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undergraduate thesis
Primjena HACCP sustava u proizvodnji sladoleda
2024. urn:nbn:hr:109:891871
Fogadić, Ivona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Fogadić, I. (2024). Primjena HACCP sustava u proizvodnji sladoleda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:891871

Fogadić, Ivona. "Primjena HACCP sustava u proizvodnji sladoleda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:891871

Fogadić, Ivona. "Primjena HACCP sustava u proizvodnji sladoleda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:891871

Fogadić, I. (2024). 'Primjena HACCP sustava u proizvodnji sladoleda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:891871

Fogadić I. Primjena HACCP sustava u proizvodnji sladoleda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:891871

I. Fogadić, "Primjena HACCP sustava u proizvodnji sladoleda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:891871

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Metadata
TitlePrimjena HACCP sustava u proizvodnji sladoleda
Title (english)The Implementation of the HACCP Management System in Ice Cream Production
AuthorIvona Fogadić
MentorMirela Lučan Čolić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2024-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
HACCP sustav primjenjuje se u različitim sektorima prehrambene industrije, uključujući i proizvodnju sladoleda. Cilj HACCP sustava je smanjiti rizik od kontaminacije hrane, trovanja hranom i drugih opasnosti koje mogu utjecati na sigurnost i zdravlje potrošača. Ovaj sustav omogućuje proizvođačima da unaprijed identificiraju potencijalne opasnosti i poduzmu mjere, kako bi se te opasnosti kontrolirale i minimalizirale. S obzirom na to da je sladoled namirnica visokog rizika, posebnu je pažnju potrebno obratiti na pridržavanje propisanih temperaturnih i vremenskih režima procesa pripreme, skladištenja i manipuliranja istim. Pažljivi odabir kontrolnih kritičnih točaka te kontrolnih mjera, praktična primjena implementiranog sustava, redovite edukacije djelatnika, uz dosljedno vođenje zapisa, osiguravaju mogućnost proizvodnje zdravstveno ispravnog i kvalitetnog proizvoda.
Abstract (english)
The HACCP system is applied in various sectors of the food industry, including the production of ice cream. The goal of the HACCP system is to reduce the risk of food contamination and other hazards that can affect the safety and health of consumers. This system allows manufacturers to identify potential hazards and take action, to control and minimize these hazards. Since ice cream is classified as a high-risk food, control measures should be focused on the temperature and time conditions of the preparation, storage, and manipulation processes. Careful selection of control critical points and control measures, practical application of the implemented system, regular education of employees, and consistent record keeping, ensure the possibility of producing a healthy and quality product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:891871
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 on2024-09-11 14:07:58