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Preverjanje učinkovitosti izbranega načina usposabljanja o higieni živil za zaposlene pri delu z živili, ki so namenjena takojšnjemu zaužitju : magistrsko delo
Kralj Sajovic, Petra (Author), Jevšnik, Mojca (Mentor) More about this mentor... This link opens in a new window, Kukec, Andreja (Co-mentor)

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Abstract
Uvod: Način življenja zahodnega sveta teži k vedno hitrejšemu življenjskemu ritmu in posledično k povečanem povpraševanju po živilih, ki so namenjena takojšnjemu zaužitju. Zaposleni, ki rokujejo z živili v trgovskih verigah, imajo ključno vlogo pri prenosu patogenih mikroorganizmov, ki se prenašajo z živili. Eden ključnih elementov za izboljšanje higiene in varnosti živil je zagotovitev ustrezne usposobljenosti zaposlenih. Namen: Namen magistrskega dela je preveriti učinkovitost izbranega načina usposabljanja za zaposlene v maloprodajnih enotah določene trgovske verige pri delu z živili, ki so namenjena takojšnjemu zaužitju. Metode dela: V magistrskem delu smo uporabili deskriptivno metodo s sistematičnim pregledom literature na področju usposabljanja zaposlenih o higieni živil in pregledom veljavne zakonodaje v Republiki Sloveniji na obravnavanem področju. Med zaposlenimi v maloprodajnih enotah izbrane trgovske verige je bila izvedena presečna raziskava. Rezultati: Respondenti so bili mnenja, da bi z usposabljanjem o higieni živil na delovnem mestu svoje delo lahko opravili bolj učinkovito in bolj kakovostno. Dosedanji način usposabljanja je 60,1 % respondentov iz opazovanih oddelkov prepoznalo kot najbolj primerno in uporabno obliko usposabljanja. Prav tako so bili mnenja, da na usposabljanju o higieni živil pridobijo dovolj uporabnega znanja, da znajo pri svojem delu varno ravnati z živili. Kljub temu se v več kot 40 % opazovanih obratov ni vršila kontrola temperatur na prevzemu hitro pokvarljivih živil. V več kot polovici (58,8 %) opazovanih obratov se ni izvajala kontrola preverjanja delovanja termometrov. V več kot 16 % opazovanih obratov se ni izvajalo dnevno spremljanje temperatur v hladilnih in zamrzovalnih napravah in v 11,3 % se ni ustrezno izvajal nadzor vroče verige. Razprava in zaključek: Z rezultati smo potrdili raziskovalno vprašanje, da obstoječi način usposabljanja ne nudi ustrezne stopnje znanja. Znanje, pridobljeno na usposabljanjih, kjer je prisotnih veliko število zaposlenih in se izvaja v predavalnici, se vedno ne prenaša na delovno mesto, kar lahko potrdimo z rezultati analize zapisnikov o notranjih nadzorih. Premalo izobraženi in usposobljeni zaposleni pri delu z živili predstavljajo veliko tveganje na področju varnosti živil.

Language:Slovenian
Keywords:živila, namenjena takojšnjemu zaužitju, mikrobiološka varnost, usposabljanje zaposlenih, varnost živil, higiena živil
Work type:Master's thesis/paper (mb22)
Organization:ZF - University College of Health Studies
Year:2018
COBISS.SI-ID:5483371 Link is opened in a new window
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Downloads:361
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Secondary language

Language:English
Title:The verification of the selected hygiene education programme efficiency for ready to eat foods sale workers : master thesis
Abstract:
Introduction: The lifestyle trends of the western world tend towards faster life rhythm, and consequently towards increasing demand for foods ready for immediate consumption. Food-chain supermarkets staff handling with goods is playing the key role in the transmission of pathogen microorganisms from foods. Therefore, providing proper education of the staff in this sense should be the one of vital improvement elements of hygiene and safety of foods. Aim: This master’s thesis aim is to verify the efficiency of a selected way of the retail sale staff training with a selected food-selling chain and their work with foods ready for immediate consumption. Methods: A descriptive method and a systematic overview of the literature about staff training in the field of food hygiene, as well as of the Slovene legislation currently in force for the field subjected to this thesis were overviewed. Furthermore, work staff of retail sales facilities of a particular food chain took part in a cross sectional survey. Results: The respondents considered training on food hygiene at their work posts would perform their work tasks more efficiently and quality. 60. Per cents of respondents from sales facilities under survey regarded the existing mode of training to have been the most appropriate and functional. At the same time, they held opinion to have been provided a sufficient quality of useful knowledge while taking part in training on food hygiene, therefore handling with foods at their work was safe. Despite the fact, more than 40 per cent of sales facilities had never checked out the temperature at taking delivery of highly perishable food items. More than 58.8 per cents of sales facilities had never had the thermometers operations checked out. More than 16 per cents of sales facilities under survey had not implemented a daily check out of the temperature in refrigerating and deep-freezing equipment, and in 11.3 per cents of sales facilities had never carried out a proper inspection over a hot food chain. Discussion and Conclusion: Gained results confirmed the research question that the existing mode of training to lack of providing a proper level of knowledge; whether gained in mass trainings and performed in a classroom, knowledge is not necessarily transmitted onto a work post, what may also be substantiated by the outputs of analysing the records on internal control. Inadequately educated and skilled staff working with foods thus pose a significant risk in the field of food safety.

Keywords:ready to eat food, microbiological safety, employee trainings, food safety, food hygiene

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