RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES

Back to full issue:
February 2012, vol. 1, Special issue
pages: 717-724
Article type: Food Sciences of Food Sciences
Abstract: The general food legislation is a key element in creating systems for food safety and food. Its observance, particularly the general hygiene requirements, a prerequisite for the introduction of the HACCP system, and thus the overall safety of food preparation. The level of hygiene in catering premises reflects the responsibility of their management to food safety and also demonstrates the willingness of management to gain the favor of customers. In providing common food services and catering services to the public is always a danger of contagion that can spread the food, but also finished products. To avoid this possibility, it is necessary to apply the rules of hygiene. Establishments which provide catering services must meet the requirements to ensure the health of boarders. The common food services are very strict controled and is our aim to provide pointers on how to minimize risk and liability. Very dangerous is also bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. In our work we were rating the hygienic conditions and also verificating professional competence employee in common food services by using
the modern methods like 3MTM PetrifilmTM .
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: February 2012, vol. 1, Special issue:
prev. article |p. 868-875| next article |p. 583-592|
Embed fulltext PDF: