KNOWLEDGE AND ATTITUDES TOWARDS HACCP SYSTEM AMONG FOODHANDLERS EMPLOYED IN RESTAURANTS WITH AND WITHOUT IMPLEMENTATION OF HACCP SYSTEM
Keywords:
HACCP, food safety, food-handlers, restaurantsAbstract
The implementation and effectiveness of the HACCP system is one of the most important legal
obligations and a public health instrument that prevents the possibility of food contamination and the consequent
occurrence of food-borne diseases among the population. The aim of this study was to examine knowledge and
attitudes towards HACCP system among food-handlers, employed in restaurants with and without HACCP
system.This cross-sectional study included 197 respondents. The study was conducted anonymously using a
purpose-built questionnaire created as a result of searching literature and similar studies. Only 10.2% of respondents
in both observed groups knew the meaning of the word HACCP. Slightly more than half of the respondents from
restaurants with HACCP knew that HACCP system is mandatory according to current B&H legislation, comparing
to respondents employed in restaurants without HACCP system, where the respondents in 36.0% of cases answered
incorrectly. Food handlers employed in restaurants without HACCP in 57,3% cases considered HACCP system
exclusively as an administrative-technical measure of inspection bodies, while 27.8% of respondents from
restaurants with HACCP system did not have affirmative attitudes or they were unsure of the stated statement
(18.5%).45.3% of respondents employed in restaurants with HACCP considered that HACCP documentation is too
complicated. More than two-thirds of respondents had opinion that keeping records reduces the effectiveness of
employees' work. Recognizing the importance and benefits of HACCP principles as well as developing affirmative
attitudes towards HACCP system by employees is essential for ensuring the food safety production and preventing
the occurrence of food-related diseases.
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