Analisis Efektifitas Sistem Haccp Dalam Restoran Kecil Di SKOPJE

Donka Doneva-sapceska1, Sonja Alchevska1*

1Fakultas Teknologi dan Metalurgi,Universitas Ss. Cyril dan Methodius,Rudjer
Boskovic
1*e-mail: salcev@gamail.com
Penerjemah ; Yessie Yulianda (1509005035)

Abstrak
Restoran kecil adalah pengaturan penting untukpenularan penyakit dari makanan.
Hanya drngan diterapkansistem HACCP yang efektif, memiliki kemungkinan untuk
mengurangi penyakit atau bahaya makanan lainnya dan meningkatkan keamanan
makanan. Untuk itu, efektivitas menyebutkan sistem HACCP dan pemeliharaannya
dalam skala kecil restoran / sektor katering dipilih secara acak di ter Ritoryof Skopje
yang diperiksa melalui kuesioner.
Dua macam kuesioner yang berisi: terbuka ketik pertanyaan, pertanyaan dengan
skala tautan, dan lainnya pertanyaan terkait dengan pengetahuan HACCP adalah
disiapkan dan dikirim ke 60 manajer dan karyawan. 58% kuesioner yang
dikembalikan dianalisis menggunakan program Excel, termasuk perhitungan statistik
dasar sebagai rata-rata aritmatika dan standar deviasi.
Berdasarkan jawaban dari pertanyaan yang terkait dengan pra- program yang
diperlukan, pelatihan, kebersihan dan kesadaran pengetahuan tentang sistem oleh
manajer dan karyawan, beberapa masalah dan beban yang signifikan diakui di sektor
pemeliharaan HACCP dan umum keamanan makanan. Diantaranya adalah
penyimpangan utama tenance rantai makanan dingin, pemeliharaan peralatan dan
kalibrasi, dan kontrol yang tidak sesuai permukaan kerja dan bahaya kimia. Menurut
dengan persentase respon yang tinggi dari sistem berisi sejumlah besar dokumen,
administrasi pekerjaan, biaya untuk pengendalian sistem HACCP oleh otoritas publik,
selanjutnya mengambil waktu dan uang sebagai masalah sumber daya umum, yang
paling signifikan masalah dan beban berat untuk pemeliharaan yang tepat sistem
HACCP adalah pengetahuan yang tidak memadai oleh manajer untuk manfaat yang
diberikan oleh sistem ini.
Semua ini menunjukkan bahwa manajer perlu pendidikan yang lebih tinggi dengan
tujuan meningkatkan kesadaran tentang pentingnya keamanan pangan, penerapan
yang tepat dari praktik dan menemukan beberapa solusi praktis pada penyederhanaan
beberapa area sistem, dan semua karyawan dalam proses penyediaan makanan yang
aman.
Kata kunci : HACCP, Keamanan Pangan , Restrauran Kecil.
 1. Pengantar
Kualitas dan keamanan pangan dengan makanan yang dapat diterima tingkat giene
dalam industri perhotelan (restoran, layanan tering, hotel, dll.) adalah tuntutan
sumers. Restoran dan layanan katering memiliki tanggung jawab besar untuk
memastikan bahwa makanan mereka menyediakan keaman bagi makanan konsumen.
Diketahui bahwa sangat sering restoran kecil, kafe rias atau penjamah makanan
serupa adalah penyebab utama terjadinya penyakit bawaan makanan terlepas dari itu
sistem HACCP yang diperkenalkan harus mencegah istirahat keracunan makanan.
Kontaminasi makanan dengan bahaya mikroba (Salmonellasp., Campylobactersp.,
Escherichia coli, Listeria monocytogenes dll.) Harus dicegah, dikurangi dan / atau
dihilangkan melalui penerapan HACCP yang efektif di mana makanan aman Praktik
mereka dibagi lagi menurut Bolton dan Maunsell [1] ke: kegiatan prasyarat (seperti
per- kebersihan anak, pembersihan, pemeliharaan, dll.), dan bahaya analisis dan titik
kontrol kritis (terkait langsung dengan proses makanan seperti penyimpanan dan
persiapan).
Untuk implementasi HACCP yang efektif, prasyarat operasi aktivitas uisites yang
digunakan untuk mengendalikan bahaya yang terkait dengan lingkungan layanan
makanan (pabrik dan peralatan, layanan, personel, bangunan dan struktur) harus
dicapai sebelum mengembangkan dan mengimplementasikan HAC- Rencana CP.
Untuk membuktikan bahwa rencana HACCP sedang diimplementasikan dan dipantau
secara efektif, kegiatan korektif tions dan verifikasi harus diterapkan. Pengujian
HACCP efektivitas dan verifikasi bahwa implementasi yang tepat- Sistem yang
diuraikan dalam rencana HACCP dapat dicapai melalui audit (internal dan eksternal),
mencatat ulasan, tinjauan standar kinerja, dll., seperti yang dijelaskan oleh Siaplay
[2]. Namun, setelah membangun dan memelihara sistem HACCP wajib masih ada
perhatian utama operator makanan, pembuat kebijakan dan konsumen untuk makanan
keamanan, atau risiko mikrobiologis dan penyakit bawaan makanan. Kesulitan dan
hambatan atau faktor yang sama yang memengaruhi.
Kesulitan dan hambatan atau faktor yang sama yang mempengaruhi keefektivitas
HACCP, dalam industri makanan dan usaha kecil seperti restoran dan bagian katering
tor, telah dilaporkan oleh: Panisello dan Quantick [3], Gillingetal., [4], Başetal., [5],
Wallacealtal., [6], Sözen dan Hecer, [7] dll. Rintangan yang paling umum miliki telah
diklasifikasikan sebagai: kurang pelatihan, pergantian staf tinggi, berbagai macam
produk, variabilitas dalam beban kerja, sejumlah besar pekerja paruh waktu, dan
kurangnya pengetahuan tentang sistem keamanan pangan.
Industri perhotelan memiliki beberapa karakter khusus selama penerapan sistem
HACCP di terkait dengan industri makanan, seperti: sejumlah besar input dan produk
jadi, sejumlah besar perusahaan rumus plex, penerapan teknologi yang berbeda untuk
produksi varaity produk, yang signifikan proporsi tenaga kerja manual dalam
pembuatan produk di Indonesia area kecil, prosedur tambahan penyajian makanan
dan omset pekerja yang tinggi seperti yang dijelaskan Jurčević [8]. Sebagai bagian
dari strategi untuk meningkatkan keamanan pangan dan manusia kesehatan, Seaman
dan Hawa [9], menyelidiki pelatihan karyawan di restoran. Grujićetal., [10],
menginvestigasi gated pengetahuan karyawan di industri makanan coba terkait
dengan keamanan produk, kebersihan dan HACCP dan kemampuan untuk pendidikan
karyawan agar tingkatkan keahlian, dll.
Untuk semua alasan di atas, efektivitas menerapkan sistem HACCP di restoran
kecil / sektor tering telah diselidiki dalam makalah ini, meskipun meskipun undang-
undang pangan menentukan keamanan pangan yang jelas persyaratan tentang
bagaimana keamanan pangan harus dipastikan. Hambatan dan kesulitan umum dan
spesifik miliki telah diidentifikasi melalui survei kuesioner di sektor katering /
layanan makanan yang dipilih secara acak pada wilayah Skopje, ibukota Republik
Mace- donia. Tujuan spesifik survei juga untuk ditentukan: (a) tingkat (non)
kepatuhan kegiatan yang merupakan bagian dari program prasyarat dengan hukum
dan peraturan keamanan pangan; (B) tingkat pengetahuan dan pelatihan penjamah
makanan dalam hal pengetahuan tentang prinsip-prinsip HACCP dan penerapan
persyaratan kebersihan umum; dan (c) komitmen organisasi dan karyawan dalam hal
penerapan prinsip dan faktor HACCP secarakonsisten waktu, uang, peralatan dan
karyawan sebagai sumber daya maanusiauntuk produksi makanan aman yang efisien.

