Sprovođenje mera dezinfekcije, dezinsekcije i deratizacije u klanicama
Application of measures of disinfection, disinsection and rodent control in slaughterhouses
Аутори
Janković, LjiljanaTeodorović, Radislava
Đorđević, Milutin
Vučinić, Marijana
Nenadović, Katarina
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Odgovornost svih subjekata u poslovanju hranom je prevencija
uslova koji mogu dovesti do razvoja i širenja bolesti prenosivih hranom. Sistem analize
opasnosti i kritičnih kontrolnih tačaka HACCP (Hazard Analysis Critical Control
Points) izdvojio se kao najefikasniji standardizovani pristup kojim se smanjuju rizici
po bezbednost hrane i preporučen je od strane FAO (Food and Agriculture Organization)
i WHO (World Health Organization). Dezinfekcija, dezinsekcija i deratizacija
(DDD) su samo jedan od preduslovnih programa mera kod primene HACCP sistema
u prehrambenoj industriji. Realizacijom ovih mera proizvođači su bliži svom krajnjem
cilju, a to je bezbedan proizvod visokog kvaliteta. Mere dezinfekcije, dezinsekcije
i deratizacije sprovode se kontinuirano i podrazumevaju složene, pažljivo planirane
i celovite postupke uništavanja mikroorganizama, insekata i glodara. Ove mere
zahtevaju kombinaciju preventivnih i kurativnih mera i moraju se programski
sprovoditi u cilju postiza...nja očekivanih efekata. Kompanije koje implementiraju
mere DDD-a moraju imati obučene izvođače koji razumeju principe HACCP-a i
znaju kako primeniti mere DDD na način koji neće predstavljati rizik za krajnjeg
potrošača.
The responsibility of all food business operators is the prevention of
conditions that can lead to the development and spread of foodborne diseases.
Hazard Analysis and Critical Control Points HACCP (Hazard Analysis Critical
Control Point) has been identified as the most effective standardized approach that
reduces the risks of foodborne diseases and is therefore accepted by FAO (Food
and Agriculture Organization) and WHO (World Health Organization). Disinfection,
disinsection and deratization (DDD) is just one of the prerequisite programmes in
the application of the HACCP system in the food industry. By implementing these
measures, manufacturers are closer to their ultimate goal which is a safe product
of high quality. Measures of disinfection, disinsection and deratization are carried
out continuously and involve complex, carefully planned and complete procedures
for destruction of microorganisms, insects and rodents. These measures require a
combination of preventive and... curative measures and they must be implemented
in order to achieve the expected effects. Companies that implement DDD measures
must have trained staff who understand the principles of HACCP and know how to
apply these measures in a way that will not pose a risk to the end consumer.
Кључне речи:
dezinfekcija / dezinsekcija / deratizacija / klanice / disinfection / disinsection / deratization / slaughterhouseИзвор:
Veterinarski žurnal Republike Srpske, 2018, 18, 1, 182-206Издавач:
- Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Janković, Ljiljana AU - Teodorović, Radislava AU - Đorđević, Milutin AU - Vučinić, Marijana AU - Nenadović, Katarina PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2166 AB - Odgovornost svih subjekata u poslovanju hranom je prevencija uslova koji mogu dovesti do razvoja i širenja bolesti prenosivih hranom. Sistem analize opasnosti i kritičnih kontrolnih tačaka HACCP (Hazard Analysis Critical Control Points) izdvojio se kao najefikasniji standardizovani pristup kojim se smanjuju rizici po bezbednost hrane i preporučen je od strane FAO (Food and Agriculture Organization) i WHO (World Health Organization). Dezinfekcija, dezinsekcija i deratizacija (DDD) su samo jedan od preduslovnih programa mera kod primene HACCP sistema u prehrambenoj industriji. Realizacijom ovih mera proizvođači su bliži svom krajnjem cilju, a to je bezbedan proizvod visokog kvaliteta. Mere dezinfekcije, dezinsekcije i deratizacije sprovode se kontinuirano i podrazumevaju složene, pažljivo planirane i celovite postupke uništavanja mikroorganizama, insekata i glodara. Ove mere zahtevaju kombinaciju preventivnih i kurativnih mera i moraju se programski sprovoditi u cilju postizanja očekivanih efekata. Kompanije koje implementiraju mere DDD-a moraju imati obučene izvođače koji razumeju principe HACCP-a i znaju kako primeniti mere DDD na način koji neće predstavljati rizik za krajnjeg potrošača. AB - The responsibility of all food business operators is the prevention of conditions that can lead to the development and spread of foodborne diseases. Hazard Analysis and Critical Control Points HACCP (Hazard Analysis Critical Control Point) has been identified as the most effective standardized approach that reduces the risks of foodborne diseases and is therefore accepted by FAO (Food and Agriculture Organization) and WHO (World Health Organization). Disinfection, disinsection and