APA 6th Edition Gligora, Š. i Antunac, N. (2007). Primjena HACCP sustava u proizvodnji Paškog sira. Mljekarstvo, 57 (2), 127-152. Preuzeto s https://hrcak.srce.hr/13482
MLA 8th Edition Gligora, Šime i Neven Antunac. "Primjena HACCP sustava u proizvodnji Paškog sira." Mljekarstvo, vol. 57, br. 2, 2007, str. 127-152. https://hrcak.srce.hr/13482. Citirano 08.12.2021.
Chicago 17th Edition Gligora, Šime i Neven Antunac. "Primjena HACCP sustava u proizvodnji Paškog sira." Mljekarstvo 57, br. 2 (2007): 127-152. https://hrcak.srce.hr/13482
Harvard Gligora, Š., i Antunac, N. (2007). 'Primjena HACCP sustava u proizvodnji Paškog sira', Mljekarstvo, 57(2), str. 127-152. Preuzeto s: https://hrcak.srce.hr/13482 (Datum pristupa: 08.12.2021.)
Vancouver Gligora Š, Antunac N. Primjena HACCP sustava u proizvodnji Paškog sira. Mljekarstvo [Internet]. 2007 [pristupljeno 08.12.2021.];57(2):127-152. Dostupno na: https://hrcak.srce.hr/13482
IEEE Š. Gligora i N. Antunac, "Primjena HACCP sustava u proizvodnji Paškog sira", Mljekarstvo, vol.57, br. 2, str. 127-152, 2007. [Online]. Dostupno na: https://hrcak.srce.hr/13482. [Citirano: 08.12.2021.]
Sažetak Since August 2006 all participants in Republic of Croatia dealing with the food have an obligation to introduce Hazard Analysis of Critical Control Point (HACCP) system. Therefore, all producers of dairy products, as well as registered producers of Paški cheese have to implement HACCP system in their facilities. The aim of this work is to describe implementation and use of HACCP system in «Sirena - mala sirana» which is a small-scale cheese factory situated in a place Kolan on the island of Pag. For this reason, EU and Croatian legislative related to HACCP system is firstly described. After that, procedure of certification is presented, as well as prerequisite programs of the system which are the base for successful implementation of the HACCP system. Furthermore, appliance of HACCP in Paški cheese production through system’s documentation is described. Flow diagram is presented, analysis of hazardous and determination of critical control points is described trough defined production processes. Next, control, monitoring and corrective measures for production processes are described. Finally, HACCP plan and Standard Sanitation Operative Procedures (SSOP) are presented. Besides that, traceability system and training plan are shown, as well as all required record lists and other documentation for HACCP system. With implementation of the HACCP system in «Sirena» cheese facility, general hygiene was improved as well as hygiene of equipment and personnel. Risk of product contamination is reduced to a minimum level. With effective management of control measures and records, quality of produced Paški cheese was also improved.