HIGIJENSKI USLOVI SUBJEKATA U POSLOVANJU S HRANOM (SPH) NA PODRUČJU KANTONA SARAJEVO U PERIODU 2019-2020
HYGIENIC CONDITIONS OF ENTITIES IN FOOD BUSINESS (SPH) IN THE AREA OF SARAJEVO CANTON IN THE PERIOD 2019-2020

Summary/Abstract: The research aims to present the hygienic conditions of food business entities in the area of KS in the period 2019-2020 and to categorize the deviations of microbiological parameters of hygiene of surfaces, objects, and hands of employees who do not act following the criteria for cleanliness. The research included sampling and analysis of 495 samples of swabs of surfaces, objects, and hands of employees in 2019 and 2020 in contracted SPH (Entities in the food business) in the Sarajevo Canton (KS), as part of regular monitoring through self-control plans. Determination of microbiological purity of objects was performed by swab analysis of parameters of aerobic mesophilic bacteria and enterobacteria. A sampling of swabs, as well as analysis of samples, was performed in the microbiological laboratory of the Institute of Public Health of FB&H, international ISO standard methods, accredited following the requirements of the standard BAS EN ISO / IEC 17025: 2018. In 2019, a total of 362 swab samples were analyzed, of which 69 (19.1%) samples did not meet the Guidelines on Microbiological Criteria for Food. In 2020, a total of 133 swab samples were analyzed, of which 29 (21.80%) samples did not match. Adequate hygienic conditions and health safety of food is the obligation of every facility that deals with food. All SPHs are obliged to harmonize their operations with the provisions of food regulations, which are regulations governing certain areas of food safety policy. A careless attitude towards the maintenance of such facilities, work surfaces, can lead to the rapid development of microorganisms, which pose a great danger to food safety and human health.

• Details
• Contents