20.500.12556/DKUM-84468 Kakovost izvedenih korektivnih ukrepov ob pojavu presežnih vrednosti mikroogranizmov v živilskem obratu - primer mesarije diplomsko delo Quality of Executed Corrective Measures at the Occurrence of Excessive Microorganisms Amounts at a Food Plant – An Example of Butchery V okviru notranjega nadzora mora nosilec živilske dejavnosti zagotoviti zdravstveno ustreznost in varnost živil v vseh fazah proizvodnje in prometa z živili na podlagi veljavne zakonodaje in načel HACCP sistema (analiza tveganja in ugotavljanja kritičnih kontrolnih točk). Na primeru mesarije smo v sodelovanju z Inštitutom za sanitarno inženirstvo proučevali higiensko-tehnične zahteve za živilski obrat in preverjali učinkovitost korektivnih ukrepov ob pojavu preseženih vrednosti mikroorganizmov. V mesariji smo opravili mikrobiološke preskuse iz različnih površin in ugotovili presežne mejne vrednosti pri 70 % odvzetih vzorcev. Predlagali smo korektivne ukrepe (dezinfekcija in dodatno usposabljanje zaposlenih) in ugotavljali, ali so le-ti zadostni za izboljšanje higienskega stanja. Pri ponovnem pregledu mesarije, po opravljeni dezinfekciji, so bile vrednosti aerobnih mezofilnih bakterij v vseh odvzetih vzorcih pod dovoljenimi mejnimi vrednostmi (snažni vzorci). Dezinfekcija se je tako izkazala za učinkovit korektivni ukrep. Preverjanje znanja zaposlenih o higieni živil in HACCP sistemu je pokazalo pomanjkljivo poznavanje tematike s tega področja. Po izvedenem dodatnem izobraževanju zaposlenih se je stopnja znanja zaposlenih znatno povečala, prav tako je bila snažnost obrata v skladu s predpisanimi normativi. S tem smo potrdili, da je dodatno izobraževanje delavcev učinkovit ukrep za izboljšanje higienskega stanja v živilskih obratih, ki je ključno za zagotavljanje varnosti hrane in preprečevanje širjenja nalezljivih bolezni. Within internal control, food business operator must ensure the health suitability and food safety at all stages of food production and trade based on current legislation and the principles of the HACCP system (risk analysis and identification of critical control points). On the example of butchery and in cooperation with the Institute of Sanitary Engineering, we studied the hygienic and technical requirements for a food plant and verified the effectiveness of corrective measures in the case of exceeded values of microorganism. Microbiological tests were carried out on various surfaces in the butchery and revealed elevated values in 70% of the samples. Corrective measures (disinfection, additional staff training) were proposed and studied if they were sufficient to improve the hygiene situation. When the butchery was re-inspected, after disinfection, the levels of aerobic mesophilic bacteria in all samples taken were below the permitted limit values. Disinfection thus proved to be an effective corrective measure. Checking employees` knowledge of food hygiene and the HACCP system showed insufficient knowledge of the subject in this area. After the additional training of the employees, their knowledge was significantly improved, and the cleanness of the plant was in accordance with the prescribed standards. Additional staff training was an effective measure to improve the hygienic conditions in food plants, which are key to ensure food safety and prevent the spread of infectious diseases. varnost živil HACCP sistem mesarija sanitarno-tehnični pregled mikroorganizmi food safety HACCP system butcher shop sanitary and technical inspection microorganisms true true false H. Koželjnik Kačičnik Slovenski jezik Angleški jezik Diplomsko delo/naloga 2023-06-11 21:38:41 2023-07-07 08:44:15 2023-07-08 03:09:01 0000-00-00 00:00:00 2023 0 Maribor 0 Maribor 1 spletni vir (1 PDF datoteka (VIII, 33, [6] str.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.5:658.871:614.3:579.67(043.2)=163.6 158075395 VS_Kozeljnik_Kacicnik_Hana_2023.pdf VS_Kozeljnik_Kacicnik_Hana_2023.pdf 1 4D0911D050E78B8A10C8BC85DAAB6491 cc9181dc76241fe672acc08cf31b7d45826acd1e241c9e8c55ad1a1e108ce602 8d0b006f-142c-11ee-8f11-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=168306 Fakulteta za kmetijstvo in biosistemske vede 0 0 0