Obvladovanje varnosti živil z usposobljenim posameznikom

Čebular, Mateja (author), Confidenti, Blaž (author), Kralj Sajovic, Petra (author), Perhaj, Tina (author), Ovca, Andrej (author)

Permanentno izobraževanje oz. usposabljanje zaposlenih, ki pri delu prihajajo v stik z živili, je eden ključnih elementov vsakega sistema dobre higienske prakse, preko katerega lahko pripomoremo k celostni strategiji zagotavljanja varnosti živil. Izhajajoč iz vprašanja, kako pogosto in na kakšen način usposabljati zaposlene, da bodo pravila zagotavljanja varnosti živil učinkovito izvajali v praksi, je v prispevku podrobneje prikazan učinek izvedenega izobraževanja na prenos znanja v delovno okolje. V raziskavo je bilo zajetih 100 živilskih obratov (57 obratov javne prehrane, 24 trgovin, 8 obratov proizvodnje živil, 6 mesnic in 5 obratov distribucije). Izvedeno je bilo strukturirano opazovanje elementov dobre higienske prakse, ki mu je sledilo usmerjeno izobraževanje in ponovni, nenapovedani ogled s strukturiranim opazovanjem. Prenos znanja na delovno mesto je bil tako evalviran skozi primerjavo stanja pred izvedenim izobraževanjem in po njem. Najvišja stopnja povezanosti elementov dobre higienske prakse in izobraževanja je bila zaznana v proizvodnih obratih, v skupini zaposlenih, starih od 41 do 50 let, ki imajo osnovnošolsko izobrazbo in od 22 do 28 let delovnih izkušenj. Glede na to, da aktualni sistemi zagotavljanja varnosti živil temeljijo na človeku, avtorji prispevka poudarjajo, da je človeka, ki vstopa v delovne procese na različnih stopnjah in ravneh v verigi od polja do mize, treba začeti obravnavati enakovredno kot ostale dejavnike tveganj.

• Language: Slovenian
• Keywords: varnost živil, higiena živil, živilski obrati, usposabljanje zaposlenih
• Typology: 1.01 - Original Scientific Article
• Organization: ZF - Faculty of Health Sciences
• Year: 2014
• Number of pages: Str. 89-105
• Numbering: Special edition
• PID: 20.500.12556/RUL-113029
• UDC: 614.31
• ISSN on article: 1854-0678
• URN: URN:NBN:SI:DOC-8F9JOTEE
• COBISS.SI-ID: 4796523
• Publication date in RUL: 29.11.2019

ČEBULAR, Mateja, CONFIDENTI, Blaž, KRALJ SAJOVIC, Petra, PERHAJ, Tina and OVCA, Andrej, 2014, Obvladovanje varnosti živil z usposobljenim posameznikom. Sanitarno inženirstvo [online]. 2014. Vol. Special edition, p. 89–105. [Accessed 23 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=113029

Record is a part of a journal

• Title: Sanitarno inženirstvo
• Publisher: Inštitut za sanitarno inženirstvo, Zbornica sanitarnih inženirjev Slovenije
• ISSN: 1854-0678
• COBISS.SI-ID: 216969216

Licences

• License: CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
• Link: http://creativecommons.org/licenses/by-nc-nd/4.0/
• Description: The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
• Licensing start date: 29.11.2019

Secondary language

• Language: English
• Title: Food safety management with qualified individual

Abstract

Permanent training of employees coming into contact with food is fundamentally important to any food hygiene system, through which an overall food safety strategy can be assured. Based on the question, how often and in which way should we train employees in the field of food safety? a survey comprising 100 food enterprises (57 caterers, 24 shops, 8 industrial food plants, 6 butchers and 5 distribution facilities) was conducted. In the paper, the effect of targeted training on employees´ knowledge and how this transfers into the working environment was evaluated. At first, a structured observation of positive hygiene practice principles was carried out, followed by an unannounced visit with repeated structured observation. The successful transfer of knowledge into the working environment was evaluated through the comparison of the workplace before and after targeted training. The highest level of improvement was detected in the industrial food plants, in the group of employees aged 41 to 50 years, in the group of employees who had primary education and in the group of employees who had between 22 to 28 years of work experience. Considering that the current food safety management systems are people-based, the authors emphasize the necessity that workers entering the food supply chain at various stages should be considered equivalent to other risk factors.

• Keywords: food safety, food hygiene, food enterprises, food handlers, training