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Food safety assurance on tasting field
Zabukovec, Andreja (Avtor), Jevšnik, Mojca (Avtor), Likar, Kristina (Avtor)

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Izvleček
Hygiene and technical requirements, which must be met by the tasters and people who organize tasting are clearly presented in this article. A hygienetechnical estimation of the actual situation in tasting is described. Two years of researching in the field of tasting brought the following results: tasting is not included in the regulations and guidelines; tasting are performed by the personnel, who are not suitably educated regarding food safety; enterprises, which organize tasting do not educate their tasters regarding food safety; there is no control over enterprises and their tasting performers. The presented results will be used as a basic for preparing of a model of correct tasting performance with consideration of hygiene, technical, technological, and health criteria. From the food safety point of view the field of tasting is not managed as it should be, therefore the health of people, who participate in tasting, is threatened.

Jezik:Angleški jezik
Ključne besede:tasting, education, hygiene, HACCP system, legislation
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:ZF - Zdravstvena fakulteta
Leto izida:2008
Št. strani:str. 49-57
Številčenje:Vol. 2, no. 1
UDK:613.2
ISSN pri članku:1854-0678
COBISS.SI-ID:3246699 Povezava se odpre v novem oknu
Licenca:CC BY-NC-ND 4.0
To delo je dosegljivo pod licenco Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
Število ogledov:11
Število prenosov:3
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Gradivo je del revije

Naslov:Sanitarno inženirstvo
Založnik:Inštitut za sanitarno inženirstvo
ISSN:1854-0678
COBISS.SI-ID:216969216 Povezava se odpre v novem oknu

Sekundarni jezik

Jezik:Slovenski jezik
Ključne besede:degustacija živil, izobraževanje, higiena, HACCP, zakonodaja

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