Implementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva

master's thesis

• Title (english): Implementation of the HACCP system in the facility where fisheries products are served
• Author: Nikolina Samardžić
• Mentor: Marina Krpan (mentor)
• Committee member: Mirjana Hruškar (predsjednik povjerenstva)
• Committee member: Sanja Vidaček Filipec (član povjerenstva)
• Committee member: Irena Barukčić Jurina (član povjerenstva)
• 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: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sigurnost, ali i kvaliteta hrane danas su najbitniji čimbenici koje hrana mora zadovoljiti. Jedna od najvažnijih strategija koja pruža sigurnu hranu je implementacija internacionalno priznatog sustava samokontrole i kvalitete kojim osiguravamo neškodljivost hrane (engl. Hazard Analysis and Critical Control Point, HACCP). To je sustav kontrole koji omogućava identifikaciju, procjenu i uspostavu kontrole nad kemijskim, fizikalnim i biološkim opasnostima koje su važne za sigurnost hrane u bilo kojoj fazi pripreme, proizvodnje, prerade, pakiranja, skladištenja, prijevoza i distribucije hrane. Cilj ovog rada bila je implementacija HACCP sustava te izrada HACCP priručnika u ugostiteljskom objektu brze prehrane u kojem se uslužuju proizvodi ribarstva, Fish Delish. Prilikom izrade HACCP priručnika korišteni su zakoni, pravilnici te vodiči kao i Codex Alimentarius. Ugostiteljski objekt svrstan je u kategoriju visokog rizika te su u prilogu dani primjeri evidencijskih lista.

Abstract (english)

Safety, but also the quality of food are the most important factors that food must fulfill. One of the most important strategies that provides safe food is the implementation of the internationally recognized system of Hazard Analysis Critical Control Point (HACCP). HACCP is a control system that enables the identification, assessment, and establishment of control over chemical, physical and biological hazards that are important for food safety at any stage of preparation, production, processing, packaging, storage, transport, and distribution food. The aim of this work is the implementation of the HACCP system, i.e., the creation of a HACCP manual in a fast-food restaurant that serves fish products, Fish Delish. When creating the HACCP manual, regulations, guides, and laws as well as the Codex Alimentarius were used. The catering facility is classified as a high-risk category, and examples of record sheets are attached.

• Keywords: HACCP; visoki rizik; ugostiteljstvo; riba
• Keywords (english): HACCP; high risk; catering; fish products
• Language: croatian
• URN:NBN: urn:nbn:hr:159:106541
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-24 13:32:16