The Safety of Honey Produttion by Implementing the HACCP System (CROSBI ID 603273)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Uršulin-Trstenjak, Natalija ; Vahčić, Nada ; Šušnić, Saša
engleski
The Safety of Honey Produttion by Implementing the HACCP System
Thus the purpose of this paper is to present the implementation of HACCP system, as a system which ensures the product safety, in the field of honey production of a Primorje-Gorski Kotar County agricultural cooperative which engages in production of its own honey. The implementation of the HACCP system in honey production is presented through the process steps, the risk analysis, and the using of methodology for the detection of critical control points (CCPs) and control measures, which resulted in the HACCP plan design. The flowchart presents 22 process steps, 4 of which demand the control measures to be carried out to secure the food safety. During the implementation of the HACCP system, all the elements of prerequisite programs for good production and hygienic practice were taken into consideration. In the Republic of Croatia honey and other bee products, satisfy quantitative and qualitative domestic market.
honey; HACCP; food safety
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Podaci o prilogu
249-249.
2011.
objavljeno
Podaci o matičnoj publikaciji
7th INTERNATIONAL CONGRESS of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS
Medić, Helga
Opatija: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
978-953-99725-3-8
Podaci o skupu
7th International Congress of Food Technologists, biotechnologists and nutritionists
poster
20.09.2011-23.09.2011
Opatija, Hrvatska