Prevencinių priemonių taikymas saugiai vegetariško troškinio gamybai

Elsterytė, Rima

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Prevencinių priemonių taikymas saugiai vegetariško troškinio gamybai

Elsterytė, Rima

URI: http://dspace.kaunokolegija.lt//handle/123456789/904

Data: 2018-06

Santrauka:

Baigiamajame darbe pateiktas vegetariško troškinio ir prevencinių priemonių taikymas saugai užtikrinti, analizuojama literatūra ir moksliniai straipsniai apie žaliavų kokybę, žaliavų skaičiavimai, aprašoma pasirinkta vegetariško troškinio gamybos technologija. Parengtas RVASVT planas, būtinosios programos, vykdomų procesų kontrolės. vegetariško troškinio gamybai atlikti finansiniai-ekonominiai skaičiavimai

Description:

Rima Elsteryte. Application of Preventive Means for Safe Vegetarian Stew Production. The final thesis. / Guide - lector Inga Pupeliene. Kaunas College, Faculty of Technologies, Department of Food Technologies. The purpose of the paper: to choose preventive measures for the production of vegetarian stew. The object of the paper: preventive measures of vegetarian stew production. The structure of the paper. The final work consists of the introduction, the theoretical part, planning and releasing of safe food products, financial and economic evaluation of the project, conclusions / recommendations and suggestions, literature and other sources of information, graphic work - plan of the vegetarian stew production plant with equipment layout in the production premises and safety zones. The results of the paper. Today's society is rich in a variety of principles (alcohol abandonment, religious beliefs, and emulation of actors) that have an impact on the choice of vegetarianism. To become a vegetarian, you need to know and take into account the fact that without using meat, it needs to be replaced by products of plant origin that provide the required amount of substances essential for the body. The raw materials provided in the work indicate their energy value, nutrients, storage conditions, processing, preparation, transport methods. The description of the product describes its main physical and chemical properties, ingredients, storage conditions, duration, potential users, labeling, transport and mode of use. A metallic 4-layer vacuum bag is chosen for packaging the product. The flowchart contains the most important parameters: vegetable storage, storage of dry matter, heat treatment (boiling at 100 oC, cooking at 140 oC), storage conditions of the product. Based on the diagram, the risk factors for all phases were analyzed: biological, physical, chemical and selected important control points: CCP-1B, controlled by temperature measurement. The control of the processes in the company is controlled by: rodents, equipment and metal detectors, receiving raw materials from suppliers. Designed premises of the company - occupy 223 m2 in the calculation of dry materials, vegetable, packaging materials, finished products warehouses, household, industrial, disinfectants and administration premises. Certified security zones are subject to cross-contamination: yellow is a low zone, green is a middle zone, and red is a high zone. Estimated financial-economic indicators of the company's performance: indirect and direct costs. The price per kilo of the product is 3.83 Eur The volume of the paper. The paper includes 43 pages, 21 tables, 2 illustrations, 29 literature sources and 2 attachments. Keywords: Preventive measure, stew, vegetarian

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