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THE INFLUENCE OF »HYGIENIC MINIMUM« COURSE ON QUALITY OF CATERING ESTABLISHMENTS

MIROSLAV VENUS
DARIJA PETROVČIĆ

Puni tekst: hrvatski, pdf (59 KB) str. 144-146 preuzimanja: 687* citiraj
APA 6th Edition
VENUS, M. i PETROVČIĆ, D. (2010). UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA. Liječnički vjesnik, 132 (5-6), 144-146. Preuzeto s https://hrcak.srce.hr/63575
MLA 8th Edition
VENUS, MIROSLAV i DARIJA PETROVČIĆ. "UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA." Liječnički vjesnik, vol. 132, br. 5-6, 2010, str. 144-146. https://hrcak.srce.hr/63575. Citirano 15.12.2019.
Chicago 17th Edition
VENUS, MIROSLAV i DARIJA PETROVČIĆ. "UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA." Liječnički vjesnik 132, br. 5-6 (2010): 144-146. https://hrcak.srce.hr/63575
Harvard
VENUS, M., i PETROVČIĆ, D. (2010). 'UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA', Liječnički vjesnik, 132(5-6), str. 144-146. Preuzeto s: https://hrcak.srce.hr/63575 (Datum pristupa: 15.12.2019.)
Vancouver
VENUS M, PETROVČIĆ D. UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA. Liječnički vjesnik [Internet]. 2010 [pristupljeno 15.12.2019.];132(5-6):144-146. Dostupno na: https://hrcak.srce.hr/63575
IEEE
M. VENUS i D. PETROVČIĆ, "UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA", Liječnički vjesnik, vol.132, br. 5-6, str. 144-146, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/63575. [Citirano: 15.12.2019.]

Sažetak
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.

Ključne riječi
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
https://hrcak.srce.hr/63575

[hrvatski]

Posjeta: 972 *