{"id":5204,"date":"2019-01-17T11:27:25","date_gmt":"2019-01-17T10:27:25","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/?p=21281"},"modified":"2024-11-11T07:28:11","modified_gmt":"2024-11-11T07:28:11","slug":"10-hygiene-rules-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/hr\/10-hygiene-rules-in-the-kitchen\/","title":{"rendered":"10 pravila za higijenu u kuhinji"},"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]Higijena je glavni sastojak u receptu za sigurnost hrane u svakoj profesionalnoj kuhinji. Jednostavna neopreznost tijekom \u010di\u0161\u0107enja kuhinje ili pripreme hrane mo\u017ee uzrokovati unakrsnu kontaminaciju i \u0161irenje bakterija, \u0161to dovodi do trovanja hranom.\u00a0Protokolom HACCP<\/a> utvr\u0111uju se postupci kojih se moraju pridr\u017eavati svi koji se bave hranom, ali postoje i neke dobre prakse koje mo\u017eemo slijediti, bez obzira na propise.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Ovo je 10 pravila za odr\u017eavanje higijene u profesionalnim kuhinjama.[\/vc_column_text][vc_column_text]1. Osobna higijena
\n<\/strong>Mikroorganizmi se mogu prenijeti s ruku na hranu. Ruke se moraju temeljito oprati sapunom i toplom vodom nakon dodira s hranom i prije obavljanja sljede\u0107eg zadatka. Ruke se uvijek bri\u0161u \u010distim ru\u010dnikom. Mikrobi se mogu prenijeti i na kosi zato mora biti svezana u rep i pokrivena mre\u017eicom za kosu.<\/p>\n

2. Odje\u0107a
\n<\/strong>Na odje\u0107i se mikrobi mogu izvana prenijeti u kuhinju, stoga je va\u017eno presvu\u0107i se u radnu odje\u0107u. Ona mora biti svijetle boje kako bi se mrlje odmah vidjele.<\/p>\n

3. Pravilno \u010duvanje hrane
\n<\/strong>Va\u017eno je izbjegavati kontakt izme\u0111u hrane i zraka, stoga se pobrinite da se hrana uvijek \u010duva u poklopljenim posudama ili prekrivena plasti\u010dnom folijom, posebno kada je jo\u0161 vru\u0107a. Profesionalni hladnjaci iz linije ecostoreHP<\/sup><\/a> iz Electrolux Professionala posebno su osmi\u0161ljeni za odr\u017eavanje konstantne unutarnje temperature \u010dak i uz \u010desto otvaranje i zatvaranje.<\/p>\n

4. Odmrzavanje
\n<\/strong>Hrana se mora odmrzavati u hladnjaku kako bi se sprije\u010dio rast bakterija uzrokovan naglim promjenama temperature. Svaka bi kuhinja morala biti opremljena rashladnom komorom<\/u><\/a> koja stvara savr\u0161enu mikroklimu te odr\u017eava temperaturu i vla\u017enost hrane.<\/p>\n

5. Izbjegavajte unakrsnu kontaminaciju
\n<\/strong>Upotrebljavajte razli\u010dito posu\u0111e i daske za sjeckanje za sirovu i kuhanu hranu te za razli\u010dite vrste hrane kako bi se izbjegla unakrsna kontaminacija \u0161tetnim mikroorganizmima.<\/p>\n

6. Dr\u017eite hranu na pravoj temperaturi
\n<\/strong>Izme\u0111u temperature i koli\u010dine mikroba postoji vrlo uska veza: hrana se mora poslu\u017eiti na temperaturi od najmanje 70\u00b0C. Zona opasnosti \u2013 kada se bakterije najbr\u017ee mno\u017ee \u2013 nalazi se izme\u0111u 15\u00b0 i 55\u00b0C.<\/p>\n

