Sustav osiguranja kvalitete - HACCP u proizvodnji pršuta

master's thesis

• Title (english): Quality control system - HACCP in dry-cured ham production
• Author: Marija Binički
• 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: 2007-03-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu prikazana je provedba HACCP sustava kod proizvodnje pršuta. Cilj ovog rada bila je analiza rizika, određivanje Kritičnih kontrolnih proizvoda (CCP) i Kontrolnih točaka (CT), te utvrđivanje kritičnih granica, nadzora i korektivnih mjera. Na samom početku opisani su opći propisi i smjernice HACCP sustava kvalitete. Zatim su sažeto i jasno definirani i opisani svi koraci tehnološkog procesa proizvodnje pršuta, konstruirani dijagrami, te je opisan finalni proizvod. Slijedila je analiza rizika svih koraka tehnološkog procesa, identificirane su CCP ocjenjivanjem rizika i primjenom dijagrama odluka, pri čemu je korišten kriterij mikrobioloških, kemijskih i fizikalnih rizika. Za identificirane CCP izrađen je HACCP plan za kontrolu i provođenje osiguranja kvalitete finalnog proizvoda.

Abstract (english)

HACCP system implementation in technological process of dry-cured ham is described in this paper. Purpose of this paper is risk analysis, determination of Critical Control Points (CCP) and Control Points (CP), determination of critical limits , supervision and corrective measures. In the begining of this paper legal acts and general guidelines of HACCP system are described. Afterwards, all steps of technological procceses of prosciutto ham are defined and described. Diagrams are shown and final products are described. Risk analysis is done for every step of technological process, CCP are identified by risk evaluation and application of decision diagrams, where criteria of microbiological, chemical and physical risks is identified. These risks represented the basic of HACCP plan for control and ensuring the quality final products.

• Keywords: HACCP; meso; pršut; proizvodnja
• Keywords (english): HACCP; meat; dry-cured ham; production
• Language: croatian
• URN:NBN: urn:nbn:hr:159:297585
• 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 11:25:47