deratization (DDD) is just one of the prerequisite programmes in the application of the HACCP system in the food industry. By implementing these measures, manufacturers are closer to their ultimate goal which is a safe product of high quality. Measures of disinfection, disinsection and deratization are carried out continuously and involve complex, carefully planned and complete procedures for destruction of microorganisms, insects and rodents. These measures require a combination of preventive and curative measures and they must be implemented in order to achieve the expected effects. Companies that implement DDD measures must have trained staff who understand the principles of HACCP and know how to apply these measures in a way that will not pose a risk to the end consumer. PB - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“ T2 - Veterinarski žurnal Republike Srpske T1 - Sprovođenje mera dezinfekcije, dezinsekcije i deratizacije u klanicama T1 - Application of measures of disinfection, disinsection and rodent control in slaughterhouses VL - 18 IS - 1 SP - 182 EP - 206 DO - 10.7251/VETJ1801182J ER -
@article{ author = "Janković, Ljiljana and Teodorović, Radislava and Đorđević, Milutin and Vučinić, Marijana and Nenadović, Katarina", year = "2018", abstract = "Odgovornost svih subjekata u poslovanju hranom je prevencija uslova koji mogu dovesti do razvoja i širenja bolesti prenosivih hranom. Sistem analize opasnosti i kritičnih kontrolnih tačaka HACCP (Hazard Analysis Critical Control Points) izdvojio se kao najefikasniji standardizovani pristup kojim se smanjuju rizici po bezbednost hrane i preporučen je od strane FAO (Food and Agriculture Organization) i WHO (World Health Organization). Dezinfekcija, dezinsekcija i deratizacija (DDD) su samo jedan od preduslovnih programa mera kod primene HACCP sistema u prehrambenoj industriji. Realizacijom ovih mera proizvođači su bliži svom krajnjem cilju, a to je bezbedan proizvod visokog kvaliteta. Mere dezinfekcije, dezinsekcije i deratizacije sprovode se kontinuirano i podrazumevaju složene, pažljivo planirane i celovite postupke uništavanja mikroorganizama, insekata i glodara. Ove mere zahtevaju kombinaciju preventivnih i kurativnih mera i moraju se programski sprovoditi u cilju postizanja očekivanih efekata. Kompanije koje implementiraju mere DDD-a moraju imati obučene izvođače koji razumeju principe HACCP-a i znaju kako primeniti mere DDD na način koji neće predstavljati rizik za krajnjeg potrošača., The responsibility of all food business operators is the prevention of conditions that can lead to the development and spread of foodborne diseases. Hazard Analysis and Critical Control Points HACCP (Hazard Analysis Critical Control Point) has been identified as the most effective standardized approach that reduces the risks of foodborne diseases and is therefore accepted by FAO (Food and Agriculture Organization) and WHO (World Health Organization). Disinfection, disinsection and deratization (DDD) is just one of the prerequisite programmes in the application of the HACCP system in the food industry. By implementing these measures, manufacturers are closer to their ultimate goal which is a safe product of high quality. Measures of disinfection, disinsection and deratization are carried out continuously and involve complex, carefully planned and complete procedures for destruction of microorganisms, insects and rodents. These measures require a combination of preventive and curative measures and they must be implemented in order to achieve the expected effects. Companies that implement DDD measures must have trained staff who understand the principles of HACCP and know how to apply these measures in a way that will not pose a risk to the end consumer.", publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“", journal = "Veterinarski žurnal Republike Srpske", title = "Sprovođenje mera dezinfekcije, dezinsekcije i deratizacije u klanicama, Application of measures of disinfection, disinsection and rodent control in slaughterhouses", volume = "18", number = "1", pages = "182-206", doi = "10.7251/VETJ1801182J" }
Janković, L., Teodorović, R., Đorđević, M., Vučinić, M.,& Nenadović, K.. (2018). Sprovođenje mera dezinfekcije, dezinsekcije i deratizacije u klanicama. in Veterinarski žurnal Republike Srpske Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 18(1), 182-206. https://doi.org/10.7251/VETJ1801182J
Janković L, Teodorović R, Đorđević M, Vučinić M, Nenadović K. Sprovođenje mera dezinfekcije, dezinsekcije i deratizacije u klanicama. in Veterinarski žurnal Republike Srpske. 2018;18(1):182-206. doi:10.7251/VETJ1801182J .
Janković, Ljiljana, Teodorović, Radislava, Đorđević, Milutin, Vučinić, Marijana, Nenadović, Katarina, "Sprovođenje mera dezinfekcije, dezinsekcije i deratizacije u klanicama" in Veterinarski žurnal Republike Srpske, 18, no. 1 (2018):182-206, https://doi.org/10.7251/VETJ1801182J . .