Pitanje br. 5447
 
Pitanje: 
 Standardi za upravljanje kvalitetom hrane

HACCP, Halal (muslimanski vjerski standard za hranu), Kosher ( židovski vjerski standard za hranu)
Odgovor: 
 Knjige:

  1. HACCP and Self-regulation // Encyclopedia of meat sciences. Oxford : Elsevier Academic Press, 2004 - Vol. 2 : [G-O] - sign. 637(031)sv2 /ENC/

  2. Trajna edukacija za izvoditelje obvezatnih DDD mjera i osobe u nadzoru (2010 ; Zagreb): Dezinfekcija, dezinsekcija i deratizacija u HACCP, HALAL i KOSHER sustavu : 8. tema u programu DDD Trajne edukacije : zbornik predavanja. Zagreb : Korunić, 2010 - sign. 614.4 /TRA/ d OP

  3. Turčić, Vlatka: HACCP i higijena namirnica. Zagreb : V. Turčić, 2000. - sign. 614.3 /TUR/ h OP

  4. Zagrajšek, Goran: HACCP sustav u pogonu za preradu mlijeka : specijalistički rad. Osijek : G. Zagrajšek, 2008. - sign. 637 /ZAG/ h Zbirka dokt. i mag. radnji

  5. Vodič dobre higijenske prakse za trgovinu u poslovanju s hranom : HACCP vodič : praktična provedba HACCP sustava za trgovinu / [autori Milica Rakuša Martulaš... [et al.] Zagreb : Hrvatska gospodarska komora : Hrvatska obrtnička komora, 2011 - sign. 614.3 /VOD/ OP

  6. Da-Don, Kotel: Židovstvo : život, teologija i filozofija. Zagreb : Profil, 2009 - sign. 296 /DAD/ ž

  7. Topoljak, Sulejman: Islamski odgovori : politička, ekonomska i zdravstveno-ekološka misao, ljudska prava i slobode ... Novi Pazar : El-Kelimeh, 2012 - sign. 297 /TOP/ i

  8. Njari, Bela: Klaonička obrada i veterinarski pregled. Zagreb : Veterinarski fakultet, 2012 - sign. 614.3(075.8) /NJAR/ k


Članci u časopisima:


  1. Bošnjak, Mirko: Percepcija o HACCP normama i razina kvalitete implementacije HACCP-a u struci = Perception of HACCP standards and the quality of HACCP implementation in the profession // Acta turistica nova. - 5 (2011), 1 ; str. 95-118

  2. Zdolec, Nevijo: Preduvjeti za primjenu sustava HACCP u proizvodnji hrane. // Mljekarski list. - 44 (2008), 2 ; str. 52-53

  3. Zdolec, Nevijo: Načela sustava HACCP. // Mljekarski list. - 44 (2008), 3 ; str. 30-32

  4. Gajdić, Dušanka: Upravljsnje sigurnošću hrane-HACCP sustav i ISO 22000:2005. // Suvremena trgovina. - 32 (2007), 2 ; str. 28-31

  5. Šilj, Markoj, Damir Lucović: HACCP : sustav za kontrolu i nadzor hrane (Norma ISO 22000) // Mostariensia. - (2005), 22 ; str. 43-50

  6. Lisac, Srđan: HACCP - sustav analize opasnosti i kontrola kritičnih točaka // QM (Zagreb). - 1 (1997/1998), 2 ; str. 5-8

  7. Sokolović, Marijana i Ines Ruk. Sigurnost hrane za životinje i primjena HACCP-a u tvornicama hrane za životinje // Stočarstvo. - 65 (2011), 3 ; str. 219-235

  8. Jašić, Midhat; Bašić, Meho; Sakić, Amir; Čengić, Faruk: Halal status aditiva u mlijeku i mliječnim proizvodima // Mljekarstvo. - 57 (2007), 2


ScienceDirect (pristup u GISKO ili putem CARNet Centra za online baze - Proxy):


  1. O. Cerf, E. Donnat, the Farm HACCP Working Group, Application of hazard analysis – Critical control point (HACCP) principles to primary production: What is feasible and desirable?, Food Control, Volume 22, Issue 12, December 2011, Pages 1839-1843

  2. Pedro Javier Panisello, Peter Charles Quantick, Technical barriers to Hazard Analysis Critical Control Point (HACCP), Food Control, Volume 12, Issue 3, April 2001, Pages 165-173

  3. John Lever, Mara Miele, The growth of halal meat markets in Europe: An exploration of the supply side theory of religion, Journal of Rural Studies, Volume 28, Issue 4, October 2012, Pages 528-537

  4. Khadijah Nakyinsige, Yaakob Bin Che Man, Awis Qurni Sazili, Halal authenticity issues in meat and meat products, Meat Science, Volume 91, Issue 3, July 2012, Pages 207-214

  5. M. van der Spiegel, H.J. van der Fels-Klerx, P. Sterrenburg, S.M. van Ruth, I.M.J. Scholtens-Toma, E.J. Kok, Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis, Trends in Food Science & Technology, Volume 27, Issue 2, October 2012, Pages 109-119

  6. Jennifer R. Eliasi, Johanna T. Dwyer, Kosher and Halal: Religious Observances Affecting Dietary Intakes, Journal of the American Dietetic Association, Volume 102, Issue 7, July 2002, Pages 911-913


EBSCO Host (pristup u GISKO ili putem CARNet Centra za online baze - Proxy):


  1. Kyung Ryu, Ki-Hwan Park, Ji-Young Yang, Gyung-Jin Bahk, Simple approach in HACCP for evaluating the risk level of hazards using probability distributions, Food Control, Volume 30, Issue 2, April 2013, Pages 459-462

  2. Adams I. Globalization: Explaining the dynamics and challenges of the ḥalāl food surge. Intellectual Discourse [serial online]. January 2011;19(1):123-145

  3. Gazdziak S. THE GROWTH of the Halal Market: More American companies are expanding into Muslim countries, and U.S. Halal consumers are looking for more meal options. Independent Processor [serial online]. June 2011;4(3):21-23.

  4. Kummer C. The Kosher Conversion. Atlantic Monthly (10727825) [serial online]. May 2005;295(4):133

  5. POPOVSKY M. The Constitutional Complexity of Kosher Food Laws. Columbia Journal Of Law & Social Problems [serial online]. Fall2010 2010;44(1):75-107

  6. Starobin S, Weinthal E. The Search for Credible Information in Social and Environmental Global Governance: The Kosher Label. Business & Politics [serial online]. September 2010;12(3):1-35.
UDK pojmovi: 
614 Javno zdravlje i higijena. Zaštita i prevencija nesreća, Menadžment
Predmetnice: 
 Namirnice -- Higijenska ispravnost, Upravljanje kvalitetom