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Analiza ovir pri zagotavljanju varnosti živil med zaposlenimi pri delu z živili : magistrsko delo
Lužar, Tea (Author), Jevšnik, Mojca (Mentor) More about this mentor... This link opens in a new window

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Abstract
Uvod: Ko govorimo o izboljšanju varnosti živil, se moramo zavedati, da je proces izboljšanja več kot samo znanost o prehrani. Pomembno je predvsem vedenje ljudi. Da bi izboljšali zagotavljanje varnosti živil se moramo zavedati, da pri tem potrebujemo znanje ne samo živilske, ampak tudi vedenjske znanosti. Namen: Namen naloge je večplasten. Sprva smo pridobili in analizirali znanstvene objave po ključnih besedah in besednih zvezah na področju zagotavljanja varnosti živil med zaposlenimi pri delu z živili. Nato smo s pomočjo polstrukturiranih intervjujev dobili poglobljen vpogled v implicitne predstave zaposlenih pri delu z živili in njihova mnenja glede ovir pri zagotavljanju varnosti živil v gostinskih obratih. Metode dela: Kombinirani metodološki pristop je obsegal kvantitativni del (sistematični pregled literature), kjer smo analizirali 37 izvirnih in preglednih znanstvenih objav, ki se osredotočajo na znanje, odnos, vedenje in ravnanje z živili pri zaposlenih pri delu z živili. Nato smo s kvalitativno raziskavo (metoda analize besedila) in uporabo polstrukturiranih intervjujev želeli ugotoviti, kakšen odnos do varnosti živil imajo zaposleni in kako v praksi izvajajo delo z živili. Rezultati: Povzetek znanstvenih objav (N=37) smo prikazali v tabelah glede na uporabljen model, metodološki pristop, metodo raziskovanja, število respondentov, ugotovitev na področju raziskovanja in vključevanja raziskovalnih ciljev (znanje, odnos, vedenje, ravnanje z živili). V 22 znanstvenih objavah (59,5 %) je uporabljen kvantitativni pristop, kvalitativni pristop je uporabljen v šestih (16,2 %) znanstvenih objavah, v devetih študijah (24,3 %) je uporabljen kombinirani metodološki pristop. Opravili smo polstrukturirane intervjuje z desetimi zaposlenimi pri delu z živili, kjer smo ugotovili, da je znanje zaposlenih pri delu z živili pomanjkljivo in vpliva na rokovanje z živili. Kljub usposabljanju zaposlenih še vedno prihaja do nepravilnega rokovanja z živili, kar pomeni, da je prenos znanja v prakso nezadosten ali celo nepravilen. Razprava in zaključek: Z magistrsko nalogo smo odkrili pomanjkljivosti v usposobljenosti in znanju zaposlenih pri delu z živili, preučili smo metodološke pristope znanstvenih objav pri raziskovanju znanja, odnosa, vedenja in ravnanja zaposlenih pri delu z živili. Predlagamo, da se na nivoju pristojnega ministrstva v sodelovanju s strokovnimi službami na področju higiene živil pripravi nov koncept usposabljanja zaposlenih pri delu z živili.

Language:Slovenian
Keywords:varnost živil, zaposleni pri delu z živili, znanje, odnos, vedenje, ravnanje z živili
Work type:Master's thesis/paper (mb22)
Organization:ZF - University College of Health Studies
Year:2018
COBISS.SI-ID:5560939 This link opens in a new window
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Downloads:252
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Secondary language

Language:English
Title:Analysis of barriers in food safety assurance among food handlers : master thesis
Abstract:
Introduction: When we speak about food safety, we must have in mind that the process of improvement is more than only the science on nutrition. The behavior of people is what matters the most. To improve the assurance of food safety, we have to realize that, in the process, we need knowledge of not only the science on nutrition but also behavioral science. Purpose: The purpose of the master’s thesis is multifaceted. First, we acquired and analyzed the scientific publications according to the keywords and phrases in the field of food safety assurance among food handlers. By means of semi-structured interviews, we then gained the in-depth insight into the implicit perceptions of the food handlers and their opinions regarding the obstacles in assuring the food safety in catering establishments. Methods: Combined methodological approach embraced the quantitative part which represents a systematic review of the literature where we analyzed 37 scientific publications which focus on the knowledge, attitude, behavior, and food handling practice of food handlers. Then, we analyzed scientific publications (systematic text analysis) and semi-structured interviews to ascertain attitude and practice of food handlers. Results: We presented the summary of scientific publications (N= 37) in the tables with regards to the used model, methodological approach, research method, the number of respondents, ascertainments in the field of research, and inclusion of the research goals (knowledge, attitude, behavior, and food handling). The combined methodological approach is used only in 9 studies (24.3 %). The quantitative approach is used in 22 scientific publications (59.5 %). The qualitative approach is used in 6 scientific publications (16.2 %). We performed semi-structured interviews with ten food handlers where we ascertained that knowledge of food handlers is insufficient and influences handling food. In spite of training of employees, inappropriate handling food still occurs, which means that the knowledge transfer into practice is insufficient or even incorrect. Discussion and conclusion: We discovered the deficiencies in qualifications and knowledge of food handlers, examined the methodological approaches of scientific publications on research goals. We recommend a new concept of food handlers training to be prepared on the level of the competent ministry in cooperation with the professional services in the field of food hygiene.

Keywords:food safety, food handler/worker/employee, knowledge, attitude, behavior, handling food

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