RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES
Keywords:
common food services, catering services, 3M TM Petrifilm TMAbstract
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 usingthe modern methods like 3MTM PetrifilmTM .
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Published
2012-02-01
How to Cite
BajzÃk, P., Bobková, A., Bobko, M., Zeleňáková, L., LopaÅ¡ovský, ĽubomÃÂr, & ÄŒapla, J. (2012). RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES . Journal of Microbiology, Biotechnology and Food Sciences, 1(Special issue), 717–724. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7375
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Section
Food Sciences
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Copyright (c) 2012 Pavol BajzÃk, Alica Bobková, Marek Bobko, Lucia Zeleňáková, ĽubomÃÂr LopaÅ¡ovský, Jozef ÄŒapla
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).