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Title:Analiza kuhinjskih odpadkov v zdravstveni ustanovi
Authors:ID Borković, Marina (Author)
ID Senegačnik, Marjan (Mentor) More about this mentor... New window
Files:.pdf VS_Borkovic_Marina_2022.pdf (1,32 MB)
MD5: FCBD7E3DBC76F34A140B0D2CEECC587D
PID: 20.500.12556/dkum/8e23f960-d4ec-4b45-a7e8-a33c108839fa
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FOV - Faculty of Organizational Sciences in Kranj
Abstract:V diplomskem delu so analizirani kuhinjski odpadki v Bolnišnici za ginekologijo in porodništvo Kranj. Opredeljeni so odpadki in slikovno je predstavljena hierarhija odpadkov, nato so opisane vrste odpadkov in bolj podrobno opredeljeni biološko razgradljivi odpadki in odpadna embalaža. V povezavi s tem je podana definicija recikliranja odpadkov in tudi njegove prednosti. Obširno je pojasnjeno nastajanje odpadne hrane, vzroki za nastanek in predstavljeni so statistični podatki o odpadkih. Podani so načini za zmanjšanje kuhinjskih odpadkov, predstavljeno je doniranje viška hrane in opredeljen sistem HACCP. V empiričnem delu so s pomočjo intervjuja podani odgovori na raziskovalna vprašanja. Na osnovi pridobljenih podatkov in analize so predlagane morebitne izboljšave.
Keywords:analiza, odpadki, hrana, kuhinja, zdravstvo
Place of publishing:Maribor
Year of publishing:2022
PID:20.500.12556/DKUM-81506 New window
COBISS.SI-ID:105659907 New window
Publication date in DKUM:22.04.2022
Views:814
Downloads:65
Metadata:XML DC-XML DC-RDF
Categories:FOV
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:05.04.2022

Secondary language

Language:English
Title:Kitchen waste analysis in the health institution
Abstract:In the diploma work, we analyzed kitchen waste at the Hospital for Gynecology and Obstetrics in Kranj. We first defined the waste and presented the waste hierarchy, then we described the types of waste and defined biodegradable waste and packaging waste in more detail. In this regard, we have defined waste recycling and its benefits. We extensively explained the generation of food waste, covered the causes and presented statistical data on waste. We looked for ways to reduce kitchen waste, presented the donation of surplus food and defined the HACCP system. In the empirical part, we obtained answers to the questions through an interview. Based on the obtained data and analysis, we proposed possible improvements.
Keywords:analysis, waste, food, kitchen, healthcare


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