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Title:Učinkovitost HACCP sistema v šolah ptujskega in ormoškega območja
Authors:Benko, Valerija (Author)
Pajnkihar, Majda (Mentor) More about this mentor... New window
Hlastan Ribič, Cirila (Co-mentor)
Files:.pdf SPEC_Benko_Valerija_2010.pdf (606,82 KB)
 
Language:Slovenian
Work type:Specialist thesis (m3)
Organization:FZV - Faculty of Health Sciences
Abstract:V specialističnem delu smo želeli predstaviti pomen varne hrane za šoloobveznega otroka, opisati pomen HACCP sistema, njegove prednosti in pomanjkljivosti, ter ugotoviti učinkovitost HACCP sistema v osnovnih šolah ptujskega in ormoškega območja. Z namenom ugotovitve učinkovitosti HACCP sistema smo analizirali poročila o mikrobioloških preskusih odvzetih vzorcev živil in brisov na snažnost, v obdobjih pred in po uvedbo HACCP sistema, ter jih med seboj primerjali. Raziskovalni obdobji sta bili torej ločeni na obdobje od leta 1998 do 2002 in 2004 do 2008. Leto 2003 v raziskavo ni bilo vključeno saj smo smatrali to leto kot uvajalno, s predpostavko, da HACCP sistem v obratih še ni zaživel. Metodologija raziskovanja. Raziskava temelji na obdelavi podatkov, mikrobiološko analiziranih vzorcev živil in brisov na snažnost, odvzetih v osnovnih šolah ptujskega in ormoškega območja, pridobljenih od Zavoda za zdravstveno varstvo Maribor. Rezultati. Ugotovili smo, da se je sicer delež neustreznih brisov v petletnem obdobju po uvedbi HACCP sistema znižal v primerjavi s petletnim obdobjem pred uvedbo HACCP sistema in sicer za 1,8 % (iz 7,5 % na 5,7 %), vendar razlika ni statistično pomenljiva (p=0,067). Zaskrbljujoče je dejstvo, da se je zvišal odstotek neustreznih živil in sicer za 6,4 %. Vzrok neustreznih živil je sicer v največji meri pripisati higienski oporečnosti, kar pomeni, da so živila neustrezna zaradi preseženega skupnega števila mikroorganizmov, vendar pa sta bili dve živili tudi zdravstveno oporečni, torej s prisotnostjo patogenih bakterij. Sklep. Ugotovitve v okviru specialističnega dela nakazujejo, da v šolah ptujskega in ormoškega območja HACCP sistem ni v celoti obvladovani in v primerjavi s prejšnjo ureditvijo ni doprinesel k večji varnosti hrane.
Keywords:HACCP sistem, varna hrana, dejavniki tveganja, zastrupitve z živili, zakonodaja s področja varnih živil, šolska kuhinja.
Year of publishing:2010
Publisher:[V. Benko]
Source:Maribor
UDC:613.2
COBISS_ID:1595044 Link is opened in a new window
NUK URN:URN:SI:UM:DK:9Y7FUI0K
Views:3449
Downloads:359
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Categories:FZV
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Secondary language

Language:English
Title:Effectiveness of the HACCP system in schools of Ptuj and Ormož area
Abstract:In the specialist work we wanted to present the importance of safe food for schoolchildren, describe the importance of the HACCP system, its strengths and weaknesses and to determine the effectiveness of HACCP system in elementary schools in Ptuj and Ormož area. With the intention to establish the effectiveness of the HACCP system, we analyzed the microbiological tests of food samples and swabs of cleanliness, taken in the periods before and after the introduction of HACCP system, and compared them with each other. Research periods were divided on the periods from 1998 to 2002 and from 2004 to 2008. The 2003 survey was not included, because we considered this year as an introductory phase, assuming that HACCP system in plants has not yet been fully realized. Research Methodology. The research is based on data processing, microbiologically analyzed food samples and swabs of cleanliness, taken in elementary schools in Ptuj and Ormož area, which were acquired from the Institute of Public Health Maribor. Results. We have found out that the proportion of inadequate swabs during the five years after the introduction of HACCP system have decreased in comparison with the five-year period before the introduction of HACCP system, namely by 1.8% (from 7,5% to 5,7%), but the difference is not statistically significant (p=0,067). Disturbing fact is, that the percentage of inadequate food increased, namely by 6.4%. The main cause of inadequate food is unsuitable hygiene practice, which means that the food is inadequate due to excess of micro-organisms, but there were also two foodstuffs, which presented a risk for human health because of the presence of pathogenic bacteria. Conclusion. The findings in the context of specialist work suggests that the HACCP system in schools in Ptuj and Ormož area is not fully controlled and compared with the previous regime, it has not contributed to greater food security.
Keywords:Keywords: HACCP, food safety, risk factors, food poisoning, legislation on safe food, school kitchen.


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