2. Bahan-bahan dan metode-metode

2.1 Desain kuesioner dan metode survei
Pertanyaan yang terkandung dalam kuesioner adalah ditandatangani dan
berdasarkan kuesioner serupa yang digunakan dalam penelitian sebelumnya oleh:
Başetal., [5], Food Safe- ty Otoritas Irlandia, [11], Safefood, [12], Trafiatek dan
Kotożyn-Krajewska, [13], Ramuš, [14], dan Grujićetal., [15] Selama persiapan dua
kuesioner, kami menggunakan pengetahuan dan pengalaman dari thors di atas,
pengetahuan kita sendiri tentang prinsip-prinsip HACCP dan jawaban yang kami
harapkan dari spondents. Kuesioner termasuk terbuka, jelas dan pertanyaan yang
saling terkait, terkait dengan pengetahuan mereka tentang HACCP dan proses kerja di
mana responden, yang benar-benar perlu tahu tentang HACCP.
Kuesioner yang ditawarkan kepada pekerja terdiri dari lima bagian (termasuk:
informasi umum tentang karyawan dan perusahaan; kepedulian akan keamanan
pangan dan kepatuhan dengan persyaratan hukum, hambatan dan kesulitan;
peningkatan HACCP sistem dan pelatihan dan pengetahuan tentang HACCP sistem
yang mencakup pengetahuan tentang keamanan pangan di Indonesia praktik,
penerapan praktik higienis di perusahaan prises dll.) dan memiliki total 40
pertanyaan. Menurut untuk tanggung jawab keamanan pangan yang berbeda dari di
restoran dan sektor katering, jenis pertama kuesioner disiapkan untuk manajer /
HACCP para pemimpin yang berbeda dalam beberapa isi dari kuesioner kedua yang
dimaksudkan untuk makanan penangan. Umumnya, pertanyaan itu semua karyawan
telah diminta (pemilik, manajer, pekerja) dikembalikan terkait dengan praktik
kebersihan yang baik, manufaktur yang baik praktik dan prinsip HACCP, dan
pengetahuan umum tepi tentang produksi dan persiapan makanan. Di untuk menilai
perbedaan pandangan tentang keamanan pangan masalah dan alasannya antara
manajer dan penjamah makanan, kuesioner kedua diisi oleh manajer dan penangan.
Untuk semua masalah yang diangkat dalam kuesioner berganda jawaban
ditawarkan, dan responden adalah mantan untuk memilih nomor atau huruf di depan
teks berikan jawaban mereka. Masing-masing responden menjawab pertanyaan saja.
Total waktu yang dimiliki subjek tersedia untuk mengisi kuesioner tidak spesifik
ified. Survei ini anonim, dilakukan pada tahun 2015, dan nama perusahaan hanya
diketahui oleh penulis makalah ini. Survei mencakup 15 secara acak fasilitas terpilih
dengan 60 karyawan yang beroperasi dengan makanan (restoran kecil, hotel dan
katering) di Skopje, Republik Makedonia.
2.2 Analisis statistik
Setelah survei, analisis statistik dasar jawaban dilakukan menggunakan Excel 2013.

3. Hasil dan Pembahasan

Semua industri makanan dan perhotelan seperti industri makanan ator harus
menerapkan sistem keamanan pangan tertulis berdasarkan analisis bahaya dan titik
kontrol kritis (HACCP) prinsip sesuai dengan Makedonia hukum makanan [16], dan
Peraturan UE [17]. Masalah yang ditemui selama penyelidikan ini efektivitas HACCP
di restoran kecil atau sektor katering di Skopje adalah reaksi dari responden (manajer
atau karyawan) yang erally menolak untuk berpartisipasi dalam survei, terutama
terkait dengan kurangnya waktu atau ketidakmampuan saat ini responden
memberikan jawaban. Juga, semua perusahaan yang dimasukkan dalam survei adalah
pribadi dimiliki, dan pemiliknya, di sebagian besar perusahaan, juga direktur
perusahaan-perusahaan ini. Dari alasan itu, penilaian dilakukan pada 58% dari
pertanyaan yang dikembalikan petugas, dan hasilnya disajikan di bawah dua bagian
yang terpisah, satu dari kuesioner yang berniat ed untuk para manajer dan yang
lainnya untuk karyawan, terutama pekerja di dapur yang menyiapkan makanan,
pelayan atau pengirim makanan. Karena banyaknya pertanyaan yang positif, hanya
hasil yang signifikan dari survei disajikan dalam bentuk tabel dan grafik dalam
makalah ini.
3.1 Analisis survei dari manajer
Informasi umum terkait dengan karakteristik manajemen dan bisnis mereka (Tabel 1)
menunjukkan bahwa operator yang terlibat dalam survei ini termasuk yang kecil atau
usaha mikro menurut internasional klasifikasi yang diterima oleh Komisi Eropa [18]
karena 43% memiliki ≤ 10 karyawan dan sisanya 57% dari 11 hingga 50
 Gambar 1. Informasi umum tentang manajer dan bisnis

karyawan. Mayoritas manajer berusia antara 31 - 50 tahun, 71% adalah laki-laki

dan sekitar setengah dari mereka memiliki gelar sarjana atau pascasarjana gree
(Gambar 1
Kesadaran akan keamanan pangan dan kepatuhan terhadap peraturan gal
berdasarkan jawaban dianalisis tentang pengetahuan untuk hukum keamanan pangan
dan sistem HACCP / rencana dari kuesioner (Tabel 1) untuk manajer / Pemimpin
HACCP, menunjukkan bahwa 86% memiliki implementasi- ed HACCP, memiliki
tim HACCP atau orang dengan kelebihan semua tanggung jawab HACCP, memiliki
semua instruksi untuk penanganan makanan yang tepat dan aman, sistem HACCP
mereka fungsional, bersertifikat dan dirawat dengan baik, dan mereka telah
menetapkan frekuensi pemantauan dan 100% mengetahui undang-undang keamanan
pangan dan menyimpan catatan.
 Tabel 1. Persentase jawaban positif tentang
pengetahuan tepi untuk hukum keamanan pangan

Pada pertanyaan siapa yang mengendalikan catatan CCP monitoring (Gambar 2) hanya 43%
manajer mengatakan bahwa kabel dikontrol oleh pemimpin HACCP, dan 29% oleh penjamah
makanan, yang menunjukkan bahwa itu tidak dapat cluded, bahwa pemantauan dilakukan
dengan benar dan tepat waktu.
Gambar 2. Tanggapan dari pertanyaan yang mengendalikan catatan pemantauan CCP

Analisis jawaban dari manajer dengan mereka menskalakan respons tentang

manfaat implementasi- Sistem HACCP ditunjukkan pada Gambar 3. manajer (57%)
sangat setuju bahwa: HACCP sistem meningkatkan kepercayaan pelanggan (pertanyaan
1) dan meningkatkan manajemen (pertanyaan 6) dan hanya 14% sangat setuju bahwa
sistem HACCP (pertanyaan 4) Ada sejumlah keluhan. Sisa jawaban untuk pertanyaan:
mencegah keracunan makanan, kerja tim karyawan, mematuhi undang-undang,
berdasarkan pada scalingofbenefit dari HACCP juga memiliki itive setuju sesuai
dengan rata-rata aritmatika yang diperoleh. Namun, persentase manajer yang lebih
tinggi memberikan jawaban negatif. swers atau berpendapat bahwa biaya sistem
HACCP juga banyak (pertanyaan 8) dan yang diimplementasikan HACCP adalah a
pembelaan hukum terhadap pengaduan (pertanyaan 3).

