| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

Show document Help

Title:Izdelava in vpeljava orodja za preverjanje kulture varnosti hrane v izbranem živilskem podjetju : magistrsko delo
Authors:ID Mlinarič, Vanja (Author)
ID Jevšnik, Mojca (Mentor) More about this mentor... New window
ID Hadolin Kolar, Majda (Co-mentor)
Files:.pdf MAG_Mlinaric_Vanja_2022.pdf (2,27 MB, This file will be accessible after 05.01.2026)
MD5: EE527CE6BAF1F3FDE6367584C73662AB
 
Language:Slovenian
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Kultura varnosti hrane vključuje norme, vrednote in prepričanja zaposlenih o procesih in postopkih za zagotavljanje varnosti proizvodov. Izvajanje in izboljševanje kulture varnosti hrane je postalo v Sloveniji obvezno z Uredbo 2021/382 v letu 2021. Podjetja so za izvajanje, ocenjevanje in izboljševanje kulture primorana razviti svoj sistem ali ga povzeti po nekaterih dostopnih modelih. Cilj magistrske naloge je bil razviti orodje za preverjanje kulture varnosti hrane in implementacija le-tega v izbranem živilskem podjetju. V uvodu smo predstavili definicije in zgodovino pojma kulture varnosti hrane, povzeli zahteve zakonodaje in živilskih standardov ter raziskali razloge za prepoznavo in potrebo po vpeljavi kulture varnosti hrane. V eksperimentalnem delu smo na osnovi pregleda literature povzeli orodja in metode za ocenjevanje kulture v drugih podjetjih. Za namen naše raziskave smo izdelali anketni vprašalnik. Kulturo varnosti hrane smo preverjali v šestih vsebinskih sklopih (zavezanost vodstva in komunikacija, zavezanost nadrejenih, usposabljanje, odnosi v podjetju, povratne informacije zaposlenih in kazalniki merjenja varnosti proizvodov). Udeleženci raziskave so trditve ocenjevali s petstopenjsko Likertovo lestvico ocenjevanja oz. strinjanja. Vsi vsebinski sklopi so bili ocenjeni z oceno 4 (strinjam se). Najslabše ocenjene trditve so bile o motivaciji zaposlenih, možnostih napredovanja, nagrajevanju uspešnega dela, sodelovanju pri ustvarjanju dokumentov in vpeljavi tehnologij ter količini dela. S statistično obdelavo podatkov smo dokazali, da spol, vrsta oddelka in pozicija v oddelku vplivajo na oceno kulture varnosti hrane.
Keywords:kultura varnosti hrane, varnost hrane, živilska industrija, živilski delavci, anketni vprašalnik
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[M. Vanja]
Year of publishing:2022
Number of pages:1 spletni vir (1 datoteka PDF (XIII, 99 str., [13] str. pril.))
PID:20.500.12556/DKUM-83385 New window
UDC:614.31 : 664(043)=163.6
COBISS.SI-ID:136389379 New window
Publication date in DKUM:05.01.2023
Views:823
Downloads:0
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:FKBV
:
Copy citation
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:Bookmark and Share


Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:11.11.2022

Secondary language

Language:English
Title:Development and implementation of a verifying tool for food safety culture in a selected food establishment
Abstract:Food Safety culture are norms, values and beliefs of employees about processes and procedures to ensure product safety. The implementation and improvement of food safety have become mandatory in Slovenia according to the Regulation 2021/382 in 2021. Companies are forced to implement, evaluate and improve their own system of food culture or utilize some already available models. The aim of this master's thesis was to develop and implement a tool for verifying food safety culture in a selected food establishment. Definitions and history of food safety culture concept were presented, legislation and standard requirements were summedd up and reasons for identifying and developing the culture were explored. In the experimental part, the literature from this particular field was used to review tools and methods for the assessment of culture in other organisations. For the purpose of this research, a questionnaire was developed. The food safety culture was verified in six parts (management commitment and communication, commitment from superiors, training, ralations in company, employee feedback and indicators for measuring product safety). The survey participants assessed statements on a five point Likert scale. All parts were evaluated with grade 4 (agree). The lowest rated statements were about motivation of employees, opportunities for promotion, rewarding successful work, cooperation at creating documentation and implementation of new technologies and workload. The data obtained via statistical data processing indicate, that gender, type of department and position in the department influence the assessment of culture.
Keywords:food safety culture, food safety, food establishment, worker in food production, questionnaire


Comments

Leave comment

You must log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back
Logos of partners University of Maribor University of Ljubljana University of Primorska University of Nova Gorica