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U ovom radu prikazana je provedba HACCP sustava kod proizvodnje pršuta. Na samom poĉetku opisani su opći propisi i smjernice HACCP sustava kvalitete. Zatim su saţeto i jasno definirani i opisani svi koraci tehnološkog procesa proizvodnje pršuta, konstruirani dijagrami, te je opisan proizvod. Slijedila je analiza rizika svih koraka tehnološkog procesa, identificirane su CCP ocjenjivanjem rizika i primjenom dijagrama odluka. Za identificirane CCP izraĊen je HACCP plan za kontrolu i provoĊenje osiguranja kvalitete finalnog proizvoda. HACCP system implementation in technological process of prosciutto is described in this paper. In the begining of this paper legal acts and general guidelines of HACCP system are described. Afterwards, all steps of technological procceses of prosciutto are defined and described. Diagrams are shown and products are described. Risk analysis is done for every step of technological process, CCP are identified by risk evaluation and application of decision diagrams. These risks represented the basic of HACCP plan for control and ensuring the quality final products.

1. siječnja 2009. godine na snagu je stupila Odredba Zakona o hrani (NN 46/07) prema kojoj su svi subjekti u poslovanju s hranom, osim na razini primarne proizvodnje, dužni uspostaviti sustav upravljanja sigurnošću hrane koji se temelji na principima HACCP sustava. U skladu s time svi subjekti u poslovanju s hranom do tog datuma bili su dužni uspostaviti i implementirati u svoje proizvodne pogone HACCP sustav. HACCP sustav ima veliku ulogu u sprječavanju opasnosti ili snižavanju razine opasnosti na prihvatljivu razinu te kontroli kritičnih točaka. Svaka organizacija koja se bavi proizvodnjom i preradom hrane mora imati sustav kontrole kvalitete hrane. Svrha ovog rada je prikazati uspostavu sustava kontrole HACCP sustava u proizvodnom pogonu mljekare I-PAK d.o.o. u procesu proizvodnje sira iz mješine te opisati pojedine korake pri uvođenju HACCP sustava u proces proizvodnje. U radu su korišteni podaci i iskustva iz tvrtke I-PAK d.o.o. Također, opisani su svi rizici, pripadajuće kontrolne mjere, analiza rizika i utvrđivanje kritičnih kontrolnih točaka u procesu proizvodnje sira iz mješine u pogonu I-PAK d.o.o. Određivanje kritičnih kontrolnih točaka provedeno je pomoću analize opasnosti i uz pomoć stabla odluke. Navedena je sva dokumentacija i ostale radnje koja obuhvaća HACCP sustav. On January 1, 2009, The regulation of the Food Act (NN 46/07) was put into effect, under which all food business operators, except those at the primary production level, are required to establish a food safety management system based on the principles of the HACCP system. Accordingly, by this date, all food business operators were required to establish and implement in their manufacturing facilities a HACCP system. The HACCP system plays a major role in preventing hazards or reducing hazard levels to an acceptable level and controlling critical points. Every food production and processing organization must have a food quality control system. The purpose of this paper is to show the establishment of the HACCP control system in the production facility of the dairy I-PAK d.o.o. in the process of production of cheese from bladder and describe the individual steps in introducing the HACCP system into the production process. This paper uses data and experience from dairy I-PAK d.o.o. Also, all the risks, related control measures, risk analyzes and identification of critical control points are explained in the process of production of cheese from bladder from dairy I-PAK d.o.o. The determination of critical control points was performed using a hazard analysis and with the help of a decision tree. All documentation and other actions covered by the HACCP system are listed.

S datumom pristupanja Republike Hrvatske (RH) u Europsku uniju, u RH na snagu stupa novi Zakon o hrani i Zakon o higijeni hrane i mikrobiološkim kriterijima za hranu, Zakon o službenim kontrolama koje se provode sukladno propisima o hrani, hrani za životinje, o zdravlju i dobrobiti životinja te Zakon o informiranju potrošača o hrani, što čini temelj za osiguranje visoke razine zaštite zdravlja ljudi i interesa potrošača. Uredbe EU od 01. srpnja 2013. postaju izravno primjenjive. HACCP sustav ima veliku ulogu u sprječavanju opasnosti ili snižavanju razine opasnosti na prihvatljivu razinu te kontroli kritičnih točaka. Sustavi kontrole kvalitete hrane su važan i neizostavan dio svake organizacije koja se bavi proizvodnjom i preradom hrane. Svrha ovog rada je opisati uspostavu sustava kontrole HACCP sustava u proizvodnom pogonu sirane Puđa d.o.o. u procesu proizvodnje tvrdog sira te općeniti prikaz uspostavljanja HACCP sustava u tvornici. Opisani su rizici, odgovarajuće kontrolne mjere i postupak utvrđivanja kritičnih kontrolnih točaka tijekom procesa proizvodnje. Određivanje kritičnih kontrolnih točaka provedeno je pomoću analize opasnosti i uz pomoć stabla odluke. Opisano je uspostavljanje sustava nadzora tijekom kontroliranja kontrolnih točaka što je i pokrijepljeno primjerom iz internih dokumenata. Navedene su i popravne radnje kao i sva ostala dokumentacija koju obuhvaća HACCP sustav. With the date of accession of the Republic Croatia (HR) to the European union, in HR came into force the new Food Act and the Law of food hygiene and microbiological criteria for food, the Law on official controls carried out in accordance with the regulations on food, food for animals, animal health and welfare and the Law on food information to consumers, which forms the basis for ensuring a high level of protection of human health and consumer interests. EU regulations from July 1, 2013. become directly applicable. The HACCP system plays a major part in preventing hazards or reducing hazard levels to an acceptable level and controlling critical points. Food quality control systems are an important and indispensable part of any food production and processing organization. The purpose of this paper is to describe the establishment of a HACCP control system at the Puđa d.o.o. in the process od making hard cheese, and a general review of the establishment of the HACCP system at the factory. The risks, appropriate control measures and the process of identifying critical control points during the manufacturing process are described. The determination of critical control points is performed with hazard analysis and with the help of a decision tree. Establishment of a control system during system control of control critical points is described, which is covered by the example from internal documents. Remedial actions are listed as are all other documentation covered by the HACCP system.

