Prevention of Health through implementation of HACCP control System

Abstract

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.