Quality control

objects as well as the rooms where the meals are prepared and handed out. During the 2013 16 analyses related to the microbiological correctness of the ready meals were done, and 2 of the same analyses were done until March 1st 2014. According to the lab results, and based on the tested microbiological parameters all samples are considered healthy according to the article 14 of the Food Act (N.N. 46/07; 155/08).
During 2013, 250 microbiological analyses of the hands and working surfaces smears were done, and 30 of the same analyses were done until March 1st 2014. Based on the microbiological testing of the food supplies and the objects of the general use during 2013 and 2014 (in the first two months), the Public Health Institute “Andrija Štampar“ confirmed that all four objects are up to the standards is sense of the Provisions of the microbiological cleanness normative and methods of its determination, and all of the results of the hand and food samples smears were good. During the previous years all tested samples were also correct.
It is important to stress out that every meal is prepared by the same prescribed procedure and norm values defined by the Cookbook of the City of Zagreb Institution Dobri Dom, and based on the implemented HACCP system (since 2007).Energy value analyses was done for the HACCP system and it is consistent with the recommended daily quantities of the nutrition substances (Dietary reference intakes for energy, carbohydrate, fibre, fat, fatty ACIDS, Cholesterol, Protein and Amino Acids; Institute of Medicine, Food and Nutrition Bord; Washington, DC. QP141.D529 2005).
Nutrition components participation (proteins, fat, carbon hydrates), mass, total energy values, energy intake of proteins, fat, carbon-hydrates of the analysed ready meal prepared in our kitchen are satisfying and balanced.
Balanced diet of the average individual is based on the daily intake of food that has the total energy value of 2000 kcal (8400 kJ) where we have to bear in mind that daily energy needs vary depending on the age, sex, physical activity and the person’s health, but on many other factors as well. It also has to be stated that afore mentioned daily energy needs (2000 kcal) have to be equally divided throughout 3 or 5 meals.
The City of Zagreb institution “Dobri dom” prepares one main meal daily, according to the decision of the City of Zagreb. That meal ensures 45-50% of daily energy needs, what is controlled by the authorized lab.
Lunch packages are handed out once a month (Saturday) in the public dining-rooms, but it also depends on the needs of the Institution such as the cleaning of the objects, machines and equipment, maintenance, construction works etc. We would like to stress out that the Thermal part and the dining-rooms where the meals are prepared and shared work 7 days a week, 365 days a year and thus the afore mentioned situations are necessary, and along with it the menu intervention for those 12 days in a year.
The quality policy which is planned within this Institution is based on very high standard of the sanitary hygienic norms which result in a healthy and correct meal, clean working area along with the workers in them, and all this is done in order to secure the healthy and tasty meal that would satisfy our final user.