{"id":17469,"date":"2024-08-22T12:50:05","date_gmt":"2024-08-22T10:50:05","guid":{"rendered":"https:\/\/lindstromgroup.com\/rs\/?p=17469"},"modified":"2025-06-02T12:56:03","modified_gmt":"2025-06-02T10:56:03","slug":"bezbednost-hrane-i-prevencija-kontaminacije-pomocu-odgovarajuce-radne-odece","status":"publish","type":"post","link":"https:\/\/lindstromgroup.com\/rs\/clanci\/bezbednost-hrane-i-prevencija-kontaminacije-pomocu-odgovarajuce-radne-odece\/","title":{"rendered":"Bezbednost hrane i prevencija kontaminacije pomo\u0107u odgovaraju\u0107e radne odec\u0301e"},"content":{"rendered":"\n<p>Klju\u010dna uloga radne odec\u0301e u prehrambenoj industriji je za\u0161tita proizvoda i odr\u017eavanje bezbednosti hrane u procesu proizvodnje, tj. minimiziranje rizika od kontaminacije. Dizajn radnih uniformi treba da uzme u obzir higijenske i industrijske zahteve, ali i to da ode\u0107a treba da bude udobna i pogodna za rad zaposlenih. Uskla\u0111enost sa uslovima temperature i vla\u017enosti u radnom prostoru tako\u0111e bitno odre\u0111uju to da li je ode\u0107a odgovaraju\u0107a.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"inherit-container-width wp-block-group has-dark-blue-background-color has-background is-layout-constrained wp-container-core-group-is-layout-34afd230 wp-block-group-is-layout-constrained\" style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20);padding-top:var(--wp--preset--spacing--50);padding-right:var(--wp--preset--spacing--50);padding-bottom:var(--wp--preset--spacing--50);padding-left:var(--wp--preset--spacing--50)\">\n<p class=\"has-white-color has-text-color has-link-color wp-elements-72b23470ca6cc7f5e477f48efef17e00\"><strong>Da li ste znali?<\/strong><\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-c645e628e62f8fbab9d9726851472d16\"><\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-d8226e3b1aa735ea133872765d9ef070\">Bakterije mogu da pre\u017eive i do 21 dan na povr\u0161inama oprane radne odec\u0301e.<\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-c645e628e62f8fbab9d9726851472d16\"><\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-697efc4e40677cf7cea1d5fedc738eef\">*<em>Dru\u0161tvo za primenjenu mikrobiologiju 2017: Uticaj pranja pri niskim temperaturama i deterd\u017eenata na pre\u017eivljavanje Escherichia coli i Staphylococcus aureus na tekstilu koji se koristi u zdravstvenim uniformama<\/em><\/p>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<p>Ovaj tekst vam daje konkretne savete o dobrom dizajnu radne odec\u0301e koja se koristi u objektima za proizvodnju hrane. Od <strong>zatvara\u010da bez metala<\/strong> do <strong>strate\u0161kog postavljanja d\u017eepova<\/strong>, nau\u010dite kako tekstil slu\u017ei kao barijera protiv zaga\u0111iva\u010da, \u0161titec\u0301i i proizvode i procese. Pro\u010ditajte vi\u0161e da biste saznali kako higijenska radna odec\u0301a \u010duva hranu bezbednom, zaposlene zadovoljnima i &#8211; \u0161to je mo\u017eda najva\u017enije &#8211; uskla\u0111ene sa industrijskim propisima.<\/p>\n\n\n\n<p><\/p>\n\n\n\n    <div \n        id=\"cta-with-image-block_583a02fba5ec9ceea4d5c90601cbbc40\" \n        class=\"cta-with-image\"\n    >\n        <div class=\"cta__content\" style=\"color: #ffffff; background-color: #006f86\">\n            <div class=\"content__title\">Studija: Kako kori\u0161\u0107enje radne ode\u0107e uti\u010de na bezbednost hrane    <\/div>\n            <div class=\"content__description\">Studija koju je u 11 evropskih zemalja u februaru 2025. sproveo Norstat, vodec\u0301i nezavisni evropski sakuplja\u010d podataka za istra\u017eivanje tr\u017ei\u0161ta, pokazala je da u prehrambenoj industriji postoje neki rizici po bezbednost hrane povezani sa svakodnevnom praksom kori\u0161\u0107enja, pranja i odr\u017eavanja radnih uniformi.