magistrsko delo
Anja Mikuž (Avtor), Mojca Jevšnik (Recenzent), Andrej Ovca (Mentor), Alenka Petrovec-Koščak (Komentor)

Povzetek

Uvod: V zdravstvenih ustanovah so ljudje, ki so zaradi starosti in obolenja dovzetnejši za bolezni, ki se prenašajo s hrano. Zdravstvene ustanove, ki imajo za prehrano svojih pacientov na voljo lastno kuhinjo, so zavezani k vzpostavitvi in izvajanju sistema notranjega nadzora, ki temelji na načelih sistema HACCP. Sistem HACCP je analitsko orodje, ki temelji na analizi tveganj in kritičnih kontrolnih točk. Izmed slednjih velja kot najpogostejša poudariti temperaturo in čas, ki neposredno vplivata na obstoj in razmnoževanje mikroorganizmov v hrani. Namen: Namen magistrskega dela je s sistematičnim merjenjem časa in temperature analizirati in validirati faze delovnega procesa zagotavljanja vroče in hladne verige. Metode dela: V okviru zagotavljanja vroče verige smo središčno temperaturo živil izmerili v označenih testnih obrokih za tri bolnišnične oddelke, ki se razlikujejo glede na oddaljenost. Termometre smo namestili v živila takoj po pripravi za transport. Meritev je potekala kontinuirano vse do trenutka, ko bi obrok prejel zadnji pacient na oddelku. Temperaturno in časovno analizo delovnega procesa zagotavljanja hladne verige smo izvedli z merjenjem temperature zraka hladilnih naprav (komor) na več mestih v vertikalni in horizontalni smeri, po pet lokacij na posamezni polici. Prav tako smo v času transporta merili središčno temperaturo hladnih jedi. Rezultati: Povprečen čas transporta v okviru zagotavljanja vroče verige do lokacijsko najbolj oddaljenega bolnišničnega oddelka je 18 minut, srednje oddaljenega 20 minut in najbližjega 21 minut. V povprečju je pri transportu na najbolj oddaljen oddelek središčna temperatura živil padla za 9,5 °C, na srednje oddaljen za 7,9 °C in najbližji za 5,9 °C. V povprečju je bila središčna temperatura solate za najbolj oddaljen oddelek ob zaužitju 17 °C, za srednje oddaljen 16 °C in za najbližji 29 °C. Povprečna temperatura zraka v okviru zagotavljanja hladne verige za primer hladilnice mlečnih izdelkov se je gibala med 3 °C in 5 °C, najvišja je bila izmerjena ob namestitvi termometrov, in sicer 8 °C. Povprečna temperatura zraka v hladilni napravi slaščičarne se je gibala med 3 °C in 4 °C, najvišja je bila izmerjena ob namestitvi termometrov, in sicer 10 °C. Razprava in zaključek: Rezultati meritev zagotavljanja vroče verige so nakazali, da je bila središčna temperatura živil ob porcioniranju v večini primerov za vse tri bolnišnične oddelke pod želeno mejo 63 °C, prav tako je bila temperatura temu primerno nižja tudi ob zaužitju. Povprečna središčna temperatura solate je bila ob zaužitju za vse tri situacije neustrezna. Ker je mikrobiološko tveganje, ki zaradi tega nastane, obvladano s časovno komponento, drugi ukrepi niso potrebni. Na nihanje temperature znotraj hladilnice/hladilne naprave vpliva odpiranje vrat hladilne naprave oziroma vstopanje osebja v hladilnico. K večjim nihanjem so podvržena mesta bližje vratom. Višje temperature zraka v hladilnici in hladilni napravi so bile izmerjene na dan namestitve termometrov, ki jih pri analizi rezultatov nismo upoštevali, saj so bili termometri v fazi prilagajanja na temperaturno okolje, navsezadnje so bile temperature v naslednjih dneh meritev ustrezne.

Ključne besede

magistrska dela;sanitarno inženirstvo;bolnišnice;varna hrana;temperatura;transport;čas;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL ZF - Zdravstvena fakulteta
Založnik: [A. Mikuž]
UDK: 614
COBISS: 103854083 Povezava se bo odprla v novem oknu
Št. ogledov: 146
Št. prenosov: 65
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Time and temperature analysis of ready made dishes in general hospital
Sekundarni povzetek: Introduction: In healthcare institutions, there are people who are more prone to food-borne infections and diseases due to their age or condition. Healthcare institutions which provide food to patients from their own kitchen are committed to implementing an internal control system, following the principles of the HACCP system. The HACCP system is an analytical tool, based on risk or critical control point analysis. Among these, the most common are temperature and time, which can a have direct effect on the persistence and growth of microorganisms in food. Purpose: The purpose of this master's thesis is to systematically measure time and temperature in order to analyse and validate phases of a work process in which hot and cold chains are supplied. Methods: In order to examine hot chain supply, the core temperature of foodstuffs included in the marked meals for three hospital wards at varying distances was measured. Thermometers were placed in foodstuffs immediately after they were ready for transport. The measurements were continuous until the last patient in the ward received their meal. The temperature and time analysis of the work process of cold chain supply was conducted by measuring the temperature of the air in refrigerating installations (chambers) in multiple places, in the vertical and horizontal directions, at five locations on every shelf. In addition, the core temperature of cold meals during transport was also measured. Results: In terms of hot chain supply, the average time of transport to the furthest hospital ward was 18 minutes, to the next hospital ward 20 minutes, and to the nearest hospital ward 21 minutes. On average, the temperature decreased by 9,5 °C during transport to the furthest hospital ward, by 7.9 °C to the next hospital ward, and by 5,9 °C to the nearest hospital ward. The average core temperature of the salad upon consumption was 17 °C in the furthest hospital ward, 16 °C in the next hospital ward, and 29 °C in the nearest hospital ward. In terms of cold chain supply, the average temperature of air in dairy cold stores was between 3 °C and 5 °C, and the highest temperature was measured when thermometers were placed in meals, namely 8 °C. The average temperature of air in the refrigerating installation of a pastry shop was between 3 °C and 4 °C, and the highest temperature was also measured when thermometers were placed in meals, namely 10 °C. Discussion and conclusion: The core temperature of foodstuffs, when portioned, was in most cases below the desired 63 °C in all hospital wards, which resulted in a lower temperature of foodstuffs upon consumption. The average core temperature of the salad upon consumption was inadequate in all three situations. The microbiological risk is controlled by time of transport and consumption so any other action is not required. Temperature changes inside cold stores or refrigerating installations are the result of opening doors of a refrigerating installation or entering a cold store. Areas closer to the door are also more prone to greater temperature changes. Higher temperatures were measured on the day, when the thermometers were put in cold stores and refrigerating installations. Those results were not taken in analysis, because thermometers needs time to adopt in the new temperature environment. After all, the temperatures in the following days of measuring were appropriate.
Sekundarne ključne besede: master's theses;sanitary engineering;hospitals;food safety;temperature;transport;time;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Komentar na gradivo: Univ. v Ljubljani, Zdravstvena fak., Oddelek za sanitarno inženirstvo
Strani: 48 str., [9] str. pril.
ID: 14956856