Osnove Higijene Prehrambenih Proizvoda

8/3/2019 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)

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Osnove Higijene Prehrambenih Proizvoda