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master's thesis
Primjena dobre proizvođačke prakse
2019. urn:nbn:hr:143:058447
Matić, Mihaela
Šibenik University of Applied Sciences
Management

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Matić, M. (2019). Primjena dobre proizvođačke prakse (Master's thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:058447

Matić, Mihaela. "Primjena dobre proizvođačke prakse." Master's thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:058447

Matić, Mihaela. "Primjena dobre proizvođačke prakse." Master's thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:058447

Matić, M. (2019). 'Primjena dobre proizvođačke prakse', Master's thesis, Šibenik University of Applied Sciences, accessed 30 October 2024, https://urn.nsk.hr/urn:nbn:hr:143:058447

Matić M. Primjena dobre proizvođačke prakse [Master's thesis]. Šibenik: Šibenik University of Applied Sciences; 2019 [cited 2024 October 30] Available at: https://urn.nsk.hr/urn:nbn:hr:143:058447

M. Matić, "Primjena dobre proizvođačke prakse", Master's thesis, Šibenik University of Applied Sciences, Šibenik, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:143:058447

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Metadata
TitlePrimjena dobre proizvođačke prakse
Title (english)USE OD HACCP ABD DDD MEASURES IN BAKERY INDUSTRY ON EXAMPLE OF TUŠAK D.O.O
AuthorMihaela Matić
MentorTanja Radić Lakoš (mentor)
Committee memberDijana Mečev (predsjednik povjerenstva)
Committee memberAna Perišić (član povjerenstva)
Committee memberTanja Radić Lakoš (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2019-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Hrana koju smatramo sigurnom je ona hrana kojom se postupa u skladu sa specifikacijama u svim fazama proizvodnje i koja se konzumira na pravilan način te da ona neće uzrokovati oboljenja i ozljede. Da bi hrana ostala u granicama sigurnim za konzumaciju brine se HACCP sustav i DDD mjere koje po zakonu provode svi objekti koji rukuju s hranom. Ovaj završni rad će pobliže objasniti djelovanje HACCP sustava i DDD mjera, te njihovo provođenje. U završnom djelu rada provođenje HACCP sustava i DDD mjera obraditi će se na primjeru tvrtke Tušak d.o.o koja se bavi proizvodnjom kruha i slastica, te mjere zaštite hrane od kontaminacije provodi od samog osnutka da bi zaštitila svoje potrošače od trovanja hranom ili nekih drugih posljedica.
Abstract (english)
The food we consider to be safe is the food that is processed in accordance with the specifications at all stages of production and it is consumed in a proper way so it will not cause any illness or injury. To keep food safe within the limits of consumption, we use the HACCP system and the DDD measures that are lawfully implemented by all food-handling facilities. This graduate thesis will explain the operation of the HACCP system and DDD measures more closely, and their implementation. In the graduate thesis the implementation of the HACCP system and the DDD measure will be elaborated on the example of the company Tušak d.o.o, which deals with the production of bread and desserts and measures to protect food from contamination from the start to protect consumers from food poisoning or some other consequences.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:058447
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-08-22 11:23:36