Page 63 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 63
Interdisciplinarity of Project – Technology of Cooking 63
Freshly harvested salad is a prerequisite for a perfectly prepared basis
for sandwiches. We planted a mixture of crisp salad and Romanic salad.
Hopefully, we will enjoy the crispy, sweet salad for six months. Most of the
vegetables grow slowly, but the radish grows much quicker meaning that
we harvest them only three weeks after sowing. Initially we planted too
many tomatoes. We planted them early to medium late to yield the sweet-
est possible results. As a plant, peppers are can be decorative due to their
colour. Long, smooth and slim cucumbers have been grown beneath shel-
ter. For the growth of our cucumbers, peppers and tomatoes, sunny weath-
er and regulated watering was needed. As mentioned previously, summer
2014 was not ideal for our garden. Nevertheless, the harvest was sufficient
for sensory analyses of the sandwiches.
HACCP
From the data presented in the 2014 survey (Gričar and Bojnec 2014),
it is evident that food poisoning in 2011 was on the rise. Every year on
average in Slovenia, there are 19,183 inhabitants diagnosed with food
poisoning. To improve this situation, compulsory education regard-
ing healthy cooking should be conducted earlier in a child’s life. The
observed data concerning safe food and knowledge for a healthy diet
demonstrates why it is important to introduce the HACCP system into
our project.
All the members of the project team completed HACCP training be-
fore starting the project. Training was carried out at the Chamber of Com-
merce in Novo Mesto, Slovenia. For the purpose of further material train-
ing and the application of the HACCP system, we worked alongside a
mentor to guide the further production pathway for the HACCP plan. In
order to establish the HACCP system, HACCP guidelines should be con-
sidered to provide a basic strategy for the internal control on the principles
of the HACCP system. As the project deals with the production, process-
ing and preparation of food, we took into account the Act on Health Suit-
ability of Foodstuffs. For a HACCP guideline, we used European regula-
tions on food hygiene EC 825/2004 to prepare the products and materials
that come into contact with foodstuffs. The following paragraphs brief-
ly outline these guidelines. General hygiene technical conditions are de-
fined as:
– a temporary catering facility and preparation room is located in
the surrounding area. This is arranged in a way that traffic dust,
Freshly harvested salad is a prerequisite for a perfectly prepared basis
for sandwiches. We planted a mixture of crisp salad and Romanic salad.
Hopefully, we will enjoy the crispy, sweet salad for six months. Most of the
vegetables grow slowly, but the radish grows much quicker meaning that
we harvest them only three weeks after sowing. Initially we planted too
many tomatoes. We planted them early to medium late to yield the sweet-
est possible results. As a plant, peppers are can be decorative due to their
colour. Long, smooth and slim cucumbers have been grown beneath shel-
ter. For the growth of our cucumbers, peppers and tomatoes, sunny weath-
er and regulated watering was needed. As mentioned previously, summer
2014 was not ideal for our garden. Nevertheless, the harvest was sufficient
for sensory analyses of the sandwiches.
HACCP
From the data presented in the 2014 survey (Gričar and Bojnec 2014),
it is evident that food poisoning in 2011 was on the rise. Every year on
average in Slovenia, there are 19,183 inhabitants diagnosed with food
poisoning. To improve this situation, compulsory education regard-
ing healthy cooking should be conducted earlier in a child’s life. The
observed data concerning safe food and knowledge for a healthy diet
demonstrates why it is important to introduce the HACCP system into
our project.
All the members of the project team completed HACCP training be-
fore starting the project. Training was carried out at the Chamber of Com-
merce in Novo Mesto, Slovenia. For the purpose of further material train-
ing and the application of the HACCP system, we worked alongside a
mentor to guide the further production pathway for the HACCP plan. In
order to establish the HACCP system, HACCP guidelines should be con-
sidered to provide a basic strategy for the internal control on the principles
of the HACCP system. As the project deals with the production, process-
ing and preparation of food, we took into account the Act on Health Suit-
ability of Foodstuffs. For a HACCP guideline, we used European regula-
tions on food hygiene EC 825/2004 to prepare the products and materials
that come into contact with foodstuffs. The following paragraphs brief-
ly outline these guidelines. General hygiene technical conditions are de-
fined as:
– a temporary catering facility and preparation room is located in
the surrounding area. This is arranged in a way that traffic dust,
