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2020, vol. 8, br. 1, str. 44-54
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Integrisani sistem menadžmenta u pekarskoj industriji Leskovac
The integrated management system in the bakery industry of Leskovac
Ključne reči: sistem kvaliteta ISO 9001:2015; HACCP
Keywords: quality system ISO 9001:2015; HACCP
Sažetak
Od svih faktora koji utiču na zdravlje ljudi, najvažnije mesto zauzima ishrana. Normalan rast i razvoj, otpornost prema infekcijama i bolestima, prevremeno starenje kao i odvijanje uobičajnih aktivnosti, samo su neki aspekti uticaja pravilne i bezbedne ishrane na čoveka. Veliki broj oboljenja koji se javlja kod ljudi uslovljen je upravo ishranom namirnicama koje nisu bezbedno ispravne. Proizvodi od žitarica, pa i hleb kao osnovna životna namirnica, spadaju među darove koje priroda uz primenu tehnologije i određeno angažovanje nudi čoveku. Da bi se dobili visokokvalitetni i bezbedni, kratkotrajni i polutrajni proizvodi, pored upotrebe propisane i standardizovane opreme, odnosno procedura sistema kvaliteta ISO 9001:2015, neophodno je obezbediti i sistem bezbednosti hrane (HACCP), koji utvrđuje, procenjuje i kontroliše rizike bitne za bezbednost dobijenih proizvoda. Oblast proizvodnje hleba i peciva je vrlo osetljiva sa aspekta analize kvaliteta i primene najnovijih standarda, što zahteva preduzimanje niza mera - od obezbeđenja i prijema sirovina do dobijanja i distribucije gotovih proizvoda. Cilj rada je prikaz integrisanog sistema menadžmenta u pekarskoj industriji, sa akcentom na kvalitet proizvoda.
Abstract
Of all the factors influencing people's health, nutrition takes the most important place. The normal growth and development, the resilience towards infections and diseases, aging before time and development of common activities are just some of the aspects of the influence of regular and safe nutrition on a man. A large number of disesases appearing with people is conditioned exactly by the nutrition with foodstuffs not safe nor regular. Cereal products, even bread as the basic life foodstuff, belong to the gifts nature offers to a man with the application of technology and certain engagement. In order to get high quality and safe, short-lived and semi-permanent products, apart from the use of regulated and standardized equipment, that is, the procedures of quality systems ISO 9001:2015, it is necessary to provide the food safety system (HACCP), which determines, evaluates and controls risks important for the safety of made products. The field of bread and pastry production is very sensitive from the aspect of quality analysis and the application of the newest standards, which requires taking of a number of measures - from providing and receiving raw material to the distribution of finished products. The aim of the paper is the review of the integrated management system in the bakery industry, with the emphasis on the quality of products.
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