HACCP sustav u klaonici purana

master's thesis

• Title (english): HACCP concept in turkey slaughtery
• Author: Ivana Simić
• 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: 2006-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu prikazana je provedba HACCP sustava kod tehnološkog procesa klanja i rasijecanja purana. Ovaj sustav omogućuje širi pristup kontroli identificiranih rizika te kao takav posjeduje mogućnost prepoznavanja područja koja mogu biti rizična. Cilj ovog rada bila je analiza rizika, određivanje Kritičnih kontrolnih točaka (CCP) i Kritičnih točaka (CP), te utvrđivanje kritičnih granica, nadzora i korektivnih mjera. Prilikom klanja i rasijecanja purana nužna je konstantna kontrola svakog koraka tehnološkog procesa jer je meso pogodna podloga za razvoj bakterijske mikroflore. Na samom početku opisani su opći propisi i smjernice HACCP sustava kvalitete. Zatim su sažeto i jasno definirani i opisani svi koraci tehnološkog procesa klanja i rasijecanja purana, za oba tehnološka procesa konstruirani su dijagrami te su opisani finalni proizvodi koji se dobiju ovim tehnološkim procesima klanja i rasijecanja purana. Nakon toga provedena je analiza rizika svih koraka tehnološkog procesa, identificirane su CP i CCP ocjenjivanjem rizika i primjenom dijagrama odluke, pri čemu je korišten kriterij mikrobioloških, kemijskih i fizikalnih rizika. U određenih CP i CCP identificirana je prisutnost mikrobioloških, kemijskih i/ili fizikalnih rizika te na osnovu njih izrađen je HACCP plan za kontrolu i provođenje osiguranja kvalitete finalnih proizvoda dobivenih klanjem i rasijecanjem trupova purana.

Abstract (english)

HACCP system implementation in technological process of turkey butchering and cutting is described in this paper. This system enables a broader approach to control of identified risks and also has the ability to determine hazardous areas of the process. 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 process of turkey butchering and cutting, constant control of every step of technological process is needed because meat is a natural basis for bacterial microflora. In the begining of this paper legal acts and general guidelines of HACCP system of quality are described. Afterwards, all steps of technological processes of turkey butchering and cutting are defined and described. Diagrams are shown and final products are described for both processes. Risk analysis is done for every step of technological process, CP and CCP are identified by risk evaluation and application of decision diagrams, where criteria of microbiological, chemical and physical risks were used. In some of the CPs and CCPs presence of microbiological, chemical and / or physical risks is identified. These risks represented the basis of HACCP plan for control and ensuring the quality final products.

• Keywords: HACCP sustav; puran; klanje; rasijecanje; tehnološki proces; CCP
• Keywords (english): HACCP system; turkey; butchering; cutting; technological process; CCP
• Language: croatian
• URN:NBN: urn:nbn:hr:159:731098
• 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: 2017-09-07 13:35:25