Food Safety Knowledge among Professional Food Handlers in Slovenia: The Results of a Nation-Wide Survey
Author:
Jevšnik Mojca1ORCID, Kirbiš Andrej2, Vadnjal Stanka2, Jamnikar-Ciglenečki Urška2, Ovca Andrej1ORCID, Kavčič Matic1
Affiliation:
1. Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, 1000 Ljubljana, Slovenia 2. Institute of Food Safety, Feed and Environment, Veterinary Faculty, University of Ljubljana, Gerbičeva 60, 1000 Ljubljana, Slovenia
Abstract
The authors present and discuss the results of a nation-wide survey on food safety knowledge among professional food handlers in Slovenia. The data were collected via a telephone survey using a well-established questionnaire adapted to the Slovenian context. Altogether, 601 respondents from hotels, restaurants, catering, and confectionery units completed the questionnaire. To assess food safety knowledge among food handlers in both general and specific domains, three indexes (a General Knowledge Index, a Personal Knowledge Index, and a Temperature Knowledge Index) were created. Among them, the Temperature Knowledge Index revealed the largest gaps in knowledge. An insufficient transfer of food safety knowledge from managers and chefs to assistant chefs and kitchen assistants in establishments where more persons handle food was evident, while a course titled “Hygiene Minimum” of standardised training from the past still significantly contributes to food safety knowledge. The results suggest a need for improvement in the current system of food safety training courses for professional food handlers in Slovenia. The human factor in the food supply chain still has a significant role in ensuring food safety culture, and therefore must become a more important part of the food safety management system.
Funder
Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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