osnove higijene prehrambenih proizvoda
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Basics of Food Hygiene
Osnove higiene prehrambenih proizvoda
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Food Hygiene
Higiena prehrambenih proizvoda
Definition according to FAO/WHO Codex Alimentarius Commission:
Food Hygiene contains all measures which have to be taken duringproduction, processing, traetment, storage, selling and trade of food,to guarantee a secure and healthy product which is suitable for beeingconsumed by human beeings.
Definicija osnovnog kodeksa komisije FAO/WHO:
Higiena prehrambenih proizvoda obuhvata sve mere, koje morajubiti donoene u procesu proizvodnje, prerade, obrade, skladitenja,
prodaje i trgovanja sa prehrambenim proizvodima, da bi na taj nain
garantovali i obezbedili zdrave proizvode, koji su primereni za ljudskuishranu.
So the main target is the HEALTH of the CONSUMER and theKEEPING AWAY of QUALITY-DECREASING INFLUENCES
Tako je osnovni cilj ZDRAVLJE POTROAAi spreavanje UTICAJA
SLABOG KVALITETAproizvoda na zdravlje potroaa.
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Company Equipment
Oprema kampanije
1. Structural conditionStrukturni uvjeti
buildings (construction, design, age, place, exits,
entrances, backyard)
zgrade (konstrukcija, design, godine, mesto, izlazi, ulazi,prostor oko zgrade)
walls, floors, ceilings, windows, doors
zidovi, podovi, plafoni, vrata
supply with drinking water, removal of sewage
snabdevanje sa vodom za pie, odstranjenje kanalizacionih -odpadnih voda
heating, ventilation, air-condition-systemgrejanje, ventilacija, kontrola temperature u prostorijamaklimatizacija prostora
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2. Equipment and furnitureOprema i postolje
plants (Heating, electric plants, cooling, defoggingdehumidification, cleaning, disinfection, wrappingmachines etc.)
fabrika (grejanje, elektrika, hlaenje, odstranjenjemagle, odstranjenje vlage, ienje, dezinfekcija, zatitamaina
furnishingspostoljeostala oprema
toolsalati
sanitary / social comfort (changing rooms, toilets, canteen etc.)
sanitaran/socialni komfort (garderobe, toalete, kantina Itd.) hygiene serviceodravanje higiene
supplying - / dispatching- / recycling facilitieskapaciteti nabavke - / odstranjenja - / recikliranja
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3. Other equipment
Ostala oprema
airflow
protokkruenje vazduha - ventilacija
lighting
osvetljenje
cooling evaporator / radiator / air-condition implement
isparivai / radijator / klima
floor covering
obrada podova
security systems
sistemi bezbednosti
pest control
deratizacija, kontrola ostalih tetoina
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Agreement on International Transport of
Perishable Food
Sporazum o internacionalnom transportu kvarljivih proizvoda
Temperature conditions for the transport of special food,
neither deep frozen nor frozenTemperaturni uslovi transporta specialnih vrsta prehrambenih proizvoda,
Ne-duboko zamrznuti niti zamrznuti - Ohlaeni proizvodi
During transport temperatures of food must not be higher
than the following given temperatures:
Temperature za vreme transporta ne smeju prevazii dole navedene vrednosti:
slaughter by-products/ stranski proizvodi klanja + 3C
Butter/maslac , margarina + 6C
game meat /meso divljih ivotinja + 4C
milk for direct consumption stored in containers/mleko za direktnu potronju,
skladiteno u kontejnerima + 4C
milk for industrial use/mleko za industrijsku upotrebu + 6Cmilk products (joghurt, kefir, cream, cottage cheese)/mleni proizvodi(jogurt, kefir..) + 4C
fish, crustaceans and molluscs must be transported under
Ribe, rakovi i ostali mekuci melting ice
moraju se transportovati u ledu
meat products/mesni proizvodi + 6C
meat (except slaughter by-products/meso (osim stranskih proizvoda kod klanja) + 7C
poultry and rabbit meat/ivinsko meso i meso zeeva + 4C
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Important Rules for Personal Hygiene
Vana pravila za osobnu higienu
The following rules shortly describe some important aspects of Personal
Hygiene
Sledea pravila ukratko opisuju vane aspekte line higijene
and tell how to behave in the kitchen area
I kau kako, da se ponaamo u podruju pripreme hrane
1. Body and clothes have to be kept clean!/Telo i odea morajubiti ista
Reason: Additionally to the aspect of aesthetic the negativeinfluence onto the food, e.g. transmission of dirt and
microorganisms, should be avoided.
