Food Safety and Waste in Hospitality

Kilibarda, Nataša

doi:10.1007/978-3-319-69626-3_107-1

Cited by 4 publications

(6 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This could positively affect total costs in F&B, with less waste of expired foods/products. This would enhance the food safety management and management of food waste (Kilibarda et al, 2019;Kilibarda, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The study showed, on average, the positive attitude of managers and employees towards the issues of food safety and their responsibility in its assurance. Moreover, employees demonstrated a Meat Technology 61 (2020) 1, 82-94 food reaches the consumer (Kilibarda, 2019). One of the ways to ensure food safety is through food safety systems like Hazard Analysis and Critical Control Points (HACCP).…”

Section: Original Scientific Papermentioning

confidence: 99%

See 1 more Smart Citation

Assuring Good Food Handling Practices in Hospitality, Financial Costs and Employees’ Attitudes: A Case Study from Serbia

Borovčanin

Kilibarda

2020

Meat Technology

Self Cite

View full text Add to dashboard Cite

generally high level of satisfaction with their work environment and work conditions and a moderate interest in education and training related to food safety. However, although a HACCP system was documented, the documentation was not systematized and verification of the system was not conducted as planned. Finally, there was no budget defined for food safety related issues such as education and training and external consultations. It is argued that financial costs of food safety, especially those related to education and training, should not be a cause for concern for hotel managers, since evidence from this research suggests they are not significantly impacting the overall food and beverage expenses.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Original Scientific Papermentioning

confidence: 99%

Assuring Good Food Handling Practices in Hospitality, Financial Costs and Employees’ Attitudes: A Case Study from Serbia

Borovčanin

Kilibarda

2020

Meat Technology

Self Cite

View full text Add to dashboard Cite

show abstract

“…U tom slučaju, ukoliko nabavljena sirovina sadrži neke opasnosti (biološke, hemijske, fizičke), jasno je da može biti potencijalni izvor opasnosti za gotova jela. Dodatno, pojava oboljenja koja se prenose hranom u tom slučaju mogu poprimiti široke i ozbiljne razmere, kada se može govoriti i o globalizaciji (ne)bezbedne hrane (Zanin i sar., 2017;Kilibarda, 2019;Nayak and Waterson, 2019;Kilibarda, 2020). Povećanje broja međunarodnih putovanja (zarad posla ili zadovoljstva) utiče na pojavu određenih bolesti prenosivih hranom, jer na ovaj način osobe dolaze u kontakt sa patogenim mikroorganizmima sa kojima se do tada nisu susretale, a poznato je da prvi kontakt sa "novim" patogenima osobu čini prijemčivom za razvoj bolesti (Alberer and Löscher, 2014).…”

Section: Kratak Sadržajunclassified

“…Povećanje broja međunarodnih putovanja (zarad posla ili zadovoljstva) utiče na pojavu određenih bolesti prenosivih hranom, jer na ovaj način osobe dolaze u kontakt sa patogenim mikroorganizmima sa kojima se do tada nisu susretale, a poznato je da prvi kontakt sa "novim" patogenima osobu čini prijemčivom za razvoj bolesti (Alberer and Löscher, 2014). Posebno u prilog tome govori i činjenica da je najveći broj putnika zapravo i nije svestan rizika koji postoji prilikom konzumiranja, po prvi put, tradicionalnih i egzotičnih jela kada su na putovanju u nekoj destinaciji (Robertson i sar., 2014;Kilibarda, 2020). Jasno je da zdravlje gostiju jeste imperativ, ali činjenica je i da pojava bolesti prenosivih hranom predstavlja značajan finansijski gubitak, koji se ogleda kroz smanjen broj gostiju, "loš marketing" i gubitak lojalnosti posetilaca.…”

Section: Kratak Sadržajunclassified

“…To se može postići pripremom hrane u manjim količinima, što ujedno znači i manje vremena utrošenog za pripremu. Međutim ovo jeste i problem u ugostiteljstvu budući da je priprema hrane nepredvidiva zbog same prirode posla (osim kada se radi o meni restoranima) (Kilibarda, 2020). Kako bi se sprečila unakrsna kontaminacija hrane od strane zaposlenih i opreme, pribora i posuđa u fazi pripreme hrane, neophodno je imati implementirane procedure koje se odnose na higijenu zaposlenih i njihovo ponašanje u prostoru sa hranom kao i dobro definisan plan čišćenja i dezinfekcije površina, prostora i opreme, i razdvajanje nekompatibilnih aktivnosti prostorno i/ili vremenski (Tešanović, 2017).…”

Section: Potencijalne Kritične Kontrolne I Kontrolne Tačke U Proizvodnom Procesu U Ugostiteljstvuunclassified

See 1 more Smart Citation

Poslovanje Hranom U Ugostiteljstvu U Skladu Sa Principima Dobre Prakse I Sistema Analize Opasnosti I Kritičnih Kontrolnih Tačaka

Kilibarda¹,

Karabasil²,

Grbić³

et al. 2020

VJRS

Self Cite

View full text Add to dashboard Cite

Sektor ugostiteljstva predstavlja značajno mesto kada je u pitanju pojava bolesti prenosivih hranom u svetu. Restorani u okviru ugostiteljstva predstavljaju poslednja liniju odbrane hrane pre nego što ona dođe do potrošača. Ugostiteljski objekti koji pružaju usluge hrane i pića, su u obavezi da uspostave sistem za osiguranje bezbednosti hrane u skladu sa principima dobre proizvođačke i higijenske prakse i analize opasnosti i kritičnih kontrolnih tačaka (HACCP). Međutim, specifičnosti ugostiteljstva često predstavljaju barijere za uspešnu implementaciju HACCP sistema. U velikoj meri, na uspešnu primenu sistema upravljanja bezbednošću hrane, može uticati menadžment ugostiteljskih objekata. Pravilno rukovođenje ljudskim resursima, odnosno menadžment ljudskih resursa, mogao bi imati najvažniju ulogu u prevenciji bolesti prenosivih hranom u ugostiteljstvu. Dodatno, veoma je važno na pravilan način, sagledati čitav proizvodni proces i njegove specifičnosti što treba da rezultira primenom odgovarajućih kontrolnih mera kojim će se potencijalne opasnosti eliminisati ili svesti na prihvatljiv nivo. Bezbednost hrane je imperativ kada je u pitanju zdravlje potrošača, pa i efektivnost HACCP sistema, “alata” za postizanje bezbedne hrane, zavisi, između ostalog i od toga koliko je određeni subjekat u poslovanju sa hranom uspeo da prevaziđe sve barijere koje nosi specifičnost ugostiteljskog poslovanja da motiviše svoje zaposlene.

show abstract

Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

et al. 2021

View full text Add to dashboard Cite

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

show abstract

Food Safety and Waste in Hospitality

Cited by 4 publications

References 33 publications

Assuring Good Food Handling Practices in Hospitality, Financial Costs and Employees’ Attitudes: A Case Study from Serbia

Assuring Good Food Handling Practices in Hospitality, Financial Costs and Employees’ Attitudes: A Case Study from Serbia

Poslovanje Hranom U Ugostiteljstvu U Skladu Sa Principima Dobre Prakse I Sistema Analize Opasnosti I Kritičnih Kontrolnih Tačaka

Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

Contact Info

Product

Resources

About