Access restricted to higher education institution's students and staff
master's thesis
FOOD PREPARATION METHODS ACCORDING TO HACCP STANDARDS IN CONFECTIONARY DURING A TOURIST SEASON

Ivana Jurić
Metadata
TitleMetode obrade hrane prema standardima HACCP-a u slastičarstvu tijekom turističke sezone
AuthorIvana Jurić
Mentor(s)Tanja Radić Lakoš (thesis advisor)
AbstractU ovom radu su objašnjene osnovne informacije o hrani u okviru ugostiteljske ponude i o intolerancijama na hranu, opisani su uzročnici zaraznih bolesti i načini kako izbjeći trovanje hranom, zarazne bolesti u turizmu te crijevne zarazne bolesti te se govori o higijenskim uvjetima u slastičarstvu, čišćenju i dezinfekciji prostora te opreme. Naposljetku, opisane su metode suzbijanja mikroorganizama. Vrlo je važno spriječiti nastanak i širenje mikroorganizama kako osobnom higijenom tako i higijenskom pripremom hrane. Ljeti je trovanje hranom učestala pojava pa je svrha ovog rada podizanje svijesti o važnosti očuvanja našeg zdravlja inače, a posebice u vrijeme sezone kada je povećana mogućnost obolijevanja od različitih bolesti.
KeywordsHACCP microorganisms health tourism confectioneries infection
Parallel title (English)FOOD PREPARATION METHODS ACCORDING TO HACCP STANDARDS IN CONFECTIONARY DURING A TOURIST SEASON
Committee MembersNikolina Gaćina
Gina Lugović
Tanja Radić Lakoš
GranterVeleučilište u Šibeniku
Lower level organizational unitsMenadžment
PlaceŠibenik
StateCroatia
Scientific field, discipline, subdisciplineSOCIAL SCIENCES
Economics
Trade and Tourism
Study programme typeprofessional
Study levelspecialist graduate
Study programmeManagement
Academic title abbreviationSruč.spec.oec.
Genremaster's thesis
Language Croatian
Defense date2015-11-11
Parallel abstract (English)The paper presents basic information about food within touristic offer and about foodintolerances. It describes also the cause of the disease and ways how to avoid food poisoning, infectious diseases in tourism and intestinal infectious diseases, and it is about the hygienic conditions in the confectionery, cleaning and disinfection of workspace and equipment. Finally, the methods of combating microorganisms are described. It is very important to prevent break out and spending microorganisms. We can do it by paying atention to better personal hygiene and also hygienic preparing of food. Food poisoning is common accurance at summer time, so purpose oft his work is to increase awarness about importance of our wellbeing in general specially at the season time when it is increased possibility of getting different disases.
Parallel keywords (Croatian)HACCP mikroorganizmi zdravlje turizam slastičarstvo zaraze
Resource typetext
Access conditionAccess restricted to higher education institution's students and staff
Terms of usehttp://creativecommons.org/licenses/by-nc-nd/3.0/hr/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:143:573115
CommitterNives Paškov Milošević