Naslov
Hazard analysys and CCP determination in the smoked chicken leg production process

Autori
Filipović, Ivana ; Kozačinski, Lidija ; Jacxsens, Liesbeth ; Rajković, Andreja ; Njari, Bela ; Bystrický, Pavel ; Zdolec, Nevijo

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Izvornik
Proceedings of lectures and posters.Hygiena alimentorum XXX / Nagy, Jozef ; Popelka, Peter - Košice, 2009, 155-158

ISBN
978-80-7148-060-0

Skup
Hygiena alimentorum XXX. Production of poultry, eggs, fish and game in conditions of common market

Mjesto i datum
Vysoké Tatry, Slovačka, 13.05.2009. - 15.05.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
CCP; hazars analysis; smoked chicken leg

Sažetak
Hazard analysis, the first principle within the HACCP system has been identified as one of the most demanding tasks for a HACCP team. The second principle of HACCP is determination of Critical Control Points, at which control can be applied and is essential to prevent or eliminate a food safety hazard or to reduce it to an acceptable level. In this study hazard analysis and CCP determination for the smoked chicken leg production was made. Using UGent method 5 production processes/steps were determined as CCPs.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Veterinarska medicina

POVEZANOST RADA