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master's thesis
PRIMJENA DOBRE HIGIJENSKE PRAKSE U POSLOVANJU S HRANOM - STUDIJA SLUČAJA: RESTORAN ROKO
2019. urn:nbn:hr:143:243671
Delabarbara, Daniela
Šibenik University of Applied Sciences
Management

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Delabarbara, D. (2019). PRIMJENA DOBRE HIGIJENSKE PRAKSE U POSLOVANJU S HRANOM - STUDIJA SLUČAJA: RESTORAN ROKO (Master's thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:243671

Delabarbara, Daniela. "PRIMJENA DOBRE HIGIJENSKE PRAKSE U POSLOVANJU S HRANOM - STUDIJA SLUČAJA: RESTORAN ROKO." Master's thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:243671

Delabarbara, Daniela. "PRIMJENA DOBRE HIGIJENSKE PRAKSE U POSLOVANJU S HRANOM - STUDIJA SLUČAJA: RESTORAN ROKO." Master's thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:243671

Delabarbara, D. (2019). 'PRIMJENA DOBRE HIGIJENSKE PRAKSE U POSLOVANJU S HRANOM - STUDIJA SLUČAJA: RESTORAN ROKO', Master's thesis, Šibenik University of Applied Sciences, accessed 01 December 2023, https://urn.nsk.hr/urn:nbn:hr:143:243671

Delabarbara D. PRIMJENA DOBRE HIGIJENSKE PRAKSE U POSLOVANJU S HRANOM - STUDIJA SLUČAJA: RESTORAN ROKO [Master's thesis]. Šibenik: Šibenik University of Applied Sciences; 2019 [cited 2023 December 01] Available at: https://urn.nsk.hr/urn:nbn:hr:143:243671

D. Delabarbara, "PRIMJENA DOBRE HIGIJENSKE PRAKSE U POSLOVANJU S HRANOM - STUDIJA SLUČAJA: RESTORAN ROKO", Master's thesis, Šibenik University of Applied Sciences, Šibenik, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:143:243671

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Metadata
TitlePRIMJENA DOBRE HIGIJENSKE PRAKSE U POSLOVANJU S HRANOM - STUDIJA SLUČAJA: RESTORAN ROKO
Title (english)APPLICATION OF GOOD HYGIENE PRACTICES IN FOOD MANAGEMENT - CASE STUDY: RESTAURANT "ROKO"
AuthorDaniela Delabarbara
MentorTanja Radić Lakoš (mentor)
Committee memberDijana Mečev (predsjednik povjerenstva)
Committee memberAna Perišić (član povjerenstva)
Committee memberTanja Radić Lakoš (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2019-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Cilj ovog rada je jasno utvrditi koliko je važna urednost i čistoća u ugostiteljskim objektima, te što podrazumijeva održavanje visokog standarda osobne higijene i higijene prostora u svakom ugostiteljskom objektu. Sigurnost i ispravnost hrane mora biti u skladu sa svim propisima i sa njezinom namjenom. Hranu koja je ispravna i koja ima mogućnost konzumiranja, proizvodi se uz osigurane higijenske mjere u proizvodnom pogonu, uz nadzor proizvodnog procesa te uz preventivnu reakciju pri pojavi određenih nepravilnosti. Higijena obuhvaća opće i praktične postupke koji omogućuju preventivno sprječavanje bolesti i njihovo širenje. Osobna higijena djelatnika znatno pridonosi zdravstvenoj ispravnosti hrane jer sprečava zagađenje hrane mikroorganizmima te prenošenje uzročnika bolesti na potrošača odnosno gosta. Pravilnim održavanjem osobne higijene štiti se zdravstvena ispravnost hrane s kojom se dolazi u kontakt na svom radnom mjestu, a samim time štiti se i druge ljude da se ne zaraze, pritom štiteći svoj posao i reputaciju objekta u kojem radi. Zdravstvena ispravnost hrane dokazuje jamstvo da hrana neće ugroziti zdravlje osobe koja ju konzumira ukoliko ona ne sadržava zarazne tvari opasne po ljudsko zdravlje i ne može prouzročiti štetu ili neki oblik bolesti, naravno ukoliko se konzumira u skladu s njezinom namjenom.
Abstract (english)
The aim of thesis is to establish clearly the importance of tidiness and cleanliness in restaurants, and which implies maintaining high standards of personal hygiene and hygiene of premises in every restaurant. Security and safety of food must comply with all regulations and with its intended use. Food which is valid and has the ability to consume, which is manufactured with hygienic secured in the production plant, under the supervision of the production process and with the preventive reaction on the occurrence of certain irregularities. Hygiene includes general and practical procedures that allow preventive prevention of diseases and their spread. Personal hygiene of employees significantly contributes to food safety because it prevents food contamination by microorganisms and transmission of pathogens to the consumer or customer. Proper maintenance of personal hygiene to protect food safety with which it comes into contact at their workplace, and thus protect the other people that are not infected, while protecting their work and reputation of the building where she works. Food safety proves guarantee that the food will not endanger the health of the person who consumed if it does not contain infectious substances hazardous to human health and can cause damage or some form of the disease, of course, if it is consumed in accordance with its intended use.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:243671
Study programmeTitle: Management
Study programme type: professional
Study level: specialist graduate
Academic / professional title: stručni/a specijalist/specijalistica menadžmenta (stručni/a specijalist/specijalistica menadžmenta)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-08-27 06:34:12