Food safety system in the production of Graševina wine

Provođenjem dobre poljoprivredne prakse spriječava se pojava bolesti na grožđu, a radi sigurnosti proizvedenog grožđa, nužno je provoditi nadzor nad reziduama pesticida i teških metala koji mogu dospjeti u krajnji produkt uzgoja. Preduvjetni programi osiguravaju sanitarno-tehnički minimum koji olakšava primjenu 7 HACCP načela. HACCP sustav (Sustav analize opasnosti i kritičnih kontrolnih točaka) identificira moguće opasnosti koje mogu utjecati na sigurnost hrane i utvrđuje postupke kontrole tih opasnosti, a od 2009. godine je njegova provedba regulirana Zakonom o hrani NN 46/07 za sve subjekte u poslovanju s hranom. Cilj ovog rada je detaljna razrada dokumentacijskih i evidencijskih lista provođenja dobre poljoprivredne prakse pomoću kojih se nadzire proizvodnja zdravstveno ispravne sirovine (grožđa) te uvođenje i provođenje HACCP sustava u proizvodnju vina u tvrtki Đakovačka vina d.d. s naglaskom na analizu opasnosti svih koraka proizvodnog procesa te evidentiranje i nadzor nad svim postupcima obrade mošta i vina do punjenja vina u boce. Rezultat rada je prikaz slijedivosti proizvoda (vina) po principu od „polja do stola“ kroz izradu HACCP plana prema smjernicama Komisije Codex Alimentarius.The implementation of good agricultural practices can be used to prevent outbreaks of grape disease and for the safety of produced grape it is necessary to conduct a supervision of pesticide residue and heavy metals that can reach the outmost final product of breeding. Prerequisital programs provide sanitary and technical minimum to facilitate 7 HACCP principles. HACCP system (Hazard Analysis Critical Control Point) identifies potential hazards that could affect the food safety and determines monitoring procedures of these hazards and since 2009 in it's implementation is regulated by Food Law (NN 46/07) in Republic of Croatia for all subjects in food business. The goal of this study is detailed elaboration of the documentation and registry lists implementating good agricultural practices by which to supervise the production of safe raw materials (grapes) and introduction and implementation of HACCP system in wine production in Đakovačka vina d.d. company with emphasis on hazard analysis of all steps involved in manufacturing process, registering and monitoring over all proceedings from must and wine processing to bottling. The result of this study is presentation of product's (wine) traceability by the principle „from farm to table“ through development of HACCP plan under guidence of Codex Alimentarius Commision