Maisto saugos vadybos sistemos diegimas šalto rūkymo dešrų gamybos įmonėje

Stankevičiūtė, Indrė

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Maisto saugos vadybos sistemos diegimas šalto rūkymo dešrų gamybos įmonėje

Stankevičiūtė, Indrė

URI: http://dspace.kaunokolegija.lt//handle/123456789/232

Data: 2018-06

Santrauka:

Taikant tarptautinio standarto ISO 22000 reikalavimus šaltai rūkytų dešrų gamybos grandinėje atlikta rizikos veiksnių analizė ir nustatytos jų valdymo priemonės. Pagrindiniai rizikos veiksniai – pašaliniai objektai, jų valdymui taikomas SVT – 1F dešrų kontrolė metalo detektoriumi bei nustatyti biologiniai rizikos veiksniai brandinime – patogeninių mikroorganizmų atsiradimas, jų valdymui taikomas SVT – 2B brandinimas, brandinimo patalpos temperatūros kontrolė ir dešrų pH kontrolė

Description:

Indrė Stankevičiūtė. Implementation of Food Safety Management System in Production Company of Cold-smoked Sausages. The final paper. Scientific advisor: Dovilė Gailevičienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to implement a food safety management system in production company of cold-smoked sausages (according to ISO 22000 standard). The object of the paper: production company of cold-smoked sausages The structure of the paper. Introduction. 1.Theoretical part: 1.1. Meat. composition and quality of meat 1.2. Sausages, sausage types 1.3. Food safety. Food safety risk factors management 1.4. Application of food safety management system (according to ISO 22000 standard) 2. Planning and realization of safe food production: 2.1. Raw materials, ingredients and packaging materials descriptions 2.2. Product description 2.3. Scheme of technological process of cold-smoked sausages 2.4. Food safety risk factors analysis and application of management measures 2.5. The premises planning, taking into account cross-contamination and food safety risk factors 2.6. Control of processes and products in the company 2.7. Food safety policy 3. Financial and economic evaluation of the project. Conclusions / recommendations and suggestions. Literature and other sources of information. Appendixes. The results of the paper. Applying of the requirements of the international standard ISO 22000 for the cold-smoked sausages production chain includes risk factors analysis and their management measures. The main risk factors are foreign objects, control of CCP – 1P sausages by their metal detector and biological risk factors for maturation - the emergence of pathogenic microorganisms, the management of CCP – 2B aging, control of the maturation room temperature and control of sausage pH. The volume of the paper. The paper includes 47 pages, 18 tables, 2 illustrations, 42 literature sources and 4 appendixes. Keywords: food safety, management system, sausages.

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