professional thesis
Implementation of HACCP system into produstion of fresh cream cheese

Irena Kišmartin (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleUvodenje HACCP sustava u proizvodnju svježih krem sireva
AuthorIrena Kišmartin
Mentor(s)Jurislav Babić (thesis advisor)
Vedran Slačanac (thesis advisor)
Abstract
S obzirom na sastav i svojstva, mlijeko i mliječni proizvodi ubrajaju se u lako kvarljive namirnice zbog čega su dobri higijenski uvjeti i osiguranje rashladnog režima pri manipulaciji jedni od glavnih preduvjeta za proizvodnju zdravstveno ispravnih mliječnih proizvoda. Prema Zakonu o hrani (NN 46/2007) svi subjekti u poslovanju s hranom, osim na razini primarne proizvodnje, dužni su uspostaviti sustav upravljanja sigurnošću hrane koji se temelji na principima HACCP sustava. HACCP je priznat kao jedan od najboljih sustava za proizvodnju sigurne hrane. Cilj ovog rada bio je uvesti HACCP sustav u proizvodnju svježih krem sireva u Tvornici mliječnih proizvoda Belje d.d. Tijekom implementacije HACCP-a provedeno je: analiza opasnosti i uspostava kritičnih kontrolnih točaka (KKT); utvrđivanje kritičnih granica za svaku KKT; utvrđivanje načina monitoringa KKT-i i korektivnih mjera. Nakon implementacije HACCP-a provodila se kontrola njegove učinkovitosti kemijskom i mikrobiološkom kontrolom gotovih proizvoda (različite vrste ABC svježeg krem sira) te mikrobiološkom kontrolom radnog prostora i opreme. Utvrđivanje mikrobiološke čistoće radnih površina, proizvodne opreme i proizvodnog prostora provedeno je standardnom mikrobiološkom metodom te ATP bioluminiscencijom. Analizom rizika i utvrđivanjem kritičnih kontrolnih točaka HACCP sustava u procesu proizvodnje svježeg krem sira utvrđene su dvije kritične kontrolne točke (KKT). Obje KKT odnose se na proces pasterizacije i to sira, odnosno vlasca i paprike (dodataka). Kontrole čistoće radnih površina nakon provedenog postupka sanitacije (standardnom mikrobiološkom metodom te ATP bioluminiscencoijom) pokazale su da sve površine udovoljavaju mikrobiološkim standardima. Bioluminiscencija je u nekim slučajevima pokazivala više vrijednosti od standardne mikrobiološke metode zbog prisutnosti organskog onečišćenja. Kemijske analize gotovih proizvoda pokazale su konstantne vrijednosti mjerenih parametara (udio suhe tvari, udio mliječne masti, udio mliječne masti u suhoj tvari i pH). Sve mikrobiološke analize ABC svježih krem sireva pokazale su negativne rezultate na prisutnost mikroorganizama Salmonella, Escherichia coli, Listerie monocytogenes, sulfitoreducirajucih klostridija te plijesni. Prema dobivenim rezultatima može se zaključiti da implementirani HACCP sustav učinkovito djeluje u proizvodnji ABC svježih krem sireva u u Tvornici mliječnih proizvoda Belje d.d.
Keywordscheese HACCP system cream cheese milk
Parallel title (English)Implementation of HACCP system into produstion of fresh cream cheese
Committee MembersDrago Šubarić
Jurislav Babić
Vedran Slačanac
Mirela Kopjar
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 levelpostgraduate specialist
Study programmeFood Safety and Quality
Academic title abbreviationuniv. spec. techn. aliment.
Genreprofessional thesis
Language Croatian
Defense date2011-02-12
Parallel abstract (English)
Milk and dairy products are easily spoiled food due to their composition and properties. Therefore, good hygiene and cooling practice during manipulation of milk are among main postulates in production of safe dairy products. According to Food legislation order (NN 46/2007), HACCP system must be implemented in the systems of food safety management at all stages of the food system, from production to consumption, except primary production. HACCP has been recognized as the one of the most suitable systems in production of safe food. The aim of this work was to introduce the HACCP system into production process of fresh cream cheese, named ABC, which has been traditionally produced in Dairy factory Belje d.d. During HACCP implementations following steps were conducted: hazard analysis, determining critical control points (CCP), establishing critical limits for CCPs, monitoring CCP and corrective action procedures. After HACCP implementation, effectiveness of the system was verified by the chemical and microbiological control of final products (different types of ABC cream cheese), as well as by the microbiological control of processing equipment. Microbial safety of surfaces, equipment and facilites was determined by standard microbiological method and by method of ATP bioluminescence. Risk analysis and CCP determination resulted in two CCPs, both of them included in pasteurisation procedures: cheese pasteurization and pasteurization of additives (pepper and chive). Microbial analyses (standard microbiological method and ATP bioluminescence method) after sanitation procedures showed that all surfaces meet requirements of current microbial standards. In some cases, bioluminescence showed somewhat higher values than standard method due to organic impurities. Chemical analyses of final products showed constant values of measured parameters (dry matter content, milk fat content (d.m.b.), pH values). All microbial analyses of fresh ABC cream cheeses showed negative values for all of the critical pathogens, namely: Salmonella ssp., Escherichia coli, Listeria monocytogenes, sulphite reducing clostridia and mould. Based on the obtained results, it could be concluded that implemented HACCP system has been effective in the production of fresh ABC cream cheese in Dairy factory Belje d.d
Parallel keywords (Croatian)sir HACCP sustav krem sir mlijeko
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:109:002891
CommitterSanda Hasenay