|Tipo di tesi||Tesi di laurea magistrale|
|Autore||CAMARA, ALSENY SANASSI|
|Titolo||IMPLEMENTAZIONE DEL PIANO HACCP DEL PANIFICIO FANTUZZI|
|Titolo in inglese||IMPLEMENTATION OF THE HACCP PLAN OF THE FANTUZZI BAKERY|
|Struttura||Dipartimento di Scienze della Vita|
|Corso di studi||Controllo e sicurezza degli alimenti (D.M.270/04) (RE)|
|Data inizio appello||2022-06-08|
|Disponibilità||Accessibile via web (tutti i file della tesi sono accessibili)|
Lavorare nel settore alimentare preparando, confezionando o somministrando cibi e bevande significa confrontarsi quotidianamente con un complesso sistema di leggi e normative nate per salvaguardare la clientela dai rischi dovuti alla mancanza di igiene e sicurezza.
Working in the food sector by preparing, packaging or administering food and drinks means dealing daily with a complex system of laws and regulations created to safeguard customers from the risks due to the lack of hygiene and safety. HACCP (acronym for Hazard Analysis and Critical Control Points) refers to the protocol to be followed for the analysis of risks and the control of critical points, with the provision of mandatory documentation which is called the HACCP Self-Control Plan. It is an essential but above all mandatory element to work safely and in compliance with the laws and regulations on the subject, governed by EC Regulation no. 852/2004 and is defined as a set of documents closely related to each other (HACCP self-control manual and HACCP self-control sheets) which prescribe the prevention rules and HACCP principles to be implemented in a specific company in the food sector . The positive aspects of the implementation of a self-control system based on the principles of the HACCP methodology within the food sector, and specifically the FANTUZZI bakery, are aimed at creating products that are more hygienically compliant with safety requirements by adapting the Management System of the Quality and the entire company to the precepts dictated by the codex Alimentarius and by the normative and legislative references in force. The review of the plan showed that, although the proposed changes do not involve a drastic change in the basic structure of the plan previously implemented by the FANTUZZI bakery, the changes are of great importance in the context in which we are working to protect the health of the consumer who uses the bakery products as an everyday product in food.