prikaz prve stranice dokumenta Uloga i značaj HACCP sustava u poslovanju odjela hrane i pića
  Download
PDF 1.68 MB
undergraduate thesis
Uloga i značaj HACCP sustava u poslovanju odjela hrane i pića
2023. urn:nbn:hr:191:664162
Simonetti, Carlo
University of Rijeka
Faculty of Tourism and Hospitality Management
Hospitality
Department of Hospitality, Gastronomy and Restaurant Business

Cite this document

Simonetti, C. (2023). Uloga i značaj HACCP sustava u poslovanju odjela hrane i pića (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:664162

Simonetti, Carlo. "Uloga i značaj HACCP sustava u poslovanju odjela hrane i pića." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. https://urn.nsk.hr/urn:nbn:hr:191:664162

Simonetti, Carlo. "Uloga i značaj HACCP sustava u poslovanju odjela hrane i pića." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. https://urn.nsk.hr/urn:nbn:hr:191:664162

Simonetti, C. (2023). 'Uloga i značaj HACCP sustava u poslovanju odjela hrane i pića', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:191:664162

Simonetti C. Uloga i značaj HACCP sustava u poslovanju odjela hrane i pića [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2023 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:191:664162

C. Simonetti, "Uloga i značaj HACCP sustava u poslovanju odjela hrane i pića", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:191:664162

Please login to the repository to save this object to your list.
Metadata
TitleUloga i značaj HACCP sustava u poslovanju odjela hrane i pića
Title (english)The role and importance of Haccp system in the business of food and beverage department
AuthorCarlo Simonetti
MentorSlobodan Ivanović (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
(Hospitality)
(Department of Hospitality, Gastronomy and Restaurant Business)
Opatija
Defense date and country2023-07-24, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
HACCP jest sustav koji se punim nazivom naziva ''Hazard Analysis and Critical Control Point'', a s njime se najčešće susrećemo u proizvodnji i skladištenju hrane i pića. HACCP sustav je sustav kojim se vrši prevencija, sprječavanje opasnosti i minimiziranje opasnosti na razinu koja je prihvatljiva, a kao finalni korak bavi se i kontrolom kritičnih točaka. HACCP ima veliku važnost u proizvodnji hrane, te ga je potrebno primijeniti na sva mjesta koja obuhvaćaju nabavu, skladištenje, proizvodnju i serviranje finalnom kupcu – gostu. Da bi HACCP sustav bilo moguće primjenjivati, provoditi i kontrolirati, postoji niz normi pomoću kojih je moguće provoditi ga. Vodič koji je nastao u suradnji Ceha ugostitelja i turističkih djelatnika Hrvatske obrtničke komore, zajedno sa Nastavnim zavodom za javno zdravstvo Primorsko-goranske županije naziva se „HACCP vodič- praktična provedba načela HACCP sustava za ugostitelje“. Tada aktualni ministar zdravlja je dao izvršiti procjenu stručnim Povjerenstvom i zaključeno je da je „HACCP vodič- praktična provedba načela HACCP sustava za ugostitelje'' primjenjiv za potrebne skladištenja, proizvodnje i serviranja hrane i pića.
Abstract (english)
HACCP is a system whose full name is ''Hazard Analysis and Critical Control Point and is most often encountered in the food and beverage production ans storage. It is a system that carries out prevention and preveting of danger and reducing risks to a minimal acceptable level, and as a final step, it deals with control of critical points. HACCP is very important in food production and it must be applied in all the places that include acquiring, storage, production and serving to the final customer – guest. In order for the HACCP system to be applied, implemented and controlled, there are lots of norms necessary for implementation. The guide that was created in cooperation with the Guild of Restaurateurs and tourism workers of the Croatian Chamber Commerce, together with the Teaching Institute for Public Health of Primorje and Gorski Kotar County is called ''HACCP guide – practical implementation of the principes of the HACCP system for restaurateurs''. At that time, current Minister of Health had an expert committee assess it and it was concluded that ''HACCP guide – practical implementation of the principes of the HACCP system for restaurateurs'' is fully applicable for the necessary food and beverage storage, producion and serving.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:191:664162
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management, Entrepreneurship in Tourism and Hospitality; Tourism Management; Hospitality Management; International Tourism and Hospitality Management; Event and Leisure Management
Course: Hospitality Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2023-07-10 10:24:38