prikaz prve stranice dokumenta Dobra higijenska praksa u proizvodnji hrane
Access restricted to students and staff of home institution
undergraduate thesis
Dobra higijenska praksa u proizvodnji hrane
2017. urn:nbn:hr:109:599399
Radman, Pamela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Radman, P. (2017). Dobra higijenska praksa u proizvodnji hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:599399

Radman, Pamela. "Dobra higijenska praksa u proizvodnji hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:599399

Radman, Pamela. "Dobra higijenska praksa u proizvodnji hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:599399

Radman, P. (2017). 'Dobra higijenska praksa u proizvodnji hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:599399

Radman P. Dobra higijenska praksa u proizvodnji hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 October 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:599399

P. Radman, "Dobra higijenska praksa u proizvodnji hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:599399

Please login to the repository to save this object to your list.
Metadata
TitleDobra higijenska praksa u proizvodnji hrane
Title (english)Good hygiene practice in food production
AuthorPamela Radman
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 country2017-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Dobra higijenska praksa (DHP) u prehrambenoj industriji osigurava kvalitetno i sigurno poslovanje i rukovanje hranom. Glavni elementi dobre higijenske prakse su higijena, čišćenje i dezinfekcija. Higijenska praksa temelji se na primjeni HACCP-a, a u slučaju da se ne može primjeniti HACPP primjenjuju se načela dobre proizvođačke, poljoprivredne i veterinarske prakse. Da bi se proizveo zdravstveno i higijenski ispravan proizvod potrebno je kontrolirati svaku fazu proizvodnje, jer u svakoj fazi može doći do kontaminacije mikroorganizmima ili nekim drugim stranim tvarima. Sredstva i prostorije za osobnu higijenu moraju biti raspoloživi i lako dostupni, da bi se održao odgovarajući stupanj osobne higijene i izbjegli kako kontaminacija hrane, tako i kontaminacija zaposlenih. U ovom radu opisana je primjena DHP u ugostiteljstvu i u proizvodnji mesa i mlijeka.
Abstract (english)
Good hygiene practice (GHP) in the food industry ensures quality and safe operation and handling of food. The main elements of good hygiene practice are hygiene, cleaning and disinfection. Hygienic practice is based on the application of HACCP, and in the case of non-application of the HACPP, the principles of good manufacturing, agricultural and veterinary practice are applying. In order to produce a health and hygienic correct product it is necessary to control every stage of production, because at each stage of production can occur contamination with microorganisms or other foreign substances. Resources and rooms for personal hygiene must be available and easily accessible, in order to maintain an adequate level of personal hygiene to avoid contamination of food and contamination of employees. The aim of this paper is to describe the application of GHP in catering and production of meat and milk in the mentioned industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:599399
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 on2018-01-15 10:27:51