{"id":4932,"date":"2019-01-17T11:27:25","date_gmt":"2019-01-17T11:27:25","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/?p=21281"},"modified":"2020-05-23T09:21:20","modified_gmt":"2020-05-23T09:21:20","slug":"10-hygiene-rules-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/cz\/10-hygiene-rules-in-the-kitchen\/","title":{"rendered":"10 Pravidel hygieny v kuchyni"},"content":{"rendered":"

[vc_row][vc_column width=”1\/4″][vc_single_image image=”657″ img_size=”full”][\/vc_column][vc_column width=”3\/4″][vc_column_text]Hygiena je z\u00e1kladn\u00edm p\u0159edpokladem bezpe\u010dnosti potravin ka\u017ed\u00e9 profesion\u00e1ln\u00ed kuchyn\u011b. Sebemen\u0161\u00ed nedbalost p\u0159i \u010di\u0161t\u011bn\u00ed a p\u0159\u00edprav\u011b pokrm\u016f m\u016f\u017ee zp\u016fsobit k\u0159\u00ed\u017eovou kontaminaci a \u0161\u00ed\u0159en\u00ed bakteri\u00ed, co\u017e m\u016f\u017ee v\u00e9st a\u017e k otrav\u011b j\u00eddlem. Protokol\u00a0HACCP\u00a0<\/a>specifikuje postupy, kter\u00e9 mus\u00ed dodr\u017eovat v\u0161ichni zpracovatel\u00e9 potravin. Bez ohledu na p\u0159edpisy je ale nutn\u00e9 dodr\u017eovat n\u00e1sledujic\u00ed pravidla a postupy.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Zde je 10 pravidel hygieny v profesion\u00e1ln\u00edch kuchyn\u00edch.[\/vc_column_text][vc_column_text]1. Osobn\u00ed hygiena
\n<\/strong>Mikroorganismy lze p\u0159en\u00e1\u0161et z rukou na j\u00eddlo. Po dotyku s j\u00eddlem a p\u0159ed proveden\u00edm dal\u0161\u00edho \u00fakonu mus\u00ed b\u00fdt ruce d\u016fkladn\u011b umyty m\u00fddlem a horkou vodou. Ruce v\u017edy osu\u0161te \u010dist\u00fdm ru\u010dn\u00edkem. Bakterie mohou ulp\u00edvat tak\u00e9 na vlasech, proto je noste sv\u00e1zan\u00e9 a pou\u017e\u00edvejte s\u00ed\u0165ku na vlasy.<\/p>\n

2. Od\u011bv
\n<\/strong>Na oble\u010den\u00ed m\u016f\u017eete p\u0159en\u00e1\u0161et bakterie zven\u010d\u00ed do kuchyn\u011b, proto je d\u016fle\u017eit\u00e9 se p\u0159evl\u00e9knout do pracovn\u00edch od\u011bv\u016f. M\u011bly by b\u00fdt sv\u011btlej\u0161\u00ed barvy, aby byly skrvny okam\u017eit\u011b vid\u011bt.<\/p>\n

3. Spr\u00e1vn\u00e9 skladov\u00e1n\u00ed potravin
\n<\/strong>Je nutn\u00e9 zamezit p\u0159\u00edstupu vzduchu k pokrm\u016fm, proto mus\u00ed b\u00fdt skladov\u00e1ny v uzav\u0159en\u00fdch n\u00e1dob\u00e1ch nebo zakryty plastov\u00fdmi v\u00edky, zejm\u00e9na pokud jsou pokrmy st\u00e1le hork\u00e9.\u00a0 Profesion\u00e1ln\u00ed chladni\u010dky \u0159ady ecostoreHP<\/sup><\/a> spole\u010dnosti \u00a0Electrolux Professional jsou navr\u017eeny taky, aby udr\u017eovaly konstantn\u00ed vnit\u0159n\u00ed teplotu i p\u0159i \u010dast\u00e9m otev\u00edr\u00e1n\u00ed a zav\u00edr\u00e1n\u00ed dve\u0159\u00ed.<\/p>\n

