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Article
Publication date: 1 December 2021

Mojca Jevšnik and Peter Raspor

The main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way.

513

Abstract

Purpose

The main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way.

Design/methodology/approach

Using a qualitative approach, ten food handlers in Slovenian catering facilities were included in the case study. A semi-structured approach was applied to provide a deeper insight into food safety barriers perceived by respondents. Participants first read short fictitious newspaper news about a foodborne disease at a tourist farm, which served as a starting point.

Findings

The results demonstrate barriers which most often originate in a lack of knowledge (e.g. improper food safety training, incorrect food safety knowledge testing, knowledge and maintaining of CCPs), shortage of food hygiene skills (e.g. handwashing, food defrosting) and weak work satisfaction (e.g. insufficient payment, poor interpersonal relationships and weak motivation). Food safety knowledge and consequently training methods were found to be the biggest barrier for the efficiency of the HACCP system in practice.

Research limitations/implications

Due to the small sample, the results cannot be generalised to the entire population of food handlers in Slovenia.

Practical implications

The results indicate weaknesses in food safety knowledge among professional food handlers.

Originality/value

The study provides a deeper insight into implicit opinions of ten food handlers in catering facilities regarding barriers in providing food safety, their knowledge and behaviour in their work with food.

Details

British Food Journal, vol. 124 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 11 June 2018

Meta Sterniša, Sonja Smole Možina, Sonja Levstek, Andreja Kukec, Peter Raspor and Mojca Jevšnik

The purpose of this paper is to investigate Slovenian consumers’ knowledge and self-reported practices in poultry meat handling during purchase, transport, and preparation in home…

628

Abstract

Purpose

The purpose of this paper is to investigate Slovenian consumers’ knowledge and self-reported practices in poultry meat handling during purchase, transport, and preparation in home kitchens and to assess the awareness of the microbiological risk associated with poultry meat, with an emphasis on Campylobacter.

Design/methodology/approach

A cross-sectional study of consumers’ food safety knowledge, self-reported practices, and awareness of the microbiological risk was conducted from March to April 2015 at supermarkets in different parts of Slovenia. A convenience sample of 560 consumers was obtained. Gender and age distribution were controlled by 28 interviewers, each of whom distributed 20 questionnaires. The questionnaire included 33 questions divided into four parts.

Findings

The results revealed consumers awareness of food safety issues. Respondents have some basic knowledge about proper food handling. However, a substantial number of consumers still lacks knowledge of the microbiological risk and has bad habits in domestic poultry meat preparation.

Research limitations/implications

The research did not reflect a representative sample of Slovenian consumers.

Practical implications

The results indicate some gaps in consumers’ food safety knowledge and self-reported practices. Current Campylobacter preventive strategies regarding retail poultry meat contamination are not yet sufficiently successful.

Originality/value

The study provides valuable insight into consumers’ food safety knowledge and self-reported practices in poultry meat handling from shopping to eating. Opportunities for improvement in consumers’ formal and informal education and training should be offered.

Details

British Food Journal, vol. 120 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 5 March 2018

Andrej Ovca, Mojca Jevšnik and Peter Raspor

The purpose of this paper is to investigate future food handlers’ practices during practical lessons close to the end of their formal vocational education, and to record teachers’…

714

Abstract

Purpose

The purpose of this paper is to investigate future food handlers’ practices during practical lessons close to the end of their formal vocational education, and to record teachers’ behaviour and to evaluate classrooms that were intended for practical lessons.

Design/methodology/approach

A total of 90 students between 17 and 19 years of age, 12 teachers, and 12 training classrooms intended for practical lessons, which were divided into six observation sessions in the field of catering and six observation sessions in the field of food processing (bakery, confectionery, and butchery), were observed.

Findings

Both proper and inappropriate food-handling practices were observed among teachers and students. Comparing the hygienic-technical conditions of the training classrooms with teachers’ and students’ behaviour revealed several interconnected situations increasing the risk of food contamination during the production process.

Research limitations/implications

Data were collected by one observer who was not part of the class. The sample size was small, limiting the generalisability of the results.

Practical implications

The results indicate the weaknesses in the formal vocational education of future professional food handlers.

