HACCapp – mobilna aplikacja za kontrolu higijene namijenjena zaposleniku ugostiteljskog objekta

master's thesis

• Title (english): HACCapp – Hygiene control application for mobile phones, intended for catering facilities employees
• Author: Mateja Piskać
• Mentor: Sanja Vidaček Filipec (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: 2018-07-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog diplomskog rada bio je osmisliti aplikaciju za ugostiteljski objekt koja bi pojednostavila kontrolu higijenskih uvjeta djelatnicima ugostiteljskih objekata, te sanitarnim inspektorima pregled objekata. Smisao je smanjiti mnogobrojnu papirologiju te omogućiti pohranjivanje dokumenata elektroničkim zapisom. Sukladno HACCP sustavu, HACCapp služila bi kontroli opasnosti koje potencijalno nastaju tijekom proizvodnje, skladištenja i distribucije hrane. S obzirom na složenost takve aplikacije, u ovom radu osmišljen je isključivo način kontrole temperature koji mora provoditi zaduženi zaposlenik svakog ugostiteljskog objekta, u nekim slučajevima i dva put dnevno. Promatrajući aplikaciju iz uloge zaposlenika, ona služi kao podsjetnik za kontrolu temperature uređaja i elektroničku zabilježbu rezultata. Primjenom aplikacije, zaposlenik ciljano obavlja samo one radnje za koje je zadužen. Rezultat kreiranja radne verzije bio je zadovoljavajući s obzirom da je ispunila navedenu svrhu.

Abstract (english)

The aim of this graduate thesis was to design an application for catering facilities that would simplify the control of hygienic conditions for the employees as well as simplifying the review process for sanitary inspectors. The main aim is to reduce the never-ending paperwork and to store documents electronically. In accordance with the HACCP system, HACCapp would serve for the purpose of hazard control that could potentially happen during production, storage and distribution of food. Considering the complexity of such an application, only the parameter of temperature control was designed. It must be carried out by the employee responsible for it at each catering facility, twice every day in some cases. By observing the application from the aspect of the employee, its role is to remind the employee to control the temperature of the device and to record the results electronically. By applying the application, the employee performs only those actions for which he is responsible. The results of the draft version were satisfactory because they fulfilled the intended purpose.

• Keywords: aplikacija; HACCP sustav; kontrola temperature; zaposlenik
• Keywords (english): application; HACCP system; temperature control; employee
• Language: croatian
• URN:NBN: urn:nbn:hr:159:616702
• 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: 2019-11-15 11:00:16