1. THE CATERING HYGIENE ISSUE
Mária Kollár
Food-sanitation Engineer
Consulant:
Géza Bíró Prof. Dr
Professor
SZEGED
2010

2. Objective:
• Finding the catering sector and prevent the most common
weaknesses in favorable conditions and provide
opportunities to reduce food-borne illnesses.
• The catering is one of the most influential activities that
social influence on the better or worse health status of
the people in large groups.
• In general, the regulations for the catering and
hospitality reviewing reveal all the personal and material
conditions that pose high risks to food security and
nutritional health.

3. Literature Review
THE CONCEPT OF CATERING AND CONCEPTUAL ISSUES
• The history of the development of food hygiene
• The concept of catering
• Legislation in the field of public catering
• Food safety in the food chain
• Accommodation, catering
• Nutrition and health
• Baby food

4. • Facilities hygiene requirements
• Machinery and equipment hygiene
• Process control of mass catering table
• Sourcing, warehousing, storage of goods
• Raw material preparation, preparation processes
• Washing-up
• Food Delivery
• Cleaning and disinfection, waste management
• Pest control
• Medical examination
• Workers' education
OBJECTIVE AND PERSONAL CONDITIONS OF THE
CATERING

5. The modernization of the catering
• Overview of legislation
• Making healthy cafes
• Hazard analysis, identification of critical
control points
• HACCP , in catering operation for a number of
critical

6. Conclusion
• In order to protect the consumers to ensure hygienic and
safe working processes in food production and
transportation. On the other hand, need to be screened
across the public catering business line that may arise to
any chemical, physical, microbiological agents that can
damage the health of the consumer.
• Should be monitored for the risk of occurrence of hazards.
It should require the use of appropriate controls in order to
reduce as far as possible the risk.
• Of food production and preparation for consumption,
effective food based on scientific and practical knowledge
to be served concerning security system should be
operated.