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Vorkenntnisse

PārZ2052,

Zur einfŅhrenden LektŅre empfohlen

1. Adams M. R.‏ Food microbiology. University of Surrey., Guildford, UK. Kambridge, UK,: Royal Society of Chemistry, 2016. 546 p.
2. Altonen T., Hopsu L., Huilaja E. Cleaning manual. Finland: Vihti, 1998. 239 p.
3. Food hygiene: basic texts. Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme. 4th ed. Rome: WHO: FAO, 2009. 125 lpp. [Tiešsaiste] [Skatīts 20.03.2025.] Pieejams: https://www.fao.org/3/a1552e/a1552e00.htm
4. Jones T. Professional Management of Housekeeping Operations. Hoboken, New Jersey: John Wiley&Sons, 2007. 477 p.
5. Kotzekidou P. Food Hygiene and Toxicology in Ready-to-Eat Foods London: Academic Press, 2016, 458 p.Nikolajeva V. Pārtikas mikrobioloģija. Rīga, LU Akadēmiskais apgāds, 2014. 142 lpp.
6. O’Fallon M., Rutherford D. Hotel Management and Operations. New Jersey: John Wiley&Sons, 2011. 494 p.
7. Sprenger Richard A. Hygiene for management: a text for food safety courses /Richard A. Sprenger. Doncaster: Highfield.Co.UK Ltd, 2005. 416 p.

Weiterfuhrende Literatur

1. Cangliang S. Food Microbiology Laboratory for the Food Science Student: a practical approach. Cham: Springer International Publishing, 2023, 160 p.
2. Īriste S., Platace M., Riekstiņa-Dolģe R. Viesu izmitināšanas pakalpojumu organizēšana. Rīga: VISC, 2020.
3. Gavrilenko E. Sanitārija un higiēna pārtikas aprites uzņēmumos. Rīga: Turība, 111 lpp.
4. Scanlon N.L. Catering management. Hoboken New Jersey: Wiley, 2013. 262 p.

Zur LektŅre vorgeschlagene Zeitschriften

1. Nozaru labas higiēnas un labas ražošanas prakses vadlīnijas. [Tiešsaiste] [Skatīts 20.03.2025.]
Pieejams: https://www.zm.gov.lv/partika
2. Eiropas Parlamenta un Padomes regula (EK) Nr.852/2004. [Tiešsaiste] [Skatīts 20.03.2025.]
Pieejams: https://www.zm.gov.lv/partika