Uvođenje i vrednovanje HACCP sustava u školskim kuhinjama

professional thesis

• Title (english): Implementation and validation of HACCP system in the school kitchen
• Author: Ivka Mihaljević
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2012-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zdravstveno ispravna hrana i pravilna prehrana jedan su od osnovnih temelja zdravlja stanovništva. Sukladno članku 68. Zakona o odgoju i obrazovanju u osnovnoj i srednjoj školi (NN 87/08), sve osnovne škole dužne su osigurati prehranu učenicima. Usvajanje pravilnih prehrambenih navika u djetinjstvu, temelj je zdravlja i u odrasloj životnoj dobi, a školske institucije imaju jednu od ključnih uloga u tom procesu. HACCP sustav je preventivni pristup kontroli kvalitete. Cilj ovog rada bio je uvođenje HACCP-a u školsku kuhinju, koji je popraćen detaljnom razradom dokumentacije i evidencijskih lista. Doprinos ovog rada očitovat će se u postizanju visokog stupnja sigurnosti hrane u školskoj kuhinji. Osiguranje zdravstvene ispravnosti namirnica danas je jedan od najvažnijih čimbenika očuvanja zdravlja koje je nezamislivo provesti bez HACCP sustava. Rezultat rada je uvođenje i primjena HACCP-a baziranog na svih sedam načela uz primjenu Vodiča dobre higijenske prakse za ugostitelje i Vodiča dobre higijenske prakse za institucionalne kuhinje.

Abstract (english)

Safe food and adequate nutrition is one of the basic foundations of public health. In accordance with Article 68 Law on Education in Primary and Secondary Schools (Official Gazette 87/08), all primary schools are obliged to provide meals to pupils. The adoption of proper dietary habits in childhood is the foundation of health and adult age and school authorities have a key role in this process. HACCP is a preventive approach to quality control. The aim of this study was the introduction of HACCP in the school kitchen, which is accompanied by a detailed elaboration of the documentation and record lists. The contribution of this work will be reflected in achieving a high level of food safety in the school kitchen. Ensuring food safety is now one of the most important factors of good health that is unthinkable to spend without a HACCP system. The result of the introduction and implementation of HACCP-based on the seven principles of using guides to good hygiene practice for caterers and for institutional kitchens.

• Keywords: HACCP; školska prehrana; sigurnost hrane; kvaliteta hrane; analiza opasnosti
• Keywords (english): HACCP; school food; food safety; food quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:628107
• Study programme: Title: Postgraduate Specialist Studies in Food Quality and Safety; Study programme type: university; Study level: postgraduate specialist; Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-16 10:25:24