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Zdravotní gramotnost populace v prevenci alimentárních nákaz
KUČEROVÁ, Zuzana
The bachelor thesis called "Health literacy of the population in the prevention of foodborne diseases" deals with diseases caused by food contaminated with microorganisms and their prevention. The theoretical part includes characteristics, distribution of foodborne diseases, definitions and detailed description of selected diseases. The next section describes the causes of foodborne infections and their classification into three groups: poor personal hygiene, multiplication of micro-organisms and contamination. Food safety and the importance of hygiene measures, guidelines and legal standards that need to be known in order to prevent these diseases are also described. The last part of the bachelor thesis defines the duties of food service workers. The subject of research of the practical part is the health literacy of workers in closed and open mass catering establishments who are involved in the preparation of food and therefore work in activities of epidemiological importance according to the Public Health Protection Act. The survey maps their knowledge of good hygiene practices in food preparation, distribution and storage. The second part of the practical part consists of the analysis of menus from selected establishments and their analysis in the NutriServis application. The results showed that health literacy in preventing foodborne infections is good. They are aware of epidemiologically relevant activities, terms and laws related to them. Again, these respondents have a good understanding of personal and operational hygiene, compliance with food preparation rules, and institutions dealing with, for example, emerging epidemics of alimentary diseases. The second part of the bachelor thesis focused on the evaluation of the weekly menu and the analysis of potential risks of foodborne illnesses. It was concluded that undercooked meat, meat products, eggs and unwashed fruit and vegetables could be the greatest risks.
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Influence of transportation on quality of delivered food (Experience of boarders)
ŽUFOVÁ, Pavlína
In this bachelor thesis I deal with the influence of transport on quality of distributed food with focus on experience of the boarders. The paper is divided into a theoretical and a practical part. The theoretical part is concerned with the HACCP system representing the preventive measures that serve for provision of health harmlessness of food in processes related to its production, treatment, storing and transport. This system is required as a part of every catering establishment. The work analyses the legislation and is concerned with duties of the operators and the persons who carry out epidemiologically serious activities while it focuses on the maintenance of their personal hygiene. In the final work I point out the potential but in fact threatening health danger of food. I classify these food risks and suggest some possibilities of elimination of such risks. The final work studies the alimentary infections that are caused mostly by wrong technological treatment or ignoring the hygienic rules. In the work I introduce and point out the hygienic requirements that should be respected, followed and fulfilled in the process and preparation of food. I further describe transport wrapping, transport of food itself and the rules of food delivery and its serving. In the practical part I use the theoretical findings from the first part of this bachelor thesis. In this part I make a brief description of the main university canteen. The K2 refectory is described in more details and I analyse the process from filling into the food containers to the process of serving the food. Simultaneously, I emphasize the temperature of particular dishes that has to be kept during the transport as well as during the process of serving. For comparison and evaluation of the results I chose a quantitative research method. This method was realised in a form of a questionnaire. I distributed the questionnaires personally to the students of the Faculty of Health and Social Studies, in building of which the K2 refectory is placed, and the students addressed near the main university canteen. The questionnaire was anonymous and contained 21 close-ended questions. Both research samples received the same questionnaires that differed only in the sequence of particular questions. In total, 220 questionnaires were handed out, 110 in each place. The percentage of questionnaires returned was 100 %. Considering the fact that I eliminated two questionnaires from the K2 refectory and five questionnaires from the main university canteen due to their wrong completing, the real percentage of questionnaires returned in the K2 refectory was 98 % and in the main university canteen 95 %. The particular data obtained in the questionnaires were further processed in Microsoft Office Excel and Microsoft Office Word. The aim of this work was to chart the experience of the boarders in the K2 refectory who consume fresh, although delivered food. The process of transportation could debase food therefore the quality of food might decrease. The experience of these students were subsequently compared with the experience of students who board in the main university canteen where the food is prepared (cooked) and consumed immediately. Based on two main goals, I determined three hypotheses: Hypothesis number 1: Transportation of food has negative influence on the sensorial qualities of food. On the basis of the statistical testing, this hypothesis was rejected. Hypothesis number 2: Students prefer fresh food. After the statistical testing, this hypothesis is valid. Hypothesis number 3: Students do not feel the difference between fresh and delivered food. This hypothesis is valid as well. The results gained and processed during my research will be presented to the university canteen staff that could use the findings in practice.
