There are many children in primary schools in Slovenia who are in the vulnerable group (children under 15). The focus of national and European legislation on food safety is to examine, identify and manage risks, which is also defined in the Resolution on the National Program on Diet and Physical Activity for Health 2015. After starting of the HACCP system after 2002, the concept of risk management at work in primary schools' kitchen was significantly changed (the introduction of internal control and the concept of training). Purpose: The purpose of the master's research is to evaluate hygienic situation and the knowledge of the employees of primary schools in south eastern Slovenia from 2006 to 2016. Methods: We used three cross-cutting methods: Analysis of the results of swabs of cleanliness from the Orbita Lims software tool for the period between 2006 and 2016, a validated questionnaire in 52 schools focused at checking the knowledge on safe food handling and preparing and implementing the training for employees in selected primary school with the removal of swabs on cleanliness. Results: The results of the study showed that the hygienic condition based on the results of microbiological swabs on the primary school kitchen gardens in south-eastern Slovenia is satisfactory with sporadic exceptions and that the training and knowledge system is satisfactory and that the intervention in the selected problem kitchen suitable and successful. Discussion and conclusion: Employees in the kitchens in primary schools in south-eastern Slovenia meet the legal requests, in the field of hygiene and knowledge. For a more comprehensive assessment of the situation, a broader survey should be carried out and the responsiveness of the respondents improved.
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