Rating of the effectiveness of cleaning and disinfection procedures in a mass catering establishment
| dc.contributor.author | Sidor, Adam | |
| dc.contributor.author | Preizner, Patrycja | |
| dc.date.accessioned | 2020-01-21T13:09:37Z | |
| dc.date.available | 2020-01-21T13:09:37Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Introduction. An increasing problem in maintaining the proper level of hygiene in food industry plants is microbiological hazards, affecting the quality and safety of produced food, which in consequence may lead to the creation of many negative health effects on consumers. Aim. Determination of the degree of microbiological contamination of machinery and equipment as well as small production equipment before the commencement of production activities and rating of the effectiveness of the implemented procedures of cleaning and disinfection in a mass catering establishment. Material and methods. The research material was the surfaces of machinery and equipment as well as small production equipment used in a mass catering establishment located in the Primary School in Przemyśl. Microbiological tests were carried out using the swab method in accordance with the recommendations of the Polish Standard PN-A-82055-19: 2000. Results. The hygienic condition of the marked surfaces largely differed from the specific hygiene standards described in PN-A- 82055-19: 2000. In most cases the degree of microbial contamination was insufficient. It is recommended to follow strictly defined washing and disinfection procedures every time after finishing work and if necessary before proceeding with production. Conclusion. The obtained results showed that there was secondary microbiological contamination of the determined production areas subjected to cleaning and disinfection. It was found that the procedures of cleaning and disinfection of small production equipment, including parts of machines and devices, were properly developed, while there are discrepancies in their implementation. | pl_PL.UTF-8 |
| dc.identifier.citation | European Journal of Clinical and Experimental Medicine T. 17, z. 4 (2019), s. 326–330 | pl_PL.UTF-8 |
| dc.identifier.doi | 10.15584/ejcem.2019.4.6 | |
| dc.identifier.eissn | 2544-1361 | |
| dc.identifier.issn | 2544-2406 | |
| dc.identifier.uri | http://repozytorium.ur.edu.pl/handle/item/5180 | |
| dc.language.iso | eng | pl_PL.UTF-8 |
| dc.publisher | Wydawnictwo Uniwersytetu Rzeszowskiego | pl_PL.UTF-8 |
| dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
| dc.subject | food safety | pl_PL.UTF-8 |
| dc.subject | production hygiene | pl_PL.UTF-8 |
| dc.subject | washing and disinfection | pl_PL.UTF-8 |
| dc.title | Rating of the effectiveness of cleaning and disinfection procedures in a mass catering establishment | pl_PL.UTF-8 |
| dc.type | article | pl_PL.UTF-8 |