undergraduate thesis
HACCP system in restaurants

Zdravko Vulin (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleHACCP sustav u restoranima
AuthorZdravko Vulin
Mentor(s)Drago Šubarić (thesis advisor)
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.
KeywordsHACCP guide control catering restaurant
Parallel title (English)HACCP system in restaurants
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2015-10-19
Parallel 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.
Parallel keywords (Croatian)HACCP vodič kontrola ugostiteljstvo restoran
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:503887
CommitterIvana Šuvak