prikaz prve stranice dokumenta Dobra higijenska praksa u institucijskim kuhinjama
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undergraduate thesis
Dobra higijenska praksa u institucijskim kuhinjama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:556333
Kraljević, Tena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Kraljević, T. (2020). Dobra higijenska praksa u institucijskim kuhinjama (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:556333

Kraljević, Tena. "Dobra higijenska praksa u institucijskim kuhinjama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:556333

Kraljević, Tena. "Dobra higijenska praksa u institucijskim kuhinjama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:556333

Kraljević, T. (2020). 'Dobra higijenska praksa u institucijskim kuhinjama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:556333

Kraljević T. Dobra higijenska praksa u institucijskim kuhinjama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:556333

T. Kraljević, "Dobra higijenska praksa u institucijskim kuhinjama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:556333

Metadata
TitleDobra higijenska praksa u institucijskim kuhinjama
Title (english)Good Hygiene Practice in Institutional Kitchens
AuthorTena Kraljević
MentorĐurđica Ačkar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2020-09-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Institucijske kuhinje su objekti za posluživanje hrane u okviru pojedinih ustanova, bilo da se radi o vrtićima, školama, staračkim domovima, bolnicama, restoranima za radnike, vojnike itd. Budući da se poslužuje veliki broj obroka na dnevnoj bazi, kuhinje uglavnom imaju odvojene pripremnice za meso i ribu, voće i povrće, topli i hladni blok i praonicu posuđa, mogu imati i pekarnicu. Prostor je potrebno osmisliti tako da se osigurava maksimalno učinkovito kretanje svih sirovina i gotovih obroka, a da pri tome ne dolazi do križanja čistih i nečistih putova. U institucijskim kuhinjama je potrebno onemogućiti pristup štetočinama, radnici moraju održavati vrlo visoku razinu osobne higijene, čuvanje namirnica i gotovih obroka mora osigurati održavanje njihove sigurnosti, a protokoli pranja i čišćenja moraju osiguravati higijensko održavanje površina, opreme i posuđa. Cilj ovog rada je detaljnije objasniti uvjete i postupke koji omogućuju sigurnost hrane tijekom obrade i pripreme namirnica, odnosno dati prikaz primjene gore navedenih principa koji objedinjeni čine dobru higijensku praksu u institucijskim kuhinjama.
Abstract (english)
Institutional kitchens are facilities for serving food within certain institutions, whether they are kindergartens, schools, nursing homes, hospitals, restaurants for workers, soldiers etc. Since a large number of meals are served on a daily basis, the kitchens generally have separate sections for preparing meat and fish, fruits and vegetables, a hot and cold block, and a dishwasher, they can also have a bakery. The space must be designed in such a way as to ensure the most efficient movement of all raw materials and ready meals, without crossing clean and dirty paths. In institutional kitchens it is necessary to prevent access to pests, workers must maintain a very high level of personal hygiene, storage of food and ready meals must ensure their safety, and washing and cleaning protocols must ensure hygienic maintenance of surfaces, equipment and utensils. The purpose of this paper is to explain in more detail the conditions and procedures that enable food safety during food processing and preparation, and to give an overview of the application of the above principles that together make good hygiene practice in institutional kitchens.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:556333
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-09-07 07:53:11