Developing a HACCP system in the cheese making process : bachelor thesis

S datumom pristupanja Republike Hrvatske (RH) u Europsku uniju, u RH na snagu stupa novi Zakon o hrani i Zakon o higijeni hrane i mikrobiološkim kriterijima za hranu, Zakon o službenim kontrolama koje se provode sukladno propisima o hrani, hrani za životinje, o zdravlju i dobrobiti životinja te Zakon o informiranju potrošača o hrani, što čini temelj za osiguranje visoke razine zaštite zdravlja ljudi i interesa potrošača. Uredbe EU od 01. srpnja 2013. postaju izravno primjenjive. HACCP sustav ima veliku ulogu u sprječavanju opasnosti ili snižavanju razine opasnosti na prihvatljivu razinu te kontroli kritičnih točaka. Sustavi kontrole kvalitete hrane su važan i neizostavan dio svake organizacije koja se bavi proizvodnjom i preradom hrane. Svrha ovog rada je opisati uspostavu sustava kontrole HACCP sustava u proizvodnom pogonu sirane Puđa d.o.o. u procesu proizvodnje tvrdog sira te općeniti prikaz uspostavljanja HACCP sustava u tvornici. Opisani su rizici, odgovarajuće kontrolne mjere i postupak utvrđivanja kritičnih kontrolnih točaka tijekom procesa proizvodnje. Određivanje kritičnih kontrolnih točaka provedeno je pomoću analize opasnosti i uz pomoć stabla odluke. Opisano je uspostavljanje sustava nadzora tijekom kontroliranja kontrolnih točaka što je i pokrijepljeno primjerom iz internih dokumenata. Navedene su i popravne radnje kao i sva ostala dokumentacija koju obuhvaća HACCP sustav.With the date of accession of the Republic Croatia (HR) to the European union, in HR came into force the new Food Act and the Law of food hygiene and microbiological criteria for food, the Law on official controls carried out in accordance with the regulations on food, food for animals, animal health and welfare and the Law on food information to consumers, which forms the basis for ensuring a high level of protection of human health and consumer interests. EU regulations from July 1, 2013. become directly applicable. The HACCP system plays a major part in preventing hazards or reducing hazard levels to an acceptable level and controlling critical points. Food quality control systems are an important and indispensable part of any food production and processing organization. The purpose of this paper is to describe the establishment of a HACCP control system at the Puđa d.o.o. in the process od making hard cheese, and a general review of the establishment of the HACCP system at the factory. The risks, appropriate control measures and the process of identifying critical control points during the manufacturing process are described. The determination of critical control points is performed with hazard analysis and with the help of a decision tree. Establishment of a control system during system control of control critical points is described, which is covered by the example from internal documents. Remedial actions are listed as are all other documentation covered by the HACCP system