• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Environmental Protection and Ecology >HYGIENIC MONITORING OF CATERING ESTABLISHMENTS
【24h】

HYGIENIC MONITORING OF CATERING ESTABLISHMENTS

机译：餐饮设施的卫生监控

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The modern consumers are more and more aware of the hygienic aspects of their life and alimentation and this is why, it became mandatory for all the producers in the food industry to respect both technological and hygienic-sanitary requirements. Commercial food production, catering, and industrial food preparation establishments must adhere to legislation regarding food safety. Hazard Analysis and Critical Control Points (HACCP) have been recognised throughout the world, and are becoming increasingly popular in developing countries as a tool to ensure food safety. The Codex Alimentarius Commission and the FAO/WHO Food Standards Programme have also adopted HACCP in its basic text on food hygiene. In order to determine the efficiency of the HACCP system the authors monitored 5 confectioners and pastries units, during a period of 10 months, in the city area of Focsani, Vrancea county (Romania), the technological flow in the critical points that assures prevention of contamination and elaboration of good quality products: the personnel, the storage temperature of the material raw, sanitary tests from the surfaces and the workers hands, the equipments maintenance, etc. The methods that have been used in order to determine the total number of germs (TNG), coliforms bacteria, total number of yeast and mould (YM) using sanitary tests, are official methods, used on a regular basis in the Microbiological Alimentary Laboratory.
机译：现代消费者越来越意识到其生活和营养方面的卫生问题，这就是为什么它成为食品工业中所有生产者必须同时遵守技术和卫生要求的原因。商业食品生产，餐饮和工业食品制备场所必须遵守有关食品安全的法规。危害分析和关键控制点（HACCP）已在世界范围内得到认可，并在发展中国家越来越广泛地用作确保食品安全的工具。食品法典委员会和粮农组织/世卫组织食品标准计划在其有关食品卫生的基本文件中还通过了HACCP。为了确定HACCP系统的效率，作者在10个月的时间内对位于罗马尼亚Vrancea县Focsani的5个糖果和糕点生产单位进行了监控，确保了预防关键点的技术流程污染和精心制作高质量的产品：人员，原料的存储温度，表面和工人手的卫生检查，设备维护等。用于确定细菌总数的方法（TNG），大肠菌，使用卫生检测的酵母总数和霉菌（YM）是官方方法，并在微生物消化实验室中定期使用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号