1. komponenta

Lecture type	Total
Lectures	30
Seminar	15

* Load is given in academic hour (1 academic hour = 45 minutes)

Stories of people falling ill from contaminated food often dominate the headlines. Sometimes this is the result of poor food preparation. Other times, diseases may appear as a result of inadequate sanitary practices. Contamination is a constant risk for food manufacturers and retailers. It only takes one mistake to allow bacteria to spread and infect a batch of products sent out for public consumption. The costs associated with trying to remedy the situation do not compare to the damage done to the company's reputation.

1. Dezinfekcija, dezinsekcija, deratizacija, Krajcar, S., Zavod za javno zdravstvo Grada Zagreba, 2001.
2. HACCP i higijena namirnica, Turčić, V., Biblioteka Higijena i praksa, 2000.
3. Trendovi u prehrani, Krešić, G., Fakultet za menadžment u turizmu i ugostiteljstvu, 2012.

1. Vodič dobre higijenske prakse za ugostitelje, Bulić, I. i sur., Hrvatska obrtnička komora i Nastavni zavod za javno zdravstvo PGŽ, 2009.
2. HACCP vodič - Praktična provedba načela HACCP sustava za ugostitelje, Bulić, I. i sur., Hrvatska obrtnička komora i Nastavni zavod za javno zdravstvo PGŽ, 2009.
3. Kodeks Jamstvo neškodljivosti namirnica u ugostiteljstvu HACCP sustavom, Mihoković, V., Ekotours : Hrvatska gospodarska komora, 1999.

Izborni predmeti - Part-time studij - Tourism management