Primjena HACCP sustava u proizvodnji smrznutih paniranih proizvoda od purećeg mesa

master's thesis

• Title (english): HACCP system application in production of frozen breaded turkey products
• Author: Martina Sinčić
• 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: 2005-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu istraživan je Sustav osiguranja kvalitete (HACCP) u industriji za preradu mesa na primjeru pogona za proizvodnju smrznutih paniranih proizvoda od purećeg mesa. Cilj rada bila je analiza rizika i kritičnih kontrolnih točaka (CCP) te utvrđivanje kritičnih granica, te monitoringa i korektivnih mjera. U tu svrhu izvršena je analiza rizika i CCP u procesima primjenom dijagrama odluke, pri čemu je utvrđena prisutnost mikrobioloških, kemijskih i fizikalnih rizika. U CCP identificirana je isključivo prisutnost mikrobioloških rizika. Praćenjem mikrobiološke čistoće tehnološke opreme i ruku radnika u procesima proizvodnje proizvoda od purećeg mesa utvrđena je dobra mikrobiološka čistoća (manje od 20% ispitivanih uzoraka je nezadovoljavajuće mikrobiološke čistoće). Procesi monitoringa zahtijevaju dulji period s ciljem dobivanja što preciznijih informacija o higijenskom statusu tehnološke opreme i ruku radnika kao mogućih izvora rekontaminacije u procesu proizvodnje smrznutih paniranih proizvoda od purećeg mesa.

Abstract (english)

Quality control system (HACCP) in meat processing industry has been researched in this work on exeample of plant for production frozen breaded turkey products. The aim was Hazard Analysis and Critical Control Point (CCP) identification, along with determination of critical limits, monitoring procedures and correction procedures. Risk analysis was preformed and CCP identified using decision tree to identify CCPs. Identified was only presence of microbiological hazards in identified CCPs. Monitoring microbiological contamination of equipment and workers hands in turkey meat processing it was estimated that hygiene status was good (less than 20% of analysed samples were positive). Monitoring procedures are needed in long-term in respect of achieving more precise information on hygiene status of equipment and workers hands as potentional source of recontamination in production of frozen breaded turkey products.

• Keywords: HACCP; meso; perad; proizvodnja
• Keywords (english): HACCP; meat; poultry; production
• Language: croatian
• URN:NBN: urn:nbn:hr:159:719215
• 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: 2017-09-11 09:26:00