HACCP sustav u objektima klaoničke obrade i prerade mesa

The topic of this work is the research of the application of the Hazard Analysis Critical Control Points (HACCP) system in slaughterhouses and meat-processing industry. Within the scope of the meet producing industry are analysed following processes: cooking sausages, knockwurst and frankfurter, semi durable and durable sausages, smoked and cured meats, chopped ground meats and frying sausages. The aim was the risk analysis, the Control Points (CP) and Critical Control Points (CCP) identification, along with determination of critical limits, monitoring and correction procedures. First there were a general rules and guidelines of HACCP described. After that there were all the steps of each technological procedure defined, described and shown. Then was the Risk Analysis performed of all the steps in slaughterhouses and every technological process of meet-processing industry, the CP and CCP were identified by evaluation of the risk level and application of decision tree, where the criteria of microbiological, chemical and physical risks was used. At identified CP and CCP there was only microbiological risk determined based on which the HACCP plan for the control and assurance of the quality of meat and meat products was made.