20.500.12556/DKUM-38686 HACCP SISTEM V PEKARNI POSTOJNA D.O.O. HACCP SYSTEM IN THE BAKERY POSTOJNA D.O.O. Želja vsakega kupca je kupiti varen in higiensko neoporečen izdelek, zato je v živilskih obratih uveden sistem HACCP (Hazard Analysis Critcal Control Points) oz. ATKKT (Analiza Tveganja Kritičnih Kontrolnih Točk). Lahko rečemo, da podjetje Pekarna Postojna zaenkrat proizvaja varna živila, kar dokazujemo z odvzetimi vzorci. Podjetje ima že vpeljan sistem HACCP od dne, ko je bil zakonsko obvezen. Ker pa se razmere v Pekarni Postojna nenehno spreminjajo, se spreminja tudi sistem HACCP, ki ga je potrebno stalno vzdrževati in dopolnjevati, zato smo poiskali pomanjkljivosti in slabosti sistema HACCP v podjetju ter podali predloge za boljše izpolnjevanje zahtev sistema HACCP. Ocenjujemo, da se zaposleni premalo zavedajo odgovornosti pri svojem delu, ter da je ključ problema higiena živil, zato bi morali vodilni usposabljanju in motivaciji nameniti več pozornosti. Vodilni delavci bi morali imeti večji nadzor nad zaposlenimi in jih opozarjati na napake ter neupoštevanje navodil sankcionirati. Za izvajanje notranjega nadzora bi morali zaposliti strokovno ustrezno usposobljeno osebo ali zunanjo pogodbeno službo. Za uspešno izvajanje sistema HACCP pa so v največji meri odgovorni zaposleni v živilsko predelovalni industriji, ki so v neposrednem stiku z živili. Every customer's desire is to purchase a safe, hygienically impeccable product, therefore the HACCP system (Hazard Analysis Critcal Control Points) is introduced in all food processing plants. Since the introduction of the HACCP system, Pekarna Postojna Bakery has been producing safe products shown by analysis samples taken. Due to constant changes within the company the system HACCP continues to change and therefore needs to be regularly checked and modified. We look for disadvantages and possible defects of the system in the company and suggest several improvements for meeting the requirements of the HACCP system. We estimate that the employees do not fully realize the scale of responsibility of their work and that the key to the problem remains in the hygiene of the products. The employers should put greater emphasis to the professional training and motivation of the employees, have higher control over them, draw attention to the errors, and sanction the disobedience or failure to follow the directions. A professionally qualified person or a contract servise should be employed in order to carry out the internal control. Employers who are in direct contact with food products have the greatest responsibility for the successful the HACCP system execution. HACCP kakovost živil neoporečna živila dejavniki tveganja higiena nadzor HACCP system quality of food products impeccable food products risk factors hygiene control true true false Slovenski jezik Angleški jezik Diplomsko delo 2012-10-09 21:48:41 2013-01-09 14:49:19 2022-05-04 13:33:08 2021-04-20 03:28:16 2012 0 Kranj 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 7103251 URN:SI:UM:DK:CGX2WY8M VS_Jerman_Tanja_2012.pdf VS_Jerman_Tanja_2012.pdf 1 5FE7D1A2E37498AC6806CD71A2BE2EC0 5b18f479442facddbe92f14a32cbab38d874f66fe56a486ecc19072d212056f1 89b4b102-7c08-11eb-bb7a-00155d0001ca 20.500.12556/dkum/83069ce6-f75d-4d92-9c4a-36c78cc93ec1 https://dk.um.si/Dokument.php?lang=slv&id=51867 Fakulteta za organizacijske vede 0 0 0