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professional thesis
Uvođenje i vrednovanje HACCP sustava u školskim kuhinjama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:628107
Mihaljević, Ivka
University of Zagreb
Faculty of Food Technology and Biotechnology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Mihaljević, I. (2012). Uvođenje i vrednovanje HACCP sustava u školskim kuhinjama (Professional thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:628107

Mihaljević, Ivka. "Uvođenje i vrednovanje HACCP sustava u školskim kuhinjama." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:628107

Mihaljević, Ivka. "Uvođenje i vrednovanje HACCP sustava u školskim kuhinjama." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:628107

Mihaljević, I. (2012). 'Uvođenje i vrednovanje HACCP sustava u školskim kuhinjama', Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:628107

Mihaljević I. Uvođenje i vrednovanje HACCP sustava u školskim kuhinjama [Professional thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:628107

I. Mihaljević, "Uvođenje i vrednovanje HACCP sustava u školskim kuhinjama", Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:628107

Metadata
TitleUvođenje i vrednovanje HACCP sustava u školskim kuhinjama
Title (english)Implementation and validation of HACCP system in the school kitchen
AuthorIvka Mihaljević
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2012-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zdravstveno ispravna hrana i pravilna prehrana jedan su od osnovnih temelja zdravlja stanovništva. Sukladno članku 68. Zakona o odgoju i obrazovanju u osnovnoj i srednjoj školi (NN 87/08), sve osnovne škole dužne su osigurati prehranu učenicima. Usvajanje pravilnih prehrambenih navika u djetinjstvu, temelj je zdravlja i u odrasloj životnoj dobi, a školske institucije imaju jednu od ključnih uloga u tom procesu. HACCP sustav je preventivni pristup kontroli kvalitete. Cilj ovog rada bio je uvođenje HACCP-a u školsku kuhinju, koji je popraćen detaljnom razradom dokumentacije i evidencijskih lista. Doprinos ovog rada očitovat će se u postizanju visokog stupnja sigurnosti hrane u školskoj kuhinji. Osiguranje zdravstvene ispravnosti namirnica danas je jedan od najvažnijih čimbenika očuvanja zdravlja koje je nezamislivo provesti bez HACCP sustava. Rezultat rada je uvođenje i primjena HACCP-a baziranog na svih sedam načela uz primjenu Vodiča dobre higijenske prakse za ugostitelje i Vodiča dobre higijenske prakse za institucionalne kuhinje.
Abstract (english)
Safe food and adequate nutrition is one of the basic foundations of public health. In accordance with Article 68 Law on Education in Primary and Secondary Schools (Official Gazette 87/08), all primary schools are obliged to provide meals to pupils. The adoption of proper dietary habits in childhood is the foundation of health and adult age and school authorities have a key role in this process. HACCP is a preventive approach to quality control. The aim of this study was the introduction of HACCP in the school kitchen, which is accompanied by a detailed elaboration of the documentation and record lists. The contribution of this work will be reflected in achieving a high level of food safety in the school kitchen. Ensuring food safety is now one of the most important factors of good health that is unthinkable to spend without a HACCP system. The result of the introduction and implementation of HACCP-based on the seven principles of using guides to good hygiene practice for caterers and for institutional kitchens.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:628107
Study programmeTitle: Postgraduate Specialist Studies in Food Quality and Safety
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-16 10:25:24