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National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
The influence of the HACCP system on the quality of meat products
 KOCINOVÁ, Marie
In this thesis, we performed a detailed analysis of the entire HACCP system in the enterprise Libor Novák - production of meat, sausages and specialties. The HACCP system in that enterprise was compared with the available literature and knowledge have been proposed some changes in the system of critical control points in a system of checks. They were designed diagrams of two new production of selected products (smoked meat, cooked production). Both productions were performed new hazard analysis and critical control newly set points and control points. For newly designed control points were established and possible changes of danger and the consequent monitoring and corrective action. Because of the HACCP system in the company for the last 10 years, well developed and stabilized, it was proposed to reduce the number of critical control points. The HACCP system is carried out in constant evolution and must constantly adapt and production workflows. Therefore, these new proposed changes can be valid only until until it changes anything in production technology.
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