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master's thesis
Implementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:106541
Samardžić, Nikolina
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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Samardžić, N. (2022). Implementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:106541

Samardžić, Nikolina. "Implementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:106541

Samardžić, Nikolina. "Implementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:106541

Samardžić, N. (2022). 'Implementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:106541

Samardžić N. Implementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:106541

N. Samardžić, "Implementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:106541

Metadata
TitleImplementacija HACCP sustava u objektu u kojem se uslužuju proizvodi ribarstva
Title (english)Implementation of the HACCP system in the facility where fisheries products are served
AuthorNikolina Samardžić
MentorMarina Krpan (mentor)
Committee memberMirjana Hruškar (predsjednik povjerenstva)
Committee memberSanja Vidaček Filipec (član povjerenstva)
Committee memberIrena Barukčić Jurina (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2022-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sigurnost, ali i kvaliteta hrane danas su najbitniji čimbenici koje hrana mora zadovoljiti. Jedna od najvažnijih strategija koja pruža sigurnu hranu je implementacija internacionalno priznatog sustava samokontrole i kvalitete kojim osiguravamo neškodljivost hrane (engl. Hazard Analysis and Critical Control Point, HACCP). To je sustav kontrole koji omogućava identifikaciju, procjenu i uspostavu kontrole nad kemijskim, fizikalnim i biološkim opasnostima koje su važne za sigurnost hrane u bilo kojoj fazi pripreme, proizvodnje, prerade, pakiranja, skladištenja, prijevoza i distribucije hrane. Cilj ovog rada bila je implementacija HACCP sustava te izrada HACCP priručnika u ugostiteljskom objektu brze prehrane u kojem se uslužuju proizvodi ribarstva, Fish Delish. Prilikom izrade HACCP priručnika korišteni su zakoni, pravilnici te vodiči kao i Codex Alimentarius. Ugostiteljski objekt svrstan je u kategoriju visokog rizika te su u prilogu dani primjeri evidencijskih lista.
Abstract (english)
Safety, but also the quality of food are the most important factors that food must fulfill. One of the most important strategies that provides safe food is the implementation of the internationally recognized system of Hazard Analysis Critical Control Point (HACCP). HACCP is a control system that enables the identification, assessment, and establishment of control over chemical, physical and biological hazards that are important for food safety at any stage of preparation, production, processing, packaging, storage, transport, and distribution food. The aim of this work is the implementation of the HACCP system, i.e., the creation of a HACCP manual in a fast-food restaurant that serves fish products, Fish Delish. When creating the HACCP manual, regulations, guides, and laws as well as the Codex Alimentarius were used. The catering facility is classified as a high-risk category, and examples of record sheets are attached.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:106541
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-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-24 13:32:16