The integrated management system in the bakery industry of Leskovac
Of all the factors influencing people's health, nutrition takes the most important place. The normal growth and development, the resilience towards infections and diseases, aging before time and development of common activities are just some of the aspects of the influence of regular and safe n...
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| Format: | Article |
| Language: | English |
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Visoka poslovna škola strukovnih studija Prof. dr Radomir Bojković, Kruševac
2020-01-01
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| Series: | Trendovi u Poslovanju |
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| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2334-816X/2020/2334-816X2001044V.pdf |
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| _version_ | 1823859851768365056 |
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| author | Veličković Jasmina Arsić Jovana Staletović Maja |
| author_facet | Veličković Jasmina Arsić Jovana Staletović Maja |
| author_sort | Veličković Jasmina |
| collection | DOAJ |
| description | Of all the factors influencing people's health, nutrition takes the most important place. The normal growth and development, the resilience towards infections and diseases, aging before time and development of common activities are just some of the aspects of the influence of regular and safe nutrition on a man. A large number of disesases appearing with people is conditioned exactly by the nutrition with foodstuffs not safe nor regular. Cereal products, even bread as the basic life foodstuff, belong to the gifts nature offers to a man with the application of technology and certain engagement. In order to get high quality and safe, short-lived and semi-permanent products, apart from the use of regulated and standardized equipment, that is, the procedures of quality systems ISO 9001:2015, it is necessary to provide the food safety system (HACCP), which determines, evaluates and controls risks important for the safety of made products. The field of bread and pastry production is very sensitive from the aspect of quality analysis and the application of the newest standards, which requires taking of a number of measures - from providing and receiving raw material to the distribution of finished products. The aim of the paper is the review of the integrated management system in the bakery industry, with the emphasis on the quality of products. |
| format | Article |
| id | doaj-art-a87bd696a80646a1954bbd7588d59784 |
| institution | Kabale University |
| issn | 2334-816X 2334-8356 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Visoka poslovna škola strukovnih studija Prof. dr Radomir Bojković, Kruševac |
| record_format | Article |
| series | Trendovi u Poslovanju |
| spelling | doaj-art-a87bd696a80646a1954bbd7588d597842025-02-10T19:38:26ZengVisoka poslovna škola strukovnih studija Prof. dr Radomir Bojković, KruševacTrendovi u Poslovanju2334-816X2334-83562020-01-018144542334-816X2001044VThe integrated management system in the bakery industry of LeskovacVeličković Jasmina0Arsić Jovana1Staletović Maja2Visoka poslovna škola strukovnih studija "Prof. dr Radomir Bojković" Kruševac, SerbiaUniverzitet u Nišu, Tehnološki fakultet, SerbiaVisoka poslovna škola strukovnih studija "Prof. dr Radomir Bojković" Kruševac, SerbiaOf all the factors influencing people's health, nutrition takes the most important place. The normal growth and development, the resilience towards infections and diseases, aging before time and development of common activities are just some of the aspects of the influence of regular and safe nutrition on a man. A large number of disesases appearing with people is conditioned exactly by the nutrition with foodstuffs not safe nor regular. Cereal products, even bread as the basic life foodstuff, belong to the gifts nature offers to a man with the application of technology and certain engagement. In order to get high quality and safe, short-lived and semi-permanent products, apart from the use of regulated and standardized equipment, that is, the procedures of quality systems ISO 9001:2015, it is necessary to provide the food safety system (HACCP), which determines, evaluates and controls risks important for the safety of made products. The field of bread and pastry production is very sensitive from the aspect of quality analysis and the application of the newest standards, which requires taking of a number of measures - from providing and receiving raw material to the distribution of finished products. The aim of the paper is the review of the integrated management system in the bakery industry, with the emphasis on the quality of products.https://scindeks-clanci.ceon.rs/data/pdf/2334-816X/2020/2334-816X2001044V.pdfquality system iso 9001:2015haccp |
| spellingShingle | Veličković Jasmina Arsić Jovana Staletović Maja The integrated management system in the bakery industry of Leskovac Trendovi u Poslovanju quality system iso 9001:2015 haccp |
| title | The integrated management system in the bakery industry of Leskovac |
| title_full | The integrated management system in the bakery industry of Leskovac |
| title_fullStr | The integrated management system in the bakery industry of Leskovac |
| title_full_unstemmed | The integrated management system in the bakery industry of Leskovac |
| title_short | The integrated management system in the bakery industry of Leskovac |
| title_sort | integrated management system in the bakery industry of leskovac |
| topic | quality system iso 9001:2015 haccp |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2334-816X/2020/2334-816X2001044V.pdf |
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