HACCP sustav hlađenja i skladištenja riba i rakova

master's thesis

• Title (english): HACCP system in cooling and storage for fish and crabs
• Author: Gabrijela Novak
• Mentor: Tomislav Petrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2007-02-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu je analiziran sustav osiguramja kvalitete (HACCP) u sustavu hlađenja i skladištenja riba i rakova. U tu svrhu je provedena analiza rizika i kritičnih kontrolnih točaka (CCP) te utvrđivanje kritičnih granica, monitoringa i korektivnih mjera. Izvršena je analiza rizika i CCP u procesima primjenom dijagrama odluke, pri čemu je utvrđena prisutnost mikrobioloških, kemijski i fizikalnih rizika. Većina rizika vezanih za ribu i riblje proizvode može se kontrolirati primjenom GMP, GHP i dobro postavljenim HACCP–programom. U tehnološkom procesu hlađenja i skladištenja ribe identificirano je 4 CP-a, te 5 CCP-a, dok je u istom za proizvod škampa identificirana 1CP te 6 CCP-a.

Abstract (english)

Qualiti control system (HACCP) in cooling and storage fish and crabs has been researched in this work. Risk analysis was performed, the aim was Hasard analysis and Critical Control Point (CCP) identification, along with determination of critical limits, monitoring procedures and correction procedure. Risk analysis was performed and CCP identified using decision tree to identify CCPs. Identified was presence of microbiological, chemical and physical hazards. Most hazards related to consumption of fish and fish products can be controlled by applying GMP, GHP and a well designed HACCP-programme.In process of cooling and storage of fish was identified 4 CPs and 5 CCPs, while for the same for crabs was identified 1 CP and 6 CCPs.

• Keywords: CCP; HACC; riblja industrija
• Keywords (english): CCP; fishery; HACCP
• Language: croatian
• URN:NBN: urn:nbn:hr:159:255256
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 09:33:31