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Title:Ocena kulture varnosti živil na osnovi znanja vedenja in odnosa zaposlenih v gostinstvu : magistrsko delo
Authors:ID Keramitchievska, Biserka (Author)
ID Jevšnik, Mojca (Mentor) More about this mentor... New window
ID Langerholc, Tomaž (Comentor)
Files:.pdf MAG_Keramitchievska_Biserka_2024.pdf (870,40 KB)
MD5: C7BDF26F5AAD16F47FF0A98EB1A9F1AA
 
Language:Slovenian
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Slaba kultura varnosti hrane je vedno večji dejavnik tveganja za izbruhe bolezni, ki se prenašajo s hrano. Ocena kulture varnosti hrane je pomembno orodje za analizo znanja o varnosti hrane in vedenja zaposlenih pri delu z živili. Vzpostavitev pozitivne kulture varnosti hrane med zaposlenimi v gostinstvu zahteva zavzetost vodstva, odnos zaposlenih glede varnosti hrane, organizacijske in administrativne značilnosti prehranskega obrata, zavedanje o tveganju in upoštevanje izgorelosti zaposlenih. Namen magistrskega dela je bil s pregledom literature in z uporabo polstrukturiranega intervjuja oceniti kulturo varnosti hrane na osnovi znanja in odnosa zaposlenih v gostinstvu na vzorcu zaposlenih pri delu z živili v gostinski dejavnosti. V raziskavi je sodelovalo 11 zaposlenih v gostinstvu (dve ženski in devet moških). Vsi so imeli več kot osem let delovnih izkušenj. S pomočjo kvalitativne vsebinske analize smo pridobili tri teme: zagotavljanje varnosti hrane, dejavniki, ki vplivajo na kulturo varnosti hrane, in izzivi pri zagotavljanju pozitivne kulture varnosti hrane. Na podlagi pregleda strokovnih in znanstvenih objav ter polstrukturiranih intervjujev smo ugotovili, da je treba dvigniti raven kulture varnosti hrane v izbranih restavracijah in da se intervjuvanci načeloma zavedajo pomembnosti elementov zagotavljanja varnosti hrane, vendar se držijo pravil predvsem zaradi stalnega nadzora in groženj zniževanja plač. Glavni kuharji imajo visoko znanje o pravilih varnosti hrane, vendar imajo težave pri vodenju novozaposlenih in neizkušenih zaposlenih.
Keywords:varnost hrane, kultura varnosti hrane, tveganja, ocena kulture varnosti hrane
Place of publishing:Maribor
Place of performance:Maribor
Publisher:B. Keramitchievska
Year of publishing:2024
Number of pages:1 spletni vir (1 datoteka PDF (VII, 55, [1] str.))
PID:20.500.12556/DKUM-86583 New window
UDC:614:641(043)=163.6
COBISS.SI-ID:183052547 New window
Publication date in DKUM:30.01.2024
Views:304
Downloads:25
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:FKBV
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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:18.12.2023

Secondary language

Language:English
Title:Food safety culture assessment based on the knowledge, behaviour and attitude of employees in the hospitality industry
Abstract:A poor food safety culture represents an increasing risk factor for foodborne disease outbreaks. A food safety culture assessment is an important tool to ensure that food service workers have the necessary knowledge and behaviours to maintain food safety standards. Establishing a positive food safety culture among catering workers requires management commitment, food safety behaviour of workers, organizational and administrative characteristics, risk awareness, and consideration of employee burnout. The purpose of the master's thesis was to assess the food safety culture based on the knowledge and attitude of employees in the hospitality industry by reviewing the literature and using semi-structured interviews. 11 employees in the hospitality industry (2 women and 9 men) took part in the research. All of them had more than 8 years of work experience. With the help of a qualitative content analysis, we obtained three topics: ensuring food safety, factors influencing food safety culture, and challenges in ensuring a positive food safety culture. Based on a review of professional and scientific publications and semi-structured interviews, we found that it is necessary to raise the level of safe food culture in selected restaurants and that the interviewees are generally aware of the importance of the elements of providing safe food, but they adhere to the rules mainly due to constant control and the threat of salary reductions. Head chefs have a high level knowledge of food safety rules, but have difficulty implementing them with new hires and inexperienced employees.
Keywords:food safety, food safety culture, risks, assessment of food safety culture


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