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master's thesis
UPOTREBA HACCP-A I DDD MJERA NA PRIMJERU RESTORANA KRKA BELVEDERE D.O.O.
2019. urn:nbn:hr:143:516413
Škugor, Nives
Šibenik University of Applied Sciences
Management

Cite this document

Škugor, N. (2019). UPOTREBA HACCP-A I DDD MJERA NA PRIMJERU RESTORANA KRKA BELVEDERE D.O.O. (Master's thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:516413

Škugor, Nives. "UPOTREBA HACCP-A I DDD MJERA NA PRIMJERU RESTORANA KRKA BELVEDERE D.O.O.." Master's thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:516413

Škugor, Nives. "UPOTREBA HACCP-A I DDD MJERA NA PRIMJERU RESTORANA KRKA BELVEDERE D.O.O.." Master's thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:516413

Škugor, N. (2019). 'UPOTREBA HACCP-A I DDD MJERA NA PRIMJERU RESTORANA KRKA BELVEDERE D.O.O.', Master's thesis, Šibenik University of Applied Sciences, accessed 11 December 2024, https://urn.nsk.hr/urn:nbn:hr:143:516413

Škugor N. UPOTREBA HACCP-A I DDD MJERA NA PRIMJERU RESTORANA KRKA BELVEDERE D.O.O. [Master's thesis]. Šibenik: Šibenik University of Applied Sciences; 2019 [cited 2024 December 11] Available at: https://urn.nsk.hr/urn:nbn:hr:143:516413

N. Škugor, "UPOTREBA HACCP-A I DDD MJERA NA PRIMJERU RESTORANA KRKA BELVEDERE D.O.O.", Master's thesis, Šibenik University of Applied Sciences, Šibenik, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:143:516413

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Metadata
TitleUPOTREBA HACCP-A I DDD MJERA NA PRIMJERU RESTORANA KRKA BELVEDERE D.O.O.
Title (english)USE OF THE HACCP AND DDD MEASURES ON THE CASE OF KRKA BELVEDERE RESTAURANT D.O.O.
AuthorNives Škugor
MentorTanja Radić Lakoš (mentor)
Committee memberAnita Grubišić (predsjednik povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
Committee memberTanja Radić Lakoš (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2019-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Briga o zdravlju u suvremenom svijetu postala je imperativ broj 1. Sve je veći broj izvora zagađivanja i zagađujućih materijala, ali i rizik od bolesti izazvanih problemima u proizvodnji hrane – primjena novih tehnologija, izmijenjeni životni stilovi i sve manja otpornost ljudi. Jedan od najznačajnijih aspekata u proizvodnji i distribuciji hrane svakako je njena kvaliteta i sigurnost. Obveza svakog proizvođača je da na tržištu pruži kvalitetnu hranu sa određenim nutritivnim svojstvima i organoleptičkim osobinama, ali istovremeno i higijenski ispravnu, sigurnu hranu, čime će povoljno utjecati na zdravlja potrošača. Zbog toga se provodi HACCP sustav koji se odnosi na sve koji rade sa hranom u proizvodnji, preradi, pripremi, skladištenju, transportu, distribuciji, prodaji, konzumiranju hrane. Znači, HACCP se ne odnosi na kvalitetu proizvoda već isključivo na njegovu zdravstvenu sigurnost. Također se provode i DDD mjere čijim se provođenjem osigurava sprečavanje nastanka bolesti uzrokovanih štetnim organizmima.
Abstract (english)
Health care in the modern world has become the number one imperative. There are an increasing number of sources of pollution and polluting materials, but also the risk of diseases caused by food production problems – the application of new technologies, changed lifestyles, and the diminishing resilience of people. One of the most important aspects in the production and distribution of food is certainly its quality and safety. It is the obligation of every producer to provide quality food with certain nutritional properties and organoleptic properties on the market, but also hygienically safe, safe food, which will have a beneficial effect on the health of consumers. Therefore, the HACCP system is implemented that applies to everyone who works with food in the production, processing, preparation, storage, transport, distribution, sale, consumption of food. So, the HACCP is not about the quality of the product but solely about its health security. DDD measures are also being implemented to ensure the prevention of diseases caused by harmful organisms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:516413
Study programmeTitle: Management
Study programme type: professional
Study level: specialist graduate
Academic / professional title: stručni/a specijalist/specijalistica menadžmenta (stručni/a specijalist/specijalistica menadžmenta)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-09-27 08:06:08