Topic 4.1: Introduction

Sensory and health quality, including the safety of prepared foods, is influenced by maintaining the proper parameters of the process, appropriate technological procedures, as well as adherence to the principles of hygiene at all stages of food preparation – from the storage of raw materials and semi-finished products, through preliminary and thermal processing, to the storage of ready meals. Irregularities in this area lead to products of inadequate, usually low quality or that are even dangerous to consumer health.