Critical traceability points in a mass catering - a practical approach

• Autorzy: Dzwolak W.

Warianty tytułu

PL

Krytyczne punkty identyfikowalności w żywieniu zbiorowym - podjeście praktyczne

• Języki publikacji: EN

Abstrakty

EN

In view of the very broad scope of purchased raw materials and produced meals, mass cateringfacilities belong to those food chain links, in which product traceability is very limited, and theavailable literature does not provide information concerning the traceability of materials used forproducing meals. The study involved development of maps showing the material and informationflow for catering processes carried out in a mass catering facility of a closed type, thus making itpossible to identify critical traceability points (CTP). The results obtained proved that the cateringprocess was characterised by numerous CTPs and an analysis provided a basis to establish correctiveactions, enabling improvements of the traceability system under analysis. As a result of thosemeasures, a system of labelling material and meal batches was introduced, together with ID cards andregisters, which led to the elimination of the majority of CTPs identified. The result of the researchcan significantly improve the area of traceability in food safety management systems used in masscatering facilities

PL

Ze względu na szeroki zakres zakupowanych surowców oraz wytwarzanych potraw zakłady żywienia zbiorowego należą do tych ogniw łańcucha żywnościowego, w których identyfikowalność wyrobów jest bardzo ograniczona, a w dostępnej literaturze brakuje informacji dotyczących iden-tyfikowalności materiałów stosowanych do wytwarzania potraw. W badaniach opracowano mapy przepływu materiałów i informacji dla procesów gastronomicznych realizowanych w zakładzie żywienia zbiorowego typu zamkniętego, które umożliwiły zidentyfikowanie krytycznych punktów identyfikowalności (CTP). W badaniach ujawniono, że proces gastronomiczny charakteryzuje sięlicznymi CTP, których analiza stanowiła podstawę ustanowienia działań korygujących umożliwiających udoskonalenie analizowanego systemu identyfikowalności. W wyniku tych działań wprowadzono system znakowania partii materiałów i potraw, karty ID oraz rejestry, które umożliwiły eliminację większości zidentyfikowanych CTP. Wyniki pracy mogą znacząco usprawnićobszar identyfikowalności w systemach zarządzania bezpieczeństwem żywności funkcjonujących w zakładach żywienia zbiorowego

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2016
• Tom: 31
• Numer: 4
• Opis fizyczny: p.637-652,fig.,ref.

Twórcy

autor

Dzwolak W.

• Department of Dairy Technology and Quality Management, , University of Warmia and Mazury in Olsztyn, M.Oczapowskiego 7, 10-719 Olsztyn, Poland

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