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

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. Displayed 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.