Implementacija norme ISO 22000:2005 u proizvodnju voćnih rakija

master's thesis

• Title (english): Implementation of ISO 22000:2005 standard into fruit brandy production
• Author: Damir Novosel
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2008-05-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Unutar ovog rada opisan je dio procesa implementacije sustava upravljanja sigurnošću hrane temeljenog na Normi ISO 22000:2005 u proizvodnju voćnih rakija. U radu je obrađen dio koji se odnosi na preduvjetne programe i HACCP načela. Cilj ovog rada biti će pokazati na primjeru proizvodnje voćne rakije viljamovke kako implementacija Norme ISO 22000:2005 osigurava proizvodnju sigurne hrane i ukazati na njezinu važnost za cijeli sustav upravljanja sigurnošću hrane. Rad je izrađen u obiteljskom obrtu „MDM Perković” koji se između ostalog bavi i proizvodnjom voćnih rakija. Implementacija norme i interni audit provedeni su u suradnji s konzultantskom kućom a certifikacijski audit je provela akreditirana certifikacijska kuća. Pri certifikacijskom auditu auditori su uočili manje nesukladnosti i dali smjernice za poboljšanje sustava, koje bi se trebale provesti kroz godinu dana, odnosno do slijedećeg certifikacijskog audita.

Abstract (english)

In this thesis a part of the implementation process of a food safety management system based on ISO 22000:2005 standard into fruit brandy production is described, with special emphasis on prerequisite programs and HACCP principles. The purpose of this thesis was to show how the implementation of ISO 22000:2005 standard ensures the production of safe food, as well as to point out its significance for the entire food safety management system, on example of fruit brandy made of pear Williams. The thesis was made in „MDM Perković” family business, which deals with fruit brandy production, among other products. The standard implementation and internal audit were performed in cooperation with the consulting company, whereas the certification audit was carried out by accredited certification company. The auditors have found minor discrepancies during certification audit and gave guidelines for system improvement, that should be carried out within one year, i.e. until the next certification audit is performed.

• Keywords: HACCP; ISO 22000; sigurnost hrane; voćna rakija
• Keywords (english): food safety; fruit brandy; HACCP; ISO 22000
• Language: croatian
• URN:NBN: urn:nbn:hr:159:738013
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-04 12:15:02