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undergraduate thesis
PRIMJENA DOBRE PROIZVOĐAČKE PRAKSE: POSLOVANJE U SKLADU S HACCP-OM PEKARNE „SPAQI“
2020. urn:nbn:hr:143:592483
Munta, Petar
Šibenik University of Applied Sciences
Management

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Munta, P. (2020). PRIMJENA DOBRE PROIZVOĐAČKE PRAKSE: POSLOVANJE U SKLADU S HACCP-OM PEKARNE „SPAQI“ (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:592483

Munta, Petar. "PRIMJENA DOBRE PROIZVOĐAČKE PRAKSE: POSLOVANJE U SKLADU S HACCP-OM PEKARNE „SPAQI“." Undergraduate thesis, Šibenik University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:143:592483

Munta, Petar. "PRIMJENA DOBRE PROIZVOĐAČKE PRAKSE: POSLOVANJE U SKLADU S HACCP-OM PEKARNE „SPAQI“." Undergraduate thesis, Šibenik University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:143:592483

Munta, P. (2020). 'PRIMJENA DOBRE PROIZVOĐAČKE PRAKSE: POSLOVANJE U SKLADU S HACCP-OM PEKARNE „SPAQI“', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 21 November 2024, https://urn.nsk.hr/urn:nbn:hr:143:592483

Munta P. PRIMJENA DOBRE PROIZVOĐAČKE PRAKSE: POSLOVANJE U SKLADU S HACCP-OM PEKARNE „SPAQI“ [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2020 [cited 2024 November 21] Available at: https://urn.nsk.hr/urn:nbn:hr:143:592483

P. Munta, "PRIMJENA DOBRE PROIZVOĐAČKE PRAKSE: POSLOVANJE U SKLADU S HACCP-OM PEKARNE „SPAQI“", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:143:592483

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Metadata
TitlePRIMJENA DOBRE PROIZVOĐAČKE PRAKSE: POSLOVANJE U SKLADU S HACCP-OM PEKARNE „SPAQI“
Title (english)APPLICATION OF GOOD MANUFACTURING PRACTICE: OPERATION IN ACCORDANCE WITH HACCP OF„SPAQI“ BAKERY
AuthorPetar Munta
MentorTanja Radić Lakoš (mentor)
Committee memberAna Perišić (predsjednik povjerenstva)
Committee memberDijana Mečev (član povjerenstva)
Committee memberTanja Radić Lakoš (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2020-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
U poduzeću gdje se odvija priprema hrane potrebna je odgovarajuća oprema, a prije svega su potrebne nove radne navike i odgovarajuća politika poduzeća za osiguranje zdravstvene ispravnosti iste. HACCP sustav nema smisla ako radnik u s svojem radnom procesu ne poštuje preduvijetne programe i ako nema razvijenu osobnu percepciju prema higijeni, a nedostatak higijene ostavlja negativne posljedice za poduzeće. HACCP kao takav uz njegovu efikasnu primjenu nudi poslovnim subjektima zdravstvenu sigurnost i poboljšanje finalnog proizvoda, te kompetentnost na tržištu. Cilj rada je prikazati važnost prihvaćanja takvog sustava u svakodnevnici, te spoznaja grešaka koje se svakodnevno čine prilikom rukovanja s hranom.
Abstract (english)
In a company where food preparation takes place, appropriate equipment is needed, and above all, new work habits and an appropriate company policy are needed to ensure the health safety of the same. The HACCP system does not make sense if the worker in his work process does not respect the prerequisite programs and if he does not have a developed personal perception of hygiene, and the lack of hygiene leaves negative consequences for the company. HACCP as such, with its efficient application, offers business entities health safety and improvement of the final product, as well as market competence. The aim of this paper is to accept such a system in everyday life, and to realize the mistakes that are made every day when handling food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:592483
Study programmeTitle: Management; specializations in: Tourism Management, Information Management
Course: Tourism Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-09-30 11:16:31