Nadzor in analiza kršitev sistema HACCP : študija primer

Strnad, Tina (author), Jevšnik, Mojca (mentor), Filip, Sebastjan (co-mentor)

Uvod: Nadzor in analiza kršitev sistema HACCP sta sestavni del sistema HACCP. Sistem HACCP je preventiven, sistematičen način proizvodnje varnih oz. zdravstveno ustreznih živil. Zajema pridelavo hrane od kmetovalca do potrošnika in vključuje vse vrste živilske dejavnosti pa tudi promet z živili, kamor se uvrščajo skladišča, hladilnice, trgovine in transport. Namen: Namen magistrskega dela je opredeliti pomen nadzora in analize kršitev sistema HACCP s pomočjo pregleda aktualnih vsebin ter ugotoviti, ali dosledna kontrola zaposlenih v živilski proizvodnji zmanjša število kršitev sistema HACCP, ali se večje število kršitev sistema HACCP pojavlja pri moški populaciji in ali večja ozaveščenost zaposlenih v živilski proizvodnji pripomore k zmanjšanju števila kršitev sistema HACCP. Metode dela: V magistrskem delu smo uporabili deskriptivno oz. opisno metodo dela z zbiranjem in analizo strokovne literature na področju sistema HACCP, prikaz in analizo kršitev sistema HACCP in analizo pridobljenih podatkov za 2010, 2011, 2012, 2013 in 2014 (spol, starost, evidenca prisotnosti na izobraževanju). Rezultati: Od julija 2010 do decembra leta 2014 se je skupno število kršitev zmanjšalo, razen v letu 2012, ko se je število kršitev povečalo. Največ kršiteljev je bilo moškega spola. Največ kršiteljev je bilo v starostni skupini mlajši, najmanj pa v starostni skupini najstarejši. Največkrat neupoštevane so bile kršitve pravil uporabe delovne obleke. Največkrat neupoštevana kršitev je bila neizpolnjevanje evidence. Od julija 2010 do decembra 2014 se je število kršitev po izobraževanju, po posameznem mesecu, zmanjšalo, razen v letu 2013, ko se je število kršitev povečalo. Razprava in zaključek: Veliko raziskav obravnava teme, ki so povezane s pomanjkanjem znanja glede higiene živil ter kažejo potrebo po izobraževanju zaposlenih v živilski industriji. S povečano ter bolj dosledno kontrolo zaposlenih se zmanjša število kršitev sistema HACCP. Pri moški populaciji se pojavlja večje število kršitev sistema HACCP. Za dosego zmanjšanja kršitev je potrebno vložiti veliko dela na področju opazovanja zaposlenih, ki mora biti za vse enakovredno.

• Language: Slovenian
• Keywords: nadzor, HACCP, tveganje, varna živila, ukrepi
• Work type: Master's thesis/paper
• Organization: ZF - Faculty of Health Sciences
• Year: 2017
• PID: 20.500.12556/RUL-93883
• COBISS.SI-ID: 5287787
• Publication date in RUL: 19.07.2017

Secondary language

• Language: English
• Title: Control and analysis of HACCP system violations : case study

Abstract

Introduction: The control and analysis of HACCP violations are an integral part of the HACCP system. The HACCP system is a preventative, systematic way of the production of safe or wholesome food, which includes the production of food from a farmer to a consumer, and includes all types of food business as well as the marketing of food, which includes warehouses, cold stores, shops and transport. Purpose: The purpose of the master thesis is to define the importance of the control and analysis of an infringement of the HACCP system through review of current content, and to determine whether strict control of employees in the food production reduces the number of HACCP violation, or a greater number of HACCP violation occurs in the male population and if increased awareness of employees in food production helps to reduce the number of HACCP violations. Methods: In this thesis, we used a descriptive method by collecting and analyzing professional literature in the field of the HACCP system, display and analysis of the breach of HACCP system and analysis of the data for 2010, 2011, 2012, 2013 and 2014 (gender, age, record of attendance at training). Results: From July 2010 to December 2014 after the total number of violations decreased, except in 2012, when the number of violations increased. Most of the offenders were male. Most of the offenders were young people, and the least were the eldest. The rules of the use of work clothes represented the most common violation. One of the most neglected things was also violation does not fulfillment of record. From July 2010 to December 2014 after the education, the number of violations decreased, except in 2013, when the number of violations increased. Discussion and conclusion: Many of the research address the topics that are related to the lack of knowledge of food hygiene and the need of educating employees in the food industry. With the increased and more consistent control of employees the number of violations of the HACCP system reduces. In the male population a greater number of violations of the HACCP system occurs. In order to reduce the violations, it is necessary to invest a lot of work in the field of observation of employees, which must be equal for all.

• Keywords: control, HACCP, hazard, food safety, measures