engleski

Uvođenje HACCP sustava u ugostiteljstvu

The main goal in this final work is to implement HACCP system in process of preparing chicken soup and roasted chicken in restaurant. Used methodology is based on 7 principles of HACCP system. Conclusions refers to temperature control of the food, appropriately manipulated and served food to customer, measures for preventing cross-contamination and importance of training. Gained research results ensure production of safe food.

HACCP; piletina; restoran; Salmonella spp. Canpylobacter spp.

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