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undergraduate thesis
Uloga HACCP sustava u proizvodnji tradicionalnog Slavonskog kulena
završni rad
2020. urn:nbn:hr:167:016055
Kukoleča, Martina
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Kukoleča, M. (2020). Uloga HACCP sustava u proizvodnji tradicionalnog Slavonskog kulena : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:016055

Kukoleča, Martina. "Uloga HACCP sustava u proizvodnji tradicionalnog Slavonskog kulena : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:016055

Kukoleča, Martina. "Uloga HACCP sustava u proizvodnji tradicionalnog Slavonskog kulena : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:016055

Kukoleča, M. (2020). 'Uloga HACCP sustava u proizvodnji tradicionalnog Slavonskog kulena : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:016055

Kukoleča M. Uloga HACCP sustava u proizvodnji tradicionalnog Slavonskog kulena : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2020 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:167:016055

M. Kukoleča, "Uloga HACCP sustava u proizvodnji tradicionalnog Slavonskog kulena : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:167:016055

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Metadata
TitleUloga HACCP sustava u proizvodnji tradicionalnog Slavonskog kulena : završni rad
Title (english)Function of the HACCP system in the production of traditional Slavonian kulen : bachelor thesis
AuthorMartina Kukoleča
MentorVedran Poljak (mentor)
Committee memberJosipa Giljanović (predsjednik povjerenstva)
Committee memberAnte Prkić (član povjerenstva)
Committee memberVedran Poljak (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
1.siječnja 2009. Godine na snagu je stupila Odredba Zakona o hrani (NN 46/07) prema kojoj su svi subjeki u poslovanju s hranom dužni uspostaviti sustav upravljanja sigurnošću hrane koji će se temeljiti na principima HACCP sustava. Sukladno s navedenim svi subjekti u poslovanju s hranom do tog datuma bili su dužni uspostaviti i implementirati HACCP sustav u svoje proizvodne pogone. Prilikom uspostave ove odredbe javljale su se mnoge poteškoće koje su rezultirale odugovlačenjem uspostave HACCP sustava, neprovođenjem propisanih mjera te neadekvatnim održavanje HACCP sustava. Sve ove poteškoće dovodile su do onemogućavanja svrsishodnog djelovanje što je moglo rezultirati narušavanjem kvalitete krajnjeg prehrambenog proizvoda te ugrožavanjem zdravlja potrošača. Primarni zadatak ovog rada bio je objasniti provođenje pojedinih koraka od kojih se HACCP sustav sastoji na primjeru proizvodnje tradicionalnog Slavonskog kulena.
Abstract (english)
On 1 January 2009, the Provision of the Food Act (OG 46/07) entered into force, according to which all food business operators are obliged to establish a food safety management system based on the principles of the HACCP system. In accordance with the above, all entities in the food business by that date were required to establish and implement the HACCP system in their production facilities. During the establishment of this provision, many difficulties arose which resulted in delays in the establishment of the HACCP system, non-implementation of prescribed measures and inadequate maintenance of the HACCP system. All these difficulties led to the impossibility of purposeful action, which could have resulted in the deterioration of the quality of the final food product and endangering the health of consumers. The primary task of this paper was to explain the implementation of individual steps of which the HACCP system consists of the example of the production of traditional Slavonian kulen.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:016055
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-12-14 12:13:52