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undergraduate thesis
Primjena HACCAP sustava u ribarnici
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2023. urn:nbn:hr:167:870571
Šeparović, Antonio
University of Split
Faculty of Chemistry and Technology
Division of Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

Cite this document

Šeparović, A. (2023). Primjena HACCAP sustava u ribarnici : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:870571

Šeparović, Antonio. "Primjena HACCAP sustava u ribarnici : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:870571

Šeparović, Antonio. "Primjena HACCAP sustava u ribarnici : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:870571

Šeparović, A. (2023). 'Primjena HACCAP sustava u ribarnici : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:870571

Šeparović A. Primjena HACCAP sustava u ribarnici : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:870571

A. Šeparović, "Primjena HACCAP sustava u ribarnici : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:870571

Metadata
TitlePrimjena HACCAP sustava u ribarnici : završni rad
Title (english)DEVELOPING HACCP SYSTEM IN FISHMARKET : bachelor thesis
AuthorAntonio Šeparović
MentorJosipa Giljanović (mentor)
Committee memberAnte Prkić (predsjednik povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
Committee memberJosipa Giljanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Chemistry)
Split
Defense date and country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Glavni cilj rada bio je opisati implementaciju HACCP sustava kontrole u ribarnici te dati opći opis implementacije HACCP sustava u proizvodnim pogonima. Opseg rada bio je analiza potencijalnih prijetnji i određivanje kritičnih kontrolnih točaka (KTT), te određivanje kritičnih granica i metoda praćenja. Kritične kontrolne točke određene su analizom rizika i korištenjem stabla odluke. Posebno su obrađeni preduvjetni programi odnosno dobre prakse, standardni operativni postupci kao i standardni sanitacijski operativni planovi čije dobro funkcioniranje je temeljno za uspješnu implementaciju i realizaciju HACCP plana. Analizom opasnosti putem stabla odlučivanja, a prema načelima HACCP sustava utvrđene su kritične kontrolne točke: razvoj mikroorganizmima uslijed neadekvatne temperature skladištenja i ostaci sredstava za kontrolu štetočina ili ostaci sredstava za pranje i dezinfekciju. Za iste su kontrolne mjere i mjere nadzora te predstavljena evidencija.
Abstract (english)
The main goal of the paper was to describe the implementation of the HACCP control system in the fish market and to give a general description of the implementation of the HACCP system in production plants. The scope of the work was the analysis of potential threats and the determination of critical control points (CCP), as well as the determination of critical limits and monitoring methods. Critical control points are determined by risk analysis and using a decision tree. Prerequisite programs, i.e. good practices, standard operating procedures as well as standard sanitation operating plans, whose good functioning is fundamental for the successful implementation and realization of the HACCP plan, are specially processed. Critical control points were determined through hazard analysis using a decision tree, and according to the principles of the HACCP system: development of microorganisms due to inadequate storage temperature and residues of pest control agents or residues of washing and disinfection agents. Control measures and surveillance measures and the presented records are for the same.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:870571
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-12-01 08:28:27