Návrh postupu pro zavedení HACCP ve stravovacím zařízení

Abstract

The thesis called Proposal of the Method for HACCP Catering Device Implementation apposite current and significant area of quality management, system of the security management of the foodstuff, which belongs to the internationally reputable standards for the system of quality management in the chosen fields and specification a system of the critical points - HACCP international standard ISO 22000. System of foodstuff security management - Requests for the foodstuff chain organization including practical sample of functioning HACCP in the production Stará Celnice Hlučín. Theoretical part clarifies quality, who is the customer, management of the quality including TQM description and international ISO standards with effort to explain system of foodstuff security management counting with accurate international standards ISO 22000 and HACCP. Practical part is introducing boarding-house and restaurant Stará Celnice Hlučín. In the Scope of analysis of manufacturing and storage service was revealed specific disagreements. There is a comparison of the current state of the foodstuff quality management in the boarding institution with the system of critical points - HACCP leading to the successful results, however with discovering basic lack - modifications vegetables storage. There is a description of service the book system of critical points - HACCP with initiation range of the activities and their implementation. A part of work are designs for improvement including design of procedure for implementation of the system of vegetables storage and concept of feasible recommendation to the future ensuring decreasing or elimination risks distorting food chain, preferable medical safety of foodstuff and providing obvious advantages.