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Rating of the effectiveness of cleaning and disinfection procedures in a mass catering establishment

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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.identifier.citation European Journal of Clinical and Experimental Medicine T. 17, z. 4 (2019), s. 326–330 pl_PL.UTF-8
dc.identifier.issn 2544-2406
dc.identifier.uri http://repozytorium.ur.edu.pl/handle/item/5180
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.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
dc.identifier.doi 10.15584/ejcem.2019.4.6
dc.identifier.eissn 2544-1361


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Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe

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