Gambar 3. Persentase manfaat implementasi sistem HACCP

berdasarkan penskalaan tipe likert pendapat manajer

Praktik keamanan pangan di restoran dan katering sektor diuji dengan jawaban
manajer untuk kontrol makanan mikrobiologis dan kimia dan pengetahuan mereka
tentang bahaya kimia dalam makanan. Itu frekuensi praktik keamanan pangan mereka
diurutkan sama seperti yang digunakan di atas menurut Likert skala yang
menawarkan 7 level. Analisis jawaban dicatat pada Tabel 2 menunjukkan bahwa
memeriksa suhu makanan yang dipanaskan adalah praktik yang sering menurut 57%
pewawancara, meskipun 14% merespons bahwa latihan yang digunakan tidak terlalu
sering dengan bulanan memeriksa. Untuk pertanyaan lain itu adalah karakteristik
bahwa 29% menjawab bahwa mereka tidak pernah melakukan mi- kontrol makanan
crobiologis terhadap persentase yang sama jawaban yang melakukannya setiap hari
atau bulanan. Juga beberapa jawaban yang tidak biasa (setiap jam, setiap hari dll.)
diperoleh dari pertanyaan tentang frekuensi yang diperiksa: kimia kontaminan ical,
konsentrasi pembersih dan untuk analisis komposisi kimia makanan.
Kira-kira semua manajer mengatakan bahwa mereka bentuk kontrol dari bakteri
patogen Salmonellasp., Listeria monocitogenes dan E. coli O: 157 tetapi mereka tidak
mengendalikan virus karena jelas, itu bukan bagian dari kami regulatif. Selain itu,
kurangnya kontrol tridiumbotulinum, Bacilluscereus (14%) dll., direkomendasikan
ognized. Selama survei ini tanggapan positif untuk analisis bahaya kimia dalam
makanan tidak diidentifikasi, dan 29% responden kurang memiliki pengetahuan untuk
bahan kimia berbahaya: antibiotik pestisida, aditif, hormon, mikotoksin, logam
beracun dll, meskipun para manajer harus menyadari sebagian besar dari mereka,
karena pada tahap ini dalam rantai makanan, kendali mereka bergantung pada
implementasi bahan kimia yang cocok program pengendalian residu di primer dan /
atau tahap berhenti sebelum pengiriman. Manajemen harus mencari jaminan tertulis
dari pemasok mereka bahwa penggunaan bahan kimia dalam produksi daging, buah
dan sayuran- tion telah sesuai dengan peraturan. Juga mereka harus tahu bahwa ada
peningkatan reaksi terhadap alergen makanan (mis. kacang dan kacang-kacangan
lainnya) dan manusia harus diberitahu tentang potensi ence dan jejak zat berbahaya
serius ini karena mereka memiliki tanggung jawab untuk menyediakan makanan
keamanan dan makanan sehat bagi konsumen seperti yang dijelaskan oleh Bolton dan
Maunsell [1].
Jawaban untuk hambatan dan perbedaan paling penting budaya penerapan HACCP
disajikan pada Tabel 3. Meskipun, data skala Likert tidak dapat menggunakan berarti
sebagai ukuran kecenderungan sentral, persen lebih tinggi manajer menjawab dengan
5-sangat setuju tentang pendapat mereka tentang penghalang yang terdaftar, dan
tingkat yang lebih tinggi rata-rata jawaban metical dibandingkan dengan skor 2,5 dari
Skala likert, menunjukkan bahwa penghalang terbesar mengacu pada: kurangnya
pelatihan staf tentang keamanan pangan (3,29), diikuti oleh peningkatan biaya (3,00),
sistem HACCP terlalu rumit (2.86), mencatat waktu dan kurangnya dukungan dari
lembaga pemerintah (2.71) dan kurangnya HAC- Pengetahuan CP di antara karyawan
(2.57).
Dari jawaban lain pada survei, kesimpulan utama Alasannya adalah: mayoritas
manajer (43%) tidak memiliki program pelatihan tertulis, terhadap 29% yang
memilikinya. Prioritas tertinggi diberikan kepada: pelatihan dasar untuk kebersihan
makanan diikuti dengan pelatihan dasar untuk keamanan pangan, peningkatan
pelatihan untuk keamanan pangan dan pelatihan khusus dari bahaya makanan
mikrobiologis dan kimia.
 Tabel 2. Tanggapan untuk praktik keamanan pangan
yang diperoleh dari manajer berdasarkan tingkat
penskalaan tipe likert (1- jam, 2-hari, 3-bulanan, 4-
triwulanan, 5-tahunan, 6- dalam dua tahun dan 7 tidak
pernah)

Tabel 3. Hambatan dan kesulitan implementasi HACCP dengan

respons penskalaan tipe likert (1-sangat tidak setuju, 2- tidak
setuju, 3-tidak setuju atau setuju, 4-setuju, 5-sangat setuju dan 0-
tidak ada tanggapan)
 3.2 Hasil dari kuesioner untuk karyawan
Persyaratan program prasyarat (PRP) sebagai penting untuk menyediakan lingkungan
dan kondisi makanan untuk penanganan makanan yang aman diperiksa oleh karyawan
dari restoran dan sektor katering dan menurut tanggapan PRP dikelola dengan baik
(lebih dari 72% dari perusahaan dirancang dengan baik). Kurangnya desain yang akan
mencegah masuknya hama diidentifikasi oleh 44%.
Pertanyaan untuk peralatan kerja dan perawatannya dimasukkan dalam survei ini
sebagai faktor signifikan harus memastikan kontaminasi makanan minimum. Namun,
lebih dari 50% mengatakan bahwa mereka telah melengkapi dengan jelas peralatan
kerja, memiliki orang yang bertanggung jawab untuk penyewaan peralatan, memiliki
daftar peralatan untuk pemeliharaan dan memiliki orang yang bertanggung jawab
kalibrasi, itu menunjukkan bahwa 29% dari manajer mengulangi mengaitkan bahwa:
peralatan makanan tidak ditandai dengan jelas, tidak memiliki orang yang bertanggung
jawab atas pemeliharaan peralatan, tidak memiliki daftar peralatan yang membutuhkan
pemeliharaan rutin, tidak memiliki orang yang bertanggung jawab untuk kalibrasi dan
kalibrasi tidak dilakukan oleh otoritas yang kompeten, yang menunjukkan bahwa ada
kekurangan dalam pekerjaan tentang keamanan pangan (Gambar 4).

Gambar 4. Tanggapan manajer dan penjamah makanan pertanyaan untuk peralatan

dan pemeliharaannya
Meskipun praktik manufaktur yang baik umumnya bertemu tujuan strategis mereka
yang dianalisis melalui 19 sub-pertanyaan, hanya tanggapan dari 7 sub-pertanyaan
disajikan pada Tabel 4. Jawabannya menunjukkan penyimpangan dalam pemeliharaan
rantai makanan dingin sesuai dengan 59% dari responden yang menjawab bahwa
mereka akan menerima mentah bahan dengan suhu di atas 5 0 С, dan 52% akan
menerima produk beku dengan suhu di atas -18 0 С. Penyalahgunaan suhu diidentifikasi
oleh 30% yang menyimpan produk akhir pada suhu di atas 4 0 C, 22% mendinginkan
makanan yang dimasak lebih lama dari 6 jam, dan 11% akan disajikan makanan yang
dipegang panas di atas 63 0 С selama lebih dari 2 jam.
Tabel 4. Respon positif dari praktik manufaktur yang baik di restoran dan sektor
katering
Persyaratan kebersihan pribadi dan kebersihan tempat kerja umumnya puas. Deviasi
diidentifikasi oleh 45% penjamah makanan yang mengatakan itu mereka sendiri tidak
bisa menjadi penyebab lintas kontaminasi. Juga, harus dicatat bahwa 71% manajer
mengatakan bahwa kebersihan fasilitas penanganan makanan adalah diverifikasi oleh
uji mikrobiologis terhadap 29% dari man- agers yang mengatakan bahwa mereka tidak
memiliki latihan itu yang berarti bahwa keabsahan rencana HACCP di perusahaan-
perusahaan itu tidak dikonfirmasi. Hanya 15% yang diverifikasi kontrol mikroba air
sekali per tahun sementara 56% lakukan tidak memiliki latihan itu, kemungkinan besar
karena mereka menggunakan air dari jaringan pasokan air kota.
Perhatian utama adalah tanggapan manajer itu mereka menerapkan sistem HACCP
atas permintaan konsumen (71% jawaban positif), yang tidak dengan tujuan utama
sistem keamanan pangan tem. Tingkat pengetahuan yang tidak puas diperoleh ketika
memberi peringkat tingkat pengetahuan mereka tentang HACCP (hanya 29% jawaban
positif dari manajer dan 15% dari penjamah makanan) sesuai dengan 5 tingkat Likert
skala (dari level 1 terendah ke level 5 tertinggi).
Sikap tentang makna HACCP diberi peringkat oleh orang yang diwawancarai cara
yang sama dari sangat setuju untuk sangat setuju. Hasil untuk yang paling signifikan
sub-pertanyaan yang disajikan pada Tabel 5 menunjukkan hanya itu 44% sangat setuju
bahwa HACCP mengurangi biaya perusahaan melalui pengurangan produksi /
persiapan Kerugian dan pengerjaan ulang, 55% sangat setuju bahwa HACCP
meningkatkan laba perusahaan dan 19% sangat setuju dan 11% setuju bahwa HACCP
sendiri memiliki terlalu banyak kertas pekerjaan yang dapat mengurangi efektivitas
perusahaan kerja nies. Pada Tabel 5, tiga jawaban signifikan tentang kekuatan atau
kelemahan HACCP dicatat hanya dari manajer dari total 14 sub-pertanyaan. Berikut ini
dicatat sebagai kelemahan: Keamanan pangan dan sistem HACCP tidak terhubung dan
hanya manager harus tahu dan mengikuti PKC sesuai dengan persentase jawaban yang
rendah termasuk setuju atau sangat setuju. Kekuatan diidentifikasi menurut mereka
sikap yang HACCP mencegah penyakit bawaan makanan, yang merupakan hasil dari
jawaban positif untuk sangat setuju diperoleh hanya dari 63% manajer.

