Implementation of HACCP system in a sliced bread factory in Tunisia

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dc.contributor.advisorPusztahelyi, Tünde
dc.contributor.authorHamda, Tammem
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2023-05-17T06:51:56Z
dc.date.available2023-05-17T06:51:56Z
dc.date.created2023-04-28
dc.description.abstractThe aim of this work is to guarantee the safety of foodstuffs and ensure product quality in order to protect the consumer and guarantee his satisfaction. In order to achieve this objective, during this study we contributed to the implementation of ISO 22000 version 2018 in a Tunisian cereal company. First, we checked the conformity of the PRPs and then we applied the HACCP approach. This allowed us to identify the hazards, the oPRPs and the CCPs that could intervene and bring them to acceptable levels and to check the means to control them. And finally, to establish corrective actions in case of exceeding the critical limits. Despite the existence of failures at some points, the hazard analysis is well established and the monitoring of CCPs and oPRPs is always under control.
dc.description.correctorKE
dc.description.courseFood Safety and Quality engineering
dc.description.degreeMSc/MA
dc.format.extent62
dc.identifier.urihttps://hdl.handle.net/2437/353644
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectISO 22000
dc.subjectPRP
dc.subjectHACCP
dc.subjectCCP
dc.subjectoPRP
dc.subjectbread
dc.subjectfood safety
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.titleImplementation of HACCP system in a sliced bread factory in Tunisia
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