magistrsko delo
Tina Grča (Avtor), Andrej Ovca (Recenzent), Mojca Jevšnik (Mentor)

Povzetek

Uvod: Okužbe s hrano predstavljajo javnozdravstveni problem. Zaposleni, ki delajo z živili, morajo vzdrževati ustrezen nivo osebne higiene ter poznati in izvajati osnovne higienske postopke pri pripravi živil, za kar je potrebna ustrezna izobrazba, usposobljenost in motiviranost. Spodbujevalci želenega higienskega vedenja v prehranskih obratih niso raziskani, vendar bi lahko pomembno vplivali na izboljšanje higienskega vedenja zaposlenih. Namen: Ovrednotiti ustreznost higienskega vedenja zaposlenih v izbranih kuhinjah. Zasnovati namensko izdelani vizualni spodbujevalec in raziskati vpliv spodbujevalcev želenega higienskega vedenja na spremembo higienskega vedenja med zaposlenimi pri delu z živili. Metode dela: Metode dela so pregled literature, posnetek higienskega stanja pri zaposlenih med pripravo živil in priprava kriterijev opazovanja za delno prikrito opazovanje, izdelava namenskih vizualnih spodbujevalcev s kratkim sloganom. Opazovani vzorec je predstavljal 11 zaposlenih v dveh kuhinjah znotraj enega vzgojno-izobraževalnega zavoda. Delno prikrito opazovanje je bilo izvedeno v 5 fazah. Rezultati opazovanja so bili analizirani z računalniškim programom Excel in prikazani kot delež (%) ustreznosti higienskega vedenja zaposlenih. Rezultati: V začetni fazi (brez spodbujanja) je bil najnižji delež ustreznosti pri tehniki umivanja rok (28 %) in pogostosti umivanja rok (53 %). Ustreznost glede delovne obleke in osebne urejenosti zaposlenih je bila v vseh fazah opazovanja pri opazovanih kriterijih 90-% ali več. Tehnika umivanja rok se je ob uporabi orodij spodbujanja izboljšala, in sicer največ na 38 % ob uporabi kombinacije vonja po limoni in napisa. Ustreznost tehnike umivanja rok se je v kuhinji A in B razlikovala, v kuhinji A je v začetni fazi znašala 16 % in je med opazovanjem padala, v kuhinji B je znašala 40 % in je z uporabo spodbujevalcev naraščala. Ustreznost preprečevanja stika z gotovimi živili je bila v začetni fazi 70 %, ob uporabi ali opazujočih oči ali kombinacije vonja po citrusih in napisa se je znižala na približno 65 %, v četrti fazi opazovanja je znašala 79 %. Razprava in zaključek: Spodbujevalci želenega higienskega vedenja so vplivali na higiensko vedenje zaposlenih v kuhinji, vendar ne vsa orodja enako učinkovito. Poleg izbire ustreznega orodja spodbujanja je učinkovitost spodbujevalcev odvisna tudi od drugih dejavnikov (prostor, oprema, pripomočki, zaposleni.

Ključne besede

magistrska dela;sanitarno inženirstvo;spodbujanje;higiensko vedenje;spodbujevalci higienskega vedenja;varna hrana;prehranski obrat;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL ZF - Zdravstvena fakulteta
Založnik: [T. Grča]
UDK: 614
COBISS: 157742339 Povezava se bo odprla v novem oknu
Št. ogledov: 15
Št. prenosov: 7
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Nudging of desired higienic [!] behaviour in the kitchens of educational establishment
Sekundarni povzetek: Introduction: Foodborne diseases are public health concern. For proper hygiene behaviour food handlers must have knowledge about basic hygiene procedures and implement those skills in their work and for this a proper education, training and motivation is required. Nudge tools in food industry are not well researched, but they could have important impact on improvement of hygienic behaviour of employees. Purpose: Evaluation of hygienic behaviour of food handlers in selected kitchens. Design artificially produced nudge tool and investigate impact of nudge tools on behavioural change of food handlers. Methods: Methods were literature review, condition determination among food handlers during preparation of food and preparation of observation criteria for semi-disguised observation, design of visual nudge tool with short text. The sample is made of 11 employees in two kitchens of educational establishment. Semi-disguised observation was implemented in five stages. Results were analysed in Excel computer software and are display as compliance (%) of hygienic behaviour. Results: In the first stage (without nudging) the lowest compliance was detected at handwashing technique (28 %) and frequency (53 %). Compliance of personal tidiness and work clothes was 90 % or more in all stages of observation. Compliance of handwashing technique increased upon using nudge tools; the greatest improvement was achieved by using combination of citrus sense and text to 38 %. Compliance of handwashing technique was different in kitchen A and kitchen B, in kitchen A it was 16 % in first stage and has decreased during the observation, in kitchen B it was 40 % and has increased during the observation. Compliance of preventing contact of hands with ready-made food was 70 % in first stage. When we used observing eyes or combination of citrus sense and text compliance of preventing hand contact with ready-made foods was about 65 %. In fourth stage the compliance of preventing contact with ready-made food was 79 %. Discussion and conclusion: Nudge tools had an effect on hygienic behaviour of employees in observed kitchens, but efficiency of different nudge tools was not the same. The efficiency of nudge tools is, besides the choice of proper nudge tool, also dependent on other factors (equipment, space, employees).
Sekundarne ključne besede: master's theses;sanitary engineering;nudge;hygienic behaviour;nudge tools;food safety;food establishment;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Konec prepovedi (OpenAIRE): 1970-01-01
Komentar na gradivo: Univ. v Ljubljani, Zdravstvena fak., Oddelek za sanitarno inženirstvo
Strani: 54 str., [13] str. pril.
ID: 19425892