\r\n<\/div>\n            <div class=\"content__button-links\">\n                                    <div class=\"button-link\">\n                        <a \n                            href=\"https:\/\/group.lindstromgroup.com\/studija-prehrambene-industrije\" \n                            style=\"background-color: #bd5a00; color: #FFFFFF; border: 2px solid \"\n                        >\n                            Preuzmite studiju                        <\/a>\n                    <\/div>\n                            <\/div>\n        <\/div>\n        <div class=\"cta__image\"><img decoding=\"async\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/04\/ART_1045-LR-683x1024.jpg\" alt=\"\" \/><\/div>\n    <\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Uzmite ovo u obzir kada birate radnu odec\u0301u za objekte za proizvodnju hrane<\/h2>\n\n\n\n<p>U objektima za proizvodnju hrane, radna odec\u0301a ne bi trebalo da bude nikakvih rasparanih, pocepanih ili pohabanih materijala. Odec\u0301a ne bi trebalo da ima dugmad ni d\u017eepove iznad nivoa struka. U zonama visokog rizika, odevni predmeti ne bi trebalo da imaju nikakve spoljne otvore, a svi pri\u010dvr\u0161c\u0301iva\u010di (dugmad, rajsfer\u0161lusi i sl.) treba da budu metalni. Dobra praksa je da se procene razli\u010diti nivoi rizika u objektima i da se za svaki nivo odabere radna odec\u0301a odgovarajuc\u0301eg dizajna. Implementirajte sisteme kontrole kako biste osigurali da se u definisanim proizvodnim zonama koristi samo odre\u0111ena i odgovaraju\u0107a odec\u0301a.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-media-text has-media-on-the-right is-stacked-on-mobile\" style=\"grid-template-columns:auto 24%\"><div class=\"wp-block-media-text__content\">\n<h2 class=\"wp-block-heading\">Standardi koji ukazuju na dizajn radne odec\u0301e i zahteve za bezbednost hrane:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>DIN 10524, standard koji opisuje higijenske zahteve za radnu odec\u0301u koja se koristi u podru\u010djima sa rizikom po hranu.<\/li>\n\n\n\n<li>BRCGS FOOD za garantovanje standardizacije kvaliteta, bezbednosti i operativnih kriterijuma, obezbe\u0111uje za\u0161titu potro\u0161a\u010da.<\/li>\n\n\n\n<li>IFS FOOD za osiguranje bezbednosti hrane i optimizaciju procesa.<\/li>\n<\/ul>\n<\/div><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"214\" height=\"199\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/08\/standardi.jpg\" alt=\"\" class=\"wp-image-17473 size-full\"\/><\/figure><\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Najbolje prakse za bezbednost hrane i higijenu kroz dizajn radne ode\u0107e<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"650\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/08\/RS_Food_eGuide_2024-1024x650.jpg\" alt=\"\" class=\"wp-image-17476\" srcset=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/08\/RS_Food_eGuide_2024-1024x650.jpg 1024w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/08\/RS_Food_eGuide_2024-300x190.jpg 300w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/08\/RS_Food_eGuide_2024-768x488.jpg 768w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/08\/RS_Food_eGuide_2024.jpg 1413w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tkanina i materijali<\/h2>\n\n\n\n<p>Pa\u017eljivo razmotrite materijale. Radna odec\u0301a u objektima za proizvodnju hrane treba da bude:<\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Izdr\u017eljiva i otporna na cepanje i habanje, \u010dak i nakon nekoliko ciklusa pranja<\/li>\n\n\n\n<li>Bele ili svetle boje, \u0161to olak\u0161ava uo\u010davanje da li je odec\u0301a prljava<\/li>\n\n\n\n<li>Poliester\/pamu\u010dna tkanina\/pletivo u okvirima specifi\u010dne mase po jedinici povr\u0161ine od 150 g\/m\u00b2 do 400 g\/m\u00b2<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Du\u017eina kaputa i jakni<\/h2>\n\n\n\n<p>Kaputi i jakne moraju se <strong>nositi zatvoreni<\/strong> i biti <strong>dovoljno duga\u010dki<\/strong> da pokriju bo\u010dne d\u017eepove na pantalonama.