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Freelance translator and/or interpreter, Verified site user
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2 projects entered 2 positive feedback from outsourcers
Project Details
Project Summary
Corroboration
Translation Volume: 65000 words Completed: Sep 2010 Languages: Serbian to English
Project proposals within the EXCHANGE 3 Programme
Translation and participation in preparation of project proposals within the EXCHANGE 3 Programme (Call for Proposals 1 & 2) funded by the European Commission through the Instrument for Pre-accession Assistance (IPA), Budget line: IPA 2007, Contracting Authority: Delegation of the European Union to the Republic of Serbia (two of which have been selected for financing).
Environment & Ecology, IT (Information Technology), International Org/Dev/Coop
positive Unlisted : Professional, meticulous, with enormous scope of expertise and ability to work under tight deadlines; a major asset to our project teams not only in terms of translation
Project management Volume: 2500 days Duration: Aug 2003 to Jul 2011 Languages: Serbian to English English to Serbian
Implementing international standards in a Serbian Food factory
Implementation of a supply and packing agreement with Unilever South Central Europe. Coordinating and monitoring the contracted business dealings and managing overall relations and communication with the foreign partner and its Sales & Marketing, Supply Chain and R&D and QA centres, suppliers, external auditors, legal consultants and other third parties.
Translation, interpretation, and assuring conformity with Unilever policies and procedures, business practices and other requirements. Translating technical documentation, product specifications, analyses, quality manuals and all food safety related materials, procedures and production instructions as well as reports and documents needed for marketing, supply chain, finance and accounting processes.
International Org/Dev/Coop, Food & Drink, Economics
positive Unilever South Central Europe: Very good cooperation under this project
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Portfolio
Sample translations submitted: 2
English to Serbian: Food Safety Standard
Source text - English The HACCP food safety team shall conduct a hazard analysis to identify hazards which need to be prevented, eliminated or reduced to acceptable levels. Consideration shall be given to the following as a minimum:
• likely occurrence of hazard
• severity of the effects on consumer safety
• vulnerability of those exposed
• survival and multiplication of micro-organisms of concern
• presence or production of toxins, chemicals or foreign bodies
• contamination of raw materials, intermediate/semi-processed product, or finished product
• potential for adulteration/deliberate contamination. Determine the Critical Control Points(CCP) – Codex Alimentarius Step 7, Principle 2
For each hazard that requires control, control points shall be reviewed to identify those that are critical. This requires a logical approach and may be facilitated by use of a decision tree. CCPs shall be those control points which are required in order to prevent, eliminate or reduce a food safety hazard to acceptable levels. If a hazard is identified at a step where control is necessary for safety but the control does not exist, the product or process shall be modified at that step, or at an earlier or later step, to provide a control measure.
Establish Critical Limits for each Critical Control Point – Codex Alimentarius Step 8, Principle 3
For each CCP, the appropriate critical limits shall be defined in order to identify clearly if the process is in or out of control and if the identified acceptable level of the food safety hazard in the finished product is likely to be exceeded. Critical limits shall be measurable wherever possible (e.g. time, temperature, pH) and the rationale for their establishment clearly documented. The HACCP food safety team shall take into account relevant legislation or codes of practice when establishing critical limits.
Any critical limits based on subjective data (such as visual inspection) shall be supported by clear guidance or examples.
Translation - Serbian HACCP tim za bezbednost hrane mora izvršiti analizu opasnosti kako bi identifikovao opasnosti koje je potrebno sprečiti, eliminisati ili redukovati na prihvatljive nivoe.
Neophodno je uzeti u obzir bar sledeće:
• verovatnoća pojave opasnosti
• težina posledica po bezbednost potrošača
• podložnost onih koji su izloženi opasnosti
• opstanak i umnožavanje relevantnih mikroorganizama
• prisustvo ili stvaranje toksina, hemikalija ili stranih tela
• kontaminacija sirovina, među/polu-proizvoda, ili gotovog proizvoda
• potencijal za zagađivanje/namernu kontaminaciju.
Odrediti kritične kontrolne tačke (CCP) – Codex Alimentarius Korak 7, Princip 2
Za svaku opasnost koja iziskuje kontrolu moraju se razmotriti kontrolne tačke kako bi se identifikovale one koje su kritične. To iziskuje logički pristup i može se sprovesti uz pomoć stabla odlučivanja. CCP tačke moraju biti one kontrolne tačke koje su neophodne da bi se opasnost po bezbednost hrane sprečila, eliminisala ili redukovala na prihvatljive nivoe. Ukoliko je neka opasnost identifikovana na nekom koraku gde je kontrola neophodna za bezbednost ali takva kontrola se ne vrši, tada se proizvod ili proces mora modifikovati na tom, ili na nekom ranijem ili kasnijem koraku, kako bi se obezbedila neka kontrolna mera. Uspostaviti kritične granice za svaku kritičnu kontrolnu tačku – Codex Alimentarius Korak 8, Princip 3
Za svaku CCP, moraju biti definisane odgovarajuće kritične granice kako bi se jasno definisalo da li je proces pod kontrolom ili ne i da li se može očekivati da će identifikovani prihvatljivi nivo određene opasnosti po bezbednost hrane biti prekoračen. Kritične granice moraju biti merljive kad god je to moguće (npr. vreme, temperatura, pH) a obrazloženje za njihovo postavljanje mora biti jasno dokumentovano. Pri utvrđivanju kritičnih granica, HACCP tim za bezbednost hrane mora uzeti u obzir važeće zakonodavstvo i pravilnike.
Sve kritične granice zasnovane na subjektivnim podacima (kao što je vizuelna kontrola) moraju biti potkrepljene jasnim uputstvima ili primerima.
Serbian to English: Official website of the City of Sombor
Source text - Serbian http://www.sombor.rs
Translation - English http://www.sombor.rs/more-details-about-sombor
Serbian to English (Cambridge University (ESOL Examinations), verified) English to Serbian (Cambridge University (ESOL Examinations), verified) English to Serbo-Croat (Cambridge University (ESOL Examinations), verified) Serbo-Croat to English (Cambridge University (ESOL Examinations), verified) English (Cambridge University (ESOL Examinations), verified)
Memberships
Association of Scientific and Technical Translators of Serbia
Software
Adobe Photoshop, Dreamweaver, Microsoft Excel, Microsoft Word, Subtitle Workshop, WordPress, Xbench, Powerpoint, SDL TRADOS
2 positive feedback from outsourcers 
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