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undergraduate thesis
HACCP u proizvodnji pršuta
završni rad
2021. urn:nbn:hr:167:503970
Pupačić, Sara
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Pupačić, S. (2021). HACCP u proizvodnji pršuta : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:503970

Pupačić, Sara. "HACCP u proizvodnji pršuta : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:503970

Pupačić, Sara. "HACCP u proizvodnji pršuta : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:503970

Pupačić, S. (2021). 'HACCP u proizvodnji pršuta : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 08 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:503970

Pupačić S. HACCP u proizvodnji pršuta : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2021 [cited 2024 April 08] Available at: https://urn.nsk.hr/urn:nbn:hr:167:503970

S. Pupačić, "HACCP u proizvodnji pršuta : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:167:503970

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Metadata
TitleHACCP u proizvodnji pršuta : završni rad
Title (english)Developing HACCP system in prosciutto production : bachelor thesis
AuthorSara Pupačić
MentorJosipa Giljanović (mentor)
Committee memberAnte Prkić (predsjednik povjerenstva)
Committee memberMarija Bralić (član povjerenstva)
Committee memberJosipa Giljanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2021-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu prikazana je provedba HACCP sustava kod proizvodnje pršuta. Na samom poĉetku opisani su opći propisi i smjernice HACCP sustava kvalitete. Zatim su saţeto i jasno definirani i opisani svi koraci tehnološkog procesa proizvodnje pršuta, konstruirani dijagrami, te je opisan proizvod. Slijedila je analiza rizika svih koraka tehnološkog procesa, identificirane su CCP ocjenjivanjem rizika i primjenom dijagrama odluka. Za identificirane CCP izraĊen je HACCP plan za kontrolu i provoĊenje osiguranja kvalitete finalnog proizvoda.
Abstract (english)
HACCP system implementation in technological process of prosciutto is described in this paper. In the begining of this paper legal acts and general guidelines of HACCP system are described. Afterwards, all steps of technological procceses of prosciutto are defined and described. Diagrams are shown and products are described. Risk analysis is done for every step of technological process, CCP are identified by risk evaluation and application of decision diagrams. These risks represented the basic of HACCP plan for control and ensuring the quality final products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:503970
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-12-14 13:03:33