HACCP kod proizvodnje soljenog i mariniranog inćuna (Engraulis encrasicholus, L.)

master's thesis

• Title (english): HACCP in production of salted and marinated anchovy(Engraulis encrasicholus, L.)
• Author: Maja Barić
• Mentor: Sanja Vidaček (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: 2013-01-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je opisana uspostava sustava kontrole HACCP u procesu proizvodnje slanog i mariniranog inćuna (Engraulis encrasicholus, L.). Svrha rada bila je analiza opasnosti i određivanje kritičnih kontrolnih točaka (KKT), te utvrđivanje kritičnih granica i načina monitoringa. Određivanje kritičnih kontrolnih točaka procesa prerade inćuna provedeno je pomoću analize opasnosti i primjenom tzv. stabla odluke. Izrađeni su HACCP planovi za procese soljenja i mariniranja inćuna u kojima je uključen način monitoringa kritičnih kontrolnih točaka određen u skladu s utvrđenim kritičnim granicama. Spomenuta je važnost preduvjetnih programa kao temelja primjene HACCP sustava u proizvodnji hrane.

Abstract (english)

This study describes the establishment of HACCP control system for salting and marinating of anchovy (Engraulis encrasicholus, L.). The purpose of this study was hazard analysis and determination of critical control points (CCP), including the establishment of critical limits and the methods of monitoring. Critical control points in anchovy processing were determinated using the hazard analysis and decision tree. The HACCP plans for anchovy salting and marinating were made together with the critical control points monitoring according to established critical limits. The importance of pre-requisites programs as a base of implementing HACCP system in food production has been mentioned.

• Keywords: inćun; HACCP; soljenje; mariniranje
• Keywords (english): anchovy; HACCP; salting; marinating
• Language: croatian
• URN:NBN: urn:nbn:hr:159:882540
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-04 10:13:22