Faculty of Medicine

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    Item type:Publication,
    Prevention of Health through implementation of HACCP control System
    (2017-05-06)
    ;
    Sh.Musa
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    P. Malinska
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    V. Dobrosavljevikj
    ;
    M. Gjetaj Jakovski
    Introduction: Diseases caused by unsafe food represent an important problem in public health, which is present even in the most developed countries. The diseases related to food and water, followed by diarrhea cause about 2 million deaths annually. It is estimated that 3% of food-related illnesses lead to long-term health consequences. Goal:The main objective of this paper is to identify the knowledge and attitudes of managers and food operators for foodborne diseases that are consequence from (not)implementation of the HACCP system in the companies. Materials and methods:A survey was conducted with a questionnaire. The area of the survey included seven municipalities where food facilities are most present in comparison other municipalities in the region of Skopje. The survey was conducted in year 2016. Target groups were managers and food operators. The survey was conducted in 36 food facilities. Results: The average age of the respondents who have completed training on basic knowledge of food safety was 34.8 ± 8.7 years. The age structure of managers and food operators significantly differed in terms of knowledge about diseases transmitted through food. Z = 2.1 p = 0.036. Managers and food operatorsin companies expressed positive opinions about the implementation of HACCP control system in their company. Fisher exact p = 0.3. There is a significant correlation of how internal control for food safety is implemented and the implementation of the personal hygiene control of staff. X2=33.4df=2 p<0.0001. Conclusions:According to our survey which was conducted with a random samplein Skopje municipalities, 197 respondents stated that in Macedoniafood safety is a topic of significant importance and that European regulations on food safety are implemented, together with introducing legislation and regulations as well asthe implementation of laws.
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    Item type:Publication,
    Economic effects in companies as a result of proper management of HACCP control system related to food security
    (2017-05-06)
    ;
    Sh.Musa
    ;
    P. Malinska
    ;
    V. Dobrosavljevikj
    ;
    Lj. Kostadinovski
    Introduction: The application of HACCP control system plays a very important role in the food safety. It prevents food poisoning among the population through general principles of food hygiene, good agricultural practices, good hygiene practices and good manufacturing practice. Goal:The main objective of this paper is to identify the knowledge and attitudes of managers and food operators for financial effects in companies that are the result of (non)implementation of the HACCP system in companies related to safety food. Materials and methods:As a material for the survey are used questionnairesof 197 respondents in 36 food premises in the city of Skopje. A statistical analytical method using parametric non-parametric tests for statistical significance p ≤ 0.05. Results: The statistical analysis has confirmed the significant difference, Pearson Chi-square test (X2 = 7.7 df =1 p =0.0055) in the distribution of respondents who believe that the company has financial benefit by implementing the HACCP system and those who believe that the company has financial losses, depending on how they are implemented written / verbal procedures for implementing the HACCP system. The correlation of internal control for food safety with control of personal hygiene has economic effects in the companies, which is due to the implementation of standards for food safety (p = 0.00006). The knowledge and experience of managers for HACCP control system significantly affects the company’seconomic benefit. Conclusions:In the municipalities in the Skopje region, we have received positive response from the respondentsthat food safetyis a topic of significance in Macedonia and that there is an economic benefit from food safety by complying with the legislation on food safety. The managers believe much more than food operators that the implementation of the HACCP system brings financial benefit for the company.