Browsing by Subject "Hazard Analysis and Critical Control Point (Food safety system)"

Now showing items 1-6 of 6

  • Aplicació d'un sistema APPCC a la cansalderia Josep Vilà 

    Borderia Rabassa, Ferran (Universitat Politècnica de Catalunya, 2014-07-04)
    Bachelor thesis
    Open Access
    Application of a HACCP System in any food industry is not easy, and less when it comes to the meat industry. Get develop a HACCP system means knowing the operation of the company and the products to know exactly what dangers ...

  • APPCC (Anàlisi Punts Perillosos Crítics de Control) per Cafès Novell S.L. 

    Vallès Sánchez, Àlex (Universitat Politècnica de Catalunya, 2016-01)
    Bachelor thesis
    Restricted access - author's decision
    Covenantee:  Cafès Novell
    Per tal de complir amb les normatives d’higiene, seguretat i control d’un procés productiu alimentari i que el producte final que consumeix l’usuari sigui idoni, es dur a terme un Anàlisi de Punt Perillosos Crítics de ...

  • Elaboració i implantació del Sistema APPCC de Cafès Garriga 1850, S.L 

    Flórez Edo, Sergi (Universitat Politècnica de Catalunya, 2017-02-09)
    Bachelor thesis
    Restricted access - confidentiality agreement
    Covenantee:  Damm / Cafès Garriga

  • Implantación de un sistema APPCC en una empresa elaboradora de cerveza artesana 

    Torrabadella Ferrer, Sofia (Universitat Politècnica de Catalunya, 2017-02-08)
    Bachelor thesis
    Restricted access - author's decision
    Covenantee:  Garabe Beer
    ABSTRACT: Implementation of hazard analysis and critical control points System in craft brewery. The implementation of hazard analysis and critical control points system in any food industry is compulsory inside the European ...

  • Implementation of a food defense plan to prevent food terrorism in an airline catering 

    Suarez Alvarez, Patricia (Universitat Politècnica de Catalunya, 2018-06-01)
    Bachelor thesis
    Restricted access - confidentiality agreement
    The Food Defense concept includes all the activities used to prevent intentional contamination of food products by biological, chemical, physical or radiological agents. This project consists of the implementation of a ...

  • Procediments legals i sanitaris per a la posta en marxa d'un establiment de restauració. El paper de l'assessorament extern 

    Provost Ubeda, Paola (Universitat Politècnica de Catalunya, 2016-10-13)
    Bachelor thesis
    Open Access
    Production of safe food is currently the main objective of food companies. A strict legislative environment and an increasingly demanding society accentuates this fact. This implies that companies engaged in food processing ...