Food safety knowledge and practices among food handlers in Slovenia

The authors present and discuss the results of quantitative research oil factors that have impact oil food safety in three groups of food handlers in Slovenia. Data were collected via anonymous questionnaire in 2005. Altogether 386 respondents from food production, catering and retail units completed the questionnaire. First the importance of food safety training is shortly discussed. Further the importance of human resource management as well as employees' work satisfaction that is mostly neglected in the units of food supply chain is outlined. Some gaps of food handlers' knowledge on microbiological hazards were found, especially for those working ill catering and retail. Analysis of employees' opinion toward food safety requirements has shown which hazards were ascribed as more important regard food safety. Analysis of four foundational pillars of employees' work satisfaction highlighted the importance of them in the units of food supply chain. The field of human resource management should have to become an integral part of HACCP system. (C) 2007 Elsevier Ltd. All rights reserved.