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Uvod: Zagotavljanje varnost živil je del zagotavljanja javnega zdravja. Doma pripravljena hrana predstavlja pomemben dejavnik tveganja za zdravje potrošnika, saj se je glede na poročanje Evropske agencije za varno hrano (EFSA) večina izbruhov okužb, povezanih s hrano, v letu 2018 (40,5 %) zgodila prav v domačem okolju. Potrošniki na različne načine dostopajo do informacij o zagotavljanju varnosti živil, varni pripravi hrane, tveganjih za prenos in razvoj okužb in bolezni, ki so povezane s hrano. Pomembno vlogo pri vzpostavljanju povezav in informiranju ljudi imajo množični mediji, po katerih potrošniki velikokrat posegajo, včasih celo nezavedno. Namen: Namen magistrske naloge je ugotoviti, na kakšen način so prikazani elementi zagotavljanja varnosti živil v slovenskih televizijskih kuharskih oddajah in kako je mogoče stanje v primeru ugotovljenih napak izboljšati. Metode dela: Z metodo sistematičnega opazovanja brez udeležbe smo si ogledali 40 epizod 4 slovenskih televizijskih kuharskih oddaj. Uporabili smo ocenjevalni list z vnaprej določenimi kriteriji opazovanja, določenimi na podlagi predhodnih tujih raziskav in strokovnih priporočil Nacionalnega inštituta za javno zdravje (NIJZ) za varno delo z živili. Metodo dela smo pred izvedbo raziskave tudi validirali. Rezultati: Največ napak in odstopanj je bilo zaznanih na področju osebne higiene, preprečevanja navzkrižnega onesnaženja, termične obdelave in hrambe živil. Rezultati so primerljivi z evropskimi televizijskimi kuharskimi šovi. Ljubiteljski kuharji so povprečno storili 2, poklicni pa 1,3 napake na minuto. Razprava in zaključek: Ugotovili smo, da prakse zagotavljanja varnosti živil, prikazane v slovenskih kuharskih televizijskih oddajah, pogosto odstopajo od priporočenih norm in so primerljive z evropskimi kuharskimi televizijskimi oddajami. Vidnih je mnogo pomanjkljivosti, ki bi jih bilo možno izboljšati z drugačnim konceptom oddaje. Introduction: Ensuring the food safety is a part of ensuring public health. Home-made food is an important factor in risking consumer’s health, proves European Food Safety Authority (EFSA), saying that the majority (40,5%) of poisonings connected to food in 2018 happened in domestic environment. Consumers access information about food safety, safe food preparation, risks for transfer and development of infection and diseases connected to food, in different ways. Very often and sometimes subconsciously consumers rely on mass media, which have an important role in informing people and enabling them to find information and making connections. Objective: The objective of this master’s degree is to establish in what way Slovenian TV cooking shows depict elements of food safety and to further find out how to improve the conditions in case mistakes are discovered. Methods: 40 episodes of 4 Slovenian cooking shows have been watched with the use of method of systematic observation without intervention. A grading sheet with previously determined criteria for observation has also been used. The criteria has been created based on previous foreign researches and professional recommendations by National Institute of Public Health (NIJZ) both about safe handling of food. The method has also been validated before the research was carried out. Results: The majority of mistakes and deviations was perceived in the field of personal hygiene, preventing cross contamination, thermal treatment and storing food. The results are comparable to European cooking TV shows. On average, amateur cooks made 2 mistakes per minute, while professional chefs made 1,3 mistakes per minute. Discussion and conclusion: This thesis proves that practices of ensuring food safety that are shown in Slovenian cook shows often deviate from advised norms and are comparable to European cooking TV shows. Many imperfections can be seen, though they could be improved by a different concept of the show. |
