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Food quality control We would like briefly with the obligations and procedures related to creating menus, control and surveillance of food used to prepare a meal
We would like briefly with the obligations and procedures related to creating menus, control and surveillance of food used to prepare a meal, but also control of prepared meals, drinking water and wastewater control facilities for the preparation and distribution of food and staff facilities:
- menus for the institution "good home" City of Zagreb are made and are planning 14 days in advance. Foods that are used for everyday food preparation to its quality must match the valid laws, rules and regulations on the quality of goods and foodstuffs in trade and must be properly declared.
- Health control of food, drinking water and wastewater as well as judging microbiological purity in facilities for the production and sale of food takes place periodically as follows:
microbiological analysis of swabs from the hands of employees who work on the preparation and processing of food and swabs from the work area and equipment in all locations where facilities are analyzed swabs from 200 a year.
testing microbiological safety of food samples 4 times a year at locations all dining and thermal blocks (16 samples per year).
test meals for determining the food energy value. Analyzed 45 samples of ready-made meals.
Continuous monitoring of sanitary drinking water, in accordance with the Regulations on food safety of drinking water (OG 182/04). Sampling is done 4 times a year at all locations Facilities (30 samples per year).
Sampling and analysis of waste water in the former settlement of displaced persons Kosnica 4 times a year and testing of inert waste from the device for wastewater treatment. The above procedures conducted by the Institute of Public Health, Zagreb, The service for Health Studies, Department for analysis of food items and general use or water department for analysis.
Given the number of meals prepared during the year (1,500,000 meals) and health and social status of our users (narušeni immunity and general health status, and podložnost filled), it is important to emphasize that until now the work we had no case of infectious diseases caused by improper treatment of food preparation and heat treatment of meals or lack of quality ingredients.
For the purpose of monitoring the implementation of established hygiene and HACCP principles established in the Commission for the sanitary-hygienic control of the business units Institutes. Commission members are nutritionists, chief cook, nurse, Head of the Department of technical and support jobs and a representative of the Department of Health Ecology of the City Department of Health and Veterans.