Kultura zagotavljanja varnosti živil v gostinskih obratih v Sloveniji : magistrsko delo

Bobnar, Sara (avtor), Jevšnik, Mojca (mentor), Raspor, Peter (komentor)

Uvod: V obratih za proizvodnjo in promet z živili je zagotavljanje varnosti živil ključnega pomena za zdravstveno ustrezna in varna živila za potrošnika. Živilsko-prehranski obrati morajo imeti vzpostavljen sistem zagotavljanja varnosti živil na osnovah sistema Analize tveganja in ugotavljanja kritičnih kontrolnih točk ter načel dobre higienske prakse. Višji nivo zagotavljanja varnosti živil predstavlja v podjetju vzpostavljena in med zaposlenimi sprejeta kultura zagotavljanja varnosti živil. Namen: Z načrtovano raziskavo želimo ugotoviti dejavnike, ki vplivajo na oblikovanje kulture zagotavljanja varnosti živil med delavci v gostinskih obratih po Sloveniji ter raziskati, na kakšen način demografske značilnosti anketirancev vplivajo na oblikovanje kulture zagotavljanja varnosti živil med zaposlenimi pri delu z živili v gostinskih obratih po Sloveniji. Metode dela: Pregledali smo obstoječo literaturo na področju kulture zagotavljanja varnosti živil. Izvedli smo presečno raziskavo, v katero smo vključili gostinske obrate na območju Slovenije. Podatke smo zbirali z uporabo prevedenega validiranega anketnega vprašalnika, povzetega po Ungku Zainal Abidin (2013). Statistično analizo zbranih podatkov s pomočjo anketnega vprašalnika smo izvedli s statističnim programom SPSS (verzija 22). Analiza podatkov vključuje temelje opisne statistike, vključno s standardno deviacijo, pogostostjo, aritmetično sredino in uporabo prikaza analiziranih podatkov v deležih. Rezultati: Elementa kulture zagotavljanja varnosti živil z najvišjo ocenjeno stopnjo strinjanja sta bila samozadovoljstvo in okolje, elementa z najmanjšo stopnjo strinjanja pa delo in tveganje. Analiza rezultatov je pokazala, da obstajajo statistično značilne razlike med udeležbo anketiranih na izobraževanju »Higienski minimum« ter elementi kulture zagotavljanja varnosti živil, management, komunikacija in delo. Pomembna statistično značilna razlika se je pokazala v korelaciji števila let na trenutnem delovnem mestu ter okoljem kot elementom kulture zagotavljanja varnosti živil. Tisti, ki so se udeležili izobraževanja »Higienski minimum«, imajo višjo stopnjo strinjanja pri elementu managementa (AS: 5,79; SD: 0,81) v primerjavi s tistimi, ki se izobraževanja niso udeležili (AS: 5,41; SD: 0,72). Razprava in zaključek: Z opravljeno raziskavo smo uspeli izpostaviti šibke točke kulture zagotavljanja varnosti živil v gostinskih obratih ter predlagati izboljšave z namenom izboljšanja kulture zagotavljanja varnosti živil. Ugotovili smo, na kakšen način demografske značilnosti anketirancev vplivajo na oblikovanje kulture zagotavljanja varnosti živil med zaposlenimi pri delu z živili v gostinskih obratih po Sloveniji. Uporabljen anketni vprašalnik se je izkazal za učinkovito orodje pri oceni kulture zagotavljanja varnosti živil med delavci v gostinskih obratih v Sloveniji. Njegovo uporabo predlagamo večjim in srednje velikim živilsko-prehranskim obratom za lastno oceno kulture zagotavljanja varnosti živil.

• Jezik: Slovenski jezik
• Ključne besede: varnost živil, kultura zagotavljanja varnosti živil, zaposleni pri delu z živili, gostinstvo
• Vrsta gradiva: Magistrsko delo/naloga
• Organizacija: ZF - Zdravstvena fakulteta
• Leto izida: 2018
• PID: 20.500.12556/RUL-104362
• COBISS.SI-ID: 5507179
• Datum objave v RUL: 05.10.2018

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Food safety culture among food handlers in Slovenia : master's thesis

Izvleček

Introduction: In order to prevent risks and provide safe food for consumers, ensuring food safety is crucial for safe and wholesome food for consumers. Agro - food facilities must have a food safety management system that operates on the principles of Hazard Analysis and Critical Control Point system and good hygiene practice. A higher level of food safety signifies food safety culture that is introduced in a company and adopted by its employees. Purpose: The study was designed to ascertain the factors that affect the shaping of food safety culture among workers in catering facilities throughout Slovenia as well as to determine how the shaping of food safety culture among food handlers in catering facilities in Slovenia is influenced by demographic characteristics of the respondents. Methods: We reviewed the existing literature of food safety culture. We conducted a cross - sectional study that included catering facilities in Slovenia. Data were collected using validated questionnaires (Ungku Zainal Abidin, 2013). Statistical analysis of the data gathered through the questionnaires was performed using SPSS software. The data analysis contains the basics of descriptive statistics, including the standard deviation, frequency, arithmetic mean, and a presentation of the analysed data in shares. Results: The elements of food safety culture with the highest assessed level of agreement were self - satisfaction and the environment, whereas the work and risk exhibited the lowest level of agreement. Analysis of the results showed that there were statistically significant differences between participation in training courses »Hygiene minimum« and elements of food safety culture, management, communication and work. An important statistically significant difference was observed in correlation between the number of years spent on the current workplace and the environment as the element of food safety culture. Those who attended the course entitled "Hygiene minimum" show a higher level of agreement for the management element (AS 5.79; SD: 0.81) compared with those who did not attend the training (AS 5.41; SD: 0.72). Discussion and conclusion: Having carried out the study we managed to highlight the weaknesses of food safety culture in catering establishments and propose improvements in order to enhance food safety culture. We established how demographic characteristics of the respondents affect the shaping of food safety culture among food handlers in catering facilities in Slovenia. The questionnaire that was used proved to be to be an effective tool in the assessment of food safety culture among workers in the catering establishments in Slovenia. We suggest to larger and medium-sized agro - food establishments that they use it for assessing their own food safety culture.

• Ključne besede: food safety, food safety culture, food handler, catering