Odgovornost zaposlenih v sistemu zagotavljanja varnosti živil v živilsko predelovalnem podjetju
magistrsko delo Management kakovosti, Management kakovosti storitev
Povzetek
V živilsko prehranski industriji je zagotavljanje varnosti in kakovosti živil ključno z vidika varovanja zdravja ljudi. Sistemi in zakonodaja na področju zagotavljanja varnih živil so zelo dobro razviti, vendar se na trgu še vedno pojavljajo živila, ki ne dosegajo najvišjega nivoja varne in zdrave hrane. Razvija se novo področje, ki je še dokaj neraziskano, in sicer se imenuje »kultura zagotavljanja varnosti živil«. Skladno z ugotovljeno raziskovalno vrzeljo smo v okviru magistrskega dela preučevali konceptualno zasnovo modela, ki v ospredje postavlja zaposlenega, njegovo odgovornost in znanje do varnih živil. Raziskovalni del magistrskega dela je potekal v srednje velikem živilskem podjetju, ki ima dobro razvite sisteme zagotavljanja varnosti živil, v vseh fazah procesa upošteva zakonodajo in načela dobre proizvodne in higienske prakse, dosega visoke rezultate glede izpolnjevanja zahtev standardov, vendar se na trgu vseeno pojavljajo reklamacije njegovih izdelkov, ki bi lahko vplivale na varnost končnega živila. Zato je bil namen magistrskega dela ugotoviti vrste dejavnikov, ki vplivajo na pojav neskladij. Pri raziskavi smo uporabili kombinacijo kvantitativnih (anketiranje zaposlenih, analiza prijavljenih reklamacij) in kvalitativnih metod (opazovanje zaposlenih med procesom dela). Rezultati empiričnega dela raziskave v podjetju so pokazali, da imajo zaposleni visoko razvito zavest in odnos do varnih živil, in da se le-ta z usposabljanjem nadgrajuje, ter da demografske značilnosti zaposlenih (spol, starost, izobrazba in delovne izkušnje) ne vplivajo na oblikovanje kulture do varnih živil. Prav tako smo v empiričnem delu preverili zanesljivost merskih inštrumentov za merjenje različnih dejavnikov (vodenje in podpora sodelavcev, komunikacija, zavzetost zaposlenih – prizadevnost, sredstva – viri – okolje, obremenjenost na delovnem mestu, zavedanje tveganja in učinkovitost usposabljanja), ki vplivajo na odnos zaposlenih do varnih živil. Z opazovanjem zaposlenih smo ugotovili tudi nedoslednosti zaposlenih v procesu dela, ki so se v večini primerov po opozorilih nadrejenih popravile. Končni sklep raziskave je, da je potrebno zaposlene nenehno usposabljati glede načel zagotavljanja varnih živil. S tem se vse bolj razvija kultura zaposlenih do zagotavljanja varnih živil, v procesih se pojavlja manj napak in s tem je možnost nastanka reklamacij manjša.
Ključne besede
varnost živil;zaposleni;usposabljanje zaposlenih;
Podatki
| Jezik: | Slovenski jezik |
|---|---|
| Leto izida: | 2016 |
| Tipologija: | 2.09 - Magistrsko delo |
| Organizacija: | UM FOV - Fakulteta za organizacijske vede |
| Založnik: | [M. Zabukošek] |
| UDK: | 658.562 |
| COBISS: |
7662867
|
| Št. ogledov: | 2089 |
| Št. prenosov: | 286 |
| Ocena: | 0 (0 glasov) |
| Metapodatki: |
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Ostali podatki
| Sekundarni jezik: | Angleški jezik |
|---|---|
| Sekundarni naslov: | Employees‘ responsibility in food safety system: A case study of food processing industry |
| Sekundarni povzetek: | Assuring food safety and food quality remains crucial for food industry out of sight of preserving public health. Though food safety management systems and legislation in the field of food safety seem well developed, some food that is lacking safe and healthy mark is still emerging on the market. An emerging research field called “food safety culture” is still largely unexplored. According to this investigation gap, within our study we investigated the concept of the models which focuses on an employee and his responsibility and food safety knowledge. The research was carried out in medium size food enterprise, with well-developed food safety management systems ensuring for safe food production and considering the legislation as well as hazard analysis and critical control points (HACCP) system during their food processing. Though being highly graded with respect to standards implementation, they receive reclamations and complaints of their products from the market, that could have an effect on the safety of the final food product. Therefore the aim of the study was to determine which are the factors responsible for this inconsistency. In the study we utilized the combination of quantitative methods (employee questionnaire survey, complaint and reclamation analysis) and qualitative methods (employee work process observations). Our empirical results revealed that the employees are highly aware and nurture correct attitude towards the food safety, which enhances by training. The demographical features of the employees (gender, age, education and professional experience) revealed to have no influence on employees’ food safety culture. Moreover, we empirically tested the reliability of devices measuring various factors (leadership and coworker support, communication, self-commitment of the employees, environment support, work pressure, risk awareness and training efficiency), which can all affect the employee’s attitude towards food safety. Observations of the employees revealed inconsistencies in their food processing, which in most cases compensated upon warning. The summary of this study is that the employees need to be constantly trained regarding the food safety. The latter leads to the developing of food safety culture and enhancing employees’ commitment to the organization, which reduces the level of defects in food processing and reduces the level of reclamation and complaints. |
| Sekundarne ključne besede: | food safety;employees;training;food safety culture;food safety management system;food safety legislation; |
| URN: | URN:SI:UM: |
| Vrsta dela (COBISS): | Magistrsko delo |
| Komentar na gradivo: | Univ. v Mariboru, Fak. za organizacijske vede |
| Strani: | 133 f. |
| ID: | 9147690 |
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