Uspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs

master's thesis

• Title (english): Implementation of HACCP system into a pastry shop Häagen Dazs
• Author: Nera Vučemilo
• Mentor: Marina Krpan (mentor)
• Committee member: Mirjana Hruškar (predsjednik povjerenstva)
• Committee member: Irena Barukčić Jurina (član povjerenstva)
• Committee member: Ines Panjkota-Krbavčić (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 hrane predstavlja pojam novijeg doba uveden radi povećanja povjerenja u hranu koju konzumiramo. Postoje brojne opasnosti različitog tipa i podrijetla koje mogu ući u lanac prehrane i učiniti neku namirnicu potencijalno opasnom za ljudsku konzumaciju. Razumijevanje tih opasnosti predstavlja temelj za razvoj HAACP sustava (engl. Hazard Analysis and Critical Control Point). HACCP je sustav osiguranja zdravstvene ispravnosti proizvoda koji podrazumijeva sustavnu identifikaciju i nadzor nad svim izvorima bioloških, fizikalnih i kemijskih opasnosti u svim fazama prerade, proizvodnje, skladištenja, transporta i distribucije prehrambenih proizvoda. Cilj ovog rada bila je uspostava i implementacija HACCP sustava u slastičarskom objektu Häagen – Dazs. Prilikom izrade HACCP plana korišteni su pravilnici, zakoni, vodiči te Codex Alimentarius. S obzirom da se radi o ugostiteljskom objektu u kojem se primjenjuje franšizni oblik poslovanja te se večina proizvoda nabavlja gotova od provjerenog dobavljača, HACCP plan je izrađen sukladno opsegu poslovanja, a objekt je svrstan u kategoriju srednjeg rizika.

Abstract (english)

Food safety is a modern term introduced to increase confidence in food we consume. There are numerous hazards of different types and origins that can enter the food chain and make food potentially dangerous for human consumption. Understanding these hazards is fundamental for the development of HACCP system (Hazard Analysis and Critical Control Point). HACCP is a system for ensuring the healthiness of products, which includes the systematic identification and supervision of all sources of biological, physical and chemical hazards in all stages of processing, production, storage, transport and distribution of food products. The purpose of this thesis is to implement HACCP plan into a pastry shop Häagen – Dazs. Regulations, laws, guides and Codex Alimentarius were used in this thesis. Considering the fact that this facility is a franchise catering establishment most of the merchandise and goods are ready – to - make products from a verified supplier. HACCP plan is made up according to the business scope and facility is classified as medium risk.

• Keywords: HACCP; sigurnost hrane; slastičarstvo
• Keywords (english): HACCP; food safety; pastry shop
• Language: croatian
• URN:NBN: urn:nbn:hr:159:996619
• 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 13:45:57