20.500.12556/DKUM-93233 Ocena kulture varne hrane med zaposlenimi v gostinstvu magistrko delo Evaluation of food safety culture among food service employees Kultura varne hrane je del širšega sistema zagotavljanja varne hrane, ki temelji na zakonodaji Evropske unije in velja za ključen koncept pri zagotavljanju varne hrane v vseh segmentih prehranske verige. Izvajanje kulture varne hrane je v gostinskih obratih v Sloveniji še precej neraziskano, zato je bil namen magistrskega dela oceniti kulturo varne hrane v gostinskih obratih, dobiti vpogled v njeno izvajanje ter prepoznati morebitne pomanjkljivosti in priložnosti za izboljšave, ki bi lahko prispevale k večji varnosti hrane in zmanjšanju tveganj za potrošnike, ter oceniti ustreznost anketnega vprašalnika za oceno kulture varne hrane. Anketo smo posredovali 384 gostinskim obratom. Skupno smo prejeli 241 odgovorov. Vsebovala je pet načel kulture varne hrane: vodenje, komunikacija, zavzetost in zavezanost, ozaveščenost ter viri v gostinskih obratih. Pri vsakem načelu je bilo navedenih pet ali šest trditev, ki so se nanašale na posamezno načelo. Na vsako trditev so anketiranci odgovorili z uporabo pettočkovne Likertove lestvice. Dobljeni rezultati so bili večinoma primerljivi z rezultati iz predhodnih raziskav, kar kaže, da je anketni vprašalnik ustrezna metoda za oceno kulture varne hrane v gostinskih obratih. Na podlagi dobljenih rezultatov smo ugotovili, da je kultura varne hrane med zaposlenimi v gostinskih obratih visoka. Rezultati so pokazali, da so ključni elementi kulture varne hrane v večini primerov ustrezno vzpostavljeni in da prispevajo k učinkovitemu upravljanju varnosti hrane v gostinstvu. Priložnost za izboljšave vidimo na področju uporabe vizualnih pripomočkov (plakati, table, znaki) in na področju priznanja in nagrajevanja zaposlenih s strani vodstva. Food safety culture is part of the broader food safety assurance system, based on European Union legislation, and is considered a key concept for ensuring food safety across all segments of the food chain. The implementation of food safety culture in catering establishments in Slovenia remains relatively unexplored. Therefore, the aim of this master’s thesis was to assess the food safety culture in restaurants, gain insight into its implementation, identify potential shortcomings and opportunities for improvement that could contribute to greater food safety and risk reduction for consumers, and evaluate the suitability of the survey questionnaire for assessing food safety culture. The survey was sent to 384 catering establishments. We received a total of 241 responses. It covered five principles of food safety culture: leadership, communication, engagement and commitment, awareness, and resources in restaurants. For each principle, five or six statements related to the specific principle were provided. Respondents answered each statement using a five-point Likert scale. The results obtained were mostly comparable to the results of previous studies, indicating that the survey questionnaire is an appropriate method for assessing food safety culture in restaurants. Based on the results, we found that the food safety culture among employees in restaurants is high. The results showed that the key elements of food safety culture are, in most cases, appropriately established and contribute to effective food safety management in the catering sector. We see an opportunity for improvement in the use of visual aids (posters, boards, signs) and in the area of employee recognition and reward by management. kultura varne hrane anketni vprašalnik varna hrana ocenjevanje gostinski obrati food safety culture survey questionnaire food safety assessment restaurants true true false K. Senegačnik Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-06-14 10:24:21 2025-10-20 11:22:05 2025-10-21 03:16:17 0000-00-00 00:00:00 2025 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (IX, 68 str.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 640.4:613.2(043)=163.6 253837827 MAG_Senegacnik_Katja_2025.pdf MAG_Senegacnik_Katja_2025.pdf 1 29BE15FD8CCB7682E73F6BEF8E9793A7 145d9af94519de456df16f77f0de6d0e85849fd095d534c850ebe47b2d33b199 f8d6cfaa-93f5-11f0-821d-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=198709 Fakulteta za kmetijstvo in biosistemske vede 0 0 0