Social implications

Good food safety practices among food handlers reduce societal costs related to health-care systems and food industry economic losses.

Originality/value

The study provides an insight into the education and training of future professional food handlers in a controlled environment in educational institutions.

Details

British Food Journal, vol. 120 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 6 February 2017

Andrej Ovca, Mojca Jevšnik and Peter Raspor

The purpose of this paper is to gain insight into various food safety aspects of future professional food handlers, representing different professions in the food supply chain…

990

Abstract

Purpose

The purpose of this paper is to gain insight into various food safety aspects of future professional food handlers, representing different professions in the food supply chain (FSC), close to the end of their formal education.

Design/methodology/approach

A total of 15 focus group discussions including 94 participants were conducted. A semi-structured approach was applied to discussions about the comprehension of food safety, the responsibility for food safety, the barriers hindering food safety practices, and the food safety influence of other people.

Findings

Differences related to the field of study and level of education were identified. The results demonstrate the diversity of interpretations of food safety with control of biological hazards strongly emphasized. The responsibility for food safety is perceived differently by position in the FSC. Different barriers related to the working environment and personal factors were identified. Parental influence on the target population is decreased as focus is shifted to the teachers of practical classes and especially to the instructors in food enterprises.

Research limitations/implications

Considering the response rate and the small number of schools offering a specific study programme not all the study fields and educational levels were equally represented.

Practical implications

The findings could assist educators, policy makers, and food business operators in their efforts to develop educational programmes that will more effectively contribute to the safety of food.

Originality/value

No research thus far has focussed on students being educated as future professional food handlers.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 6 February 2017

Karmen Godic Torkar, Andrej Kirbiš, Stanka Vadnjal, Majda Biasizzo, An Galicic and Mojca Jevšnik

The purpose of this paper is to study the microbiological quality of raw milk delivered by 17 vending machines (VM) owned by different Slovenian milk producers.

304

Abstract

Purpose

The purpose of this paper is to study the microbiological quality of raw milk delivered by 17 vending machines (VM) owned by different Slovenian milk producers.

Design/methodology/approach

For the determination of hygiene-technical conditions of VM, an observation list that included criteria for estimation of hygiene-technical suitability was made. A total of 51 milk samples were collected in three different seasons. The swabs and the cleaning liquid (eluates) of dispensing nozzles and chambers were also sampled. The main groups of microorganisms were determined by colony count technique according to international standards in all collected samples.

Findings

The aerobic colony count was higher than 100,000 CFU/mL in 20 (39.2 per cent) of milk samples. Its mean value was 4.8 log10 CFU/mL. The mean values of Enterobacteriaceae, psychrotrophic microorganisms, lipolytes, proteolytes, yeasts and moulds together, coagulase-positive staphylococci and somatic cell count were 3.3 log10 CFU/mL, 4.1 log10 CFU/mL, 3.2 log10 CFU/mL, 3.9 log10 CFU/mL, 2.2 log10 CFU/mL, 2.8 log10 CFU/mL and 5.3 log10 cells/mL, respectively. E. coli was found in 33.3 per cent of milk samples, while Listeria monocytogenes and antibiotics were not detected. The inner surface contamination of the dispensing nozzles and chambers was estimated in the range from 1.8 log10 CFU to 6.0 log10 CFU/cm2. The presence of detergents and disinfectants in supply valve eluates was determined in more than one-third of the samples. The hygienic-technical conditions of observed VM show some deviations from specified hygienic-technical requirements which could influence the safety of raw milk.

Research limitations/implications

The data about construction and the cleaning practice of VM, included in the experiment, were not available during the inspection facility.

Originality/value

In the paper the pathogenic and also the spoilage microorganisms in milk in the combination with hygienic conditions of inside surfaces of VM were studied.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Available. Open Access. Open Access
Article
Publication date: 2 April 2021

Vanja Prevolšek, Andrej Ovca and Mojca Jevšnik

This cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic…

3052

Abstract

Purpose

This cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.

Design/methodology/approach

Food vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.

Findings

Depending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.

Research limitations/implications

Despite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.

Practical implications

The results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.

Originality/value

The study provides valuable insights into current hygienic-technical conditions of the street food vending sector.

Details

British Food Journal, vol. 123 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

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