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Skladnost formalnega izobraževanja na področju varnosti živil s potrebami živilsko-prehransko-oskrbovalne verige
Ovca, Andrej (Author), Raspor, Peter (Mentor) More about this mentor... This link opens in a new window, Jevšnik, Mojca (Co-mentor)

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Abstract
Cilj doktorske disertacije je analizirati doprinos formalnega izobraževanja k zagotavljanju in obvladovanju varnosti živil. V ta namen je bila zasnovana presečna študija s kombiniranim metodološkim pristopom. Ugotovitve kažejo, da je formalno izobraževanje v osnovi primerno načrtovano, vendar ne obravnava vseh področij zagotavljanja varnosti živil enakomerno vzdolž živilsko-prehransko-oskrbovalne verige. Prav tako ne senzibilizira posameznika v zadostni meri glede subjektivnega dojemanja potencialnih tveganj za zdravje, ki so prisotna pri rokovanju z živili. Preventivni sistem za zagotavljanje varnosti živil (HACCP) je ob koncu formalnega poklicnega izobraževanja slabo poznan in/ali napačno interpretiran. Dijaki na področju gostinstva se glede znanja, odnosa in izvedbe dela značilno razlikujejo od drugih dijakov živilske smeri. Namenska delavnica na področju izvajanja preventivnih ukrepov zagotavljanja varnosti živil se izkaže kot učinkovita metoda dela, s katero lahko vplivamo tako na raven znanja kot tudi na stališča ciljne skupine. Vpliv formalnega izobraževanja na poznavanje novih proizvodnih tehnologij je šibak in selektiven. Vloga učitelja je na več ravneh prepoznana kot ključna pri doseganju zastavljenih učnih ciljev. Vendar pristop, pri katerem učitelj sam izvaja elemente zagotavljanja varnosti živil, dijaka prikrajša za tovrstno praktično izkušnjo že v času formalnega izobraževanja. Ugotovitve izvedene raziskave predstavljajo sporočilo izvajalcem izobraževanj in usposabljanj glede kritičnih točk obstoječega pristopa. Hkrati pa ugotovitve predstavljajo tudi izhodišča načrtovalcem politik na področju zagotavljanja varnosti živil in izobraževanja dijakov živilskih smeri in zaposlenih v proizvodnji in prometu z živili.

Language:Slovenian
Keywords:nadzor nad živili, varnost živil, HACCP, dobre prakse, živilsko prehransko oskrbovalna veriga, zaposleni pri delu z živili, mladostniki, potrošniki, izobraževanje
Work type:Dissertation (m)
Tipology:2.08 - Doctoral Dissertation
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[A. Ovca]
UDC:614.31:641.1:664:613.2:366.1
COBISS.SI-ID:4855672 Link is opened in a new window
Views:668
Downloads:468
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Secondary language

Language:English
Title:Compliance of formal education system with needs of food supply chain regarding food safety
Abstract:
The purpose of the current cross-sectional research is to analyse the contribution of formal education and training in the field of food safety management. A combination of different approaches and research methods was applied. The findings revealed that formal education is suitably planned, although it does not evenly consider all aspects of food safety along the food supply chain. In addition, it does not make an individual sufficiently sensitive regarding his/her perception towards food-related health hazards. The concepts of the food supply chain and of shared responsibility for food safety are not known among the respondents. At the end of formal vocational education, elements of the preventive food safety management system (HACCP) are poorly known and / or misinterpreted. Catering students differ significantly from other students enrolled in food-related programmes regarding knowledge, attitudes, and practical work. Focused workshop-based educational intervention was proven to be an effective method of teaching in which both the knowledge and perspectives of the target group can be influenced. The impact of formal education on the knowledge regarding new technologies is weak and selective. At several levels, the teacher is identified as the key person in achieving the learning objectives. However, the approach in which the teacher himself/herself is taking care and responsibility for food safety actions deprives the students of this kind of practical experience during their formal education. The findings of the current research should be considered by the providers of education and training regarding the critical points of the existing approach. The findings could also assist food safety and educational policy makers regarding the education of food handlers.

Keywords:food policy, food safety, HACCP, good practices, food supply chain, food handlers, youth, consumers, education

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