Pregled bibliografske jedinice broj: 414253
Implementation of HACCP system in catering
Implementation of HACCP system in catering, 2008., magistarski rad, Prehrambeno-biotehnološki fakultet, Zagreb
CROSBI ID: 414253 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Implementation of HACCP system in catering
(Uvođenje HACCP sustava u ugostiteljstvu)
Autori
Kisić, Zvonimira
Vrsta, podvrsta i kategorija rada
Ocjenski radovi, magistarski rad
Fakultet
Prehrambeno-biotehnološki fakultet
Mjesto
Zagreb
Datum
04.12
Godina
2008
Stranica
69
Mentor
Vahčić., Nada
Ključne riječi
HACCP; polutry; restaurant; Salmonella spp. Canpylobacter spp.
(HACCP; piletina; restoran; Salmonella spp. Canpylobacter spp.)
Sažetak
The main goal in this final work is to implement HACCP system in process of preparing chicken soup and roasted chicken in restaurant. Used methodology is based on 7 principles of HACCP system. Conclusions refers to temperature control of the food, appropriately manipulated and served food to customer, measures for preventing cross-contamination and importance of training. Gained research results ensure production of safe food.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-0580696-2808 - Bioaktivne komponente u hrani - promjene uzrokovane pripremom i čuvanjem (Vahčić, Nada, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