Tabel 5. Sikap responden tentang makna HACCP dan kekuatan atau

kelemahannya
Daftar sembilan pertanyaan yang diajukan yang berhubungan dengan desain
tergantung pada efektivitas sistem HACCP ditunjukkan pada Tabel 6. Di antara
mereka, kurangnya pengetahuan yang cukup tepi diidentifikasi, sesuai dengan
jawaban bahwa efektivitas sistem tergantung pada pengetahuan yang efektif fasilitas
dan keefektifannya tergantung pada kontrol parameter fisik dan kimia, karena 43%
manajer menjawab bahwa mereka tidak tahu. Juga, sekitar setengah dari jawaban
negatif (total dari "TIDAK" dan "JANGAN TAHU" - 43%) tentang kontrol
mikroorganisme di udara dan catatan kontinu dari pemantauan CCP yang akurat
mempengaruhi efektivitas dari sistem HACCP menunjukkan bahwa para manajer
memiliki kurangnya pengetahuan yang cukup. Terhadap itu, semakin tinggi
persentase jawaban “YA” (71%) menunjukkan pengetahuan mereka keunggulan
tentang Efektivitas sistem yang menunggu: ... kontrol kontaminan kimia dalam
produk akhir ... pengendalian pestisida ... mikroba kontrol logis dari bahan baku dan
produk akhir. Tapi tanggapan-tanggapan lain dalam survei tidak mendukung
tanggapan mereka pengetahuan besar tentang bahaya kimia dalam makanan karena
43% dari mereka mengatakan bahwa mereka mengendalikan bahaya kimia sesuai
dengan karakteristik organoleptik makanan (penampilan, bau, warna, rasa) dan
tanggapan dari 50% manajer yang mengidentifikasi alergen dan aditif sebagai bahaya
kimia dalam makanan.
Tabel 6. Persentase jawaban Manajer menurut pendapat mereka tentang pertanyaan:
Efektivitas sistem tergantung pada…..?

Pengakuan bakteri patogen yang menyebabkan foodborneillnessesatau penyakit

yang ditanggung oleh manajer dan karyawan (penjamah makanan) yang tercantum
dalam Tabel 7, menunjukkan bahwa mereka tidak memiliki pengetahuan yang cukup
untuk semua patogen yang bisa ditemukan di makanan atau makanan yang disajikan.
Manajer dan penjamah makanan (lebih dari 86%) tahu Salmonella adalah bakteri
patogen yang terdapat pada makanan. Listeria diakui oleh 57% Manager dan 70%
penjamah makanan. Alasan untuk lebih tinggi persentase pengakuan kemungkinan
besar laporan- kasus penyakit foodbornedisease olehSalmonella khususnya di periode
musim panas dan lima kasus kematian dari Listeria monocytogenes yang terjadi di
negara kita pada tahun 2014. Escherichia coli 157, Staphylococcusaureus,
Bacilliuscereus, Clostridiumbotulinum dan Clostridiumperfrin- gen dicatat oleh 43%
manajer, dan hanya 29% manajer tahu bahwa spesies Shigella dan Yersinia bisa
ditemukan dalam makanan sebagai patogen. Lebih dari 60% penjamah makanan tidak
mengenali Bacilluscereus, C. perfringens, C. botu- linum dan Yersiniasp.sebagai
patogen meskipun FDA [19] melaporkan untuk kasus-kasus bahwa mereka dapat
 ditemukan dalam makanan. Meskipun, Salmonella, Listeria dan Escherichia coli lebih
sering diakui oleh karyawan daripada yang lain bakteri patogen, jika tidak dikelola
dengan baik (dengan menggunakan pembersihan yang tepat, rantai penyimpanan
makanan dingin sesuai dengan rencana HACCP dan persiapan makanan yang benar),
efektivitas HACCP dan manajemen keamanan pangan akan jatuh. Terlepas dari
ukuran bisnisnya (di mana makanan disajikan) diagram alir ilustrasi pendek dari
proses makanan di fasilitas berisiko rendah ke risiko tinggi ditunjukkan pada Gambar
5 dengan tujuan untuk menunjukkan bahwa semua Manager dan semua pekerja harus
tahu apa yang harus dilakukandalaammebelimakanan dan penyimpanannya, persiapan,
memasak atau penyimpanan, karena "penyimpanan yang buruk", tidak memadai
perlakuan panas / memasak atau kontaminasi silang faktor yang paling umum
diidentifikasi yang berkontribusi untuk foodbornedisease.
Tabel 7. Pengakuan bakteri patogen oleh manajer dan penjamah makanan

Risiko penyakit bawaan makanan di restoran atau sektor katering juga tergantung pada
kehadiran keduanya sumber kontaminasi dan penanganan makanan tertentu praktik yang
memungkinkan penularan bakteri patogenatau virus. Di antara mereka, kurangnya
pengawasan yang efektif mengurangi penyakit karyawan atau kurangnya komitmen untuk
telah menegakkan kebijakan tentang pekerja makanan yang sakit dilaporkan sebagai
faktor yang harus ditekankan dalam makanan program pelatihan keselamatan untuk
pencegahan penyakit bawaan makanan atau wabah seperti yang dijelaskan Hedbergetal.,
[20].
Pada akhirnya, untuk mencapai keamanan pangan global dan perlindungan hak-hak
konsumen, sangat penting untuk memastikan standar yang lebih baik, pendidikan HACCP
yang memadai manajer dan karyawan makanan dan mempromosikan etika perilaku
produsen makanan dan membangun yang efektif kontrol makanan resmi.
Gambar 5. Diagram alir penanganan makanan (penyimpanan, persiapan atau
penyajian makanan) dengan risiko rendah hingga risiko tinggi fasilitas yang diadaptasi
dari Bolton&Maunsell [1]

