undergraduate thesis
Role of HACCP system in production of safe food

Božidar Lovrić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitleUloga HACCP-a u proizvodnji zdravstveno ispravne hrane
AuthorBožidar Lovrić
Mentor(s)Ljiljana Primorac (thesis advisor)
Abstract
Tijekom procesa pristupanja Hrvatske Europskoj uniji, Vlada Republike Hrvatske prihvaća nove i usklađuje postojeće kriterije prema važećoj zakonskoj regulativi Europske unije. Zakonom o hrani (NN 46/07) utvrđuju se tako osnovna načela odgovornosti, učinkovite organizacijske strukture i postupci kojima se osigurava zdravstvena ispravnost hrane i hrane za životinje. Navedeni zakon odnosi se na kontrolu i analizu rizika, novu hranu, genetski modificiranu hranu i genetski modificiranu hranu za životinje, službenu i laboratorijsku kontrolu uključujući i hranu za životinje, te osnivanje Hrvatske agencije za hranu. Zakon o hrani (NN 46/07) zahtijeva od subjekata u poslovanju s hranom uspostavu sustava upravljanja sigurnošću hrane temeljenog na HACCP principima koji se sastoji od sedam temeljnih načela a njegova implementacija provodi se u dvanaest koraka. Neposredno nakon uspostave sustava nužna je edukacija i osposobljavanje zaposlenika, no pravilno dugoročno funkcioniranje sustava može se osigurati samo kroz redovito revidiranje dokumentacije i HACCP plana, kako bi bili aktualni s nastalim promjenama.
Keywordshealth safety quality quality control HACCP system
Parallel title (English)Role of HACCP system in production of safe food
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Food Quality
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-02-07
Parallel abstract (English)
During the process of Croatian accession to the European Union, Croatian Government accepts new and aligns existing criteria with legislation of the European Union. The Food Act (NN 46/07) are determined by the basic principles and responsibilities, effective organizational structures and procedures to ensure the safety of food and feed. It refers to the control and risk analysis, novel foods, genetically modified food and genetically modified food for animals, and official control laboratory including food for animals, and the establishment of the Croatian Food Agency. Food Act (NN 46/07) requires entities in the food establishment food safety management system based on HACCP principles, which consists of seven basic principles and its implementation is carried out in twelve steps. Eduacation and training of employees is necessary shortly after the establishment of the system but the long-term proper functioning of the system can only be ensured through regular review of the documentation and the HACCP plan, in order to be current with any changes.
Parallel keywords (Croatian)zdravstvena ispravnost kvaliteta upravljanje kvalitetom HACCP sustav
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:958537
CommitterIvana Šuvak