The aim of this work is to assess the current state of risk analysis and of the critical points system HACCP (Hazard Analysis and Critical Control Point) in a food processing business of the PETA Bohemia limited company. On the basis of the latest findings the new optimal HACCP system, which is based on scientific data, systematically identifies specific risks and measures for their control so as to ensure food safety. A food business operator is obliged to create a critical points system by Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, Article 5 ``Hazard analysis and critical control points``, paragraph 1: ``Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.`` The introductory part contains a short literature retrieval on the development of management methods and on the control of food products by means of the HACCP system. These systems are generally considered as a useful tool for food business operators serving to control risks which can occur in food. They are science-based and systematic, they identify specific risks and measures for control in order to ensure food safety. They are a tool for risk assessment and setting up of control systems which do not depend on testing of the final product but focus mainly on prevention. All HACCP systems can be accomodated to changes such as progress in external adaptation of equipment, process of manufacturing or technological development. The practical part describes in detail the technological process of producing pastry products, especially short pastry. The production is applied into a small bakery of the PETA Bohemia limited company which was founded in Soběslav in 1991. On the base of interviews and provided background information it was possible to view the food business in a complex manner and to get an insight into the current , as well as the past situation of the company and its goals. The risk analysis of the technological process of short pastry production enabled to determine a critical control point, its attributes and values of critical limits, to define the system of managed state monitoring and to determine corrective measures. A manual of the HACCP elaborated in this manner fulfills all legislative requirements. By its implentation the Peta BOHEMIA company gains a risk management system of high quality leading in its final effect towards production of high quality healthy food. The system focused mainly on practical and expert knowledge of the staff connected with sensoric knowledge of final pastry products puts emphasis on encreasing their personal responsibility and understanding of the problem.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:53232 |
| Date | January 2010 |
| Creators | KOVAŘÍK, Luděk |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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