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Original scientific paper

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

MIROSLAV VENUS
DARIJA PETROVČIĆ

Fulltext: croatian, pdf (59 KB) pages 144-146 downloads: 693* cite
APA 6th Edition
VENUS, M. & PETROVČIĆ, D. (2010). UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA. Liječnički vjesnik, 132 (5-6), 144-146. Retrieved from https://hrcak.srce.hr/63575
MLA 8th Edition
VENUS, MIROSLAV and DARIJA PETROVČIĆ. "UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA." Liječnički vjesnik, vol. 132, no. 5-6, 2010, pp. 144-146. https://hrcak.srce.hr/63575. Accessed 25 Jan. 2020.
Chicago 17th Edition
VENUS, MIROSLAV and DARIJA PETROVČIĆ. "UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA." Liječnički vjesnik 132, no. 5-6 (2010): 144-146. https://hrcak.srce.hr/63575
Harvard
VENUS, M., and PETROVČIĆ, D. (2010). 'UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA', Liječnički vjesnik, 132(5-6), pp. 144-146. Available at: https://hrcak.srce.hr/63575 (Accessed 25 January 2020)
Vancouver
VENUS M, PETROVČIĆ D. UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA. Liječnički vjesnik [Internet]. 2010 [cited 2020 January 25];132(5-6):144-146. Available from: https://hrcak.srce.hr/63575
IEEE
M. VENUS and D. PETROVČIĆ, "UTJECAJ TEČAJA »HIGIJENSKOG MINIMUMA« NA KVALITETU UGOSTITELJSKIH OBJEKATA", Liječnički vjesnik, vol.132, no. 5-6, pp. 144-146, 2010. [Online]. Available: https://hrcak.srce.hr/63575. [Accessed: 25 January 2020]

Abstracts
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
https://hrcak.srce.hr/63575

[croatian]

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