Establishing the HACCP system in factory of frozen food : bachelor thesis
| Autor: | Rupčić, Tina |
|---|---|
| Přispěvatelé: | Giljanović, Josipa |
| Jazyk: | chorvatština |
| Rok vydání: | 2018 |
| Předmět: |
smrznuta riba
hazard analysis Hrvatska.Zakoni Bosna i Hercegovina.Ag Frigo Croatia.Laws frozen fish HACCP sustav analiza opasnosti Bosnia and Herzegovina.Laws BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija Bosna i Hercegovina.Zakoni food-quality control BIOTECHNICAL SCIENCES. Food Technology hrana-kontrola kvalitete kritične kontrolne točke(KKT) HACCP system critical control point Bosnia and Herzegovina. Ag Frigo |
| Popis: | Sustavi kontrole kvalitete su danas postali važan dio svake organizacije koja se bavi proizvodnjom i preradom hrane. Set standarda ISO daje niz uputa i preporuka za implementaciju kontrole kvalitete. Cilj ovog rada je opisati uspostavu sustava kontrole HACCP u proizvodnom pogonu Ag Frigo u procesu prepakiranju smrznute ribe, te općeniti prikaz uspostavljanja HACCP sustava u tvornici. Svrha rada bila je analiza opasnosti i određivanje kritičnih kontrolnih točaka (KKT) te utvrđivanje kritičnih granica i načina monitoringa. Određivanje kritičnih kontrolnih točaka provedeno je pomoću analize opasnosti i primjenom stabla odluke. Izraden je HACCP plan za proces proizvodnje koji uključuje način monitoringa kritičnih kontrolnih točaka s utvrđenim kritičnim granicama te važnost preduvjetnih programa i kontrole kvalitete. Quality Control Systems have become an important part of any food manufacturing and processing organization today. The ISO standards set gives a number of guidelines and recommendations for the implementation of quality control. The aim of this work is to describe the establishment of a HACCP control system in the Ag Frigo plant in frozen fish processing, and a general overview of the establishment of a HACCP system at the plant. The purpose of the paper was to analyze the hazard and determination of critical control points (CCP) and establish critical limits and monitoring methods. Determination of critical control points were performed by hazard analysis and decision tree application. A HACCP production process plan was developed, including a method of monitoring critical control points with defined critical limits, and importance of pre-requisites programs and quality control. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|