Santrauka:
Baigiamajame darbe nagrinėjama įmonės gamybos ir finansinės veiklos alanalizė, leidžianti įvertinti įmonės dabartinę padėtį. Buvo atlikta mokslinės literatūros analizė. Gamybos programa buvo sukurta kartu su gamybos proceso technologiniu planu. Kalbant apie pieno miltelių gamybos procesą, buvo atlikta rizikos veiksnių analizė ir kritinių kontrolės taškų sistema. Įmonėje nustyti šie kritiniai valdymo taškai: 1B – lieso pieno priėmimas. 2B - Žaliavos sukaupimas talpose ir laikymas 0-6 temperatūroje. F - kontrolė metalo detektoriumi. Taip pat apskaičiuotas įrenginių plotas. Pieno miltelių užimamas plotas yra 245,3 m²
Description:
Rimantė Urbutytė. Implementation of HACCP System in Milk Powder Production. Scientific advisor: Ernesta Trečiokienė, Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. - Kaunas, 2018. The purpose of the paper: To adapt the HACCP system to the production of lean milk powder. The object of the paper: the company of the milk powder production. The structure of the paper: The work is divided into 3 following parts: the theoretical part, the planning and realization of safe food production and financial - economic evaluation of the project. The results of the paper. In the final work review sources of scientific literature. The production program was developed in conjunction with the production process technological plan. As regards the milk powder production process, a risk analysis and a system of critical control points were carried out. The following critical control points were abandoned at the company: lean milk reception, storage of the material in containers and storage at 0-6 ° C, metal detector control. Also calculated area of the facilities. The milk production plant has a surface area of 245.3 m². An analysis of the company's production and financial activity, which allows assessing the company's current situation, is provided in the Appendix. The volume of the paper. The paper includes 44 pages, 20 tables, 5 illustrations, 30 literature sources and 3 appendixes. Keywords: Milk powder, critical control point, HACCP, CCP, food quality, Critical boundary
