Food safety assurance on tasting field

Zabukovec, Andreja (author), Jevšnik Podlesnik, Mojca (author), Likar, Kristina (author)

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.

• Language: English
• Keywords: tasting, education, hygiene, HACCP system, legislation
• Typology: 1.01 - Original Scientific Article
• Organization: ZF - Faculty of Health Sciences
• Year: 2008
• Number of pages: Str. 49-57
• Numbering: Vol. 2, no. 1
• PID: 20.500.12556/RUL-113087
• UDC: 613.2
• ISSN on article: 1854-0678
• COBISS.SI-ID: 3246699
• Publication date in RUL: 02.12.2019

Record is a part of a journal

• Title: Sanitarno inženirstvo
• Publisher: Inštitut za sanitarno inženirstvo, Zbornica sanitarnih inženirjev Slovenije
• ISSN: 1854-0678
• COBISS.SI-ID: 216969216

Licences

• License: CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
• Link: http://creativecommons.org/licenses/by-nc-nd/4.0/
• Description: The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
• Licensing start date: 02.12.2019

Secondary language

• Language: Slovenian
• Keywords: degustacija živil, izobraževanje, higiena, HACCP, zakonodaja