Authors: Andreja ZABUKOVEC, Mojca JEVŠNIK, Kristina LIKAR
Corresponding author: Andreja ZABUKOVEC
Type of paper: Original scientific paper
Issue: Volume 2 | number 1 – 2008
Photo: prozessagenten.org
Abstract: Hygiene and technical requirements, which must be met by the tasters and people who organize tasting are clearly presented in this article. A hygiene-technical estimation of the actual situation in tasting is described. Two years of researching in the field of tasting brought the following results: tasting is not included in the regulations and guidelines; tasting are performed by the personnel, who are not suitably educated regarding food safety; enterprises, which organize tasting do not educate their tasters regarding food safety; there is no control over enterprises and their tasting performers. The presented results will be used as a basic for preparing of a model of correct tasting performance with consideration of hygiene, technical, technological, and health criteria. From the food safety point of view the field of tasting is not managed as it should be, therefore the health of people, who participate in tasting, is threatened.
