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Optimalizace systému kontroly hygieny ve vybraném provozu - porážka a bourárna / Optimization of control system for hygiene in the selected service slaughter, cutting plant

HACCP ( Hazard Analysis and Critical Control Points ) is a science-based system of food safety. This system identifies hazards and risks in food production and it proposes an effective control and monitoring procedures at points that are critical for food safety . In cases where e.g. measured values ( temperature, time) deviates from the set limits are performed specific corrective measures. Within this system of protection of food safety Two critical control points(CCP)were established in selected company and they have been set correctly . Two checkpoints (CP )in HACCP weren´t determined completely so newly designed and in five cases recommended modifications , including one designed to change the compliance time and once in imminent danger .

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:188124
Date January 2015
CreatorsVLČKOVÁ, Irena
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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