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Livsmedelssäkerhet för skolor, förskolor och äldreomsorg i Varbergs kommun; HACCP för tillagnings- och mottagningskök
Halmstad University, School of Business and Engineering (SET).
Halmstad University, School of Business and Engineering (SET).
2009 (Swedish)Independent thesis Basic level (degree of Bachelor)Student thesis
Abstract [sv]

One of the main objectives of all food production is to produce foods that can safely be

consumed without fear of being sick. Despite this hundreds of people are affected in Sweden of

food poisoning almost every day. Most cases are caused by a small group of so-called pathogenic

microorganisms. The most frequently affected are the small children, the elderly, persons with

reduced resistance and pregnant. The reasons behind the food poisoning are often ignorance and

lack of food hygiene. The majority of food poisoning can be prevented through knowledge and

control over food operations.

On January 1, 2006 a new food legislation started to be applied in Sweden, which sets higher

requirements for food business. The food business responsibility for the food safety is clarified

and that it is the food business which has the primary responsibility for tracking and recalling all

products that pose a danger to consumer’s health.

HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized process

control system for food security and also a legal requirement. Under the new Food Act, food

business operators are obliged to establish, implement and maintain a HACCP system to ensure

safe food. HACCP is a systematic approach, which aims to assess the risks of food and bring

them under control. For food industry, HACCP is currently recognized as the best method of

controlling food safety.

The purpose of this thesis is to establish a general HACCP system for all cooking and receiving

kitchens in Varberg municipality to ensure the production of safe food.

Today, there are eight cooking kitchens that prepare approximately 11 300 portions a day and 87

receiving kitchens which supplies the municipal preschools, schools and the old people's home

with food every day.

In order to draw up an overall HACCP system, we examined the cooking kitchen in School

Peder Skrivare, which prepares approximately 4 300 portions every day, and a receiving kitchen.

Furthermore, we have during the work time been in contact with five other cooking and

receiving kitchens to be able to compile the HACCP system.

Place, publisher, year, edition, pages
Högskolan i Halmstad/Sektionen för Ekonomi och Teknik (SET) , 2009.
Keyword [sv]
Food safety, HACCP
Identifiers
URN: urn:nbn:se:hh:diva-2582Local ID: 2082/2984OAI: oai:DiVA.org:hh-2582DiVA: diva2:239800
Uppsok
Life Earth Science
Available from: 2009-06-17 Created: 2009-06-17 Last updated: 2009-06-17

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf