THE INFLUENCE OF »HYGIENIC MINIMUM« COURSE ON QUALITY OF CATERING ESTABLISHMENTS
Autori:
Miroslav Venus, Darija Petrovčić
Sažetak
Sažetak. Cilj rada bio je utvrditi pruža li se u ugostiteljskim objektima na području Virovitičko-podravske županije, nakon provedenog tečaja tzv. »higijenskog minimuma« kvalitetnija usluga s obzirom na istraživane higijensko-epidemiološke parametre. Istraživanje je provedeno anketiranjem te prosudbom mikrobiološke čistoće uz pomoć obrisaka u istim ugostiteljskim objektima, prije i nakon provedenog tečaja tzv. »higijenskog minimuma«. Svi postupci rađeni su prema Pravilniku o normativima mikrobiološke čistoće i metodama njezina određivanja. Ukupno je obrađeno 25 ugostiteljskih objekata iz skupine restorana i barova te je kod svih ustanovljeno poboljšanje većine ispitivanih parametara, čime je provedba navedenog tečaja prema postojećem programu pokazala svoju opravdanost.
Summary
Summary. 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.
