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undergraduate thesis
HACCP sustav u preradi voća i povrća
2012. urn:nbn:hr:109:136464
Ramljak, Vanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Ramljak, V. (2012). HACCP sustav u preradi voća i povrća (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:136464

Ramljak, Vanja. "HACCP sustav u preradi voća i povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:136464

Ramljak, Vanja. "HACCP sustav u preradi voća i povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:136464

Ramljak, V. (2012). 'HACCP sustav u preradi voća i povrća', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:136464

Ramljak V. HACCP sustav u preradi voća i povrća [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:136464

V. Ramljak, "HACCP sustav u preradi voća i povrća", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:136464

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Metadata
TitleHACCP sustav u preradi voća i povrća
Title (english)HACCP system in fruit and vegetable processing
AuthorVanja Ramljak
MentorĐurđica Ačkar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2012-07-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sustav baziran na prevenciji zdravstvene ispravnosti hrane naziva se HACCP. Skraćenica HACCP u svom punom nazivu potječe od engl. Hazard Analysis Critical Control Point ”, što bi u prijevodu značilo Analiza opasnosti i kontrola kritičnih točaka ”. Kritične kontrolne točke su mjesta u proizvodnoj liniji na kojima se kontrolira ili eliminira rizik pojave nehigijenskih uvjeta. Primjenom odgovarajućih mjera taj rizik se može izbjeći, odstraniti ili smanjiti na prihvatljivu razinu. Svrha ovog rada je prikazati primjenu HACCP sustava i određivanje kritičnih točaka u proizvodnji pasteriziranih maslina, minimalno procesirane zelene salate i sušenog voća. Uvođenjem HACCP sustava u njihovu proizvodnju poboljšana je opća higijena objekta, opreme i osoblja, a rizici od kontaminacije proizvoda su svedeni na minimum. Djelotvornom provedbom kontrolnih mjera i evidencije u zapisima, poboljšana je i kvaliteta proizvoda.
Abstract (english)
HACCP – Hazard Analyzis Critical Control Point – concept is dealing with food quality and safety of the end product. A critical control point is a point in the production line where a risk of hygiene may be put under control or eliminated. The aim of this paper is to show application of HACCP system in manufacturing pasteurized olives, minimally processed lettuce and dried fruits. As a result of application of HACCP system, general hygiene of objects, accessories and employees is significantly improved. The risks of contamination in manufacturing are put on minimum and quality of products is improved to the highest level.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:136464
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-05 08:34:12