Izrada prijedloga HACCP-plana u proizvodnji tradicionalnih sireva tvrdog tipa – primjer paškog sira

master's thesis

• Title (english): Establishing a proposal for a HACCP plan in the production of traditional hard cheese Pag cheese
• Author: Martina Rudnik
• Mentor: Irena Barukčić (mentor)
• Committee member: Rajka Božanić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2021-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Povećana potražnja za autohtonim proizvodima navela je proizvođače paškog sira na unaprjeđenje proizvodnje u cilju njihove zaštite. Proizvodnja paškog sira u registriranim i odobrenim objektima podliježe obvezi uspostave sustava upravljanja sigurnošću hranom koji se temelji na principima HACCP sustava. HACCP sustav je temelj samokontrole koji omogućava identifikaciju, procjenu i uspostavu kontrole nad potencijalnim opasnostima u svim fazama proizvodnje, od sirovine do distribucije. Implementacija je olakšana primjenom 12 koraka definiranih u dokumentu Codex Alimentarius. Cilj ovog rada bio je uspostaviti prijedlog HACCP plana u proizvodnji paškog sira u skladu sa zahtjevima opisanim u 7 načela. Analizom opasnosti utvrđene su biološke i kemijske opasnosti prilikom prijema i pasterizacije ovčjeg mlijeka, te su za njih definirane kritične granice, nadzor, korektivne radnje, postupci verifikacije i popratna dokumentacija. Opasnosti detektirane u drugim procesnim koracima uspješno se mogu kontrolirati preventivnim mjerama koje se temelje na preduvjetnim programima.

Abstract (english)

Increased demand for indigenous products has led Pag cheese producers to improve their production. Production of Pag cheese in registered facilities is a subject to the obligation to establish a food safety management system based on the principles of the HACCP system. The HACCP system is the foundation of self-control that enables identification, assessment and establishment of control over potential hazards in all stages of production. Implementation is facilitated by applying the 12 steps defined in the Codex Alimentarius document. The aim of this paper was to establish a proposal for a HACCP plan in the production of Pag cheese in accordance with the requirements described in 7 principles. The hazard analysis identified biological and chemical hazards during the reception and pasteurization of sheep’s milk and for them are determined critical limits, supervision, corrective actions, verification procedures and accompanying documentation. Hazards identified in other processes steps are successfully controlled by preventive measures.

• Keywords: analiza rizika; HACCP; KKT; načela; paški sir
• Keywords (english): HACCP; KKT; Pag cheese; principles; risk analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:951612
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2021-10-27 08:50:32