4. Kesimpulan
Hasil survei ini menunjukkan bahwa masalah utama selama analisis efektivitas Sistem
HACCP di restoran kecil atau sektor katering di Skopje, adalah pengetahuan manajer yang
tidak memadai untuk manfaat yang diberikan oleh sistem ini. Juga, menurut pendapat
negatif mereka bahwa: HACCP membutuhkan waktu dan uang untuk masalah keamanan
pangan, sistem mengandung sejumlah besar dokumen, pekerjaan administrasi dan biaya
untuk pengendalian sistem HACCP oleh otoritas publik disorot sebagai hambatan untuk
efektivitas HACCP.
Penyimpangan dari pemeliharaan rantai makanan dingin, pemeliharaan peralatan dan
kalibrasi, dan kontrol permukaan kerja yang tidak tepat dan bahaya kimia dan tidak cukup
pengetahuan untuk risiko mikrobiologis juga diidentifikasi sebagai hambatan oleh survei
ini. Karena itu, restoran kecil dan sektor katering perlu berupaya meningkatkan kesadaran
manajer dan penjamah makanan tentang pentingnya keamanan pangan, untuk bekerja pada
pendidikan berkelanjutan sesuai dengan tanggung jawab keamanan pangan mereka, untuk
bekerja penerapan praktik yang tepat dan untuk melibatkan semua karyawan dalam semua
proses memastikan makanan yang aman. Menurut strategi keamanan pangan nasional,
mentasi HACCP wajib yang juga efektif sangat penting untuk sektor katering, untuk
memastikan memotong dan menyajikan makanan aman yang diminta oleh konsumen dan
kepuasan dan kepercayaan diri mereka.
5. Refrensi
[1] Bolton J. D., Maunsell B. (2004). Guidelinesfor Food SafetyControl in
EuropeanRestaurants. The Food Safety Department, Teagasc -The National Food Centre,
Republic ofIreland.
[2] Siaplay M. (2004). Predicting Food SafetyLosses in TurkeyProcessing. Master Thesis,
North Dakota State UniversityofAgricultureandAppliedScience, North Dakota, USA.
[3] Panisello P. J., Quantick P. C. (2001).
Technicalbarrierstohazardanalysiscriticalcontrolpoint (HACCP). Food Control, 12, (3),
pp. 165-173.
[4] Gilling S. J., Taylor E. A., Kane K., and Taylor J. Z. (2001).
SuccessfulHazardAnalysisCriticalControlPointImplementation in the United Kingdom:
UnderstandingtheBarriersthroughthe Use of a BehavioralAdherence Model.Journalof
Food Protection, 64, (5), pp. 710-715.
[5] Baş M., Yüksel M., andÇavuşoğlu T. (2007).
Difficultiesandbarriersfortheimplementingof HACCP andfoodsafetysystems in
foodbusinesses in Turkey. Food Control, 18, pp. 124-130.
[6] Wallace C. A., Sperber W. H., andMortimore S. E. (2011). Food Safetyforthe 21st
Century: Managing HACCP and Food SafetyThroughoutthe Global Supply Chain. Wiley-
Blackwell, Chichester, WestSussex, United Kingdom.
[7] Sözen B. U., andHecer C. (2013). Is HACCP a Difficult Food Safety System
toImplement? JournalofBiological&EnvironmentalSciences, 7, (19), pp. 33-38.
[8] Jurčević V., Marković I., Pahor Đ. (2005). Specificsoftheimplementationof HACCP in
catering (in Croatian). 6 CroatianConferenceforquality -
Opatija.<URL:http://kvaliteta.inet.hr/e-quality/prethodni/20/Jurcevic_V_rad.pdf.
Accessed 20 July 2016.
[9] Seaman P., Eves A. (2006). The managementoffoodsafety -
theroleoffoodhygienetraining in UK servicesector. HospitalityManagement, 25, pp. 278-
296.
[10] Grujic R., Grujic S., Durašinovic P., Pavlovic P. (2010). Workersresponsibility in
foodbusinessesduringimplementationoffoodsafetysystem. ATI - Applied Technologies
&Innovations, 1, (1), pp. 43-48.
[11] Food SafetyAuthorityofIreland. (2001). Surveyoftheimplementationof HACCP
andfoodhygienetraining in Irish foodbusinesses. Ireland.
[12] Safefood. (2004). Assessingtheeffectivenessof HACCP
ImplementationandMaintenance in Food ProductionPlantsonthe Island ofIreland.
NorthYorkshire, Ireland.
[13] Trafiatek J., Kotożyn-Krajewska D. (2007).
Difficultiesduringtheimplementationofthe HACCP
systempriortoandafterPoland’saccessiontotheEuropean Union. PolishJournalof Food
andNutritionSciences, 57, (4), pp. 571-576.
[14] Ramuš J. (2009). The effectivenessofthe HACCP system in
eggsproductionanddistribution (in Slovenian). Master thesis. Universityof Ljubljana,
BiotechnicalFaculty, Ljubljana, Slovenija.
[15] Grujić R., Maksić B., Okanović Đ. G., Grujić S., Novaković B. (2010).
PrerequisitePrograms - ConditionoftheFacilities in Food Industry
andTheirImpactonSafetyofProducts. 12th International Meat Technology Symposium
“NODA 2010” ConferenceProceedings, Volume 1, pp. 6-14.
[16] Republic ofMacedoniaGovernment. (2010). Food Safety Law. Officialgazetteof
Republic ofMacedoniano 157/2010.
[17] EC. (2004). Regulation (EC) No 852/2004
oftheEuropeanParliamentandoftheCouncilof 29 April 2004 onthehygieneoffoodstuffs.
OfficialJournaloftheEuropean Union, L 226/3.
[18] Eurostat. Structuralbusinessstatistics
(SBS).<URL:http://ec.europa.eu/eurostat/web/structural-business-statistics/structural-
business-statistics/sme. Accessed 1 July 2016
[19] FDA. Food
GuidanceRegulation.<URL:http://www.fda.gov/downloads/Food/Guidance-
Regulation/UCM252447.pdf. Accessed 10 July 2016.
[20] Hedberg C. W., Smith S. J.Kirkland E., RadkeV., Jones T. F.,Selman C. A., the
EHS-Networkinggroup (2006).
SystematicenvironmentalevaluationstoIdentifyfoodsafetydifferencesbetweenoutbreakandn
onoutbreakrestaurants. Journal of Food Protection, 69, (11), pp. 2697-2702
Journal of Hygienic Engineering and Design
ANALYSIS OF EFFECTIVENESS OF HACCP SYSTEM
IN SMALL RESTAURANTS IN SKOPJE
Donka Doneva-Sapceska1, Sonja Alchevska1*
1
Faculty of Technology and Metallurgy, University of Ss. Cyril and Methodius,
Rudjer Boskovic 16, 1000 Skopje, Macedonia
*
e-mail: salcev@gmail.com
Abstract
Small restaurants are important settings for foodborne
disease transmission. Only proper implemented and
effective HACCP system, has possibility to reduce the
diseases or other food hazards and improve food safe-
ty. For that purpose, the effectiveness of the imple-
mented HACCP system and its maintenance in small
restaurants/catering sectors randomly selected on ter-
ritory of Skopje was examined through questionnaires.
Two kinds of questionnaires that contained: open
type questions, questions with linker scale and other
questions related to the knowledge of HACCP were
prepared and delivered to 60 managers and employ-
ees. The returned 58% of questionnaires were analyzed
using Excel program, including basic statistical calcula-
tion as arithmetical mean and standard deviation.
Based on the answers of the questions related with pre-
requisite programs, training, hygiene and awareness of
knowledge of the system by managers and employees,
some significant problems and burdens were recog-
nized in this sector of HACCP maintenance and general
food safety. Among them were deviation of the main-
tenance of the cold food chain, maintenance of equip-
ment and calibration, and non-appropriate control of
working surfaces and chemical dangers. According
to the high percentage of responses that the system
contains a large number of documents, administrative
work, expenses for the control of the HACCP system
by the public authorities, furthermore taking time and
money as general resource problems, the most signif-
icant problem and burden for proper maintenance of
the HACCP system was the insufficient knowledge of
managers for the benefits given by this system.
All of this indicates that the managers need further
education aimed at raising the awareness about the
importance of food safety, proper application of the
Original scientific paper
UDC 640.43:[614.31:006.73(497.711)
practices and finding some practical solutions focus-
ing on the simplification of some system areas, and in-
volvement of all employees in the process of providing
safe food.
Key words: HACCP, Food safety, Small restaurant.
1. Introduction
Quality and food safety with an acceptable food hy-
giene level in the hospitality industry (restaurants, ca-
tering service, hotels etc.) are the most important con-
sumers’ demands. Restaurants and catering services
have a big responsibility to ensure that the food they
provide is safe for consumers to eat.
It is known that very often small restaurants, cafete-
rias or similar food handlers are the main causes for
the occurrence of foodborne diseases regardless that
the introduced HACCP system should prevent the out-
break of food poisoning. Contamination of food with
microbial hazards (Salmonella sp., Campylobacter sp.,
Escherichia coli, Listeria monocytogenes etc.) must be
prevented, reduced and/or eliminated through the im-
plementation of effective HACCP in which food safe-
ty practices are subdivided according to Bolton and
Maunsell [1] into: prerequisite activities (such as per-
sonal hygiene, cleaning, maintenance, etc.), and hazard
analysis and critical control point (directly associated
with food processes such as storage and preparation).
For effective HACCP implementation, operative prereq-
uisites activities used to control hazards associated with
the food service environment (plant and equipment,
services, personnel, premises and structures) must be
achieved before developing and implementing a HAC-
CP plan. In order to prove that the HACCP plan is being
11
 Journal of Hygienic Engineering and Design

