Procjena ozračja i znanja o sigurnosti hrane među zaposlenicima odabranih studentskih restorana na području grada Zagreba

master's thesis

• Title (english): Estimate climate and food safety knowledge among employees selected students’ restaurants in the City of Zagreb
• Author: Andrea Ćorić
• Mentor: Sanja Vidaček Filipec (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2019-12-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U novije vrijeme trovanja hranom često su povezana s gotovom hranom iz manjih subjekata u poslovanju s hranom i hranom iz domaćinstva. S obzirom na to da zaposlenici koji rukuju hranom mogu prenijeti opasnosti na hranu i time ugroziti sigurnost hrane, a osobito one gotove, tijekom posljednjeg desetljeća mnoge države provode istraživanja kako bi procijenili razinu ozračja i znanja o sigurnosti hrane u manjim objektima. Cilj ovog rada bio je, putem anketiranja 152 zaposlenika među četiri studentska restorana u gradu Zagrebu, procijeniti znanje zaposlenika, ozračje sigurnosti hrane i razinu higijenskog dizajna te usporediti rezultate s drugim državama. Rezultati su pokazali da razina znanja zaposlenika iznosi relativno niskih 52,74%, dok su, s druge strane, zaposlenici zadovoljni ozračjem u kojemu rade. Velik broj opreme je procijenjen kao slabo periv. Stoga su poboljšanja znanja zaposlenika i perivosti opreme mjere koje bi doprinijele jačanju sustava sigurnosti hrane u objektima.

Abstract (english)

More recently food poisoning is often related to ready to eat food from small food business operators and food from domestic. Since that the employees are working in food handling can transmitted food hazards and compromise food safety, especially the ready to eat food, over the last decade many countries research performing to assess level of food safety climate and level of knowledge about food safety in small business. The aim of this work was, through surveying of 152 employees of four student restaurants in the city of Zagreb, to evaluate level knowledge of employees, food safety climate and the level of hygienic design of the equipment and compare this results with other countries. The results show that the knowledge of employees remains relatively low 52,74%, while, on the other hand, employees are satisfied with food safety climate in which they work. A big number of equipment is estimated as weakly washable. Therefore are enhanced knowledge of employees and washability of equipment measure that would contribute to enhancing food safety in establishments.

• Keywords: sigurnost hrane; znanje zaposlenika; ozračje; dobra praksa sigurnost hrane
• Keywords (english): food safety; knowledge of employees; food safety climate; food safety culture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:822761
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-12-13 10:39:48