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Operatörsanpassad hygienutbildning för nyanställda i mejeriindustrin

Ankersson, Rickard LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
Abstract
This aim of the thesis work was develop a simple and easily understandable hygiene education for new employees at Arla in Götene, Västergötland. At this dairy, Arla produces butter and cheese and is also the place for distribution of Arla's other products. When the national food agency conducted a review of the food industry, the significant shortcomings in the documentation of established procedures. Although hygiene training demonstrated only one tenth percentage point, there were question marks if the educators had acquired the necessary knowledge. The education was limited to 45 minutes and was assessed by a team from production at their mandatory afternoon meeting.
Within the education, the manufacturing process was presented in a... (More)
This aim of the thesis work was develop a simple and easily understandable hygiene education for new employees at Arla in Götene, Västergötland. At this dairy, Arla produces butter and cheese and is also the place for distribution of Arla's other products. When the national food agency conducted a review of the food industry, the significant shortcomings in the documentation of established procedures. Although hygiene training demonstrated only one tenth percentage point, there were question marks if the educators had acquired the necessary knowledge. The education was limited to 45 minutes and was assessed by a team from production at their mandatory afternoon meeting.
Within the education, the manufacturing process was presented in a simplified form, -and the concerned the risks and the self-control program based on the HACCP principles (risk assessment analysis) used to avoid risk of contamination. Images on the production line were combined with illustrations in situations where, for example, contamination may occur.
The theory section was combined with two exercises, where the first one was a hand wash test where residual bacteria were measured with an ATP meter. In the second exercise, people in the group were to taste one of their products (Butter & Raps Blend), where the original product should be identified among two incorrect products. After the education, a questionnaire where both grades and personal comments were included, was conducted. The results were very positive, especially the practical exercises received high meanings in the grade and several positive comments in the questionnaire. Some called for deepening and more time. However, I have recommended Arla to consider a written test with the approval level, as recommended by the Food Administration. (Less)
Abstract (Swedish)
Syftet med detta examensarbete var att ta fram en enkel och lättförståelig hygienutbildning för nyanställda på Arla i Götene, Västergötland. På detta mejeri tillverkar Arla smör och ost och är även distribution plats för Arlas övriga produkter. När livsmedelverket genomförde en revision av livsmedelsindustrin framkom det avsevärda brister i dokumentation av uppställda rutiner. Även om hygienutbildningarna endast påvisade en tioprocentig anmärknings procent fanns det frågetecken om de utbildade tillgodo gjort sig nödvändig kunskap.
Utbildningen var tidsbegränsad till 45 min och bedömdes av ett arbetslag (förmiddagsskift) från produktionen på deras obligatoriska eftermiddagsmöte. Utbildningen visade tillverkningsprocessen i en förenklad... (More)
Syftet med detta examensarbete var att ta fram en enkel och lättförståelig hygienutbildning för nyanställda på Arla i Götene, Västergötland. På detta mejeri tillverkar Arla smör och ost och är även distribution plats för Arlas övriga produkter. När livsmedelverket genomförde en revision av livsmedelsindustrin framkom det avsevärda brister i dokumentation av uppställda rutiner. Även om hygienutbildningarna endast påvisade en tioprocentig anmärknings procent fanns det frågetecken om de utbildade tillgodo gjort sig nödvändig kunskap.
Utbildningen var tidsbegränsad till 45 min och bedömdes av ett arbetslag (förmiddagsskift) från produktionen på deras obligatoriska eftermiddagsmöte. Utbildningen visade tillverkningsprocessen i en förenklad form samt-, berörde de risker och egenkontrollprogram baserat på HACCP-principerna (riskbedömningsanalys) som används för att undvika kontaminering. Bilder på produktionslinjen kombinerades med illustrationer på situationer där exempelvis kontaminering kan uppstå.
Teoridelen kombinerades med två fysiska övningar, först ett handtvätttest där kvarvarande bakterier mättes med en ATP-mätare. I den andra övningen skulle personer i gruppen provsmaka en av deras produkter (Smör & Rapsoljeblandning), där originalet skulle identifieras två felaktiga produkter.
Kursen avslutades med en enkät där både graderingsbetyg och personliga kommentarer ingick. Resultaten var mycket positiva, speciellt de praktiska övningarna fick höga medelvärden i betygsdelen och flera positiva kommentarer i frågedelen. Vissa efterlyste fördjupning och mer tid. Jag har dock rekommenderat arla att överväga ett skriftligt prov med godkännande nivå, vilket även rekommenderats av livsmedelverket. (Less)
Popular Abstract (Swedish)
Syftet med detta examensarbete var att ta fram en enkel och lättförståelig hygienutbildning för nyanställda på Arla i Götene, Västergötland. På detta mejeri tillverkar Arla smör och ost och är även distribution plats för Arlas
Please use this url to cite or link to this publication:
author
Ankersson, Rickard LU
supervisor
organization
course
YTHL01 20171
year
type
M1 - University Diploma
subject
keywords
Hygienutbildning, utbildning inom livsmedelssäkerhet, HACCP-standard, livsmedelsteknik
language
Swedish
id
8916869
date added to LUP
2017-07-04 10:06:52
date last changed
2017-07-04 10:06:52
@misc{8916869,
  abstract     = {This aim of the thesis work was develop a simple and easily understandable hygiene education for new employees at Arla in Götene, Västergötland. At this dairy, Arla produces butter and cheese and is also the place for distribution of Arla's other products. When the national food agency conducted a review of the food industry, the significant shortcomings in the documentation of established procedures. Although hygiene training demonstrated only one tenth percentage point, there were question marks if the educators had acquired the necessary knowledge. The education was limited to 45 minutes and was assessed by a team from production at their mandatory afternoon meeting. 
Within the education, the manufacturing process was presented in a simplified form, -and the concerned the risks and the self-control program based on the HACCP principles (risk assessment analysis) used to avoid risk of contamination. Images on the production line were combined with illustrations in situations where, for example, contamination may occur.
The theory section was combined with two exercises, where the first one was a hand wash test where residual bacteria were measured with an ATP meter. In the second exercise, people in the group were to taste one of their products (Butter & Raps Blend), where the original product should be identified among two incorrect products. After the education, a questionnaire where both grades and personal comments were included, was conducted. The results were very positive, especially the practical exercises received high meanings in the grade and several positive comments in the questionnaire. Some called for deepening and more time. However, I have recommended Arla to consider a written test with the approval level, as recommended by the Food Administration.},
  author       = {Ankersson, Rickard},
  keyword      = {Hygienutbildning,utbildning inom livsmedelssäkerhet,HACCP-standard,livsmedelsteknik},
  language     = {swe},
  note         = {Student Paper},
  title        = {Operatörsanpassad hygienutbildning för nyanställda i mejeriindustrin},
  year         = {2017},
}