Implementation of food safety system in the production of semi-hard cheeses : bachelor thesis

Hrvarski sabor je 29. lipnja 2013. proglasio Zakon o higijeni hrane i mikrobiološkim kriterijima za hranu (NN 81/2013) čime je implementacija HACCP sustava u sve objekte koji posluju s hranom postala zakonska obaveza . Uvođenjem HACCP sustava svi subjekti u poslovanju hranom, osim primarne proizvodnje, su dužni provoditi sve korake HACCP sustava koji spriječavaju moguće opasnosti , odnosno svode ih u zakonske okvire, identificiraju kritične kont rolne t očke te osiguravaju zdravstvenu ispravnost hrane. Za ispravnu provedbu HACCP plana, potrebno je sastaviti tim stručnih ljudi među kojima su tehnolozi, inženjeri, mikrobiolozi , a uz to svi zaposlenici u subjektu koji posluje hranom moraju biti adekvatno obučeni i posvećeni ispravnoj provedbi HACCP sustava. U ovom radu analiziran je tehnološkog procesa proizvodnje polutvdih sireva tvrtke Puđa d.o.o. Izrađen je dijagram toka proizvodnje polutvrdih sireva, provedena analiza opasnosti, određene kritične kontrolne točke, kritične granice. Navedene su i popravne radnje u slučaju nesukladnosti, k ao i sva potrebna dokumentacija koja obuhvaća HACCP sustav.On 29 June 2013, the Croatian Parliament passed the Act on Food Hygiene and Microbiological Criteria for Food (NN 81/2013), making the implementation of the HACCP system in all food business facilities a legal obligation. With the introduction of the HACCP system, all food business operators, except for primary production, are obliged to implement all steps of the HACCP system that prevent possible hazards, reduce them to legal frameworks, identify critical control points and ensure food safety. For the proper implementation of the HACCP, it is necessary to assemble a team of experts including technologists, engineers, microbiologists, and in addition, all employees in the food business must be adequately trained, and committed to the proper implementation of the HACCP system. In this paper, the technological process of production of semi- hard cheeses of the company Puđa d.o.o. was analyzed. A flow diagram of the production of semi-hard cheeses was make; a hazard analysis carried out, defined critical control points and critical limits. Corrective actions in case of non-compliance are also listed, as well as all necessary documentation covering the HACCP syste