Pregled bibliografske jedinice broj: 416072
Food safety systems through the HACCP system in catering
Food safety systems through the HACCP system in catering // Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS / Ćurić, Duška (ur.).
Zagreb: Hrvatska gospodarska komora (HGK), 2008. str. 165-168 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 416072 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Food safety systems through the HACCP system in catering
Autori
Uršulin-Trstenjak, Natalija ; Vahčić, Nada ; Šušnić, Saša
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS
/ Ćurić, Duška - Zagreb : Hrvatska gospodarska komora (HGK), 2008, 165-168
ISBN
978-953-6207-88-6
Skup
4th Central European Congress on Food, 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS
Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
food safety; HACCP system; cold preparation; cold serving
Sažetak
The goal of this paper is to show the implementation of the HACCP system on one portion of food preparation in catering - in this case, cold preperation of foods that are also served cold, thus ensuring food safety. The methodology of the project is based on the implementation of the HACCP system through its seven principles.
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,
Zdravstveno veleučilište, Zagreb
