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master's thesis
Uspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:996619
Vučemilo, Nera
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

Cite this document

Vučemilo, N. (2022). Uspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:996619

Vučemilo, Nera. "Uspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:996619

Vučemilo, Nera. "Uspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:996619

Vučemilo, N. (2022). 'Uspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:996619

Vučemilo N. Uspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:996619

N. Vučemilo, "Uspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:996619

Metadata
TitleUspostava HACCP sustava u prodavaonici sladoleda Häagen - Dazs
Title (english)Implementation of HACCP system into a pastry shop Häagen Dazs
AuthorNera Vučemilo
MentorMarina Krpan (mentor)
Committee memberMirjana Hruškar (predsjednik povjerenstva)
Committee memberIrena Barukčić Jurina (član povjerenstva)
Committee memberInes Panjkota-Krbavčić (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 hrane predstavlja pojam novijeg doba uveden radi povećanja povjerenja u hranu koju konzumiramo. Postoje brojne opasnosti različitog tipa i podrijetla koje mogu ući u lanac prehrane i učiniti neku namirnicu potencijalno opasnom za ljudsku konzumaciju. Razumijevanje tih opasnosti predstavlja temelj za razvoj HAACP sustava (engl. Hazard Analysis and Critical Control Point). HACCP je sustav osiguranja zdravstvene ispravnosti proizvoda koji podrazumijeva sustavnu identifikaciju i nadzor nad svim izvorima bioloških, fizikalnih i kemijskih opasnosti u svim fazama prerade, proizvodnje, skladištenja, transporta i distribucije prehrambenih proizvoda. Cilj ovog rada bila je uspostava i implementacija HACCP sustava u slastičarskom objektu Häagen – Dazs. Prilikom izrade HACCP plana korišteni su pravilnici, zakoni, vodiči te Codex Alimentarius. S obzirom da se radi o ugostiteljskom objektu u kojem se primjenjuje franšizni oblik poslovanja te se večina proizvoda nabavlja gotova od provjerenog dobavljača, HACCP plan je izrađen sukladno opsegu poslovanja, a objekt je svrstan u kategoriju srednjeg rizika.
Abstract (english)
Food safety is a modern term introduced to increase confidence in food we consume. There are numerous hazards of different types and origins that can enter the food chain and make food potentially dangerous for human consumption. Understanding these hazards is fundamental for the development of HACCP system (Hazard Analysis and Critical Control Point). HACCP is a system for ensuring the healthiness of products, which includes the systematic identification and supervision of all sources of biological, physical and chemical hazards in all stages of processing, production, storage, transport and distribution of food products. The purpose of this thesis is to implement HACCP plan into a pastry shop Häagen – Dazs. Regulations, laws, guides and Codex Alimentarius were used in this thesis. Considering the fact that this facility is a franchise catering establishment most of the merchandise and goods are ready – to - make products from a verified supplier. HACCP plan is made up according to the business scope and facility is classified as medium risk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:996619
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 13:45:57