Introduction: Systems based on risk analysis and identification of critical control points are perceived as the most effective food safety systems. However, in practice, well-developed and appropriate food safety management systems do not always ensure the actual highest level of food safety and hygiene in a food business and a stable food safety system. The behavior of employees when working with food (e.g. the actual implementation of procedures in practice) and the implementation of decisions are influenced by the perception of food safety culture or behavior and attitude of people working with food in the organization. Purpose: The purpose of the thesis is to review the current literature and existing methods for measuring and assessing the culture of food safety and to assess the culture of food safety among employees of a medium-sized food company in Slovenia. We want to formulate recommendations for improving the food safety culture in the analyzed food company. Methods: The master's thesis consists of two parts, namely theoretical and empirical work. In the theoretical work, we reviewed the existing scientific literature in various databases in the field of research. The empirical part of the master's thesis was performed in a medium-sized food company in Slovenia. A quantitative methodological approach was used. As an aid to work, a survey questionnaire for company employees was compiled, summarized from actual articles and slightly adapted national situation in the food industry. Results: Through studies by different authors, several tools were developed to measure the culture of food safety, different approaches and concepts were used. In our survey, which was conducted using a questionnaire, the analyzed company, elements of food safety culture, with the estimated highest average level of agreement, commitment - diligence of employees and risk awareness, and with the lowest level of agreement funds - resources - environment and burden at work. After comparing the results of the perception of food safety culture between senior management and employees, we found that there are statistical differences, senior management is more confident about a good food safety culture than other employees in the field of management and support of employees, communication, employee commitment - diligence and risk awareness.The exception is the perception of the asset - resources - environment, which is similarly perceived by senior management and other employees. They have a similar view on workload. Discussion and conclusion: We find that the chosen quantitative method, self-assessment questionnaire of food safety culture, is a practical and useful method for measuring in food companies, as it allows us to easily and quickly obtain information about the level of food safety culture in the company. Management and employees are in favor of establishing a food safety culture in the company. Respondents (management and employees) agreed on good management for the dimensions of employee leadership and support, communication, employee commitment - diligence and risk awareness. However, they perceive that even more improvements are possible in the areas of resources - resources - environment and workload. We recommend that food companies include other evaluation methods in the research for even more objective results of the food safety culture.
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