Quality of Life (Banja Luka) 3(3-4):76-93

Knowledge of Employees in Restaurants About the Means and Application of HACCP

SLAVICA GRUJIĆ¹, HUSEIN KERAN², DRAGAN VUJADINOVIĆ¹, MITAR PERUŠIĆ^3
1Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina
²Faculty of Technology, University of Tuzla, Bosnia and Herzegovina
³Faculty of Technology, University of East Sarajevo, Bosnia and Herzegovina

Abstract: This paper presents the results of a survey carried out in 89 operating objects with food (restaurants, fast food restaurants, distribution centers, stores, etc.) in Bosnia and Herzegovina. The questions that the employees have been asked (owners, managers, workers) were related to good hygiene practices, good manufacturing practices and HACCP principles, and general knowledge about the production and preparation of food. The survey covered 520 people. Dis- played knowledge level requires fast actions in taking a series of measures to improve it. The best and quickest results will be achieved by organizing a series of seminars tailored to the needs of individual sectors in the field of catering services.

Keywords: HACCP, catering, restaurants, the knowledge of employees.