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undergraduate thesis
HACCP sustav u restoranima
2015. urn:nbn:hr:109:503887
Vulin, Zdravko
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Vulin, Z. (2015). HACCP sustav u restoranima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:503887

Vulin, Zdravko. "HACCP sustav u restoranima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:503887

Vulin, Zdravko. "HACCP sustav u restoranima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:503887

Vulin, Z. (2015). 'HACCP sustav u restoranima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:503887

Vulin Z. HACCP sustav u restoranima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:503887

Z. Vulin, "HACCP sustav u restoranima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:503887

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Metadata
TitleHACCP sustav u restoranima
Title (english)HACCP system in restaurants
AuthorZdravko Vulin
MentorDrago Šubarić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2015-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
HACCP sustav kao sustav koji se bazira na prevenciji, ima važnu ulogu u sprječavanju opasnosti ili snižavanju razine opasnosti na prihvatljivu razinu te kontroli kritičnih točaka. Važan je u proizvodnji hrane, a isto tako je primjenjiv na mjestima koja proizvedenu hranu pripremaju i serviraju potrošaču. Kako bi HACCP bio primjenjiv u takvim ustanovama, osmišljeni su vodiči, koji olakšavaju vlasnicima uvođenje HACCP-a po koracima. „HACCP vodič- praktična provedba načela HACCP sustava za ugostitelje“ je vodič koji olakšava primjenu HACCP-a u ugostiteljstvu, a izrađen je suradnjom Ceha ugostitelja i turističkih djelatnika Hrvatske obrtničke komore, Nastavnog zavoda za javno zdravstvo Primorsko goranske županije i Komorskog ureda Hrvatske obrtničke komore. Navedeni vodič je procijenjen stručnim Povjerenstvom koje je imenovao tada aktualni ministar zdravlja i socijalne skrbi, a zaključak je da je vodič primjenjiv u sektoru kojemu je namijenjen. Ukoliko dođe do službene kontrole objekta koji primjenjuje vodič, odredbe predmetnog vodiča se uzimaju u obzir.
Abstract (english)
HACCP system as a system based on prevention, has a major role in a prevention of hazard, reducing the level of risk to an acceptable level and control of critical points. It is important in food prouction and it is also applicable on places that prepare and serve food to the consumers. To facilitate instructions of HACCP in restaurants, HACCP step by step guides for implementing system. „HACCP guide- practical implementation of the HACCP system for caterers“ is a guide that facilitates application of HACCP in catering. It is made in cooperation between the Guild of caterers, tourism workers of the Croatian chamber of crafts, Teaching institute of public health Primorsko goranska county and the Chamber office of the Croatian chamber of Crafts. That guide is assessed by the expert committee appointed by the Minister of health and social welfare and the conclusion was that the guide is applicable in the sector which is intended for. The provisions of the guide are taken into account if the official control comes to a facility that is using this guide.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:503887
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-10 16:07:35