Hygiena a dezinfekcia v kuchyniach a stravovacích prevádzkach

Ivo Šujanský

Bachelor's thesis

Hygiene and disinfection in Kitchen and Catering establishments

Abstract:

In this bachelor thesis are discussed the hygiene and disinfection in kitchens and catering facilities. The information in this work is gained from internal as well as external sources. Bachelor thesis contains three chapters. The first chapter is theoretical, which describes the basic concepts hygiene, disinfection, disinfestation, HACCP and the Food Code. In the second chapter, which can be called practical, we are comparing controls in 2013 and 2014, identifying drawn mystery shopping in five eating establishments that I have personally visited and subsequently processed questionnaire filled in by two. In the third chapter, the design one, we are proposing measures that could lead to improving the functioning of enterprises and to the elimination of deficiencies in hygiene facilities. The main objective of this work is to focus on hygiene and disinfection in catering establishments. Then to propose measures which will help to obtain 100% sanitation. Our findings could help to restaurants which did not obtain high results in our questionnaire, mainly because they do not meet hygienic standards and thus they lose customers.

Abstract:

V bakalárskej práci sa pojednáva o Hygiene a dezinfekcií v kuchyniach a stravovacích zariadeniach. Informácie v práci sú ziskané z interných ale aj externých zdrojov. Bakalárska práca obsahuje 3 kapitoly. Prvá kapitola je teoretická, v ktorej sú popísané základne pojmy hygiena, dezinfekcia, dezinsekcia, HACCP a Potravinársky kódex. V druhej kapitole, ktorú môžeme nazvať praktickou, sú porovnané kontroly za rok 2013 a 2014, vypracovaný mystery shopping v piatich stravovacích zariadeniach, ktoré som osobne navštívil a následne spracovaná anketa s dvoma manažérmi reštaurácií. V tretej kapitole, návrhovej, navrhnem opatrenia, ktoré by mohli viesť k zlepšeniu fungovania podnikov a k odstráneniu nedostatkov v hygiene zariadení. Hlavným cieľom bakalárskej práce bude zamerať sa na hygienu a dezinfekciu v stravovacích zariadeniach, navrhnúť opatrenia aby hygiena v spomenutých zariadenia bola stopercentná a aby zariadenia, ktoré podľa výsledkov v bakalárskej práci nedopadli najlepšie sa nestratili z trhu, kvôli tomu, že nespĺňajú hygienické štandardy a strácajú tým zákazníkov.

Keywords

Hygiena, dezinfekcia, dezinsekcia, HACCP, kontrola, Potravinársky kódex

Language used: Slovak

Date on which the thesis was submitted / produced: 17. 6. 2014

Thesis defence

• Date of defence: 25. 8. 2014
• Supervisor: Ing. Zbyněk Vinš
• Reader: Ing. Helena Buřičová

Institute of Hospitality Management in Prague

Bachelor programme / field:
Gastronomy, Hotel Management and Tourism / Hospitality Management