Razlog:uz slab estetski izgled, prljava odjea ima lo uticajna hranu, jer omoguava prenos mikroorganizma iprljavtine, to je potrebno izbei
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2. Before starting to work jewellery and watches have to
be taken off!
Pre poetka rada svi radnici moraju odstraniti satove idrugi nakit!
Reason: If not done so a proper cleaning of hands up to
arms is not possible.
Razlog:U suprotnom nije mogue potpuno oistiti ruke3. Hands have to be cleaned and disinfected before workand always after going to the toilet!
Ruke moraju da se peru i dezinfikuju uvjek pre poetkarada i uvek posle upotrebe toaleta!
Reason: Food is often touched during the manu-facturing
process, that is why hands have to be completely clean.
Razlog:u procesu proizvodnje hrana se esto dodiruje, zbogtoga moraju ruke biti potpuno iste.
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4. If you have to cough or sneeze you have to turn away from the food!
Reason: Even in the nose- and pharynx-area of healthy people there aregerms which can cause foodborne infections. With these micro-drops whichare produced when coughing or sneezing microorganisms get onto the food.
Ako morate kaljati ili kinuti, morate se obrnuti od hrane odnosnoprehrambenih proizvoda!
Razlog: u nosu i predelu grla kod zdravih ljudi u sluaju kijanja i kaljanjanaprave se mikro kapi, koje se prenose na hranu.
5. Injuries on hands and arms have to be bandaged carefully and covered
with water-resistant tape!Rane na rukama moraju biti potpuno bandairane i prekrivene savodo-odpornom trakom!
Reason: Wounds can be infected with Staphylococcusbelonging to the groupof food-poisoning germs. If necessary a short-term change of the workplacehas to be arranged.
Razlog:Rane mogu biti inficirane sa stafilokokom, koji spadaju uorganizme koji truju hranu. Ako je neophodno, mora se obezbediti ikratkorona zamena radnog mesta ozleene osobe.
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6. A headcover always has to be worn during kitchen work!Reason: With thismeasure hair is prevented from falling into the food. It is
unaesthetic and unhygienic if there is a hair e.g. in the soup.
Glava mora za vreme rada sa hranom biti uvek pokrivena!Razlog: Tom merom spreava se ispadanje kose u hranu.
7. No smoking in the kitchen!
Zabranjeno puenje u kuhinji ili na mestu proizvodnje hrane!Reason: When smoking ash or even cigarett stubs could get into the food.
Razlog:Kod puenja moe u hranu upasti pepeo ili cigareta.8. The whole kitchen area and the according consumption area has to bekept clean!
Cela kuhinja i prostorija namenjena za jelo, moraju biti uvek iste!Reason: This is the main hygiene basic. With this,foodborne diseases can be
avoided already in the beginning.Razlog:To je najznaajnija osnova higijene. Sa uvaavanjem tih mera,
prenos bolesti moe se spreiti ve na poetku.
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9. A lot of cleaning actions during the day guarantee a hygienic
kitchen-process.
Ponavljanje procesa ienja u toku radnog dana, obezbeuje higienu.
Reason: Dried material is difficult to clean and disinfect, there are often
particles left over on the surface which not always can be seen.
Razlog: Sasuene prljave delove teko je oistiti, esto na povrini ostajumrvice prljavtine, koje se prostim okom ne mogu videti.
10. Perishable food always has to be stored in a cooled place!
Kvarljivi prehrambeni proizvodi uvek se moraju skladititi u ohlaenimprostorijama!
Reason: By strict cooling an undesired development of germs can be avoided.
Razlog:Sa konstantnim hlaenjem spreava se razvoj tetnih bakterija.
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11. The transmission of dirt and other alien items onto kitchen equipment
has to be avoided!
Prenos prljavih delova i ostalih spoljnih predmeta na kuhinjsku opremuopremu u proizvodnji, mora se spreiti!
Reason: If not done so the food would be negatively influenced, no
matter if this is detectable by taste or smell or not.
Razlog:Ako se to ne uradi, na hranu se utie sa negativnim efektima,nzavisno od toga, dali se to moe ustanoviti na bazi mirisa iliukusa.
12. Cooked meals must not be touched with hands! As well as plates, cups,silverware etc. which have contact with food!
Kuvani obroci ne smeju se dirati rukama! To vai i za tacne, tanjire, ae,pribor i ostalo ta ima kontakt sa hranom!
Reason: Even on a clean palm there are germs which can be transmitted ontofood directly or indirectly. Additionally, touching a plate on the inside or
touching a knife at its edge is found to be unaesthetic.
