20.500.12556/RUL-113029 Obvladovanje varnosti živil z usposobljenim posameznikom Food safety management with qualified individual Permanentno izobraževanje oz. usposabljanje zaposlenih, ki pri delu prihajajo v stik z živili, je eden ključnih elementov vsakega sistema dobre higienske prakse, preko katerega lahko pripomoremo k celostni strategiji zagotavljanja varnosti živil. Izhajajoč iz vprašanja, kako pogosto in na kakšen način usposabljati zaposlene, da bodo pravila zagotavljanja varnosti živil učinkovito izvajali v praksi, je v prispevku podrobneje prikazan učinek izvedenega izobraževanja na prenos znanja v delovno okolje. V raziskavo je bilo zajetih 100 živilskih obratov (57 obratov javne prehrane, 24 trgovin, 8 obratov proizvodnje živil, 6 mesnic in 5 obratov distribucije). Izvedeno je bilo strukturirano opazovanje elementov dobre higienske prakse, ki mu je sledilo usmerjeno izobraževanje in ponovni, nenapovedani ogled s strukturiranim opazovanjem. Prenos znanja na delovno mesto je bil tako evalviran skozi primerjavo stanja pred izvedenim izobraževanjem in po njem. Najvišja stopnja povezanosti elementov dobre higienske prakse in izobraževanja je bila zaznana v proizvodnih obratih, v skupini zaposlenih, starih od 41 do 50 let, ki imajo osnovnošolsko izobrazbo in od 22 do 28 let delovnih izkušenj. Glede na to, da aktualni sistemi zagotavljanja varnosti živil temeljijo na človeku, avtorji prispevka poudarjajo, da je človeka, ki vstopa v delovne procese na različnih stopnjah in ravneh v verigi od polja do mize, treba začeti obravnavati enakovredno kot ostale dejavnike tveganj. Permanent training of employees coming into contact with food is fundamentally important to any food hygiene system, through which an overall food safety strategy can be assured. Based on the question, how often and in which way should we train employees in the field of food safety? a survey comprising 100 food enterprises (57 caterers, 24 shops, 8 industrial food plants, 6 butchers and 5 distribution facilities) was conducted. In the paper, the effect of targeted training on employees´ knowledge and how this transfers into the working environment was evaluated. At first, a structured observation of positive hygiene practice principles was carried out, followed by an unannounced visit with repeated structured observation. The successful transfer of knowledge into the working environment was evaluated through the comparison of the workplace before and after targeted training. The highest level of improvement was detected in the industrial food plants, in the group of employees aged 41 to 50 years, in the group of employees who had primary education and in the group of employees who had between 22 to 28 years of work experience. Considering that the current food safety management systems are people-based, the authors emphasize the necessity that workers entering the food supply chain at various stages should be considered equivalent to other risk factors. varnost živil higiena živil živilski obrati usposabljanje zaposlenih food safety food hygiene food enterprises food handlers training true false false Slovenski jezik Angleški jezik Neznano 2019-11-29 12:42:44 2019-11-29 12:42:45 2022-08-25 03:52:21 0000-00-00 00:00:00 2014 0 0 Str. 89-105 Special edition dec. 2014 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 614.31 1854-0678 URN:NBN:SI:DOC-8F9JOTEE 4796523 216969216 RAZ_Cebular_Mateja_2014.pdf RAZ_Cebular_Mateja_2014.pdf 1 69D51DB7D8227BC8305306455F5A8D55 6c3e1ff8b83f48f5227711a3816bed0260e3314cd31925f3891669424cbafb1c 0234b671-a1b8-11eb-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=124985 http://www.dlib.si/details/URN:NBN:SI:DOC-8F9JOTEE 1 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=125145 Zdravstvena fakulteta 0 0 0