawców przypraw, wykorzystując metodę audytu z opracowaną do specyfiki zakładu listą kontrolną pytań. Stwierdzono, że monitorowanie systemu zarządzania jakością dostawców pozwala na ich dobrą kontrolę i uzyskanie właściwej jakości, bezpiecznego surowca do produkcji. Na podstawie przeprowadzonych audytów stwierdzono, że dostawcy przypraw dostarczają do zakładu mięsnego produkty bezpieczne, wytworzone w odpowiednich warunkach i przy pełnej kontroli procesu produkcyjnego. Przedstawione badania przeprowadzone w funkcjonujących zakładach mięsnych mają duże znaczenie dla teorii i praktyki oraz przyszłych badań.

Słowa kluczowe

EN

meat plants; spices supplier; suppliers evaluation

PL

zakłady mięsne; dostawcy przypraw; ocena dostawców

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2022
• Tom: nr 1
• Strony: 5--14
• Opis fizyczny: Bibliogr. 52 poz., fig., rys., tab.

Twórcy

autor

Jakubowska-Gawlik Katarzyna

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie – SGGW, Polska

autor

Nair Surya S.

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie – SGGW, Polska
• Malayalam Exports South Vellarappilly P.O. Sreemoolanagaram, Kerala, India

• https://orcid.org/0000-0001-9054-0147

autor

Murali Aparna P.

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie – SGGW, Polska
• Future tech foods India Pvt Ltd

autor

Czarniecka-Słubina Ewa

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie – SGGW, Polska

• https://orcid.org/0000-0001-6557-5436

autor

Trafiałek Joanna

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie – SGGW, Polska

• https://orcid.org/0000-0001-5839-1786

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).