Quality control

Quality control

We will introduce you briefly to the obligations and procedures regarding the preparation of the menu, control and supervision of the food used for the preparation of the meal, as well as the control of the prepared meals, drinking water and waste water, control of the premises for preparation and distribution of food, general use objects and employees of the Institution:

  1. The first menus for the needs of the City of Zagreb institution Dobri dom are made and planned 14 days in advance. The foods used for the daily preparation of the meal must conform to the laws, provisions and regulations on the quality of goods and foodstuffs in circulation, and must be properly declared.
  2. The health control of food, drinking water and waste water, as well as the assessment of microbiological purity in the facilities for production and marketing of foodstuffs shall be carried out periodically as follows:

  • microbiological analysis of the swabs of the hands of food preparation and processing staff, as well as swabs from workplaces, dishes and cutlery at all locations of the Institution, analysing 100 swabs a year.
  • microbiological testing of food samples 4 times a year at the locations of all dining and thermal units (16 samples per year).
  • testing of ready meals to determine the calorific value and protective composition of the meal (15 samples per year), with over 150 ready meal samples analysed so far.
  • continuous monitoring of the health of drinking water in accordance with applicable legislation. Sampling is carried out twice a year at the locations of all dining rooms and 4 times a year in the thermal block (12 analyses per year).
  • sampling and analysis of wastewater in the former exile settlement of Kosnica 4 times a year and testing of inert waste from the wastewater treatment plant.

The above analyses are conducted by the Public Health Teaching Institute “Dr. Andrija Štampar”, laboratories of the Department of Environmental Protection and Health Ecology.

Bearing in mind the number of meals prepared during the year and the health and social status of our users, it is important to emphasize that the Institution is making every effort to prevent cases of illness caused by improper handling during preparation and heat treatment of foodstuffs, and insufficient quality of them. That is why special attention is paid to the health of food and prepared meals and sanitary and hygienic conditions in all business units.

In order to supervise the implementation of the established hygiene and HACCP principles, a Commission for Sanitary and Hygienic Supervision of the establishment 's business units was established. The members of the Commission are made up of a nutritionist, head cook, head of the Department of Technical and Auxiliary Affairs and a representative of the Department of Health Ecology of the City Office of Health. The aforementioned Department of the City Health Office periodically conducts monitoring of drinking water (12 samples per year) and microbiological testing of ready meals (12 samples per year) at the Institution.

The control is entrusted to the staff of the Institution in the Department of Food Technical and Auxiliary Affairs where food is prepared, transported, processed and maintained, through self-control procedures that enable monitoring of working conditions and prevention of accidental contamination of food at each stage of the food chain.

The Department for Quality Control, Nutrition, Sanitary and Hygiene Supervision and Waste Management continuously exercises sanitary and hygienic control over the Institution's Business Units, food transport vehicles and ensures that every worker has a valid sanitary booklet and that workers who come to their workplace daily have a training course in food contact to gain the necessary knowledge about food safety and personal hygiene (the "Hygiene Minimum Course"). The department also collects and controls documentation related to the quality and health of products from suppliers of food and cleaning products (declarations, product specifications, analytical reports, STL lists, etc.) and contacts and submits reports to the competent Ministry of Agriculture on food donation procedures with since the Institution is registered in the Register of Food Donation Intermediaries at the competent ministry. The tasks of the Department are to build an environmental management system and to ensure and monitor that the EMS is implemented, maintained and continuously improved, and, more recently, participating in the occupational health and safety management system as a new integrated system.