Odredba Zakona o hrani (NN 46/07) prema kojoj su svi subjekti u poslovanju s hranom, osim na razini primarne proizvodnje, dužni uspostaviti sustav upravljanja sigurnošću hrane koji se temelji na principima HACCP sustava stupila je na snagu 1. siječnja 2009. godine. U skladu s time svi subjekti u poslovanju s hranom do tog datuma bili su dužni uspostaviti i implementirati u svoje proizvodne pogone HACCP sustav. Pritom se javljaju mnoge poteškoće koje rezultiraju odugovlačenjem implementacije, neprovođenjem propisanih mjera nadzora te neadekvatnim održavanjem i poboljšanjem HACCP sustava, što na kraju dovodi do onemogućavanja svrsishodnog djelovanja i može izazvati narušavanje sigurnosti krajnjega prehrambenog proizvoda. Svrha je ovog rada prikazati tumačenje pojedinih koraka pri uvođenju HACCP sustava u proces proizvodnje UHT mlijeka te dati primjere kako neke od ključnih koraka konkretno i provesti. Mlijeko spada u lako kvarljive namirnice zbog čega su dobri higijenski uvjeti i osiguranje rashladnog režima pri manipulaciji jedni od glavnih preduvjeta za proizvodnju sigurnih mliječnih proizvoda. Prvi zakonski zahtjevi za uvođenjem HACCP sustava u Republici Hrvatskoj su u “Pravilniku o provedbi obvezatnih mjera u odobrenim objektima radi smanjenja mikrobioloških i drugih onečišćenja mesa, mesnih proizvoda i ostalih proizvoda životinjskog podrijetla namijenjenih prehrani ljudi (NN 74/97)”. Kasnije se ta obveza proširila na sve subjekte u poslovanju s hranom Zakonom o hrani objavljenim 2003. godine. U radu su korišteni podaci i iskustva iz KIM Mljekare Karlovac d.o.o. Opisani su svi rizici, pripadajuće kontrolne mjere, analiza rizika i utvrđivanje kritičnih kontrolnih točaka u procesu proizvodnje UHT steriliziranog mlijeka u pogonu KIM Mljekare Karlovac d.o.o. Analizom opasnosti procesa proizvodnje UHT mlijeka utvrđene su tri kritične kontrolne točke. The regulation of the Food Act (NN 46/07) require all food business operators, except at the level of primary production, to establish a HACCP-based safety management system effective on January 1, 2009. Accordingly, all food business entities by that date were required to establish and implement their HACCP production facilities. There are many difficulties that result in delaying implementation, failure to implement prescribed control measures, and inadequate maintenance and improvement of HACCP system, which ultimately leads to disabling of deliberate action and can cause disturbance to the safety of the final food product. The purpose of this paper is to provide an explanation of the individual steps in introducing the HACCP system into the UHT milk production process and provide examples of how some of the key steps are implemented and implemented. Milk is one of the easily spoiled foods, which is why good hygiene conditions and the handling of refrigeration regimes are one of the main prerequisites for safe dairy products. The first legal requirements for the introduction of the HACCP system in the Republic of Croatia are set out in the "Ordinance on the implementation of mandatory measures in approved facilities to reduce microbiological and other contamination of meat, meat products and other animal products intended for human consumption (NN 74/97)". Later this obligation was extended to all food business operators in the Food Act, published in 2003. All of the data and experiences are used from KIM Dairy Karlovac Ltd. All the risks, associated control measures, risk analysis and critical control points have been established in the production of UHT sterilized milk production at KIM Dairy Karlovac d.o.o. Three critical control points were identified by analyzing the hazards of UHT milk production process.