4. Rozmrazov\u00e1n\u00ed
\n<\/strong>J\u00eddlo mus\u00ed b\u00fdt rozmrazeno v lednici, aby se zabr\u00e1nilo r\u016fstu bakteri\u00ed zp\u016fsoben\u00fdch n\u00e1hlou zm\u011bnou teploty. Ka\u017ed\u00e1 kuchyn\u011b by m\u011bla b\u00fdt vybavena\u00a0chlad\u00edc\u00edmi sk\u0159\u00edn\u011bmi<\/a>, kter\u00e9 vytv\u00e1\u0159ej\u00ed dokonal\u00e9 mikroklima a udr\u017euj\u00ed teplotu a vlhkost potravin.<\/p>\n

5. Vyhn\u011bte se kontaminaci
\n<\/strong>Pou\u017e\u00edvejte r\u016fzn\u00e9 n\u00e1dob\u00ed a prk\u00e9nka na syrov\u00e1 a va\u0159en\u00e1 j\u00eddla a na r\u016fzn\u00e9 druhy potravin, abyste zabr\u00e1nili kontaminaci \u0161kodliv\u00fdmi mikroorganismy.<\/p>\n

6. Dodr\u017eujte spr\u00e1vn\u00e9 teploty potravin
\n<\/strong>Teplota a mikrobi\u00e1ln\u00ed z\u00e1t\u011b\u017e spolu \u00fazce souvis\u00ed: pokrmy mus\u00ed b\u00fdt pod\u00e1v\u00e1my p\u0159i teplot\u011b nejm\u00e9n\u011b 70\u00b0 C. Nebezpe\u010dn\u00e1 z\u00f3na, kdy se bakterie mno\u017e\u00ed nejrychleji, je mezi 15\u00b0 a 55\u00b0 C.<\/p>\n

7. Rychl\u00e9 zchlazen\u00ed
\n<\/strong>Ze stejn\u00e9ho d\u016fvodu je d\u016fle\u017eit\u00e9 pokrmy rychle zchladit: teplota by m\u011bla klesnout ze 65\u00b0 na 10\u00b0 C za m\u00e9n\u011b ne\u017e dv\u011b hodiny. Ka\u017ed\u00e1 profesion\u00e1ln\u00ed kuchyn\u011b by m\u011bla b\u00fdt vybavena odpov\u00eddaj\u00edc\u00edm zchlazovac\u00edm a zprazovac\u00edm za\u0159\u00edzen\u00edm, jako je \u0159ada air-o-chill<\/a> \u0161okov\u00fdch zchlazova\u010d\u016f\/zmrazova\u010d\u016f spole\u010dnosti Electrolux Professional.\u00a0D\u00edky kombinaci konvektomatu a \u0161okov\u00e9ho zchlazova\u010de v r\u00e1mci syst\u00e9mu Cook&Chill je zcela zaji\u0161t\u011bn integrovan\u00fd, spolehliv\u00fd a bezpe\u010dn\u00fd proces. Inovativn\u00ed konvektomaty Skyline a \u0159ada Electrolux Cook&Chill<\/a>, jsou navr\u017eeny tak, aby zajistili bezpe\u010dnost potravin: pokrmy jsou p\u0159emis\u0165ov\u00e1ny p\u0159\u00edmo z konvektomatu do \u0161okov\u00e9ho zchlazova\u010de\/zmrazova\u010de, co\u017e zvy\u0161uje jejich skladovatelnost a zabra\u0148uje pl\u00fdtv\u00e1n\u00ed.<\/p>\n

8. Spr\u00e1vn\u00e9 serv\u00edrov\u00e1n\u00ed pokrm\u016f
\n<\/strong>Nedot\u00fdkejte se j\u00eddla p\u0159ipraven\u00e9ho k pod\u00e1v\u00e1n\u00ed ani n\u00e1dob\u00ed, na kter\u00e9m je j\u00eddlo serv\u00edrov\u00e1no.<\/p>\n

9. Pe\u010dliv\u00fd \u00faklid kuchyn\u011b
\n<\/strong>Kuchy\u0148 pe\u010dliv\u011b vy\u010dist\u011bte. Sanitaci d\u0159ez\u016f a vnit\u0159n\u00edch prostor trub prov\u00e1d\u011bjte jednou denn\u011b.<\/p>\n

