Author/Editor		Primožič, Helena
Title		Uvajanje HACCP sistema v bolnišnične kuhinje
Type		članek
Source		In: Krulec A, Jevšnik M, Lavrinc M, editors. Zbornik Strokovni seminar; 2001 nov 12-13; Otočec ob Krki. Ljubljana: Inštitut za sanitarno inženirstvo,
Publication year		2001
Volume		str. 47-61
Language		slo
Abstract		HACCP is a safe food production system originally developed by Pillsbury in 1959 and used to make safe foods for astronauts. It has been recognized by scientific and medical groups all over the world as the most effective way to prevent physical, chemical and microbiological hazards in foods. Under HACCP, companies examine the way they make each of their products. They try to determine where problems can go wrong in the process and they take steps to prevent those problems from occurring. Companies compile all of this information into a "HACCP plan."
Descriptors		FOOD SERVICE, HOSPITAL FOOD HANDLING FOOD ANALYSIS FOOD MICROBIOLOGY FOOD INSPECTION RISK ASSESSMENT INFECTION FOOD CONTAMINATION