{"id":17590,"date":"2024-09-26T09:35:07","date_gmt":"2024-09-26T07:35:07","guid":{"rendered":"https:\/\/lindstromgroup.com\/rs\/?p=17590"},"modified":"2025-06-02T12:55:46","modified_gmt":"2025-06-02T10:55:46","slug":"radna-odeca-u-prehrambenoj-industriji-higijena-kvalitet-i-uskladjenost","status":"publish","type":"post","link":"https:\/\/lindstromgroup.com\/rs\/clanci\/radna-odeca-u-prehrambenoj-industriji-higijena-kvalitet-i-uskladjenost\/","title":{"rendered":"Radna odec\u0301a u prehrambenoj industriji \u2013 higijena, kvalitet i uskla\u0111enost"},"content":{"rendered":"\n

Higijena ima veliki uticaj na zdravlje i bezbednost potro\u0161a\u010da u prehrambenoj industriji. Da bi se obezbedio adekvatan kvalitet i bezbednost u prehrambenim objektima, preduzec\u0301a moraju da postave visoke standarde i za osoblje i za okru\u017eenje u kome rade.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Fizi\u010dki uslovi proizvodnje, higijene, skladi\u0161tenja i isporuke hrane i opreme za osoblje uti\u010du na nivo higijene. Odr\u017eavajte skladi\u0161ne prostore \u010distim, dobro organizovanim i za\u0161tic\u0301enim od neovla\u0161c\u0301enog pristupa. \u0160tavi\u0161e, pazite da namirnice \u010duvate na odgovarajuc\u0301im temperaturama i za\u0161titite ih od \u0161tetnih efekata, kao \u0161to su svetlost, vlaga i insekti.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Zaposleni treba da pro\u0111u edukaciju i obuku o tome kako da po\u0161tuju stroge higijenske zahteve. Oni su u neposrednom kontaktu sa prehrambenim proizvodima i njihov prioritet bi trebalo da bude minimiziranje rizika od kontaminacije hrane. Neprekidno obave\u0161tavajte svoje zaposlene o novostima po pitanju higijenskih i bezbednosnih zahteva. To podrazumeva i no\u0161enje radne odec\u0301e specifi\u010dne za konkretnu radnu sredinu, redovno pranje ruku i no\u0161enje za\u0161titne opreme. Prilikom distribucije hrane, zaposleni treba da po\u0161tuju bezbednosne standarde i da obezbede pravilno pakovanje i ozna\u010davanje.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n
\n
Studija: Kako kori\u0161\u0107enje radne ode\u0107e uti\u010de na bezbednost hrane <\/div>\n
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
\n
\n \n Preuzmite studiju <\/a>\n <\/div>\n <\/div>\n <\/div>\n
\"\"<\/div>\n <\/div>\n\n\n\n

\u010ciste zone u preradi hrane<\/h2>\n\n\n\n

\u010ciste zone su na\u010din da se klasifikuju razli\u010dite oblasti u objektima za pripremu hrane. Oni podr\u017eavaju odr\u017eavanje \u010distoc\u0301e i dezinfekcije prostora i odr\u017eavanje higijene. Njihova glavna svrha je da minimiziraju rizik od kontaminacije hrane i osiguraju da \u010dista i ne\u010dista podru\u010dja ne do\u0111u u kontakt.<\/p>\n\n\n\n

Klasifikacija zona \u010di\u0161c\u0301enja na osnovu principa hijerarhije \u010distoc\u0301e<\/h3>\n\n\n\n

