HACCP sustav u objektima klaoničke obrade i prerade mesa

master's thesis

• Title (english): HACCP system application in slaughterhouses and meat-processing industry
• Author: Martina Majstorović
• 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: 2006-11-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu je istraživan sustav osiguranja kvalitete (HACCP) u objektima klaoničke obrade i prerade mesa. U okviru prerade mesa analizirani su procesi proizvodnje gotovih proizvoda: kuhane kobasice, obarene kobasice, polutrajne i trajne kobasice, suhomesnati proizvodi te usitnjeno oblikovano meso i kobasice za pečenje. Cilj rada bila je analiza rizika, određivanje kontrolnih (CP) i kritičnih kontrolnih točaka (CCP) te utvrđivanje kritičnih granica, nadzora i korektivnih mjera. Prvo su opisani opći propisi i smjernice HACCP sustava. Zatim su definirani, opisani i prikazani svi tehnološki procesi u pojedinim koracima. Nakon toga provedena je analiza rizika svih koraka tehnoloških procesa klaonice i prerade mesa, identificirane su CP i CCP ocjenjivanjem prema stupnju rizika i primjenom dijagrama odluke, pri čemu je korišten kriterij mikrobioloških, kemijskih i fizikalnih rizika. U određenim CP i CCP je identificirana prisutnost mikrobiološkog rizika te je na osnovu njih izrađen HACCP plan za kontrolu i provođenje osiguranja kvalitete mesa i mesnih proizvoda.

Abstract (english)

The topic of this work is the research of the application of the Hazard Analysis Critical Control Points (HACCP) system in slaughterhouses and meat-processing industry. Within the scope of the meet producing industry are analysed following processes: cooking sausages, knockwurst and frankfurter, semi durable and durable sausages, smoked and cured meats, chopped ground meats and frying sausages. The aim was the risk analysis, the Control Points (CP) and Critical Control Points (CCP) identification, along with determination of critical limits, monitoring and correction procedures. First there were a general rules and guidelines of HACCP described. After that there were all the steps of each technological procedure defined, described and shown. Then was the Risk Analysis performed of all the steps in slaughterhouses and every technological process of meet-processing industry, the CP and CCP were identified by evaluation of the risk level and application of decision tree, where the criteria of microbiological, chemical and physical risks was used. At identified CP and CCP there was only microbiological risk determined based on which the HACCP plan for the control and assurance of the quality of meat and meat products was made.

• Keywords: CCP; CP; HACCP; klaonica; mesni proizvodi; meso
• Keywords (english): CCP; CP; HACCP; meat; meat products; slaughterhouse
• Language: croatian
• URN:NBN: urn:nbn:hr:159:534353
• 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: 2017-09-08 07:59:24