Liječnički vjesnik, Vol. 132 No. 5-6, 2010.
Original scientific paper
THE INFLUENCE OF »HYGIENIC MINIMUM« COURSE ON QUALITY OF CATERING ESTABLISHMENTS
MIROSLAV VENUS
DARIJA PETROVČIĆ
Abstract
The aim of this article was to define the quality of catering establishments in Virovitica Podravina county before and after the course of »hygienic minimum«. Research was realized through interview and assessment of microbiological swabs of the same catering establishments before and after the course of »hygienic minimum«. All procedures were performed according to Regulations on standard specification in microbiological cleanness and methods of its determining. Twenty-five catering establishments from a group of restaurants and bars were analyzed. In all of them we found improvement in the most of examined parameters. So, implementation of the course through the existing program has proven to be justified.
Keywords
Food services – standards, manpower; Restaurants – standards, manpower; Sanitation – standards, statistics and numerical data; Hygiene – standards, statistics and numerical data; Inservice training
Hrčak ID:
63575
URI
Publication date:
30.6.2010.
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