Oct 20, 2019   2:35 p.m. Vendelín
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prof. Ing. Karol Balog, PhD.
Identification number: 243
University e-mail: karol.balog [at] stuba.sk
Zástupca riaditeľa ústavu - Profesor CSc.,PhD. - Department of Safety Engineering (UIBE MTF)
External colleague - Faculty of Electrical Engineering and Information Technology (STU)

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Basic information

Basic information about a final thesis

Type of thesis: Diploma thesis
Thesis title:Safety analysis of the food product processing in the meat factory in Púchov
Written by (author): Ing. Mgr. Michal Bartošovič
Department: Ústav integrovanej bezpečnosti (MTF)
Thesis supervisor: prof. Ing. Karol Balog, PhD.
Opponent:Ing. Alojz Bartek, PhD.
Final thesis progress:Final thesis was successfully defended.

Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:Slovak

Slovak        English

Title of the thesis:Safety analysis of the food product processing in the meat factory in Púchov
Summary:Mgr. BARTOŠOVIČ, Michal: Safety analysis of the food product processing in the meat factory in Púchov. [Diploma work] - Slovak University of Technology in Bratislava. Faculty of Materials Science and Technology in Trnava; Institute of Safety and Environmental Engineering.- Supervisor: prof. Ing. Karol Balog, PhD.- Trnava: MTF STU, 2013, 93 p. In my diploma work I pay attention to analysis of safety risks of food products "špekačky" / sausages in selected shops of PMP, a. s. company. It is important to identify individual risks that occur in these work activities and to evaluate them to ensure the safety of foods in technological process. On the base of the HACCP method I analysed and evaluated individual producing shops of sausages. The first chapter deals with the theoretical definition that is needed for deeper understanding of this work and methods. In the second chapter after the description of basic requirements there is an analysis of the filling of these requirements. As an input there is a current diagram of production that is followed by a description of individual technological and technical processes and equipments. In the third chapter I evaluate individual sorts of risks on the HACCP base. I describe not only measure but I also justify the risks of individual technological steps / processes. On the base of the risks analysis I give a control / check list according to which the risks could be lowered. The aim of the work was to find potential sources and causes of risks in meat processing plant that could cause the contamination of the food and thus lower the food safety.
Key words:microbiology, HACCP, practice, risks analysis, food safety

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