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u017eepovi<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Izbegavajte bilo kakve d\u017eepove kod radne odec\u0301e za zone sa ekstremno visokim nivoom higijenskog rizika (RC3).<\/li>\n\n\n\n<li>Odec\u0301a mo\u017ee imati unutra\u0161nje d\u017eepove ispod struka koji se mogu zatvoriti u zonama srednjeg stepena higijenskog rizika (RC2).<\/li>\n\n\n\n<li>Radna odec\u0301a mo\u017ee imati d\u017eepove koji se zatvaraju preklopom na niskom nivou higijenskog rizika (RC1) kako bi se spre\u010dilo ispadanje predmeta iz njih<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Dizajn<\/h2>\n\n\n\n<p>Izbegavajte elemente i delove u radnoj odec\u0301i koji predstavljaju <strong>rizik od stranih materijala<\/strong>, kao \u0161to je dugmad. Dizajn treba da ima funkcionalne detalje koji osiguravaju udobnost.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Logotipi<\/h2>\n\n\n\n<p>Svi logotipi treba da budu <strong>trajno pri\u010dvr\u0161c\u0301eni za odec\u0301u<\/strong>. Moraju biti dovoljno visokog kvaliteta da potraju tokom celog \u017eivotnog ciklusa radne odec\u0301e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Rukavi<\/h2>\n\n\n\n<p>Odec\u0301a dugih rukava se preporu\u010duje. Radna odec\u0301a u zonama svih nivoa rizika treba da ima duge rukave, kako bi za\u0161titila hranu od direktnog kontakta sa ko\u017eom zaposlenih. \u0160irina rukava treba da bude podesiva.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n    <div \n        id=\"cta-with-image-block_b70d476161bc39cd10ec3b185282e54a\" \n        class=\"cta-with-image\"\n    >\n        <div class=\"cta__content\" style=\"color: #222222; background-color: \">\n            <div class=\"content__title\">Higijenski tekstil za prehrambenu industriju<\/div>\n            <div class=\"content__description\">Svojim tekstilnim uslugama vrhunskog kvaliteta \u0161titimo i proizvode i zaposlene od kontaminacije.\r\n<\/div>\n            <div class=\"content__button-links\">\n                                    <div class=\"button-link\">\n                        <a \n                            href=\"https:\/\/lindstromgroup.com\/rs\/industrije\/prehrambena-industrija\/\" \n                            style=\"background-color: #e52330; color: #FFFFFF; border: 2px solid \"\n                        >\n                            Saznajte vi\u0161e                        <\/a>\n                    <\/div>\n                            <\/div>\n        <\/div>\n        <div class=\"cta__image\"><img decoding=\"async\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/08\/Food-industry-162750801_l-768x450.jpg.webp\" alt=\"\" \/><\/div>\n    <\/div>\n","protected":false},"excerpt":{"rendered":"<p>Klju\u010dna uloga radne odec\u0301e u prehrambenoj industriji je za\u0161tita proizvoda i odr\u017eavanje bezbednosti hrane u procesu proizvodnje. Evo kako dizajn radne ode\u0107e poma\u017ee u minimiziranju rizika od kontaminacije.<\/p>\n","protected":false},"author":14,"featured_media":17477,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":true,"inline_featured_image":false,"_eb_attr":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[100],"tags":[72,63,71,46],"coauthors":[20],"class_list":["post-17469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clanci","tag-bezbednost","tag-higijena","tag-prehrambena-industrija","tag-radna-odela"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bezbednost hrane i prevencija kontaminacije pomo\u0107u odgovaraju\u0107e radne odec\u0301e - Lindstr\u00f6m Serbia<\/title>\n<meta name=\"description\" content=\"Klju\u010dna uloga radne odec\u0301e u prehrambenoj industriji je za\u0161tita proizvoda i odr\u017eavanje bezbednosti hrane u procesu proizvodnje. 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