Temperatura priprave i čuvanja termički obrađenih bolničkih obroka

master's thesis

• Title (english): Temperature of preparation and storage of heat-treated hospital meals
• Author: Zrinka Marković
• Mentor: Katarina Berković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Physical Chemistry and Corrosion); Zagreb
• Defense date and country: 2011-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Proizvodnja zdravstveno ispravne i sigurne hrane je temeljni cilj sustavnog i kontinuiranog provođenja kontrole sigurnosti hrane za bolesnike. Cilj ovog rada bio je određivanje temperaturnih uvjeta termičke obrade i čuvanja termički obrađene hrane pripremljene u bolničkim kuhinjama dviju bolnica, bolnici A i bolnici B. Mjerenja temperatura hrane tijekom termičke obrade su provedena u uzorcima hrane koja je termički tretirana različitim postupcima. Temperature hrane tijekom čuvanja su određivane u uzorcima hrane, koji su do vremena podjele bolesnicima, čuvani u različitim uvjetima. Rezultati određivanja su pokazali da vrijeme i uvjeti čuvanja hrane nakon termičke obrade imaju značajan utjecaj na promjenu temperatura hrane tijekom čuvanja, do vremena serviranja bolesnicima. Na temelju dobivenih rezultata mjerenja, koji su uspoređeni s propisanim temperaturama prema HACCP modelu, može se utvrditi da je hrana pripremljena u bolničkim kuhinjama sigurna, ali i da je neophodno stalno i kontinuirano praćenje procesa pripreme hrane u bolničkim kuhinjama.

Abstract (english)

Fundamental goal of systematic and permanent food safety control of hospital food is production of food that is safe to eat. The aim of this thesis was to determine the temperature conditions of cooking and storage of cooked food prepared in hospital kitchens of two hospitals, hospital A and hospital B. Temperature of food during cooking was measured on food samples that were treated by different cooking procedures. Temperature of food during storage was being measured on food samples of food that were stored in different conditions by the time of distribution. The results showed that lenght of storage and storage conditions of cooked food had a significant impact on the changes of temperatures of the food that is served to hospital patients. Based on the results of measurements, which were compared with the recommended temperatures according to the HACCP model, it could be concluded that food prepared in hospital kitchens is safe to eat, but permanent and continuous monitoring is necessary.

• Keywords: dijetalni bolnički obroci; HACCP; model interne kontrole sigurnosti hrane; temperature čuvanja; temperature termičke obrade
• Keywords (english): dietetic hospital meals; food safety control model; HACCP; temperature of heat treatment; storage temperature
• Language: croatian
• URN:NBN: urn:nbn:hr:159:558904
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 10:33:21