Odgovornosti subjekata u poslovanju s hranom pri uvođenju HACCP sustava

undergraduate thesis

• Title (english): Responsibilities of food business operators during HACCP system implementation
• Author: Josip Mioč
• Mentor: Marina Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Subjekti u poslovanju s hranom (SPH) su primarno odgovorni za sigurnost hrane te stoga u svim fazama proizvodnje, prerade i distribucije moraju osigurati da hrana udovoljava zahtjevima propisa, pri čemu su svi relevantni preduvjetni programi i zahtjevi higijene udovoljeni. Osim obveze udovoljavanja zahtjevima higijene, SPH moraju usvojiti i posebne higijenske mjere koje se odnose na udovoljavanje mikrobiološkim kriterijima, zahtjevima temperature odnosno održavanja hladnog lanca, uzorkovanja,... More analiza kao i izrade, implementacije i održavanja trajne procedure temeljene na načelima HACCP (engl. Hazard Analysis Critical Control Point) principa, kao i njezinog stalnog ažuriranja. Svi SPH dužni su uskladiti svoje poslovanje s odredbama propisa o hrani, a to su propisi kojima su uređena pojedina područja politike sigurnosti hrane. Stoga je cilj ovog rada bio dati pregled obveza i odgovornosti subjekata u poslovanju s hranom o obaveznom uvođenju HACCP sustava u ugostiteljske objekte s procjenjenim niskim rizikom opasnosti. Less

Abstract (english)

Food business operators (FBO) are primarily responsible for food safety and they have to ensure fullfiled all regulations in all stages of production, processing and distribution, with the relevant prerequisite programs and hygiene requirements achieved. Except the obligation to comply with hygiene requirements, FBO must apply special hygiene measures to accomplish microbiological criteria, the temperature requirements and cold chain maintenance, sampling, analysis, as well as the... More development, implementation, maintenance, and frequent updates of a procedures based on the principles of HACCP (Hazard Analysis Critical Control Point). All FBO are obliged to adjust their operations with the food regulations, which are the tools for accomplishment of the food safety politics. Therefore, the purpose of this study was to review the obligations and responsibilities of FBO during obligatory implementation of the HACCP system in catering industry with estimated low risk. Less

• Keywords: HACCP; propisi; sigurnost hrane; ugostiteljstvo
• Keywords (english): catering industry; food safety; HACCP; regulations
• Language: croatian
• URN:NBN: urn:nbn:hr:159:210389
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 11:00:08