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Table Of Contents

Igiena este lucru in echipa
Reguli de igiena
Lantul infectiei
Igiena individuala
Este permis sa port bijuterii?
Spalati-va regulat pe maini !
Dezinfectati-va regulat mainile !
Studiati procedura de dezinfectare a mainilor !
Folositi echipament de protectie
Curatarea si dezinfectarea
Ce este managementul igienei?
Contaminarea prin daunatori
Tehnologia curateniei
Tehnologia dezinfectarii
Cum se structureaza un plan de igiena ?
Normele HACCP sunt cerute in industria alimentara
Asigurarea eficientei procesului
Microbial cleanliness of foodstuffs
Microbiologie - introducere
Dimensiunile bacteriilor
Deplasarea microorganismelor
Forma celulelor babacteriene – coci
Forma celulelor babacteriene – in forma de baston
Forme ale celulelor bateriene– bacteria elicoidala
Enumerarea si identificarea
Identificarea in labortor
Importanta pH-ului
Importanta temperaturii
Supravietuirea in medii ostile a microorganismelor
Rezistenta sporilor la distrugere
Producerea de toxine - Exotoxine
Productia de toxine - Endotoxine
Patogeni - Virusi
Patogeni – fungi filamentosi
Microorganismele in alimente
Originea microorganismelor in alimente
Alimente diferite-organisme diferite
Boli comune asociate alimentatiei
Pentru personalul care asigura curatenia aceasta inseamna
Trebuie sa ne ingrijoram?
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Module 1 RO Romana

Module 1 RO Romana

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Published by supravietuire

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Published by: supravietuire on Apr 18, 2013
Copyright:Attribution Non-commercial


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