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Livsmedelshantering i Malmö och Helsingborgs stad - Betydelsen av en utbildning i köket

Bezaatpour, Sara LU (2011) MVEK03 20082
Studies in Environmental Science
Abstract
The purpose of this project has been to illuminate whether employees within big scaled production kitchens have the necessary, appropriate and vital education regarding how to handle food and eatables and to discuss the consequences that may arise as a direct result of insufficient knowledge on the subject of temperature and food.

This study was carried out with the support and supervision of miljöförvaltningen; The Department of Livsmedelskontroll in Malmö and Miljöförvaltningen in Helsingborg.

To carry out this project a total of six big scale production kitchens were included in this study for the reason that these kitchens were assumed to be the biggest in both Malmö and Helsingborg. An enquiry regarding questions based on Codex... (More)
The purpose of this project has been to illuminate whether employees within big scaled production kitchens have the necessary, appropriate and vital education regarding how to handle food and eatables and to discuss the consequences that may arise as a direct result of insufficient knowledge on the subject of temperature and food.

This study was carried out with the support and supervision of miljöförvaltningen; The Department of Livsmedelskontroll in Malmö and Miljöförvaltningen in Helsingborg.

To carry out this project a total of six big scale production kitchens were included in this study for the reason that these kitchens were assumed to be the biggest in both Malmö and Helsingborg. An enquiry regarding questions based on Codex Alimentarius was handed out to each employee and the result was later compiled in the following chapter called “Resultat”.

During the process of acquiring and compiling the result it has become clear that an education doesn’t mean that employees know how to handle eatables according to the guidelines and rules that are advocated. Insufficient knowledge regarding how to handle eatables and a deficient awareness about the rules and regulations can contribute to making eatables
unsuitable if not dangerous for the consumers.

According to this study the majority of the participants possess the theoretical knowledge and basic information regarding rules and regulations and how to handle food and eatables. However it came to light that this wasn’t the case in real life practice.

For those employees that lacked, couldn’t or that wouldn’t accept the information that was given there may be ulterior factors that play a role in the learning process. Nevertheless these factors that could explain why the employees can’t or won’t digest the information offered is unclear. (Less)
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author
Bezaatpour, Sara LU
supervisor
organization
course
MVEK03 20082
year
type
M2 - Bachelor Degree
subject
keywords
Livsmedelshantering, Utbildning, Livsmedelshygien
language
Swedish
id
3515768
date added to LUP
2013-04-16 11:51:42
date last changed
2013-04-16 11:51:42
@misc{3515768,
  abstract     = {The purpose of this project has been to illuminate whether employees within big scaled production kitchens have the necessary, appropriate and vital education regarding how to handle food and eatables and to discuss the consequences that may arise as a direct result of insufficient knowledge on the subject of temperature and food.

This study was carried out with the support and supervision of miljöförvaltningen; The Department of Livsmedelskontroll in Malmö and Miljöförvaltningen in Helsingborg.

To carry out this project a total of six big scale production kitchens were included in this study for the reason that these kitchens were assumed to be the biggest in both Malmö and Helsingborg. An enquiry regarding questions based on Codex Alimentarius was handed out to each employee and the result was later compiled in the following chapter called “Resultat”.

During the process of acquiring and compiling the result it has become clear that an education doesn’t mean that employees know how to handle eatables according to the guidelines and rules that are advocated. Insufficient knowledge regarding how to handle eatables and a deficient awareness about the rules and regulations can contribute to making eatables
unsuitable if not dangerous for the consumers.

According to this study the majority of the participants possess the theoretical knowledge and basic information regarding rules and regulations and how to handle food and eatables. However it came to light that this wasn’t the case in real life practice.

For those employees that lacked, couldn’t or that wouldn’t accept the information that was given there may be ulterior factors that play a role in the learning process. Nevertheless these factors that could explain why the employees can’t or won’t digest the information offered is unclear.},
  author       = {Bezaatpour, Sara},
  keyword      = {Livsmedelshantering,Utbildning,Livsmedelshygien},
  language     = {swe},
  note         = {Student Paper},
  title        = {Livsmedelshantering i Malmö och Helsingborgs stad - Betydelsen av en utbildning i köket},
  year         = {2011},
}