prikaz prve stranice dokumenta Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane
  Download
PDF 977.44 KB
master's thesis
Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:040323
Maslać, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Maslać, A. (2022). Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:040323

Maslać, Ana. "Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:040323

Maslać, Ana. "Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:040323

Maslać, A. (2022). 'Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:040323

Maslać A. Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:040323

A. Maslać, "Procjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:040323

Metadata
TitleProcjena znanja, stavova i postupaka djelatnika supermarketa s obzirom na učestalost i tematiku provedenih edukacija o higijeni i sigurnosti hrane
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
AuthorAna Maslać
MentorSanja Vidaček Filipec (mentor)
Committee memberMarina Krpan (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2022-04-08, 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 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 %).
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 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 %).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:040323
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-06-29 09:28:29