Food hygiene practices in different food establishments
Апстракт
The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city. This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status r...ather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.
Кључне речи:
Food hygiene rating scores / Food establishments / Managers / ConsumersИзвор:
Food Control, 2014, 39, 34-40Издавач:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodcont.2013.10.035
ISSN: 0956-7135
WoS: 000331417400006
Scopus: 2-s2.0-84887755560
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Djekić, Ilija AU - Šmigić, Nada AU - Kalogianni, Eleni P. AU - Rocha, Ada AU - Zamioudi, Lamprini AU - Pacheco, Rita PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3496 AB - The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city. This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential. PB - Elsevier Sci Ltd, Oxford T2 - Food Control T1 - Food hygiene practices in different food establishments EP - 40 SP - 34 VL - 39 DO - 10.1016/j.foodcont.2013.10.035 ER -
@article{ author = "Djekić, Ilija and Šmigić, Nada and Kalogianni, Eleni P. and Rocha, Ada and Zamioudi, Lamprini and Pacheco, Rita", year = "2014", abstract = "The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city. This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Control", title = "Food hygiene practices in different food establishments", pages = "40-34", volume = "39", doi = "10.1016/j.foodcont.2013.10.035" }
Djekić, I., Šmigić, N., Kalogianni, E. P., Rocha, A., Zamioudi, L.,& Pacheco, R.. (2014). Food hygiene practices in different food establishments. in Food Control Elsevier Sci Ltd, Oxford., 39, 34-40. https://doi.org/10.1016/j.foodcont.2013.10.035
Djekić I, Šmigić N, Kalogianni EP, Rocha A, Zamioudi L, Pacheco R. Food hygiene practices in different food establishments. in Food Control. 2014;39:34-40. doi:10.1016/j.foodcont.2013.10.035 .
Djekić, Ilija, Šmigić, Nada, Kalogianni, Eleni P., Rocha, Ada, Zamioudi, Lamprini, Pacheco, Rita, "Food hygiene practices in different food establishments" in Food Control, 39 (2014):34-40, https://doi.org/10.1016/j.foodcont.2013.10.035 . .