Analiza poznavanja higienske prakse v živilskem obratu

Radinović, Suzana (author), Jeršek, Barbka (mentor)

Namen dela je bil ugotoviti znanje s področja dobre higienske prakse (DHP) pri zaposlenih (58) v izbranem živilskem obratu. Za zaposlene smo s področja DHP izvedli tudi izobraževanje. Znanje smo ocenili z anketo, ki smo jo izvedli pred izobraževanjem in po njem. Vrednotili smo pravilne odgovore. Rezultati kažejo, da je delež pravilnih odgovorov bistveno (p ≤ 0,001) večji po izobraževanju. Stopnja znanja anketirancev pred izvedenim izobraževanjem je bila 62,3 ± 25,9 % pravilnih odgovorov, po njem pa je odstotek pravilnih odgovorov znašal 91,0 ± 6,6 %. Ugotovili smo, da so anketiranci, ki so se v preteklosti že udeležili izobraževanja (86,2 %) s področja DHP, dosegli bistveno boljši (p ≤ 0,001) rezultat (68,4 % pravilnih odgovorov pred izobraževanjem in 92,2 % pravilnih odgovorov po izobraževanju), kot anketiranci, ki se še nikoli niso udeležili izobraževanja (13,8 %) (45,9 % pravilnih odgovorov pred izobraževanjem in 82,3 % pravilnih odgovorov po izobraževanju). Pomemben vpliv so pokazale delovne izkušnje (p ≤ 0,001), saj so največ znanja pokazali zaposleni z več kot 15 let delovnih izkušenj. Velik vpliv (p ≤ 0,001) ima tudi pridobljeno izobraževanje anketirancev, saj so tisti, ki imajo končano vsaj poklicno izobraževanje s področja živilstva, najboljše znanje s področja DHP. Pozitiven učinek izobraževanja se je pokazal tudi na spremembi mnenj anketirancev po usposabljanju, ker se je zmanjšal delež anketirancev, ki jim je bila udeležba na usposabljanjih v breme, povečal pa se je delež oseb, ki so menile, da je usposabljanje koristno za njihovo delo, pridobljeno znanje pa lahko uporabijo pri svojem delu.

• Language: Slovenian
• Keywords: higiena živil, dobra higienska praksa, kontaminacija živil, čiščenje, razkuževanje, osebna higiena, higiena rok, izobraževanje v živilstvu
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [S. Radinović]
• Year: 2023
• PID: 20.500.12556/RUL-146961
• UDC: 614.31+579.67
• COBISS.SI-ID: 156152835
• Publication date in RUL: 17.06.2023

Secondary language

• Language: English
• Title: Analysis of knowledge of hygiene practice in food departments

Abstract

The aim of work was to determine the level of knowledge in field of good hygiene practice (GHP) among employees (58) in selected food plant. We also conducted training sessions for employees in the area of GHP. Knowledge was determined using a survey before and after the training. We evaluated the correct responses. The results showed that the percentage of correct answers was significantly higher (P ≤ 0.001) after the training. The knowledge level before training was 62.3 ± 25.9 % of correct answers, and after it the percentage of correct answers was 91.0 ± 6.6 %. It was found that the respondents who had participated in GHP training in the past (86.2 %) had significantly better (P ≤ 0.001) result (68.4 % correct answers before training and 92.2 % correct answers after training) than respondents who had never participated in training (13.8 %) (45.9 % correct answers before training and 82.3 % correct answers after training). Work experience showed a significant effect (P ≤ 0.001), as employees with more than 15 years of work experience showed the most knowledge in food industry. Respondents' acquired education also has a significant effect (P ≤ 0.001), as those who received training in food science had the best knowledge of GHP. The positive effect of the training was also reflected in the change of respondents' opinions after the training as burden decreased, while the percentage of people who perceived the training was useful in their work increased and they can use the knowledge in their work.

• Keywords: food hygiene, good hygiene practice, food contamination, cleaning, disinfection, personal hygiene, education in food industry