CONTROL OF OPERATIONAL HYGIENE IN FAST FOOD RESTAURANTS

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February 2014, vol. 3, special issue 3 (Food Sciences)
pages: 28-30
Article type: Food Sciences of Food Sciences
Abstract: The aim of this study was control of operational hygiene in fast-food restaurants. Control was carried out in three fast food restaurants. Samples were collected from ten sampling places, in cycles of morning, afternoon and evening. Sanitation process was also controlled in each operation. Grown colonies of microorganisms were counted after incubation in a thermostat. Samples were collected using a 3M ® plates PetrifilmTM - modern detection methods. Presence of coliform bacteria was determined by this method. In the first operation 1 sample from 30 sampling places did not meet the prescribed value according to standard. In the second operation 5 samples from 30 sampling places did not meet prescribed value according to the standard. In the third operation 2 samples from 30 sampling places did not meet the prescribed values.
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