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[The influence of "hygienic minimum" course on quality of catering establishments].

Authors
  • Venus, Miroslav
  • Petrovcić, Darija
Type
Published Article
Journal
Lijec̆nic̆ki vjesnik
Publication Date
Jan 01, 2010
Volume
132
Issue
5-6
Pages
144–146
Identifiers
PMID: 20677619
Source
Medline
License
Unknown

Abstract

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.

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