Avtor/Urednik		Vouk-Grbac, Lilijana; Pišot, Janez
Naslov		DDD v okviru HACCP sistema bolnišnične kuhinje
Prevedeni naslov		DDD in terms of HACCP system in hospital kitchen
Tip		članek
Vir		In: Dobeic M, Vudrag M, Berger T, editors. Zbornik referatov 1. interdisciplinarni simpozij "DDD, zdravje in okolje" z mednarodno udeležbo; 2003 okt 17-18; Ljubljana. Ljubljana: Zavod za zdravstveno varstvo,
Leto izdaje		2003
Obseg		str. 223-9
Jezik		slo
Abstrakt		Good production and hygiene practice is base for the HACCP system in the kitchen. Apart from production itself, also sanitary-technical arrangement of rooms, parallel procedures i.e. cleansing, staff awareness and personal hygiene, DDD procedures, waist material handling etc., are part of the HACCP system. Critical Control Points (CCP) are identified through decision tree, which is based on hazard analysis and prevention measurements for each phase. For each CCT we set critical threshold values, way and frequency of controlling the parameters, person that is in charge, corrective measurements when exceeding threshold value and the way of documenting. Controlling the pest in HACCP system means to prevent the pest itself before it occurs, to exercise control over and the extermination. Preventive DDD measurements against the pest are of fundamental importance. Handling the pest already developed is usually very difficult, long lasting, inefficient and nevertheless more expensive for the client due to the damage on the products and equipment. Apart from this, pest in a plant represents threat to human health. Reducing pest we reduce hazard. Pest control should work on multi levels, complex production area, transportation and delivery - service to the patients and staff. Authorized organization with it's DDD service works in term of HACCP system much wider than otherwise, since it has to provide the client not only with implementation of DDD measurements but also counseling, educating and training. DDD service should take care of the hazard caused by pest or by DDD measurements itself, warn and support the client in reducing these hazards to the lowest possible level.
Deskriptorji		FOOD SERVICE, HOSPITAL FOOD HANDLING FOOD CONTAMINATION FOOD ANALYSIS RISK ASSESSMENT