Maisto saugos plano, vadovaujantis Codex Alimentarius RVASVT principais, įgyvendinimas keksiukų gamybos ceche

Deksnytė, Rasa

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Maisto saugos plano, vadovaujantis Codex Alimentarius RVASVT principais, įgyvendinimas keksiukų gamybos ceche

Deksnytė, Rasa

URI: http://dspace.kaunokolegija.lt//handle/123456789/742

Data: 2018-06

Santrauka:

Baigiamajame bakalauro darbe parengtas keksiukų gamybos cecho Maisto saugos planas, vadovaujantis Codex Alimentarius RVASVT principais. Analitinėje dalyje atlikta informacinių šaltinių analizė, aptariami RVASVT sistemai keliami reikalavimai, aprašytos galimos maisto saugos rizikos, aptarti būtinųjų programų reikalavimai. Projektinėje dalyje paruoštos žaliavų, pakavimo medžiagų specifikacijos bei gaminamo produkto specifikacija, atliktas rizikos veiksnių analizę bei valdymo priemonių vertinimas, nustatyti svarbūs valdymo taškai, paruoštos būtinosios veiklos programos bei rizikų valdymo suvestinis planas. Parengti technologinių išteklių planavimo sprendimai. Atliktas finansinis-ekonominis projekto vertinimas.Išvadose aptariami iškeltu uždavinių įgyvendinimo rezultatai

Description:

Rasa Deksnytė. Implementation of Food Safety Plan in Cupcakes Production Unit by Following the Principles of HACCP Codex Alimentarius. The Final paper. Scientiflic advisor. Tatjana Tranavičienė; Kauno kolegija/University of Applied Sciences, Faculty of Technologies, Department of food Technology. – Kaunas, 2018. The purpose of the paper: to establish a food safety plan based on Codex Alimentarius HACCP principles. To evaluate potential risk factors associated with process steps. The object of the paper: the buckwheat cake producing company. The structure of the paper. The paper consists of 7 main parts: analysis of information sources, descriptions of raw materials and products, product flow diagram, analysis of risk factors and application of their management tools, planning of premises for the assessment of crosscontamination and food safety risk factors, control of processes and products in the enterprise, financial economic project evaluation, conclusions, list of literature. The results of the paper. The analysis of scientific literature sources of the given topic was carried out. Codex Alimentarius HACCP is used to ensure food safety in the production of buckwheat cakes. The risk factor analysis in the production of buckwheat cakes (physical, chemical, biological) has been carried out at each stage. The company has identified an important control point – CCP 1F – packaging the product in its original packaging, it will be controlled by a metal detector. The compulsory programs are described. The laboratory research plans have been approved for testing the frequency by which they perform the Product Safety Indicator. The room planning has estimated cross-contamination, the total area of the company is 225, 50 m2, the layout of the premises plan has been prepared. The financial – economic indicators are calculated: the cost of buckwheat dishes 1 kg –- 15, 38 Eur The volume of the paper. The paper includes 48 pages, 23 tables, 1 illustrations, 19 literature sources and 3 appendixes. Keywords: safe food, HACCP, Codex Alimentarius, CCP.

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