Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane

master's thesis

• Title (english): Assessment of knowledge, attitudes and procedures of supermarket employees with regard to the frequency and topics of the educations on hygiene and food safety carried out
• Author: Ana Maslać
• Mentor: Sanja Vidaček Filipec (mentor)
• Committee member: Marina Krpan (predsjednik povjerenstva)
• 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: 2022-04-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je procijeniti znanje djelatnika prehrambenih objekata o higijeni i sigurnosti hrane te utvrditi jesu li provedene edukacije adekvatne i učinkovite po mišljenju voditelja. S obzirom da je neadekvatna higijena ruku jedan od najčešćih uzročnika pojave bolesti koje se prenose hranom, poseban naglasak stavljen je na problematiku pranja ruku te su analizirani znanje, stavovi i postupci djelatnika o pranju ruku. Ispitivanje je provedeno u trgovačkom lancu supermarketa na području... More Republike Hrvatske, a ukupno je sudjelovalo 117 djelatnika i 54 voditelja. Više od 50 % ispitanika nije upoznato s patogenima koji se prenose neopranim rukama, a tek 73,50 % ispitanih djelatnika ruke uvijek pere točno prema uputama za pranje ruku i smatra da je rizik za mikrobiološku kontaminaciju hrane, ako se ruke ne operu prije pripreme, jako visok. Prema mišljenju voditelja, djelatnici su ponajviše educirani o postupcima pranja ruku i pribora, križnoj kontaminaciji, kritičnim temperaturama rashladnih vitrina i termičke obrade, rizičnoj hrani za salmonele te o HACCP sustavu. Djelatnici su pokazali najviše znanja iz područja čišćenja pribora i opreme (87,8 %), a najmanje o križnoj kontaminaciji (45,9 %). Less

Abstract (english)

The aim of this paper is to assess the knowledge of employees of food establishments on food hygiene and safety and to determine whether the conducted trainings are adequate and effective from the managers perspective. Given that inadequate hand hygiene is one of the most common causes of foodborne illnesses, special emphasis was placed on the the knowledge, attitudes and procedures of employees about hand washing. The survey was conducted in a supermarket chain in the Republic of... More Croatia, with a total of 117 employees and 54 managers. More than 50 % of respondents are not aware of pathogens transmitted by unwashed hands. Only 73,50 % of surveyed workers always wash their hands exactly according to the instructions and believe that the risk of microbiological contamination of food, if hands are not washed before preparation, is very high. According to managers, the employees are mostly trained about hand and utensils washing procedures, cross-contamination, critical temperatures of refrigerated display cabinets and heat treatment, food associated with salmonella and the HACCP system. Employees showed the highest level of knowledge in cleaning procedures (87,8 %), and the least on cross-contamination (45,9 %). Less

• Keywords: znanje; edukacija; sigurnost hrane; higijena ruku; trgovački lanci supermarketa
• Keywords (english): food safety knowledge; food safety training; hand hygiene; supermarkets
• Language: croatian
• URN:NBN: urn:nbn:hr:159:040323
• 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: 2022-06-29 09:28:29