10. \u0158\u00e1dn\u00e9 myt\u00ed n\u00e1dob\u00ed
\n<\/strong>My\u010dky n\u00e1dob\u00ed jsou nezbytn\u00e9 pro jakoukoliv profesion\u00e1ln\u00ed kuchyni: \u0161\u00ed\u0159en\u00ed bakteri\u00ed ze zbytk\u016f potravin zabr\u00e1n\u00ed spr\u00e1vn\u00e9 myt\u00ed n\u00e1dob\u00ed, kuchy\u0148sk\u00fdch pot\u0159eb a n\u00e1stroj\u016f. Pou\u017e\u00edvejte spr\u00e1vn\u00e9 myc\u00ed prost\u0159edky a teploty myt\u00ed n\u00e1dob\u00ed, nebo je\u0161t\u011b l\u00e9pe \u2013 pou\u017e\u00edvejte my\u010dky n\u00e1dob\u00ed green&clean tunelov\u00e9 ko\u0161ov\u00e9 my\u010dky spole\u010dnosti Electrolux Professionals<\/a>\u00a0se sanita\u010dn\u00ed funkc\u00ed.[\/vc_column_text][vc_column_text]Stru\u010dn\u011b \u0159e\u010deno \u2013 spr\u00e1vn\u00fd proces zmra\u017eov\u00e1n\u00ed zaji\u0161\u0165uje bezpe\u010dnou p\u0159\u00edpravu ryb bez anisakis-bakterie . Nechte sv\u00e9 z\u00e1kazn\u00edky ochutnat lahodn\u00e9 recepty bez jak\u00e9hokoliv rizika.[\/vc_column_text][elx_button button_text=”Objevte na\u0161e \u0159e\u0161en\u00ed Cook&Chill ” button_style=”icon” button_link=”url:https%3A%2F%2Fwww.electroluxprofessional.com%2Fcz%2Fcommercial-kitchen-equipment%2Fcook-and-chill%2F|title:cook%20and%20chill||”][elx_button button_text=”Objevte v\u00edce na HACCP INTERNATIONAL” button_style=”icon” button_link=”url:https%3A%2F%2Fhaccp-international.com%2F|title:haccp%20international|target:%20_blank|”][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column width=”1\/4″][vc_single_image image=”657″ img_size=”full”][\/vc_column][vc_column width=”3\/4″][vc_column_text]Hygiena je z\u00e1kladn\u00edm p\u0159edpokladem bezpe\u010dnosti potravin ka\u017ed\u00e9 profesion\u00e1ln\u00ed kuchyn\u011b. Sebemen\u0161\u00ed nedbalost p\u0159i \u010di\u0161t\u011bn\u00ed a p\u0159\u00edprav\u011b pokrm\u016f m\u016f\u017ee zp\u016fsobit k\u0159\u00ed\u017eovou kontaminaci a \u0161\u00ed\u0159en\u00ed bakteri\u00ed, co\u017e m\u016f\u017ee v\u00e9st a\u017e k otrav\u011b j\u00eddlem. Protokol\u00a0HACCP\u00a0specifikuje postupy, kter\u00e9 mus\u00ed dodr\u017eovat v\u0161ichni zpracovatel\u00e9 potravin. Bez ohledu na p\u0159edpisy je ale nutn\u00e9 dodr\u017eovat n\u00e1sledujic\u00ed pravidla a postupy.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Zde je […]<\/p>\n","protected":false},"author":7,"featured_media":4931,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[154,28,155,153],"class_list":["post-4932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novinky-profesionalni-vareni","tag-food-safety","tag-cook-and-chill","tag-hygiene-in-kitchen","tag-dishwashing"],"acf":[],"yoast_head":"\n10 Pravidel hygieny v kuchyni - Electrolux Professional \u010cesk\u00e1 republika<\/title>\n<meta name=\"description\" content=\"Hygiene is the main ingredient in the food safety recipe of every professional kitchen. Simple carelessness in cleaning the kitchen environment or in preparing food can cause cross-contamination and the spread of bacteria, leading to food poisoning.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.electroluxprofessional.com\/cz\/10-hygiene-rules-in-the-kitchen\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"10 Pravidel hygieny v kuchyni - Electrolux Professional \u010cesk\u00e1 republika\" \/>\n<meta property=\"og:description\" content=\"Hygiene is the main ingredient in the food safety recipe of every professional kitchen. 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