Ispod su opisi razli\u010ditih zona i higijenskih standarda koje zahtevaju. Podru\u010dje 1 ima najni\u017ee higijenske zahteve, dok podru\u010dje 4 posti\u017ee najvi\u0161i nivo \u010distoc\u0301e u prehrambenoj industriji.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n \n
\n
\n
\n <\/span> <\/div>\n
\n
\n 1. Podru\u010dje u direktnom kontaktu sa spoljnim okru\u017eenjem <\/div>\n
\n Kao \u0161to je prostor za skladi\u0161tenje ili prostor za istovar sirovina. Prihvataju se proizvodi koji jo\u0161 nisu pro\u0161li nikakvu obradu. <\/div>\n <\/div>\n <\/div>\n
\n
\n <\/span> <\/div>\n
\n
\n 2. Podru\u010dje u kome se odvija prva faza \u010di\u0161c\u0301enja <\/div>\n
\n Odnosi se na prostor gde zaposleni uklanjaju grubu prljav\u0161tinu, kao npr. ostatke ili vi\u0161ak materijala iz hrane. <\/div>\n <\/div>\n <\/div>\n
\n
\n <\/span> <\/div>\n
\n
\n 3. Prostor u kome se vr\u0161i glavno \u010di\u0161c\u0301enje i dezinfekcija <\/div>\n
\n Ova zona koristi specijalizovana sredstva za \u010di\u0161c\u0301enje i metode za postizanje visokog nivoa higijene. Na primer, pranje sudova, alata za \u010di\u0161c\u0301enje i opreme koja se koristi u preradi hrane. <\/div>\n <\/div>\n <\/div>\n
\n
\n <\/span> <\/div>\n
\n
\n 4. Prostor sa sterilnom zonom za sterilizaciju i dezinfekciju <\/div>\n
\n Za osetljiva podru\u010dja kao \u0161to su laboratorije, \u010diste sobe ili okru\u017eenja u kojima se uzorci hrane pripremaju za testiranje u ovoj zoni. <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n

Radna odec\u0301a u industriji hrane i pic\u0301a<\/h2>\n\n\n\n

Preduzec\u0301a koja se bave hranom imaju neke od najstro\u017eih higijenskih procedura koje osoblje mora da po\u0161tuje. Na primer, osoblje treba da nosi higijenski \u010distu<\/a> radnu odec\u0301u i opremu; uklju\u010dujuc\u0301i maske za lice, rukavice, kape ili puna za\u0161titna odela.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Prilagodite radnu odec\u0301u zaposlenih njihovom radnom okru\u017eenju. U oblasti sa visokim temperaturama, radna odec\u0301a treba da bude izra\u0111ena od laganog materijala. Naprotiv, ako je u proizvodnom prostoru hladno, na primer u rashladnom prostoru, toplija odec\u0301a za radnu odec\u0301u treba da bude deo kolekcije radne odec\u0301e.<\/p>\n\n\n\n

Radna odec\u0301a prehrambene industrije koja ispunjava najvi\u0161e standarde<\/h2>\n\n\n\n

Generalno, \u0161to je vec\u0301i rizik od kontaminacije, to bi trebalo da budu stro\u017ei zahtevi za radnom odec\u0301om. Na primer, odec\u0301a koja se koristi u oblastima visokog rizika sme da ima samo unutra\u0161nje d\u017eepove. Odec\u0301a koja se koristi u oblastima sa najvec\u0301im rizikom od kontaminacije ne sme da ima d\u017eepove, \u010dime se izbegava rizik da strani predmeti kontaminiraju proizvode.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Pogledajmo neke klasi\u010dne tipove profesionalne radne odec\u0301e<\/a> u prehrambenom sektoru:<\/p>\n\n\n\n