effectively implemented and monitored, corrective ac- 2. Materials and Methods

tions and verification must be applied. Testing of HACCP
2.1 Questionnaire design and survey method
effectiveness and verification that a proper implement-
ed system outlined in the HACCP plan may be achieved The questions contained in the questionnaires were de-
through audits (internal and external), record review, signed and based on similar questionnaires that were
performance standards review, etc., as described by used in previous researches by: Baş et al., [5], Food Safe-
Siaplay [2]. However, after establishing and maintaining ty Authority of Ireland, [11], Safefood, [12], Trafiatek and
mandatory HACCP system there is still a major concern Kotożyn-Krajewska, [13], Ramuš, [14], and Grujić et al.,
of food operators, policy makers and consumers for food [15]. During the preparation of the two questionnaires,
safety, or microbiological risks and foodborne illness. we used the knowledge and experience from the au-
thors above, our own knowledge of HACCP principles
Same difficulties and barriers or factors which influ-
and the answers that we expected to obtain from the re-
ence the effectiveness of HACCP, in the food industry
spondents. The questionnaires included open, clear and
and small businesses like restaurants and catering sec-
interrelated questions, related to their knowledge about
tors, have been reported by: Panisello and Quantick [3],
HACCP and work processes in which respondents, who
Gilling et al., [4], Baş et al., [5], Wallace еt al., [6], Sözen
really need to know about HACCP, participated.
and Hecer, [7] etc. The most common hurdles have
been classified as: lack of training, high staff turnover, The questionnaires that were offered to workers con-
the large variety of products, variability in workloads, sisted of five parts (including: general information
the large number of part-time workers, and the lack of about the employees and the company; awareness of
knowledge about food safety systems. food safety and compliance with legal requirements,
barriers and difficulties; improvement of the HACCP
The hospitality industry has some specific character-
system and training and knowledge of the HACCP
istics during the application of the HACCP system in
system which included knowledge of food safety in
relation to the food industry, such as: large number of
practice, the application of hygienic practices in enter-
inputs and finished products, large number of com-
prises etc.) and had a total of 40 questions. According
plex formulas, the application of different technologies
to the different food safety responsibilities of employ-
for the production of varaity of products, a significant
ees in restaurants and the catering sector, the first kind
proportion of manual labor in the making products in
of questionnaire was prepared for managers/HACCP
a small area, additional procedure of food serving and
leaders which was different in some contents from the
high turnover of workers as described Jurčević [8]. As
second questionnaire which was intended for food
part of a strategy to improve food safety and human
handlers. Generally, the questions that all employees
health, Seaman and Eves [9], investigated the training
have been asked (owners, managers, workers) were re-
of employees in restaurants. Grujić et al., [10], investi-
lated to good hygiene practices, good manufacturing
gated the knowledge of employees in the food indus-
practices and HACCP principles, and general knowl-
try related to product safety, hygiene and HACCP and
edge about the food production and preparation. In
an ability for the education of employees in order to
order to assess the difference in views on food safety
improve the level of expertise, etc.
issues and the reason for it between the managers and
For all of the reasons above, the effectiveness of the food handlers, the second questionnaire was filled out
implemented HACCP system in small restaurants/ca- by both managers and handlers.
tering sectors had been investigated in this paper, al-
For all the issues raised in the questionnaires multiple
though the food laws determine clear-cut food safety
answers were offered, and the respondents were ex-
requirements on how food safety should be ensured.
pected to pick a number or letter in front of the text to
Common and specific barriers and difficulties have
give their answer. Each of the respondents answered
been identified through a questionnaire survey in a
the questions alone. The total time that subjects had
randomly selected catering/food services sector on
available to complete the questionnaire was not spec-
the territory of Skopje, the capital of Republic of Mace-
ified. The survey was anonymous, conducted in 2015,
donia. The specific objectives of the survey were also
and the names of companies are known only to the
to determined: (a) the degree of (non)compliance of
authors of this paper. The survey covered 15 randomly
activities that are part of prerequisite programs with
selected facilities with 60 employees that operate with
the food safety laws and regulations; (b) the level of
food (small restaurants, hotel and catering) in Skopje,
knowledge and training of food handlers in terms of
Republic of Macedonia.
the knowledge of HACCP principles and application of
the general hygiene requirements; and (c) the commit-
ment of the organization and employees in terms of
2.2 Statistical analysis
consistent application of HACCP principles and factors
of time, money, equipment and employees as resourc- Following the survey, a basic statistical analysis of the
es for efficient production of safe food. answers was conducted using Excel 2013.

12
Journal of Hygienic Engineering and Design

3. Results and Discussion The awareness of food safety and compliance with le-
gal regulations based on analyzed answers about the
All food and hospitality industries such as food oper-
knowledge for the food safety law and HACCP system/
ators have to implement a written food safety system
plan from the questionnaire (Table 1) for managers/
based on a hazard analysis and critical control point
HACCP leaders, shows that 86% have implement-
(HACCP) principles according to the Macedonian
ed HACCP, have a HACCP team or person with over-
food law [16], and EU Regulations [17]. The problem
all HACCP responsibility, have all the instructions for
that was encountered during this investigation of
proper and safe food handling, their HACCP system is
the effectiveness of HACCP in small restaurants or
functional, certified and properly maintained, and they
the catering sectors in Skopje was a reaction of the
have defined a frequency of monitoring and 100%
­respondents (managers or employees) which gen-
know the food safety law and keep records of moni-
erally refused to participate in the survey, mainly
toring data.
related to the lack of time or the current inability of
the respondents to give answers. Also, all of the com- Table 1. Percentage of positive answers about knowl-
panies that were included in the survey are privately edge for food safety law and HACCP system/plan ob-
owned, and the owners, in most companies, are also tained from managers
the directors of these companies. From that reason,
assessment was conducted on 58% of returned ques- Question YES
tionnaires, and results are presented bellow in two Food safety law
separated parts, one from the questionnaire intend-
ed for the managers and the other for the employees, Know the food safety law 100%
mainly workers in the kitchen who prepare meals, Have all the instructions for proper and safe
waiters or food deliverers. Due to the large number of 86%
food handling
questions that were positive, only significant results
from the survey are presented in tables and graphics Have implemented HACCP 86%
in this paper. Have HACCP team or person with overall
86%
HACCP responsibility
3.1 Analysis of survey from managers
HACCP system/plan
General information related to characteristics of man-
agers and their businesses (Table 1) is showing that the Have a functional HACCP system 86%
operators involved in this survey belong to the small Have certified HACCP system 86%
or micro enterprises according to the internationally
accepted classification by European Commission [18] Have maintained HACCP system 86%
because 43% have ≤ 10 employees and the rest 57% Have a specific HACCP plan for each product 67%
from 11 to 50 employees. The majority of managers
Directly involved in the identification of
were between 31 - 50 years of age, 71% were male and 71%
critical control points (CCP)
about half of them had a bachelor or postgraduate de-
gree (Figure 1). Have defined frequency of monitoring 86%
Keep records of monitoring data 100%

On the question who control the records of CCP mon-

itoring (Figure 2) only 43% of managers said that re-
cords are controlled by HACCP leaders, and 29% by
food handlers, which indicates that it cannot be con-
cluded that monitoring is done correctly and on time.

