| Popis: |
Institucijske kuhinje su objekti za posluživanje hrane u okviru pojedinih ustanova, bilo da se radi o vrtićima, školama, staračkim domovima, bolnicama, restoranima za radnike, vojnike itd. Budući da se poslužuje veliki broj obroka na dnevnoj bazi, kuhinje uglavnom imaju odvojene pripremnice za meso i ribu, voće i povrće, topli i hladni blok i praonicu posuđa, mogu imati i pekarnicu. Prostor je potrebno osmisliti tako da se osigurava maksimalno učinkovito kretanje svih sirovina i gotovih obroka, a da pri tome ne dolazi do križanja čistih i nečistih putova. U institucijskim kuhinjama je potrebno onemogućiti pristup štetočinama, radnici moraju održavati vrlo visoku razinu osobne higijene, čuvanje namirnica i gotovih obroka mora osigurati održavanje njihove sigurnosti, a protokoli pranja i čišćenja moraju osiguravati higijensko održavanje površina, opreme i posuđa. Cilj ovog rada je detaljnije objasniti uvjete i postupke koji omogućuju sigurnost hrane tijekom obrade i pripreme namirnica, odnosno dati prikaz primjene gore navedenih principa koji objedinjeni čine dobru higijensku praksu u institucijskim kuhinjama. Institutional kitchens are facilities for serving food within certain institutions, whether they are kindergartens, schools, nursing homes, hospitals, restaurants for workers, soldiers etc. Since a large number of meals are served on a daily basis, the kitchens generally have separate sections for preparing meat and fish, fruits and vegetables, a hot and cold block, and a dishwasher, they can also have a bakery. The space must be designed in such a way as to ensure the most efficient movement of all raw materials and ready meals, without crossing clean and dirty paths. In institutional kitchens it is necessary to prevent access to pests, workers must maintain a very high level of personal hygiene, storage of food and ready meals must ensure their safety, and washing and cleaning protocols must ensure hygienic maintenance of surfaces, equipment and utensils. The purpose of this paper is to explain in more detail the conditions and procedures that enable food safety during food processing and preparation, and to give an overview of the application of the above principles that together make good hygiene practice in institutional kitchens. |
