Implementation of the food safety system in the production of smoked pig knees : bachelor thesis

Cilj ovog rada je opisati uspostavu sigurnosti hrane i implementacija HACCP sustava u proizvodnom pogonu za proizvodnju sušene kraĉice. Svrha rada bila je analiza opasnosti i odreĊivanje kritiĉnih kontrolnih toĉaka (KKT). OdreĊivanje kritiĉnih kontrolnih toĉaka provedeno je pomoću analize opasnosti i primjenom stabla odluke. IzraĊen je HACCP plan za proces proizvodnje koji ukljuĉuje naĉin monitoringa kritiĉnih kontrolnih toĉaka s utvrĊenim kritiĉnim granicama te važnost preduvjetnih programa i kontrole kvalitete.The aim of this bachelor thesis is to describe the establishment of food safety and the implementation of the HACCP system for the production of smoked pig knees. The purpose of the work was hazard analysis and determination of critical control points (CCP). The determination of critical control points was carried out using hazard analysis and the application of a decision tree. A HACCP plan for the production process has been developed, which includes the method of monitoring critical control points with established critical limits and the importance of prerequisite programs and quality control