Overview of methods of measuring food safety culture and evaluation of the food safety culture among employees in a medium-sized food company in Slovenia

Uvod: Sistemi, ki temeljijo na analizah tveganja in ugotavljanju kritičnih kontrolnih točk, so zaznani kot najučinkovitejši sistemi zagotavljanja varnosti hrane. Vendar pa v praksi dobro izpopolnjeni in primerni sistemi vodenja varnosti hrane ne zagotavljajo vedno dejanske najvišje ravni varnosti hrane in higiene v živilskem podjetju ter stabilnega sistema varnosti hrane. Na obnašanje zaposlenih pri delu z živili (npr. dejansko izvajanje postopkov v praksi) in izvajanje odločitev vpliva dojemanje kulture varnosti hrane oz. vedenje in odnos ljudi, ki delajo s hrano v organizaciji. Namen: Namen naloge je pregledati aktualno literaturo in obstoječe metode za merjenje in oceno kulture varnosti hrane ter izvesti oceno kulture varnosti hrane med zaposlenimi v srednje velikem živilskem podjetju v Sloveniji. Oblikovati želimo priporočila za izboljšanje kulture varnosti hrane v analiziranem živilskem podjetju. Metode dela: Magistrska naloga je sestavljena iz dveh delov, in sicer teoretičnega in empiričnega dela. Pri teoretičnem delu smo pregledali obstoječo znanstveno literaturo v različnih podatkovnih bazah s področja raziskovanja. Empirični del magistrskega dela je bil opravljen v srednje velikem živilskem podjetju v Sloveniji. Uporabljen je bil kvantitativni metodološki pristop. Kot pripomoček pri delu je bil sestavljen anketni vprašalnik za zaposlene v podjetju, povzet po aktualnih člankih in nekoliko prilagojen nacionalnim razmeram v živilski industriji. Rezultati: Skozi študije različnih avtorjev je bilo razvitih več orodij za merjenje kulture varnosti hrane, uporabljeni so bili različni pristopi in koncepti. V naši raziskavi, ki smo jo izvedli s pomočjo vprašalnika, sta bila v analiziranem podjetju elementa kulture varnosti hrane z ocenjeno najvišjo povprečno stopnjo strinjanja, zavzetost – prizadevnost zaposlenih in zavedanje tveganja, z najnižjo stopnjo strinjanja pa sredstva – viri – okolje in obremenjenost na delovnem mestu. Po primerjavi rezultatov dojemanja kulture varnosti hrane med višjim vodstvom in zaposlenimi, smo ugotovili, da obstajajo statistične razlike, višje vodstvo je na področju vodenja in podpore sodelavcev, komunikacije, zavzetosti zaposlenih – prizadevnosti in zavedanja tveganja bolj prepričano o dobri kulturi varnosti hrane kot ostali zaposleni. Izjema je dojemanje področja »sredstva – viri – okolje«, ki ga višje vodstvo in ostali zaposleni podobno dojemajo. Podobno stališče imajo tudi glede obremenjenosti na delovnem mestu. Razprava in zaključek: Ugotavljamo, da je izbrana kvantitativna metoda, samoocenitveni vprašalnik kulture varnosti hrane, praktična in uporabna metoda za izvedbo merjenja v živilskih podjetjih, saj nam omogoča, da na enostaven način in v kratkem času pridobimo informacije o ravni kulture varnosti hrane v podjetju. Vodstvo in zaposleni so naklonjeni vzpostavitvi kulture varnosti hrane v podjetju. Anketirani (vodstvo in zaposleni) so za dimenzije vodenja in podpore sodelavcev, komunikacije, zavzetosti zaposlenih – prizadevnosti in zavedanje tveganja izrazili strinjanje o dobrem obvladovanju. Zaznavajo pa, da je za področji »sredstva – viri – okolje« in »obremenjenost na delovnem mestu« še možnih več izboljšav. Priporočamo, da živilska podjetja za še bolj objektivne rezultate kulture varnosti hrane v raziskavo vključijo še druge metode vrednotenja.Introduction: Systems based on risk analysis and identification of critical control points are perceived as the most effective food safety systems. However, in practice, well-developed and appropriate food safety management systems do not always ensure the actual highest level of food safety and hygiene in a food business and a stable food safety system. The behavior of employees when working with food (e.g. the actual implementation of procedures in practice) and the implementation of decisions are influenced by the perception of food safety culture or behavior and attitude of people working with food in the organization. Purpose: The purpose of the thesis is to review the current literature and existing methods for measuring and assessing the culture of food safety and to assess the culture of food safety among employees of a medium-sized food company in Slovenia. We want to formulate recommendations for improving the food safety culture in the analyzed food company. Methods: The master\u27s thesis consists of two parts, namely theoretical and empirical work. In the theoretical work, we reviewed the existing scientific literature in various databases in the field of research. The empirical part of the master\u27s thesis was performed in a medium-sized food company in Slovenia. A quantitative methodological approach was used. As an aid to work, a survey questionnaire for company employees was compiled, summarized from actual articles and slightly adapted national situation in the food industry. Results: Through studies by different authors, several tools were developed to measure the culture of food safety, different approaches and concepts were used. In our survey, which was conducted using a questionnaire, the analyzed company, elements of food safety culture, with the estimated highest average level of agreement, commitment - diligence of employees and risk awareness, and with the lowest level of agreement funds - resources - environment and burden at work. After comparing the results of the perception of food safety culture between senior management and employees, we found that there are statistical differences, senior management is more confident about a good food safety culture than other employees in the field of management and support of employees, communication, employee commitment - diligence and risk awareness.The exception is the perception of the asset - resources - environment, which is similarly perceived by senior management and other employees. They have a similar view on workload. Discussion and conclusion: We find that the chosen quantitative method, self-assessment questionnaire of food safety culture, is a practical and useful method for measuring in food companies, as it allows us to easily and quickly obtain information about the level of food safety culture in the company. Management and employees are in favor of establishing a food safety culture in the company. Respondents (management and employees) agreed on good management for the dimensions of employee leadership and support, communication, employee commitment - diligence and risk awareness. However, they perceive that even more improvements are possible in the areas of resources - resources - environment and workload. We recommend that food companies include other evaluation methods in the research for even more objective results of the food safety culture