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Duration of the project: 24 months (December 2010 till December 2012)


Work according to internationally recognized food safety standard HACCP is obligatory to all players in EU agro-food chain (farmers, processors, trade, transport) and to all importers of food into EU. In EU Candidate and Accession Countries, SMEs with introduced HACCP system have better and bigger market position and consequently higher competitiveness due to their capacity to export to EU Member States.

Total duration of the action: 24 months (December 2010 –december 2012)

Location of the action: Bosnia&Herzegovina, FYR of Macedonia and Serbia

Total eligible cost of the action: 492.575,00 EUR

Amount requested from the contracting authority: 394 .060,00 EUR (80%)


1. Improved professional civil society, better quality of services, increased cooperation between CSOs and public authorities, better dissemination in the area of the food product safety and consumer protection in involved Western Balkan countries.
2. Improved understanding of employers and employees on food product safety and consumer protection in Western Balkan SME food processing unitd by development of human capital.

Target groups:

  • food and agriculture specialists (food technologists, veterinarians, agronomists, head cooks and chefs in big and small kitchens),
  • health, veterinary and sanitary inspectors,
  • managers (and owners) of large and small food processing,
  • agriculture and tourism industries (including managers of gastronomy units, food shops and groceries)

Location of the action: Bosnia  & Herzegovina, FYR of Macedonia and Serbia

This action is funded by European Union under the program line: IPA- Socio Economic Partnership Program




People have the right to expect the food they eat to be safe and suitable for consumption. Safety is not guaranteed only by “safe” product manufacture, the total chain has to be taken in account. Work according to internationally recognized safety standard HACCP is obligatory to all players in EU agro food chain (farmers, processors, trade, transport) and to all importers of food in to EU.

Western Balkan potential candidates for EU membership face several challenges regarding food product safety and consumer protection issues. In majority of countries work according to the HACCP standard is obligatory by national laws already but not working in praxis at all. Food safety standard HACCP is effective system but very frequently misunderstood and badly implemented. The work in implementing HACCP is done in Western Balkan countries often by external experts who doesn’t have proper knowledge and skills. In fact everyone can declare him/herself as an HACCP expert. It is observed that this was used as “market niche” and quick money” and misused by “so called consultants”. Usually the work done on implementation of food safety standard remains only on the level of documentation (for health inspection) prepared by copy-paste system.
Because of that in some Western Balkan countries (especially Serbia and FYR of Macedonia) governmental and public opinion has negative image on safety consultants and external experts no matter if they are god ones or not that caused additional slow down successful implementation food safety standards.

Within the project Vocational excellence ensuring food product safety, consumer protection and competitiveness in Western Balkans national HACCP school/excellence and resource centers in three partnering Western Balkan countries will be established. Will train HACCP experts and certified their knowledge. On the national level directory of qualified consultants with “proof of professionalism” will be published enabling all interested companies and stakeholder to find a “good” expert for their needs. National HACCP schools will function also as “HACCP Excellence and resource Centers” organizing and hosting discussion groups to share experiences and on-hand experts to examine specific problems.


















About the Project
Project Partners and contact
IPA Socio Economic Partnership Program
HACCP Terminology
HACCP System
History of HACCP
Management of HACCP-12 Steps