HACCP system in production of ready to eat food

Cilj ovog rada je opisati uspostavu sustava kontrole HACCP u procesu proizvodnje gotovog jela „Umak Bolognese, 4,00 kg“. Svrha rada bila je analiza opasnosti i određivanje kritičnih kontrolnih točaka (KKT) te utvrđivanje kritičnih granica i načina monitoringa. Određivanje kritičnih kontrolnih točaka provedeno je pomoću analize opasnosti i primjenom stabla odluke. Izrađen je HACCP plan za proces proizvodnje koji uključuje način monitoringa kritičnih kontrolnih točaka s utvrđenim kritičnim granicama. Spominje se važnost preduvjetnih programa i kontrole kvalitete.The aim of this study is to describe the establishment of a HACCP control system for production of "Umak Bolognese, 4,00kg". The purpose of the paper was to analyze the dangers and determination of critical control points (KKT), as well as to establish critical limits and monitoring methods. Determination of critical control points was performed by hazard analysis and decision tree. A HACCP plan for production process was developed, including a method of monitoring critical control points with defined critical limits. It mentions the importance of pre-requisites programs and quality control