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Comparison of knowledge of Secondary Hotel School students in České Budějovice and Teplice on hygiene and sanitary requirements in catering services
WEISSOVÁ, Veronika
Students of secondary hotel schools are the most likely candidates to work in catering services because of their professional specialization. Graduates may work in the hospitality or hotel industry and are qualified for a job in catering and should be able to ensure compliance in hygiene, health and safety at work. This work is focused on students of the secondary hotel schools and their awareness of hygiene requirements in food services. The work is divided into two parts. The theoretical part defines catering service, its features and types. It also includes the legislation relating to hygiene requirements in food industry, describes the spatial requirements for businesses, personal and operational hygiene and the HACCP system. The work also briefly describes different ways of food preparation and possibilities to influence health safety and the most common foodborne infections in catering services caused by failing to comply with correct manufacturing and hygiene principles. This work describes sanitation (disinfection, insect and rodent control) and the performance of state health supervision of food hygiene. The practical part includes research results which were obtained by a quantitative questionnaire method. Questionnaires were distributed amongst students of third and fourth (the final) years of secondary hotel schools in České Budějovice and Teplice. Each questionnaire contained 25 closed questions; the data collection was conducted anonymously. 106 of the 110 distributed questionnaires were returned from the Secondary Hotel School in České Budějovice. 99 questionnaires were sufficiently filled in to meet the research needs, making the return of 90%. In the Secondary Hotel School in Teplice, 98 of the 100 distributed questionnaires returned, 96 were sufficiently filled in, making the return of 96%. The aim of this work was to determine the level of awareness of the hygiene requirements in food service at secondary hotel schools in Teplice and České Budějovice. Based on the objectives of the work I set two hypotheses. Hypothesis 1: Students of secondary hotel schools in Teplice and České Budějovice are not informed about hygiene requirements in food services. Hypothesis 2: Students of secondary hotel schools in Teplice and České Budějovice who are interested in working in catering services are informed about hygiene requirements for food services more than students who are not interested in such work. After testing the two hypotheses it is evident from the results that the students of secondary hotel schools in Teplice and České Budějovice are not informed about hygiene requirements in food services and that students of secondary hotel schools in České Budějovice and Teplice who are interested in working in catering services are more informed about the hygiene requirements than students who do not intend to work in the field. Based on these findings, it is important to educate students of secondary hotel schools continually, especially about the foodborne disease issues and also, to motivate them to work in catering services, because there are more than 50% of students who do not want to advance towards working in the industry at both schools. There was almost no difference between the knowledge of students in secondary hotel schools in Teplice or České Budějovice. Students of the Secondary Hotel School in České Budějovice were slightly better an the number of correctly answered questions. Only one question, concerning the E-coli outbreak in Germany, was correctly answered by most students in Teplice. This work could serve as a teaching resource improving knowledge in this field. The outcome of this work is a flyer for the secondary hotel schools students.
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Current problems of zoonoses in the Czech Republic and the risks associated with them
SOUMAROVÁ, Michaela
Both wild and domestic animals can be the source of severe infections, such as the viral, bacterial, fungal, and parasitic human infections, that are called zoonoses. Zoonoses are infections being transmitted naturally among the animals and people in a direct or indirect way. Currently there are more than 200 known zoonoses. Within the Czech Republic, the most frequent zoonotic diseases are campylobacteriosis, salmonellosis, listeriosis, Lyme disease, tick-borne meningoencephalitis, tularemia, ornithosis, toxoplasmosis, and leptospirosis. Some zoonoses have already been eradicated from our territory (brucellosis, rabies). Immunosuppressed individuals belong to the main vulnerability group. Due to the changes of climate conditions and travelling to exotic countries, the diseases previously unrecognized in our conditions occur. Actual problem is represented by the increasing resistance of microorganisms to antibiotics. Monitoring is a tool for the assessment of zoonoses and their prevalence and sources, as well as for the determining the level of their risks. In the Czech Republic monitoring is provided by the veterinary administration.
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