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Egenkontroll i livsmedelsbranschen utifrån verksamheternas perspektiv: en kvalitativ studie
Kristianstad University, School of Education and Environment.
Kristianstad University, School of Education and Environment.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Self-monitoring in the food business based on the business perspective : a qualitative study (English)
Abstract [sv]

Verksamhetsutövare inom livsmedelsbranschen har ett ansvarar för att den mat som producerats är säker. År 2009 gjordes ändringar i den svenska livsmedelslagen där bland annat kraven försvann på att verksamhetsutövare måste ha skriftliga rutiner och dokumentation (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). Oavsett om verksamhetsutövarna har skriftliga rutiner och dokumentation eller inte måste de kunna bevisa att de har tillräcklig kunskap för att arbeta med livsmedelshantering. Genom ett fungerande system för egenkontroll, alltså en egen kontroll av verksamheten, skapas säkra livsmedel och risken för matförgiftning minskar (Israelsson, 2006). Syftet med denna studie är att undersöka verksamhetsutövarna inom livsmedelsbranschens uppfattning om egenkontroll. Denna studie bygger på kvalitativa semi-strukturerade intervjuer med sex stycken verksamhetsutövare inom livsmedelsbranschen och en livsmedelsinspektör. Urvalet av respondenter till studien begränsades till en kommun i södra Sverige. Samtliga intervjuer spelades in och transkriberades sedan ordagrant för analysering. Respondenterna i studien såg positivt på förändringen i dagens lagstiftning, men många hade ändå valt att ha kvar sina gamla egenkontrollprogram. De såg det som en säkerhet och trygghet i att kunna gå tillbaka till den och luta sig mot de rutiner som fanns nedskrivna.

Abstract [en]

Food businesses are responsible to ensure that the food they produce is safe. In 2009 changes were made to the Swedish laws on food safety, with one of the resulting changes being that the previous requirements of having written procedures and documentation disappeared (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). However, whether a business has written procedures and documentation or not, it must still be able to prove that it and its employees have enough knowledge to safely work with food. Through a functioning system of self-monitoring, the risk of food poisoning decreases (Israelsson, 2006). The aim of this study is to investigate the food business' opinion regarding the self-monitoring system. This study is based on qualitative semi-structured interviews with six operators within the food business as well as one food inspector. The respondents to the study were geographically limited to southern Sweden. All the interviews were recorded and transcribed verbatim for analysis. The respondents in this study were positive to the change in current law, but many still chosen to retain their old self-monitoring system. They saw it as a safety measure as well as being beneficial when it comes to going back and look at the documented routines.

Place, publisher, year, edition, pages
2014. , 36 p.
Keyword [en]
self-monitoring, food hygiene, laws on food safety, hygiene education, food risk, food inspection
Keyword [sv]
egenkontroll, livsmedelshygien, livsmedelslagstiftning, hygienutbildning, riskfylld mat, livsmedelskontroll
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-13194OAI: oai:DiVA.org:hkr-13194DiVA: diva2:761805
Educational program
Culinary Arts and Food Sciences
Supervisors
Examiners
Available from: 2014-11-10 Created: 2014-11-08 Last updated: 2014-11-10Bibliographically approved

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Egenkontroll i livsmedelsbranschen utifrån verksamheternas perspektiv - En kvalitativ studie(1450 kB)228 downloads
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Citation style
  • apa
  • harvard1
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