Developing HACCP system in cheese production : bachelor thesis

Nakon što je Republika Hrvatska stupila u Europsku uniju, donosi se novi Zakon o hrani i Zakon o higijeni hrane i mikrobiološkim kriterijima za hranu. 1.siječnja 2009. godine donesena je Odredba Zakona o hrani (NN 46/07). Od tada svi subjekti u poslovanju s hranom, osim primarne proizvodnje, dužni su uspostaviti sustav upravljanja sigurnošću hrane, koji se temelji na HACCP sustavu. Prema tome, svi subjekti u poslovanju s hranom od tog datuma bili su dužni implementirati HACCP sustav u svoje pogone. Danas je sustav kontrole kvalitete hrane važan dio svake organizacije koja se bavi proizvodnjom i preradom hrane. Važnu ulogu u kontroli kvalitete hrane ima set standarda ISO, koji daje niz uputa i preporuka za implementaciju. Cilj ovog rada je opisati implementaciju HACCP sustava u procesu proizvodnje tvrdog sira. Potrebno je provesti analizu opasnosti tijekom cijelog procesa proizvodnje te odrediti kritične kontrolne točke (KKT) i kritične granice. U radu je opisano uspostavljanje sustava nadzora za kontrolu KKT te popravne radnje u slučaju pojave opasnosti, važnost preduvjetnih programa i kontrola kvalitete.After joining the European Union, Republic Croatia passed a Food Act and a Law of food hygiene and microbiological criteria. On January 1 st , 2009 the Regulation of the Food Act was passed. Since then all food business operators, except at the level of primary production, are required to establish a food safety management system, which is based on the HACCP system. Accordingly all food business operators, from that date, were required to implement the HACCP system in their facilities. Today, food quality control systems are an important part of any food production and processing organization. An important role in food quality control system is played by a set of ISO standards, which gives a series of instructions and recommendations for implementation. The purpose of this paper is describe the implementation of the HACCP system in hard cheese production. It is necessary to conduct a hazard analysis during the process and determine critical control points (CCP) and critical limits. In this paper I described the establishment of a supervisory control system for CCP and corrective actions in case of danger, the importance of prerequisite program and quality control