Author/Editor		Herlič, Majda; Vrhovšek, Branka
Title		Postavljanje dobre higienske prakse pri razdeljevanju bolniške hrane v čajnih kuhinjah
Translated title		Ensuring good hygiene practice in food distribution in the hospital tea kitchen
Type		članek
Source		In: Vombergar B, Korez B, editors. Zbornik HACCP v praksi: stokovni seminar; 2003 jan 28; Maribor. Maribor: Živilska šola Maribor, Višja strokovna šola,
Publication year		2003
Volume		str. 103-9
Language		slo
Abstract		In hospitals, inappropriate food processing may present a source of injection. Tire food should satisfy the patient's nutritional requirements, consider the dietary regulations, it should be acceptable in the sensory and psychological sense, and safe. Food is prepared in central kitchens and transported in different ways to the patients. Distribution and transport represents a very sensitive phase in supplying the patient with food. The distribution of patient food in the classical way actually means that in the central kitchen a number of servings are put in a single thermo-container for transport, taken to the department tea kitchen to be portioned there and served to the patients. To ensure safe food, good production and hygiene practice is significant already at the time of taking the provisions into storage, in the phase of preparing food in the kitchen, during distribution and transport of the food as well as during its portioning at the individual department kitchens A suitable organization of world the consideration of the sanitary regime in the tea kitchen and hygiene conscious workers - combined, they are the key to ensuring safe food for our patients.
Summary		Neustrezni postopki s hrano v bolnišnici so lahko vir okužbe. Hrana mora bolniku zagotavljati ustrezno hranilno sestavo, upoštevati mora dietne predpise, biti mora senzorično in psihološko sprejemljiva ter seveda varna. Hrano pripravljajo v centralnih kuhinjah in jo morajo na različne načine transportirati do bolnikov. Razdeljevanje in transport hrane sta zelo občutljivi fazi oskrbe bolnika s hrano. Razdeljevanje bolniške hrane na klasični način pomeni, da več porcij jedi v kuhinji razdelijo skupaj v termo transportno posodo, jo pripeljejo v čajno kuhinjo na bolniški oddelek, kjer jo individualno porcionirajo in postrežejo bolnikom. Za zagolavljanje varne hrane je pomembna dobra proizvodna oz. higienska praksa že ob sprejemu živil v skladišču, v fazi priprave jedi v kuhinji, med razdeljevanjem in transportom ter pri porcioniranju na bolniškem oddelku oz. v čajni kuhinji. Ustrezna organizacija dela in izvajanje sanitarno higienskega režima v čajni kuhinji ter zdravstveno osveščeni delavci, ki dosledno izvajajo dogovorjene postopke dela, so ključ za zagotavljanje varne hrane.
Descriptors		FOOD HANDLING FOOD SERVICE, HOSPITAL FOOD CONTAMINATION HYGIENE