prikaz prve stranice dokumenta PRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE
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undergraduate thesis
PRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE
2016. urn:nbn:hr:112:203234
Vlašić, Marinela
Polytehnic in Pozega
Biotechnical department

Cite this document

Vlašić, M. (2016). PRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:203234

Vlašić, Marinela. "PRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:203234

Vlašić, Marinela. "PRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:203234

Vlašić, M. (2016). 'PRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE', Undergraduate thesis, Polytehnic in Pozega, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:112:203234

Vlašić M. PRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:112:203234

M. Vlašić, "PRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:203234

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Metadata
TitlePRIMJENA HACCP SUSTAVA PRI PROIZVODNJI CRVENE ZAČINSKE PAPRIKE
Title (english)THE APPLICATION OF HACCP SYSTEM IN THE PRODUCTION OF SEASONING RED PEPPER
AuthorMarinela Vlašić
MentorHelena Marčetić (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2016-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Zadatak ovog završnog rada bio je proučavanje HACCP sustava i analiza njegove primjene u proizvodnji crvene začinske paprike. Provedene su analize svih kontrolnih točaka i kritičnih kontrolnih točaka u cjelokupnoj proizvodnji. Uzorci gotovog proizvoda ispitani su na sljedeće mikroorganizme: Aerobne sporogene bakterije, Salmonella spp., Enterobacteriaceae, Sulfitreducirajuće klostridije i Plijesni. Rezultati su zadovoljili mikrobiološke kriterije propisane Pravilnikom o mikrobiološkim kriterijima za hranu. Kontrolne točke redovito se kontroliraju i vodi se odgovarajuća dokumentacija o svim podacima. Prilikom analize podataka o kontrolnim točkama nisu pronađena veća odstupanja od ciljane vrijednosti. Pravovremeno se reagiralo prilikom povećanja temperature u rashladnoj komori.
Abstract (english)
The aim of this thesis was to study the HACCP system and to analyze its application in the production of seasoning red pepper. All control points and critical control points in the overall production were analyzed. Samples of the finished product were tested on the following microorganisms: Aerobic spore-foming bacterium, Salmonella spp., Enterobacteriaceae, Sulfitreducing Clostridia and molds. The results meet microbiological criteria of the Regulations on microbiological criteria for foods. The control points are regularly controlled and documentation of all data is properly recorded. During the analysis of the data on the control points, larger deviations from the target value were not found. It was timely reacted when the temperature increased in the cooling chamber.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:203234
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-07-18 11:33:03