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undergraduate thesis
Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane
2013. urn:nbn:hr:109:958537
Lovrić, Božidar
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Lovrić, B. (2013). Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:958537

Lovrić, Božidar. "Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:958537

Lovrić, Božidar. "Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:958537

Lovrić, B. (2013). 'Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:958537

Lovrić B. Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:958537

B. Lovrić, "Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:958537

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Metadata
TitleUloga HACCP-a u proizvodnji zdravstveno ispravne hrane
Title (english)Role of HACCP system in production of safe food
AuthorBožidar Lovrić
MentorLjiljana Primorac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2013-02-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:958537
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
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Created on2015-10-01 12:24:59