Razlog:I na istom dlanu su bakterije, koje mogu biti prenesene na hranudirektno ili indirektno. To moemo i dopuniti tvrdnjom, da je pipanje otrice
noa ili unutranjeg dela tanira veoma neestetsko.
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The Quality ofHygieneHardwareresults mainly from
- Kind
- Condition
- State- Correlation
- Relation
- Logic
Of the companies equipment an
furnishing
Kvalitet higijene t.z. okvirhigijene rezultira uglavnom iz
- Vrste
- Stanja
- Poloaja
- Korelacije- Odnosa
- Logikedoslednosti
Opreme i postoljenja kampanije
H i S i i F d C i
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Hygiene Securing in Food Companies
Obezbeenje higijene u prehrambenim kompanijama
Location Hygiene
Lokacija/namjetenje higieneMeasures to be taken
Potrebne mere
1. Creation of ways without crossroadsKreirati puteve bez njihovog ukrtanja
2. Separation of different zones of hygiene
Separacija razliitih zona higijene
3. Room equipment/furnishing and its maintenance
Opremanje prostora i odravanje
4. Air conditioning Air sterilisation
Klimatizacija sterilizacija vazduha
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5. Lighting
Osvetljenje
6. Cleaning and disinfection
ienje i dezinfekcija7. Equipping social rooms
Oprema t.z. socijalnih prostorija8. Hygiene controls
Kontrola higijene
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Process- and Production-Hygiene
Procesna i proizvodna higijena
in Food Companies
U prehrambenih kompanijama
contains all measures taken in
Obuhvata sve mere preduzete u
extracting, producing, processing,
treating and storing foodIzvoru, proizvodnji, preradi, obradi i skladitenju
(= dynamic Hygiene Concept)
(= dinamian koncept higiene)
ocat on yg ene
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ocat on yg eneUspostavljanje higijene
- Demands on the CompanyZahtevi koje kompanija mora ispuniti
Room concept
Guarantee Good ManufacturingPractice
Cleaning & disinfection should beposible
Suitable temperatures Cleanliness and maintenance
No misuseFloor
- Perfect condition
- Cover should be easy to clean anddisinfect
- Material water-resistante or
waterproof- Easy drainage for water
- Suitable drainage for sewage
Walls
- Cover uncreased
- Easy to clean and disinfect
- Perfect condition- Material or waterproof, easy to clean
Prostorije- Garantovati dobru proizvodnupraksu
- Omoguiti ienje i dezinfekciju- Optimalne temperature
- istou i odravanje- Pravilna upotreba opreme
Podovi- Perfektno stanje
- Podovi obraeni materijalom koji selako isti i dezinficira
- Material podova vodo-otporan
- Dobra, lako dostupna kanalizacija
- Primerna kanalizacija za odpadne
vodeZidovi
- Neoteeni- Prekriveni materijalom za lako
ienje i dezinfekciju- U dobrom stanju
- Prekriveni vodo-otpornim
materijalom
Ceiling Plafoni
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Ceiling
Easy to clean
Intact (no flaking of)
Material should avoid sticking of dirt,moulder and condensation
Doors and windows
Cover uncreased Easy to clean
Perhaps wire mesh against flites
Wooden doors should be suitably covered
Climate
sufficient air flow, natural or mechanica
No mechanical air flow from hygienic areasinto unhygienic ones
Filters and other parts should be easy to cleanand change
Lightening
Bright enough
Natural or artificial lighting
Hygiene equipment
Cleaning and disinfection (hands, tools,equipmen, machines, rooms)
Basins for handwashing, devices for cleaningof tools; easy saccessable, enough of them, as
near as possible to the place of work
equipment
Plafoni
Laki za ienje
Neoteeni (bez odpadanja)
Materijal koji spreava skupljanje prljavtine,plesni i kondenzacije
Vrata i prozori
Neoteeni Laki za ienje
Zatita od insekta mree
Drvena vrata odgovarajue prekrivena
Klima
Dovoljno kruenje vazduha, prirodno ilivetaki
Spreen protok vazduha iz istih higienskihdelova u neiste
Filteri i drugi mehaniki delovi laki zapromenu i ienje
Osvetljenje
Dovoljno osvetljenje
Prirodno ili vetako svetloHigijenska oprema
ienje i dezinfekcija (ruke, alat, oprema,maine, prostori)
Lavaboi za pranje ruku, oprema za pranjealata, lako dostupna, dovoljan broj na
razpolaganju i koliko blizu mogue do radne
opreme
Drugi mehanizmi i alati
