Patalpų higienos dizainas gaiviųjų gėrimų saugos prevencijai

Norkeliūnaitė, Gerda

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Patalpų higienos dizainas gaiviųjų gėrimų saugos prevencijai

Norkeliūnaitė, Gerda

URI: http://dspace.kaunokolegija.lt//handle/123456789/853

Data: 2018-06

Santrauka:

Higieniškas dizainas atlieka mikrobiologinį vaidmenį kontroliuojant gėrimų saugumą ir kokybę, atsižvelgiant į patalpų higienos dizainą suprojektuotas gaiviojo gėrimo gamybos cechas, identifikuoti SVT, o jiems valdyti parengtas RVASVT planas, parengtos 6 būtinosios programos, palaikančios švarią gamybos aplinką ir sumažinančios tikimybę į produktą patekti nepageidaujamiems organizmams, darbe įvertinta infrastruktūra, išanalizuotas saugumo zonų pavojingumas. Šio darbo tikslas suprojektuoti gėrimo gamybos cechą atsižvelgiant į higienos dizaino privalumus veiksnių prevencijai

Description:

Gerda Norkeliūnaitė. Rooms Design Hygiene for Soft Drinks Safety Prevention. Scientific advisor: Aldona Sugintienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: To design a refreshing beverage production factory taking into account the advantages of hygiene design for the prevention of risk factors. The object of the paper: Project conception. The structure of the paper. The final project work consists of two main parts: principal and auxiliary. In the main part - introduction, the theory part, technological part (designing, economic - financial calculations, results), graphic part and conclusions / recommendations and / or proposals. In the abstract - a summary, content, a list of tables and pictures, a list of terms and abbreviations, references and attachment. The results of the paper. The raw materials, materials and product descriptions were compiled, a diagram of technological process flows was made. Identify critical control points for the prevention of risk factors. According to hygiene design principles, planned production workshop premises. To determine the qualitative and quantitative indicators of initial and intermediate raw materials and final products. The results of physical, chemical, physicochemical and physicochemical tests are determined in the permitted rates of samples, their periodicity and corrective actions in the case of non-compliance. The hazard identification criteria for potential sources of risk are identified and an analysis, control and management plan has been prepared for them. The financial - economic calculations, in which the calculated direct and indirect production costs are required for the estimated annual production capacity (1.5 million liters on the year). The design of the production workshop, which covers an area of 532.43 m2, is being prepared, in which, according to the proposed concept, it will be possible to produce safely, and to sell the SPALGENA sparkling beverage on the market. The finished product costs 1 liter at a cost of 0.53 EUR. The costs for the implementation of the project estimated at 377 751,86 EUR. The volume of the paper. The paper includes 48 pages, 21 tables, 3 illustrations, 64 literature sources and 1 appendixes. Keywords: rooms, hygiene, design, soft, drinks, production, risk, control.

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