7. Brzo ohladite hranu
\n<\/strong>Iz istog je razloga va\u017eno da se hrana brzo ohladi: temperatura hrane trebala bi pasti sa 65\u00b0 na 10\u00b0C u manje od dva sata. Svaka profesionalna kuhinja mora biti opremljena odgovaraju\u0107im zamrziva\u010dima i ure\u0111ajima za brzo hla\u0111enje, poput linije ure\u0111aja za brzo hla\u0111enje air-o-chill<\/a> iz Electrolux Professionala. Uz kombinaciju pe\u0107nice i ure\u0111aja za brzo hla\u0111enje unutar sustava Cook&Chill, osigurava se potpuno integriran, jednostavan i siguran postupak. \u00a0Inovativni Cook&Chill iz\u00a0Electroluxa Professional<\/a>, posebno je dizajniran kako bi se osigurala sigurnost hrane: hrana se prenosi izravno iz pe\u0107nice u hladnjak, pove\u0107avaju\u0107i njezin rok trajanja i izbjegavaju\u0107i nepotrebno bacanje hrane.<\/p>\n

8. Pravilno poslu\u017eivanje hrane
\n<\/strong>Ne dirajte hranu koja je spremna za poslu\u017eivanje ili dijelove tanjura na koje se odla\u017ee hrana.<\/p>\n

9. Temeljito \u010di\u0161\u0107enje pe\u0107nice i sudopera
\n<\/strong>O\u010distite kuhinju nakon svake uporabe. Pe\u0107nice i sudopere operite i dezinficirajte jednom dnevno.<\/p>\n

10. Pravilno pranje posu\u0111a
\n<\/strong>Perilice posu\u0111a klju\u010dan su dio svake profesionalne kuhinje: \u0161irenje bakterija iz ostataka hrane mo\u017ee se sprije\u010diti pravilnim pranjem tanjura, posu\u0111a za kuhanje i pribora. Upotrebljavajte prave deterd\u017eente za pranje posu\u0111a na odgovaraju\u0107oj temperaturi ili, \u0161to je jo\u0161 bolje, upotrebljavajte perilice posu\u0111a s funkcijom dezinficiranja, poput tra\u010dne perilice posu\u0111a green&clean iz Electrolux Professionala<\/u>.<\/a>[\/vc_column_text][vc_column_text]Ukratko, pravilno postupanje tijekom postupka zamrzavanja osigurava pripremu ribe bez anisakisa. Omogu\u0107ite svojim klijentima sigurno u\u017eivanje u va\u0161im ukusnim receptima.[\/vc_column_text][elx_button button_text=”Otkrijte na\u0161a rje\u0161enja Cook&Chill” button_style=”icon” button_link=”url:https%3A%2F%2Fwww.electroluxprofessional.com%2Fhr%2Fkuhinjska-oprema%2Fcook-and-chill%2F|title:cook%20and%20chill||”][elx_button button_text=”Otkrijte vi\u0161e o HACCP INTERNATIONALU” 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]Higijena je glavni sastojak u receptu za sigurnost hrane u svakoj profesionalnoj kuhinji. Jednostavna neopreznost tijekom \u010di\u0161\u0107enja kuhinje ili pripreme hrane mo\u017ee uzrokovati unakrsnu kontaminaciju i \u0161irenje bakterija, \u0161to dovodi do trovanja hranom.\u00a0Protokolom HACCP utvr\u0111uju se postupci kojih se moraju pridr\u017eavati svi koji se bave hranom, ali postoje i neke dobre […]<\/p>\n","protected":false},"author":8,"featured_media":5203,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94],"tags":[102,103,84,104],"class_list":["post-5204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novosti","tag-cook-and-chill","tag-dishwashing","tag-food-safety","tag-hygiene-in-kitchen"],"acf":[],"yoast_head":"\n10 pravila za higijenu u kuhinji - Electrolux Professional Hrvatska<\/title>\n<meta name=\"description\" content=\"Hygiene is the main ingredient in the food safety recipe of every professional kitchen. 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