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master's thesis
Sljedivost proizvoda u opskrbnom lancu na primjeru mesne industrije Ravlić
2016. urn:nbn:hr:145:216988
Đureković, Marina
Josip Juraj Strossmayer University of Osijek
Faculty of Economics and Business in Osijek
Chair of Marketing

Cite this document

Đureković, M. (2016). Sljedivost proizvoda u opskrbnom lancu na primjeru mesne industrije Ravlić (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Economics and Business in Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:145:216988

Đureković, Marina. "Sljedivost proizvoda u opskrbnom lancu na primjeru mesne industrije Ravlić." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Economics and Business in Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:145:216988

Đureković, Marina. "Sljedivost proizvoda u opskrbnom lancu na primjeru mesne industrije Ravlić." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Economics and Business in Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:145:216988

Đureković, M. (2016). 'Sljedivost proizvoda u opskrbnom lancu na primjeru mesne industrije Ravlić', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Economics and Business in Osijek, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:145:216988

Đureković M. Sljedivost proizvoda u opskrbnom lancu na primjeru mesne industrije Ravlić [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Economics and Business in Osijek; 2016 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:145:216988

M. Đureković, "Sljedivost proizvoda u opskrbnom lancu na primjeru mesne industrije Ravlić", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Economics and Business in Osijek, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:145:216988

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Metadata
TitleSljedivost proizvoda u opskrbnom lancu na primjeru mesne industrije Ravlić
Title (english)PROCUCT TRACEABILITY IN SUPPLY CHAIN – EXAMPLE OF MEAT INDUSTRY RAVLIĆ
AuthorMarina Đureković
MentorDavor Dujak (mentor)
Committee memberDavor Dujak (predsjednik povjerenstva)
Committee memberHrvoje Serdarušić (član povjerenstva)
Committee memberBoris Crnković (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Economics and Business in Osijek
(Chair of Marketing)
Osijek
Defense date and country2016-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
Zbog rastućih tržišnih zahtjeva vezanih za brzinu, kvalitetu i sigurnost, tvrtka je prisiljena optimizirati sve procese i tako poboljšati svoju konkurentnost i kvalitetu proizvoda. Sljedivost se veže uz zdravstveno ispravnu hranu onu koja svojom kvalitetom, uvjetima čuvanja i distribucije zadovoljava zakonske propise. Svaka tvrtka koja se bavi prehrambenom industrijom bi treba primjenjivati sljedivost, odnosno zakonske propise kako bi bila sigurna da hrana neće prouzročiti štetu, ozljedu ili bolest. Svaka hrana koja se stavlja na tržište, mora proći određene zahtjeve koji će osigurati njenu zdravstvenu ispravnost. Sljedivost se često veže uz pojam od „polja do stola“, što bi značilo kako proizvod mora proći određenu kontrolu kroz sve faze od proizvodnje do potrošača. Kako bi potrošač u potpunosti bio siguran odakle je proizvod, tko je proizvođač i koji su sastojci u određenom proizvodu, na raspolaganju mu je deklaracija. Uz sve podatke o proizvodu i sastojcima, potrošaču se pružaju i korisne informacije na kojoj temperaturi bi trebao čuvati proizvod, na primjer meso. Većina tvrtki primjenjuje HACCP sustav, a on je alat koji pomaže proizvođačima hrane prilikom identifikacije i kontrole opasnosti koje mogu biti vezane uz proizvod. U navedenom primjeru mesne industrije Ravlić bit će prikaz cijeli proces sljedivosti, odnosno kroz koje sve točke praćenja njihovi proizvodi prolaze, kako bi sigurni i kvalitetni stigli do potrošača. Isto tako sljedivost proizvoda uzduž opskrbnog lanca dat će detaljan prikaz kako to funkcionira u mesnoj industriji.
Abstract (english)
Because of the growing market demands regarding speed, quality and safety, the company is forced to optimize all processes and thus improve their competitiveness and quality of products. Traceability is associated with health correct food that which by its quality, storage conditions and distribution satisfies the legal requirements. Any company engaged in the food industry should apply traceability that is legislation to make sure that food will not cause harm, injury or illness. Any food that is placed on the market, must pass certain requirements to ensure its safety. Traceability is often associated with the concept of "farm to table", which means that the product must pass some control through all stages of production to the consumer. How would the consumer entirely be sure from where the product is, who is the manufacturer and which are the ingredients in the product, the declaration is available to him. With all product and ingredients information, the consumer can provide useful information on what temperature should keep the product, such as meat. Most companies apply the HACCP system, and it is a tool that helps food producers in identifying and controlling hazards that may be associated with the product. In this example, the meat industry Ravlić will see the whole process traceability, through which all the points of monitoring their products go to how would reach to the consumer safe and quality. Also product traceability along the supply chain will give a detailed overview of how it works in the meat industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:145:216988
Study programmeTitle: Marketing
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra ekonomije (magistar/magistra ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-12-07 09:04:54