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Devices, tools (surface, material, cover)
Easy to clean and disinfect
Uncreased and washable
Corrosion-resistant
Normallay not made of woodOther devices
Hygiene security for transport, un-/loading
Cooling systems (suitable in size and
power) Garbage disposal (storing, boxes)
Supply with drinking water
Hot water system
Social devices
Changing rooms (equipment,organisation, basins, showers)
Toilets (place, equipment)
Pest control
Suitable equipment and measures
Drugi mehanizmi i alati
(povrina,materijal, zatita) Laki za ienje i dezinfekciju Neoteeni i primjerni za pranje Otporni na koroziju
Normalno nisu izraeni iz drvenih materijalaOstali mehanizmi
Obezbeenje higijene u transportu, na- iistovaru
Sistem hlaenja (primeren po veliini i snazi)
Odstranjivanje otpadnih materijala(skladitenje, posue) Snabdevanje vodom za pie Sistem tople vodeSocijalni prostori
Garderobe (oprema, organizacija, lavaboi,
tuevi) Toaleti (prostor, oprema)Deratizacija
Odgovarajua oprema i mere
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Process- and Production-Hygiene
Higiena u procesu proizvodnje
Measures to be taken/ Potrebne mjere
1. organisation of the production process
organizacija proizvodnog procesa
2. no crossroads
Bez ukrtanja puteva
3. separation into different hygiene-zones
separacija razliitih higijenskih zona
4. air-condition, cooling-devices (sensitive areas)
klimatizacija, mehanizmi hlaenja (osetljiva podruja)
5. air-flow, ventilationprotok vazduha, ventilacija
6. securing hygiene at workingplace: clothing, lighting, hygiene-stations
obezbeenje higijene na radnim mestima: odea, osvetljenje, higijenske stanice
7. condition and maintenance of furniture and tools
odravanje opreme i alata
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8. avoiding misusespreavanje zloupotrebe
9. getting requisites
oprema sa odgovarajuim rekvizitima10. getting rid of side products and garbage
odstranivanje stranih proizvoda i odpadaka11. securing hygiene during transport in the
building/factory
obezbeenje higijene u procesu transporta u zgradi12. pest control
deratizacija13. organisation of cleaning and disinfection
organizacija ienja i dezinfekcije
14. making checks (arrival, process, product)pravljenje kontrolnih testova (prijem, proces proizvodnje,proizvod)
Demanded Temperatures for Food itself while transported or stored
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Demanded Temperatures for Food itself, while transported or stored
Zahtevane temperature u transportu i skladitenju
Fresh meat/svee meso: Temp. Max. + 7C - beef, horse-meat/govee, konj.- other mast/ostala hrana
- animals/ivotinje
- big game/velika divlja
Temp. Max. + 4C - small game/mala divlja
- rabbits/zeevi- minced meat /mleveno meso
(according to minced meat
legislation)/ (u odnosu napropise o mlevenom mesu)
Temp. Max.+ 3C - meat by-products ofslaughtering/sporedniproizvodi kod klanja
- viscera/iznutrice
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Temp. Max. + 2C - minced meat/cut meat (accordingto European legislation)/mleveno meso/rasek(skladnosa propisima EU)
Fresh poultry/sv. ivinsko meso:Temp. max. +4C- carcass and meat /trupovi imeso
- by-products/sporedni proizv.- game birds/divlja ivina
Fresh Fish/sv. riba: Temp. Max. + 2C - whole or cut, or under melting ice
cele, rasek, ili u topljivomledu
Meat/Meat-products, generally/meso/ mesni proizvodi generalno:
Temp. max. 12C: frozen/zamrznutoTemp. max. 18C: deep-frozen/duboko zamrznuto
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Enteritis Infectiosa 1999 in GermanyEnteritis Infectiosa 1999. u Nemakoj
28882 28722
85146
53212848 2839
65
41678
0
10000
20000
30000
40000
50000
60000
70000
80000
90000
1 2 3 4 5 6 7 8
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Enteritis Infectiosa 2000 in Germany
Enteritis Infectiosa 2000. u Nemakoj
47166
48
3887
2614430876
47783052
79535
0
10000
20000
30000
40000
50000
60000
70000
8000090000
1 2 3 4 5 6 7 8
1 - Salmonella 5 - Rotavirus
2 - E. coli 6 - Adenovirus
3 - Yersinia 7 - Amoebia
4 - Campylobacter 8 others/ostali
(from: Robert Koch Institut, Epidemiological Bulletin)/vir: Robert Koch Institut,
Epidemioloki bilten)