Developing HACCP system in prosciutto production : bachelor thesis

U ovom radu prikazana je provedba HACCP sustava kod proizvodnje pršuta. Na samom poĉetku opisani su opći propisi i smjernice HACCP sustava kvalitete. Zatim su saţeto i jasno definirani i opisani svi koraci tehnološkog procesa proizvodnje pršuta, konstruirani dijagrami, te je opisan proizvod. Slijedila je analiza rizika svih koraka tehnološkog procesa, identificirane su CCP ocjenjivanjem rizika i primjenom dijagrama odluka. Za identificirane CCP izraĊen je HACCP plan za kontrolu i provoĊenje osiguranja kvalitete finalnog proizvoda.HACCP system implementation in technological process of prosciutto is described in this paper. In the begining of this paper legal acts and general guidelines of HACCP system are described. Afterwards, all steps of technological procceses of prosciutto are defined and described. Diagrams are shown and products are described. Risk analysis is done for every step of technological process, CCP are identified by risk evaluation and application of decision diagrams. These risks represented the basic of HACCP plan for control and ensuring the quality final products