\n
\n
\n \n
\n
\n
\n <\/span> <\/div>\n
\n
\n Kecelje <\/div>\n
\n Kecelje su osnovni deo radne odec\u0301e koja se nosi prilikom pripreme hrane. Dobra kecelja je napravljena od izdr\u017eljivih materijala koji se lako \u010diste, kao \u0161to su pamuk ili poliester. Kecelje \u0161tite radnu odec\u0301u radnika od prljav\u0161tine i gare\u017ei, istovremeno obezbe\u0111ujuc\u0301i barijeru od kontaminacije. <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n
\n \n
\n
\n
\n <\/span> <\/div>\n
\n
\n Kuhinjski radni mantili i kuvarske jakne <\/div>\n
\n Kuhinjski radni mantili i kuvarske jakne se uglavnom koriste u kuhinjama i restoranima. Napravljene su od jakih i izdr\u017eljivih materijala i imaju kop\u010danje na dugme ili rajsfer\u0161lus. Radni mantili \u0161tite radnike od toplote i drugih opasnosti i spre\u010davaju ulazak ne\u017eeljenih materija u hranu. <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n
\n \n
\n
\n
\n <\/span> <\/div>\n
\n
\n Radne pantalone <\/div>\n
\n Radne pantalone treba da budu udobne, ali i funkcionalne i higijenske. Materijali treba da budu laki za pranje i otporni na prljav\u0161tinu. Pantalone moraju biti odgovarajuc\u0301e du\u017eine kako bi se rizik od kontaminacije sa poda sveo na minimum. <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n
\n \n
\n
\n
\n <\/span> <\/div>\n
\n
\n Radne kape <\/div>\n
\n Radne kape su pogodne za radna mesta kao \u0161to su oblasti za preradu hrane, mesare, delikatesne radnje, pekare i svuda gde su \u010distoc\u0301a i higijena glavna briga. Pokrivanje glave u prehrambenoj industriji je va\u017eno kako bi se spre\u010dilo da kosa upadne u hranu. <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n
\n \n
\n
\n
\n <\/span> <\/div>\n
\n
\n Rukavice <\/div>\n
\n Rukavice su va\u017ean deo radne odec\u0301e u prehrambenoj industriji. Rukavice treba da budu prikladne za upotrebu u rukovanju hranom, higijenske, nepropusne i da se lako stavljaju i skidaju. Radnici bi trebalo redovno da menjaju rukavice kako bi se smanjio rizik od kontaminacije. <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Odgovaraju\u0107i tekstil za delatnosti prerade hrane<\/h2>\n\n\n\n

U Lindstr\u00f6mu dizajniramo i proizvodimo radnu odec\u0301u koja ispunjava najnovije higijenske zahteve i propise. Poznajemo specifi\u010dne standarde prehrambene industrije, a na\u0161 tekstil ispunjava zahteve va\u0161eg radnog mesta. Na\u0161a radna odec\u0301a i uniforme ispunjavaju naj\u010de\u0161\u0107e kori\u0161\u0107ene me\u0111unarodne i nacionalne standarde, kao \u0161to su ISO 22000, BRC, Tesco i HACCP.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n
\n
U\u017eivajte u holisti\u010dkoj usluzi tekstila<\/div>\n
Rentiranje (i kompletan autorsing usluge) tekstila \u0161tedi vam prostor, vreme i novac u skladi\u0161tenju, upravljanju zalihama, \u010di\u0161c\u0301enju i drugim aktivnostima. Mo\u017eete bolje iskoristiti ove resurse za razvoj svog osnovnog poslovanja.<\/div>\n
\n
\n \n Istra\u017eite usluge za prehrambenu industriju <\/a>\n <\/div>\n <\/div>\n <\/div>\n
\"\"<\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

Higijena ima veliki uticaj na zdravlje i bezbednost potro\u0161a\u010da u prehrambenoj industriji. Da bi se obezbedio adekvatan kvalitet i bezbednost u objektima za proizvodnju hrane, preduzec\u0301a moraju da postave visoke standarde i za osoblje i za okru\u017eenje u kome rade. I radna ode\u0107a igra va\u017enu ulogu u svemu tome.<\/p>\n","protected":false},"author":14,"featured_media":17591,"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-17590","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":"\nRadna odec\u0301a u prehrambenoj industriji \u2013 higijena, kvalitet i uskla\u0111enost - Lindstr\u00f6m Serbia<\/title>\n<meta name=\"description\" content=\"Higijena ima veliki uticaj na zdravlje i bezbednost potro\u0161a\u010da u prehrambenoj industriji. Da bi se obezbedio adekvatan kvalitet i bezbednost u objektima za proizvodnju hrane, preduzec\u0301a moraju da postave visoke standarde i za osoblje i za okru\u017eenje u kome rade. I radna ode\u0107a igra va\u017enu ulogu u svemu tome.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Radna odec\u0301a u prehrambenoj industriji \u2013 higijena, kvalitet i uskla\u0111enost - Lindstr\u00f6m Serbia\" \/>\n<meta property=\"og:description\" content=\"Higijena ima veliki uticaj na zdravlje i bezbednost potro\u0161a\u010da u prehrambenoj industriji. Da bi se obezbedio adekvatan kvalitet i bezbednost u objektima za proizvodnju hrane, preduzec\u0301a moraju da postave visoke standarde i za osoblje i za okru\u017eenje u kome rade. 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