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Det nya måltidskonceptet, salladsbaren: risker vid livsmedelshantering i en offentlig miljö
Kristianstad University, School of Education and Environment.
Kristianstad University, School of Education and Environment.
2017 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [sv]

Inledning: Salladsbarer är ett trendigt och lättillgängligt måltidsalternativ som finns i de flesta dagligvaruhandelsbutiker. Personal och konsumenter hanterar dagligen livsmedel och utrustning vid salladsbaren. Det saknas idag information och kunskap om hur personers beteende kring en salladsbar kan påverka livsmedelssäkerheten.

Syfte: Undersöka risker med offentlig livsmedelshantering vid en salladsbar.

Metod: Dolda observationer av personal och konsumenters riskbeteende. Hygienkontroll av portionsförpackningar. Bakterieprovtagningar av ytor i anknytning till salladsbaren följt av en artbestämning. Studiens intention är att ge en kvalitativ bild av de hygienutmaningar som livsmedelshantering i en offentlig miljö kan innebära.

Resultat/Slutsats: Resultatet av observationerna visar att det sker ett flertal olika riskbeteende i anknytning till salladsbaren, framför allt bland konsumenter, vilket kan leda till korskontamination. Hygienkontrollen visade att medelvärdet av samtliga portionsförpackningar låg inom gränsvärdet för godkänd hygienstandard. Analysen av bakterieprover tagna från olika ytor kopplade till salladsbaren visade att det förekommer en hög variation av olika bakterier. Det finns en risk för bakteriespridning genom personers riskbeteende kopplade till salladsbaren. Risker kan förebyggas genom ökad kunskap och information om hygien och normer för beteende kring salladsbarer.

Abstract [en]

Introduction: Salad bars are a trendy and easily accessible meal option available in most grocery stores. Staff and consumers handle food and equipment at the salad bar daily. There is today no information and knowledge about how people's behavior around a salad bar can affect food safety.

Purpose: To investigate risks with public food management at a salad bar.

Method: Hidden observations of staff and consumer risk behavior. Hygiene control of portion packages. Bacterial sampling of surfaces associated with the salad bar followed by a species determination. The aim of the study is to provide a qualitative picture of the hygiene challenges that food management in a public environment may imply.

Result/Conclusion: The results of the observations show that there are a variety of risk behaviors associated with the salad bar, especially among consumers, which can lead to cross contamination. The hygiene check showed that the average of all portion packages was within the limit of approved hygiene standards. The analysis of bacterial samples taken from different surfaces linked to the salad bar showed that there was a high variety of different bacteria. There is a risk of bacterial spread through people's risk behavior linked to the salad bar. Risks can be prevented through increased knowledge and information on hygiene and norms around salad bars.

Place, publisher, year, edition, pages
2017. , 40 p.
Keyword [en]
Salad bar, hygiene, cross-contamination, bacteria, foodborne illness, observation, knowledge
Keyword [sv]
Salladsbar, hygien, korskontamination, bakterier, matförgiftning, observation, kunskap
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-16960OAI: oai:DiVA.org:hkr-16960DiVA: diva2:1114911
Educational program
Culinary Arts and Food Sciences
Supervisors
Examiners
Available from: 2017-06-28 Created: 2017-06-26 Last updated: 2017-06-28Bibliographically approved

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