Implementacija HACCP-a u odobrenom objektu za preradu mlijeka malog kapaciteta

Vnučec, Magdalena

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master's thesis

Implementacija HACCP-a u odobrenom objektu za preradu mlijeka malog kapaciteta

Zagreb: University of Zagreb, Faculty of Agriculture, 2017. urn:nbn:hr:204:173027

Vnučec, Magdalena

University of Zagreb
Faculty of Agriculture
Department of Dairy Science

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APA 6th Edition

Vnučec, M. (2017). Implementacija HACCP-a u odobrenom objektu za preradu mlijeka malog kapaciteta (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:173027

MLA 8th Edition

Vnučec, Magdalena. "Implementacija HACCP-a u odobrenom objektu za preradu mlijeka malog kapaciteta." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:173027

Chicago 17th Edition

Harvard

Vnučec, M. (2017). 'Implementacija HACCP-a u odobrenom objektu za preradu mlijeka malog kapaciteta', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 11 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:173027

Vancouver

Vnučec M. Implementacija HACCP-a u odobrenom objektu za preradu mlijeka malog kapaciteta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2024 September 11] Available at: https://urn.nsk.hr/urn:nbn:hr:204:173027

IEEE

M. Vnučec, "Implementacija HACCP-a u odobrenom objektu za preradu mlijeka malog kapaciteta", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:173027

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:173027

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Metadata

Title	Implementacija HACCP-a u odobrenom objektu za preradu mlijeka malog kapaciteta
Title (english)	Implementation of HACCP in an approved low-capacity milk processing facility
Author	Magdalena Vnučec
Mentor	Samir Kalit (mentor)
Committee member	Samir Kalit (predsjednik povjerenstva)
Committee member	Neven Antunac (član povjerenstva)
Committee member	Milna Tudor Kalit (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Department of Dairy Science) Zagreb
Defense date and country	2017-09-29, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Pravne strukture kojima se povodi zakonodavstvo na području sigurnosti hrane unutar Europske unije, nisu uvijek bile ujednačene. Neujednačenosti je dovela do brojnih trgovinsko pravnih problema. U svrhu pojednostavljenja trgovine te u svrhu zaštite zdravlja potrošača na području Europske unije, Europska komisija razvija jedinstveni sustav upravljanja svim procesima proizvodnje hrane, izuzevši primarnu proizvodnju. Primjenu sustava koji se temelji na analizi opasnosti i uspostavi kritičnih kontrolnih točaka (HACCP), u Republici Hrvatskoj od 31. srpnja 2006. godine, dužni su provoditi svi subjekti u poslovanju s hranom. Prilikom provedbe primjene sustava u objektima malog kapaciteta koji posluju s hranom, nerijetko dolazi do problema u implementaciji i provođenju HACCP-a zbog infrastrukturne manjkavosti takvih objekata u smislu broja prostorija, opreme i uređenosti objekta. Stoga je cilj ovoga rada prikazati način implementacije HACCP sustava u odobrenom objektu za preradu mlijeka malog kapaciteta. Način implementacije sustava opisani su na primjeru odobrene mljekare malog kapaciteta prerade mlijeka do 300 l na dan koristeći 12 koraka implementacije HACCP sustava te su opisane posebnosti predmetnog objekta malog kapaciteta sukladno uvjetima pravila o mjerama prilagodbe („Flexibility“).
Abstract (english)	The legal structures underpinning/implementing food safety legislation within the European Union haven´t always been harmonized. The issue of this discrepancy has led to numerous trade and low problems. With hopes of simplifying trade and protecting the health of consumers in the European Union, the European Commission is developing a unified management system for all food production processes, apart from primary production. The implementation of such a system based on Hazard Analysis and Critical Control Points (HACCP) is obligatory for all food business operators in the Republic of Croatia since 31 July 2006. During the implementation of HACCP in food businesses in small scale dairy plants due to infrastructure problems (lack of optimal number of processing rooms, less level of equipment and other facilities) some problems could occur. Therefore, the purpose of this thesis is to demonstrate the possibilities of HACCP implementation in proved dairy plant of small capacity. In this thesis the implementation methods by presenting an example of dairy plant of low capacity which process up to 300 l of milk per day are described. Twelve steps of HACCP implementation were determined and specificities of small scale dairy plant were postulated according to the rules for the measurements of flexibility.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:173027
Study programme	Title: Production and Processing of Milk Study programme type: university Study level: graduate Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2017-12-05 11:51:47