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master's thesis
Revizija HACCP sustava u ugostiteljskom objektu s veganskom ponudom i ekološkim certifikatom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:012841
Lastovčić, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

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Lastovčić, M. (2022). Revizija HACCP sustava u ugostiteljskom objektu s veganskom ponudom i ekološkim certifikatom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:012841

Lastovčić, Maja. "Revizija HACCP sustava u ugostiteljskom objektu s veganskom ponudom i ekološkim certifikatom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:012841

Lastovčić, Maja. "Revizija HACCP sustava u ugostiteljskom objektu s veganskom ponudom i ekološkim certifikatom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:012841

Lastovčić, M. (2022). 'Revizija HACCP sustava u ugostiteljskom objektu s veganskom ponudom i ekološkim certifikatom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:012841

Lastovčić M. Revizija HACCP sustava u ugostiteljskom objektu s veganskom ponudom i ekološkim certifikatom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:012841

M. Lastovčić, "Revizija HACCP sustava u ugostiteljskom objektu s veganskom ponudom i ekološkim certifikatom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:012841

Metadata
TitleRevizija HACCP sustava u ugostiteljskom objektu s veganskom ponudom i ekološkim certifikatom
Title (english)HACCP system revision in a catering facility with vegan offer and ecological certificate
AuthorMaja Lastovčić
MentorMarina Krpan (mentor)
Committee memberMirjana Hruškar (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2022-04-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uvođenje sustava kontrole sigurnosti i kvalitete hrane postao je imperativ za sve subjekte u poslovanju s hranom. Osnovna svojstva koja hrana mora zadovoljiti kako bi pronašla svoje mjesto na tržištu i na stolu su njena sigurnost i kvaliteta, koja moraju udovoljavati sve zahtjevnijoj važećoj zakonskoj regulativi i zahtjevima potrošača. Rješenje u kontroli opasnosti u prehrambenoj industriji, pa tako i u ugostiteljstvu, predstavlja primjena preduvjetnih programa te globalno priznatog i znanstveno utemeljenog HACCP sustava. Radi se o sustavu samokontrole koji se bazira na sustavnoj analizi i identifikaciji mogućih opasnosti, njihovom definiranju, određivanju kritičnih točaka, mjerama prevencije i kontrole te pravovremenim korektivnim radnjama. Sve zajedno evidentira se, dokumentira te po potrebi revidira. U ovom radu provedena je kontrola uspostave HACCP sustava u ugostiteljskom objektu, zakonske regulative kojoj podliježe te revizija prema najnovijem standardu. Dobiveni rezultati ukazuju na nužnosti redovite provedbe kontrole procesa i revizije sustava u svrhu osiguravanja sigurnosti hrane i zaštite potrošača u ugostiteljskom objektu.
Abstract (english)
The introduction of a food safety and quality control system has become imperative for all food business operators. The basic properties that food must meet in order to find its place on the market and on the table are its safety and quality, which must meet the increasingly demanding current legislation and consumer requirements. The solution in hazard control in the food industry, including catering, is the application of prerequisite programs and a globally recognized and scientifically based HACCP system. It is a system of self-control based on systematic analysis and identification of possible hazards, their definition, determination of critical points, prevention and control measures and timely corrective actions. Everything is recorded, documented and revised when it is necessary. The advantages of establishing HACCP system in a catering facility, the legal regulations it is subject to and the revision according to the latest standard are the topics covered in this paper. The obtained results indicate the need to regularly check the process of control and audit of the system in order to ensure food safety and consumer protection in the catering facility.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:012841
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2022-05-27 10:36:20