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- W657235322 abstract "Hazard analysis and critical control point (HACCP) is a system, which producers of food-stuff can identify the key steps for preventing, controlling, or eliminating hazards associa-ted with their products. One of the most important steps in preparing of HACCP system is hazard analysis, that examines the real and potential risks of biological, chemical and physical character associated with the product as a possible source of foodborne disea-ses. The aim of this thesis was to study the technology of biscuits and to implement a functional system of hazard analysis and critical control points in a specific esta-blishment. After analyzing the risk in the production of biscuits was determined one criti-cal control point, the temperature of biscuits before packaging. The upper critical limit in this critical control point was set at 25°C. The main mason for decision for establishing this critical control point was possibility of dampness the product and especially the sub-sequent development of mold after packing too hot biscuits." @default.
- W657235322 created "2016-06-24" @default.
- W657235322 creator A5084923595 @default.
- W657235322 date "2013-02-11" @default.
- W657235322 modified "2023-09-26" @default.
- W657235322 title "Analýza nebezpečí a kritické kontrolní body při výrobě sušenek" @default.
- W657235322 hasPublicationYear "2013" @default.
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