prikaz prve stranice dokumenta HACCP sustav u proizvodnji gotovih jela
  Download
PDF 897.33 KB
master's thesis
HACCP sustav u proizvodnji gotovih jela
2017. urn:nbn:hr:159:544662
Britvec, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Britvec, N. (2017). HACCP sustav u proizvodnji gotovih jela (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:544662

Britvec, Nikolina. "HACCP sustav u proizvodnji gotovih jela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:544662

Britvec, Nikolina. "HACCP sustav u proizvodnji gotovih jela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:544662

Britvec, N. (2017). 'HACCP sustav u proizvodnji gotovih jela', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:544662

Britvec N. HACCP sustav u proizvodnji gotovih jela [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:544662

N. Britvec, "HACCP sustav u proizvodnji gotovih jela", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:544662

Please login to the repository to save this object to your list.
Metadata
TitleHACCP sustav u proizvodnji gotovih jela
Title (english)HACCP system in production of ready to eat food
AuthorNikolina Britvec
MentorSanja Vidaček (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2017-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je opisati uspostavu sustava kontrole HACCP u procesu proizvodnje gotovog jela „Umak Bolognese, 4,00 kg“. Svrha rada bila je analiza opasnosti i određivanje kritičnih kontrolnih točaka (KKT) te utvrđivanje kritičnih granica i načina monitoringa. Određivanje kritičnih kontrolnih točaka provedeno je pomoću analize opasnosti i primjenom stabla odluke. Izrađen je HACCP plan za proces proizvodnje koji uključuje način monitoringa kritičnih kontrolnih točaka s utvrđenim kritičnim granicama. Spominje se važnost preduvjetnih programa i kontrole kvalitete.
Abstract (english)
The aim of this study is to describe the establishment of a HACCP control system for production of "Umak Bolognese, 4,00kg". The purpose of the paper was to analyze the dangers and determination of critical control points (KKT), as well as to establish critical limits and monitoring methods. Determination of critical control points was performed by hazard analysis and decision tree. A HACCP plan for production process was developed, including a method of monitoring critical control points with defined critical limits. It mentions the importance of pre-requisites programs and quality control.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:544662
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-15 14:38:40