Figure 1. General information about the managers Figure 2. Responses of the question who controls
and their businesses the records of CCP monitoring

13
 Journal of Hygienic Engineering and Design

Analysis of the answers from the managers with their Table 2. Responses for food safety practices obtained
scaling responses about the benefits of the implement- from managers according Likert-type scaling levels (1-ev-
ing of HACCP system are shown in Figure 3. The major- ery hour, 2-daily, 3-monthly, 4-quarterly, 5- annually, 6-on
ity of the managers (57%) strongly agree that: HACCP two year and 7-never)
system improves customer confidence (question 1) Food safety
1 2 3 4 5 6 7
and improves management (question 6) and only 14% practices
strongly agree that HACCP system (question 4) reduc- Checking the
es number of complaints. The rest of the answers for temperature
57% 29% 14% 0% 0% 0% 0%
the questions: prevent food poisoning, team working of heat-treated
of employees, complies with legislation, based on their food
scaling of benefit of HACCP also have higher and pos- Checked the
itive agree according to obtained arithmetical mean. chemical
14% 14% 14% 14% 0% 0% 14%
But, higher percentage of managers give negative an- composition
swers or have opinion that the HACCP system costs too of food
much (question 8) and that implemented HACCP is a Checking
legal defense against complaints (question 3). the chemical 14% 0% 0% 14% 0% 0% 29%
contaminants

Checking
the sanitizer 29% 29% 14% 14% 14% 0% 0%
concentration

Microbiological
0% 29% 29% 0% 0% 0% 29%
food control

analysis of chemical hazard in food were not identified,

Figure 3. Percentage of the benefits of implementing
a HACCP system according to Likert-type scaling
of managers opinions
Food safety practices in restaurants and the catering
sectors were tested by the answers of the managers
for microbiological and chemical food control and
their knowledge about chemical hazards in food. The
frequency of their food safety practices were ranked
similarly as the one used above according to the Likert
scale which offered 7 levels. Analysis of the answers
noted at Table 2 show that checking the temperature
of heat-treated food is a frequent practice according to
57% of the interviewers, even though 14% responded
that the practice is used not too often with monthly
checking. For the other questions it was characteristic
that 29% answered that they never carried out a mi-
crobiological food control against same percentage of
answers that are doing it daily or monthly. Also some
unusual answers (every hour, daily etc.) were obtained
from questions about frequency of the checked: chem-
ical contaminants, sanitizer concentrations and for
analysis of chemical composition of food.
Approximately all of the managers said that they per-
form control of pathogenic bacteria Salmonella sp.,
Listeria monocitogenes and E. coli O:157 but they do not
control viruses because obviously, it is not a part of our
regulative. In addition to that, lack of control of Clos-
tridium botulinum, Bacillus cereus (14%) etc., was rec-
ognized. During this survey positive responses for the
and 29% of the respondents had lack of knowledge for
dangerous chemicals: pesticides antibiotics, additives,
hormones, mycotoxins, toxic metals etc., although
the managers should be aware about most of them,
because at this stage in the food chain, their control
is reliant on the implementation of suitable chemical
residue control programs at the primary and/or pro-
cessing stages prior to delivery. Management should
seek written assurance from their suppliers that the
use of chemicals in meat, fruit and vegetable produc-
tion has been in compliance with the regulations. Also
they must know that there are increased reactions to
food allergens (e.g. peanuts and other nuts) and man-
agement should be informed of the potential pres-
ence and trace of these serious dangerous substances
because they have the responsibility to provide food
safety and healthy food for consumers as described by
Bolton and Maunsell [1].
The answers for the most important barriers and diffi-
culties of the implementation of HACCP are presented
in Table 3. Although, Likert scale data cannot use the
mean as a measure of central tendency, higher percent
of managers answered with 5-strongly agree about
their opinion for the listed barrier, and higher arith-
metical mean of answers compare with score 2,5 from
Likert scale, show that the greatest barrier refers to:
lack of staff training on food safety (3.29), followed by
increased costs (3.00), too complicated HACCP system
(2.86), records time-consuming and lack of support
from the government agencies (2.71) and lack of HAC-
CP knowledge among employees (2.57).

14
Journal of Hygienic Engineering and Design

Table 3. Barriers and difficulties of the implementation of

HACCP with Likert-type scaling responses (1-strongly dis-
agree, 2- disagree, 3-neither agree nor disagree, 4-agree,
5-strongly agree and 0-no responses)

Barriers and
difficulties of the
1 2 3 4 5 Xa
implementation
of HACCP:
Figure 4. Managers and food handlers’ responses
Too complicated
43% 0% 0% 43% 14% 2.86 of questions for equipment and its maintenance
HACCP system
Records
time-consuming
43% 14% 0% 14% 29% 2.71 Although good manufacturing practices generally meet
their strategic objective which was analyzed through 19
Increased costs 29% 0% 43% 0% 29% 3.00
sub-questions, only responses of 7 sub-questions are
Lack of staff presented in Table 4. The answers indicate deviation in
training on 14% 0% 43% 29% 14% 3.29 the maintenance of the cold food chain according to 59%
food safety
of interviewees that responded that they will receive raw
Lack of support materials with temperatures above 5 0С, and 52% will
from the
43% 0% 29% 0% 29% 2.71 receive frozen products with temperatures above -18
government
agencies
0
С. Temperature abuse is identified by 30% that kept the
final products at temperatures above 4 0C, 22% cool the
Lack of HACCP
cooked food longer than 6 hours, and 11% will serve
knowledge
43% 14% 0% 29% 14% 2.57 food that is held hot above 63 0С for more than 2 hours.
among
employees
Table 4. Positive responses of good manufacturing prac-
tices in restaurants and catering sector
From other answers from the survey, the main conclu-
Good manufacturing practices Yes
sion was that: majority of managers (43%) do not have
a written training program, against 29% that have it. 1. Temperature control in the process
70%
The highest priorities were given to: basic training for of receipt of raw materials
food hygiene followed by basic training for food safety, 2. Receipt of raw materials with
59%
improved training for food safety and specific training temperatures above 5 0С
of microbiological and chemical food hazards. 3. Receipt of frozen products with
52%
temperatures above -18 0С
3.2 Results from questionnaire for employees 4. Cooling of cooked food is longer
22%
than 6 hours
Requirements of prerequisite programs (PRP) as cru-
cial for providing food environment and condition for 5. Final products are kept at
30%
safe food handling were examined by employees from temperatures above 4 0C
restaurants and the catering sector and according to 6. Food that are hold hot above 63 0С
11%
the responses PRP were fairly managed (over 72% of more than 2 hours will be served
the establishments are well-designed). Lack of design 7. Meet have identification number 74%
that will prevent ingress of pests was identified by 44%.
Questions for working equipment and its maintenance Personal hygiene requirements and hygiene of the
were included in this survey as significant factor that working premises are generally satisfied. Deviation
should ensure minimum contamination of food. Al- was identified by 45% of food handlers who said that
though, over 50% said that they have clearly marked they themselves cannot be the cause of cross-contam-
work equipment, have a responsible person for main- ination. Also, it must be noted that 71% of managers
tenance of the equipment, have a list of equipment said that the cleanliness of food handling facilities are
for maintenance and have a person responsible for verified by a microbiological test against 29% of man-
calibration, it was indicated that 29% of managers re- agers who said that they do not have that practice
ported that: the food equipment is not clearly marked, which means that the validity of the HACCP plan in
do not have a person responsible for maintenance of those companies is not confirmed. Only 15% verified
equipment, do not have a list of equipment requiring microbial control of water once per year while 56% do
regular maintenance, do not have a person responsi- not have that practice, most probably because they
ble for calibration and calibration is not conducted by use water from the municipality water supply network.
a competent authority, which indicates that there are The main concern was the managers’ responses that
shortcomings in the work about food safety (Figure 4). they implemented HACCP system at the request of

