HACCP sustav u pekarskoj proizvodnji

master's thesis

• Title (english): HACCP system in the bakery manufacturing business
• Author: Karla Kovač
• Mentor: Nada Vahčić (mentor)
• 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: 2012-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

HACCP predstavlja sustavni preventivni pristup kojim se osigurava sigurnost hrane, i kao takav odavno je međunarodno priznat. HACCP sustav je od 01. siječnja 2010. godine u RH zakonska obaveza svih subjekata u poslovanju hranom. S time u skladu proizvođači pekarskih proizvoda moraju u svoje pogone implementirati HACCP sustav. U radu je prikazano uvođenje i primjena HACCP sustava u relativno malom proizvodnom pogonu Pekare. Opisani su preduvjetni programi koji su temelj uspješne implementacije HACCP sustava. Prikazana je primjena HACCP sustava kroz dokumentaciju samog sustava te opisane analize opasnosti i određivanje kontrolnih točaka kroz proizvodni proces prijema, skladištenja i pripreme kao zajedničke polazne točke svih ostalih proizvodnih procesa. Opisana je kontrola, nadzor i korektivne mjere za proces prijema, skladištenja i pripreme, te konačno i HACCP plan. Također su navedeni svi zapisi i potrebna dokumentacija u implementaciji sustava.

Abstract (english)

HACCP is a systematic preventive approach to ensuring food safety, and such as it has been long internationally recognized. Since 1st January 2010 HACCP system in RH has been a legal requirement for all law-subject involved in the food production process. With that in accordance, producers of bakery products must implement HACCP system in their facilities. This thesis is an illustrated introduction and application of the HACCP system in a relatively small manufacturing plant bakery. It also described the prerequisite programs that are the foundation of a successful implementation of HACCP systems. This thesis shown the application of HACCP documentation through the system and described the determination of hazard analysis and control points throughout the production process of receiving, storing and preparing as a common starting point for all other production process. This thesis described the control, monitoring and corrective action process for the receipt, storage and preparation, and finally, the HACCP plan. It also contains all records and documentation necessary to implement the system.

• Keywords: HACCP; pekarstvo; opasnost; kontrola; čistoća
• Keywords (english): HACCP; bakery manufacturing; hazard; control; cleanlinnes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:174646
• 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: 2017-05-09 08:50:32