Sustav analize opasnosti i kontrole kritičnih točaka u proizvodnji jogurta i polutvrdog sira

master's thesis

• Title (english): System of hazard analysis and critical control points in the production of semi hard cheese and yoghurt
• Author: Dijana Gjuračić
• Mentor: Milna Tudor Kalit (mentor)
• Committee member: Milna Tudor Kalit (predsjednik povjerenstva)
• Committee member: Samir Kalit (član povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2019-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

HACCP sustav (Hazard Analysis and Critical Control Point; Analiza opasnosti i kontrola kritičnih točaka) preventivni je sustav upravljanja sigurnošću hrane kojemu je cilj spriječiti, a ne eliminirati opasnost. U Hrvatskoj je u zakonodavstvo uključen putem Zakona o hrani (NN 81/13, 14/14, 115/18), a opća načela i opći higijenski zahtjevi kojih se moraju pridržavati svi subjekti u poslovanju s hranom propisani su Uredbom 178/2002/EZ i Uredbom 852/2004/EZ. Provedba HACCP sustava u pogonima malog proizvodnog kapaciteta prije je bila komplicirana i zahtjevala je mnogo vanjske pomoći sve do uspostave fleksibilnijih uvjeta izgradnje, opremljenosti i primjene glavnih načela HACCP-a danih Pravilnikom o mjerama prilagodbe zahtjevima propisa o hrani životinjskog podrijetla (NN 51/15, 106/15). Tim su Pravilnikom dopuštene određene specifičnosti, poput korištenja istog ulaza i izlaza sirovine te proizvodnje različitih proizvoda u istoj prostoriji.
Istraživanje je provedeno u mljekari malog proizvodnog kapaciteta, u kojoj su se pratili svi parametri proizvodnje polutvrdog sira i tekućeg jogurta 5 proizvodnih šarži. Tijekom prikupljanja podataka vodili su se zapisi nužni za ispunjavanje HACCP dokumentacije (analiza opasnosti, zapisi o kritičnim kontrolnim točkama/kritičnim točkama, sljedivosti).
Kao kritične kontrolne točke (KKT) određene su faze prijema mlijeka i pasterizacije, a kao kontrolne točke (KT) faze skladištenja i transporta te faze zrenja sira, salamurenja sira (u proizvodnji polutvrdog sira) te zrenja mlijeka (u proizvodnji tekućeg jogurta). Praćenjem parametra temperature i vremena zadržavanja mlijeka tijekom pastrerizacije, vlažnosti zraka i temperature u zrionici te kontrolom pH vrijednosti na kraju zrenja mlijeka (u proizvodnji jogurta) zaključeno je da su sve faze provedene na pravilan način i da nema potrebe za poduzimanjem korektivnih mjera.
Provođenjem preduvjetnih programa (PRP) i prilagodbom HACCP sustava u pogonu malog kapaciteta, omogućeno je pravilno provođenje istog i postavljen je efikasan sustav sljedivosti.

Abstract (english)

The Hazard Analysis and Critical Control Point (HACCP) is a preventive food safety management system that aims to prevent, not to eliminate the hazard. In Croatia, it is included in the Food Act (NN 81/13, 14/14, 115/18). The general principles and general hygiene requirements that all food business entities must comply with, are descriped in Regulation 178/2002/EC and Regulation 852/2004/EC. Implementation of the HACCP system in small-scale production facilities was complicated and required much external assistance in the past, until the establishment of more flexible conditions for the construction, equipment and application of the HACCP principles by Regulation of Flexibility for Requirements for Ordinance for Food of Animal Origine (NN 51/15, 106/15). This Regulations allows certain specificities, such as the possibility of using the same entrance and exit of raw material (milk) and final products, as well as allows production of different products in the same room.
The study was conducted in the small-scale dairy plant, in which all parameters of semi-hard cheese production and liquid yoghurt were monitored (5 production batches). During the data collection, the records required to complete the HACCP documentation (hazard analysis, critical control points/control points, traceability) were kept.
Milk and pasteurisation phases have been determined as Critical Control Point (CCP), whilas storage and transport phase, phase of cheese ripening stage, phase of cheese brining (in the production of semi-hard cheese) and milk ripening phase (in the production of liquid yogurt) have been determined as Control Point (CP). By monitoring of the temperature and milk retention time during pasteurization, air humidity and temperature in the ripening room and pH control at the end of milk fermentation (yoghurt production) it was concluded that all phases were carried out in a proper manner and that no corrective measures were necessary.
By implementing pre-requisite practices (PRP) and adapting the HACCP system to a small capacity plant, it is possible to perform it properly and set up an efficient traceability system.

• Keywords: analiza opasnosti; fleksibilnost; HACCP sustav; kritične kontrolne točke; sustav sljedivosti
• Keywords (english): hazard analysis; flexibility; HACCP system; critical control points; traceability system
• Language: croatian
• URN:NBN: urn:nbn:hr:204:516041
• Study programme: Title: Production and Processing of Milk; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-07-03 12:07:13