Food safety assurance on tasting field

Zabukovec, Andreja (avtor), Jevšnik, Mojca (avtor), Likar, Kristina (avtor)

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
• PID: 20.500.12556/RUL-113087
• UDK: 613.2
• ISSN pri članku: 1854-0678
• COBISS.SI-ID: 3246699
• Datum objave v RUL: 02.12.2019

Gradivo je del revije

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

Licence

• Licenca: CC BY-NC-ND 4.0, Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by-nc-nd/4.0/deed.sl
• Opis: Najbolj omejujoča licenca Creative Commons. Uporabniki lahko prenesejo in delijo delo v nekomercialne namene in ga ne smejo uporabiti za nobene druge namene.
• Začetek licenciranja: 02.12.2019

Sekundarni jezik

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