15
 Journal of Hygienic Engineering and Design

consumers (71% positive answers), which is not corre- The proposed list of nine questions that relate to the de-
sponding with the primary objective of food safety sys- pendence on the effectiveness of the HACCP system is
tem. An unsatisfied level of knowledge was obtained shown in Table 6. Among them, lack of sufficient knowl-
when ranking their level of knowledge about HACCP edge was identified, according to the answers that the
(only 29% positive answers from managers and 15% effectiveness of the system depends on effective sani-
from food handlers) according to the 5 levels Likert tation of the facilities and the effectiveness depends
scale (from 1-lowest level to 5-highest level). on the control of physical and chemical parameters,
because 43% managers answered that they don’t know.
Attitudes about the meaning of HACCP were ranked
Also, approximately half of the negative answers (total
by the interviewees the same way from strongly dis-
of “NO” and “DON’T KNOW” - 43%) about the control of
agree to strongly agree. Results for most significant
microorganisms in the air and continuous records of the
sub-questions presented in Table 5 indicated that only
accurate monitoring of CCP influenced on effectiveness
44% strongly agree that HACCP reduces the costs of the
of the HACCP system indicate that the managers have
company through reduction of production/prepara-
lack of sufficient knowledge. Against that, the higher
tion losses and rework, 55% strongly agree that HACCP
percentage of “YES” answers (71%) shows their knowl-
increases the companies’ profit and 19% strongly agree
edge about the Effectiveness of the system which de-
and 11% agree that HACCP itself has too much paper
pends on: ...the control of chemical contaminants in the
work that can reduce the effectiveness of the compa-
final product …the control of pesticides …microbio-
nies’ work. In Table 5, three significant answers about
logical controls of raw materials and final products. But
the strengths or weaknesses of HACCP were noted
the other responses in the survey do not support their
only from managers from a total of 14 sub-questions.
great knowledge of chemical hazards in food because
The followings were noted as weaknesses: Food safety
43% of them said that they control the chemical hazards
and HACCP system are not linked and that only man-
according to the organoleptic characteristics of food
agers should know and follow CCP’s according to the
(appearance, smell, color, taste) and the responses of
low percentage of answers including agree or strongly
50% the managers that identify allergens and additives
agree. The strength was identified according to their
as chemical hazards in food.
attitudes that HACCP prevents foodborne illnesses,
which was a result of the positive answers for strongly
agree obtained only from 63% of the managers. Table 6. Percentage of Manager’s answers according to
their opinion about questions: Effectiveness of the s­ ystem
depends on…..?
Table 5. Attitudes of respondents about meaning of ­HACCP Managers’ answers
and its strengths or weaknesses Effectiveness of the
system depends on: Don’t
Strongly Yes No
Agree know
Attitudes about the agree
meaning of HACCP ..effective sanitation
57% 0% 43%
All respondents of the facilities
..control of physical
HACCP reduce the cost and chemical 57% 0% 43%
44% 7%
of the company
parameters
HACCP increase the ..the control
55% 0% of chemical
company profit 71% 0% 29%
contaminants in
the final product
HACCP itself has too ..the control of
much paper work that 71% 0% 29%
19% 11% pesticides
reduce the effectiveness
of the company work ..microbiological
controls of raw 71% 0% 29%
materials
Attitudes about
Only managers’ responses ..microbiological
the HACCP
controls of final 71% 0% 29%
products
Food safety and HACCP
15% 19%
system are not linked ..the control of
microorganisms in 57% 14% 29%
HACCP prevents the air
63% 19% ..continuous records
foodborne illnesses
of the accurate 57% 29% 14%
monitoring of CCP
Only managers should
22% 7% ..measurements
know and follow CCP 86% 0% 14%
equipment

16
Journal of Hygienic Engineering and Design

Recognitions of pathogenic bacteria that cause food- The risk for foodborne illnesses in restaurants or the
borne illnesses or diseases by managers and employ- catering sectors also depends on both the presence of
ees (food handlers) listed in Table 7, indicated that they a specific source of contamination and food handling
don’t have sufficient knowledge for all of the pathogens practices that allow transmission of pathogenic bacte-
that could be found in the served meals or food. Majori- ria or viruses. Among them, the lack of effective moni-
ty of managers and food handlers (over 86%) know that toring of employee illnesses or a lack of commitment to
Salmonella is a pathogenic bacteria that can contami- enforcing policies regarding ill food workers have been
nate the food. Listeria was recognized by 57% of man- reported as factors that should be emphasized in food
agers and 70% of food handlers. Reasons for the higher safety training programs for prevention of foodborne
percentage of recognition are most likely the report- diseases or outbreak as described Hedberg et al., [20].
ed cases of foodborne illness by Salmonella especially
At the end, in order to achieve global food safety and
in summer periods and five death cases from Listeria
protection of consumers’ rights, it is very important to
monocytogenes that happened in our country in 2014.
ensure better standards, sufficient education of HACCP
Escherichia coli O:157, Staphylococcus аureus, Bacillius
managers and food employees and promoting ethical
cereus, Clostridium botulinum and Clostridium perfrin-
behavior of food producers and establishing effective
gens were noted by 43% of managers, and only 29% of
official food control.
managers know that Shigella and Yersinia species can be
found in food as pathogens. Over 60% of food handlers
didn’t recognize Bacillus cereus, C. perfringens, C. botu-
linum and Yersinia sp. as pathogens although FDA [19]
reported for cases that they could be found in the food.
Although, Salmonella, Listeria and Escherichia coli
were more often recognized by employees than other
pathogenic bacteria, if they are not properly managed
(by using proper cleaning, cold chain of food storage
according HACCP plan and properly food preparation),
effectiveness of HACCP and food safety management
will fall down. Regardless of the size of the business
(where food is served) a short illustrative flow diagram
of the food processes in low-risk to high risk facilities
is shown in Figure 5 with aim to indicate that all man-
agers and all workers have to know what to do with
purchased food and the its storage, preparation, cook-
ing or holding, because the “poor storage”, inadequate
heat treatment/cooking or cross contamination are Figure 5. Flow diagram of food handling (storage,
the most commonly identified factors that contributed preparation or food serving) in low-risk to high risk
to the foodborne diseases. facilities adapted from Bolton & Maunsell [1]

Table 7. Recognition of pathogenic bacteria by managers and food handlers

YES NO DON’T KNOW
Patogenic bacteria
Managers Handlers Managers Handlers Managers Handlers

Salmonella sp. 86% 95% 0% 0% 14% 5%

Listeria sp. 57% 70% 14% 5% 29% 20%
Shigella sp. 29% 30% 14% 10% 57% 55%
E.coli: O 157 43% 50% 0% 5% 57% 40%
Bacillus cereus 43% 35% 0% 5% 57% 60%
Staphylococcus
43% 65% 0% 5% 57% 30%
aureus
Clostridium
43% 20% 0% 5% 57% 70%
perfringens
Clostridium
43% 30% 0% 0% 57% 65%
botulinum
Yersinia sp. 29% 20% 0% 5% 71% 70%

17

4. Conclusions
- The results of this survey show that the major prob-
lem during the analysis of the effectiveness of the
HACCP system in small restaurants or catering sectors
in Skopje, was the insufficient knowledge of managers
for the benefits given by this system. Also, according
to their negative opinions that: HACCP is taking time
and money for food safety issues, the system contains
a large number of documents, administrative work and
expenses for the control of the HACCP system by the
public authorities were highlighted as barriers for the
effectiveness of HACCP.
- Deviation of the maintenance of the cold food chain,
maintenance of the equipment and calibration, and
non-appropriate control of working surfaces and
chemical dangers and not sufficient knowledge for
microbiological risks were also identified as barriers by
this survey. For that reason, small restaurants and ca-
tering sectors need to work on raising the awareness
of managers and food handlers about the importance
of food safety, to work on continuous education ac-
cording to their food safety responsibility, to work on
proper application of the practices and to involve all
employees in all the process of ensuring safe food.
According to the national food safety strategy, imple-
mentation of mandatory HACCP that is also effective
is very important for catering sectors, to ensure pre-
paring and serving safe food demanded by consumers
and their satisfaction and confidence.
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