RVASVT sistemos diegimas duonos gamybos įmonėje

Danisevičienė, Rita

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RVASVT sistemos diegimas duonos gamybos įmonėje

Danisevičienė, Rita

URI: http://dspace.kaunokolegija.lt//handle/123456789/880

Data: 2018-06

Santrauka:

Baigiamajame darbe parengta Rizikos veiksnių analizės ir svarbių valdymo taškų sistema duonos gamybos įmonėje. Analitinėje dalyje aptariami RVASVT sistemai keliami reikalavimai, aprašytos galimos maisto saugos rizikos, aptarti būtinųjų programų reikalavimai. Projektinėje dalyje aprašytos žaliavų ir pakavimo medžiagų specifikacijas, paruošta gaminamo produkto specifikacija, atliktas rizikos veiksnių vertinimas ir analizę, nustatyti svarbūs valdymo taškai, paruoštos būtinosios veiklos programos bei rizikų valdymo suvestinis planas. Išvadose aptariami atlikto darbo rezultatai

Description:

Rita Danisevičienė. Implementation of HACCP System in Bread Production Company. Scientific advisor: Tatjana Tranavičienė: Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology - Kaunas, 2018. The purpose of the paper: to adapt the system requirements in bread production company. To evaluate the highest , starting with raw materials acceptance till the finished products realisation. The object of the paper: The company of the bread production. The structure of the paper. The thesis is divided into these parts: review of information literature, raw material descriptions, produced product description, the process flow chart of production, analysis of risk factors in food safety and the adoption of their management measures, planning of storage facilities while evaluating cross-contamination and the risk factors in food safety, summary table of production costs of projected bread manufacturing facility, conclusions, bibliography. The results of the paper. The thesis focuses of projection of bread production company and investigation of company‘s manufacturing and financial operational analysis, that allows to evaluate company‘s current situation. Scientific literature analysis has been undertaken. Manufacturing programme has been constructed along with production process technological plan. Regarding the bread production process, the risk analysis and critical control points system have been carried out. The company determined critical control point F:CCP– 1 metal control, it will be managed by metal control programe. The required activity program has been established C: RAP-1 raw material acceptance, B: RAP– 2 baking. Economic calculations have been performed. Furthermore, some instalations have been chosen in order to ensure company‘s working ability, the arrangement of facilities and instalations has been presented. Calculated company‘s area 344,14 m². The volume of the paper. The paper includes 41 pages, 14 tables, 1 illustrations, 29 literature sources and 2 appendixes. Keywords: Critical control point, risk factor of food safety.

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