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The purpose of this study is to evaluate the knowledge and practices of selected group of Polish children in early school age in terms of issues such as: (1) the principles of food preparation, storage and eating meals; (2) personal hygiene; and (3) basic information about microorganisms.

The auditorium survey method was used. The questionnaire consisted of 15 questions related to the children's knowledge of personal hygiene, the principles of food preparation and storage and the physiology of microorganisms and 13 questions related to the children's personal and food hygiene practice. In total, 169 questionnaires were collected. The study group of children had incomplete knowledge and often reported inappropriate food hygiene practices.

The subjects of food preparation and storage and knowledge of microbes were particular problem areas. By contrast, aspects related to handwashing, the appropriate practices while coughing or sneezing and washing fruit before consumption were positively evaluated. The children demonstrated the most knowledge in the field of personal hygiene. However, a very low percentage of correct answers was noted for the question about handwashing at school. None of the 13 questions related to this practice received more than 90% correct answers. The boys and girls demonstrated a comparable level of knowledge and practice in the area of food safety. It was showed that the place of school influenced answers to a greater extent compared to gender.

The results of the study play an important role in the prevention of food poisoning and are useful for the teachers, staff of training institutions and parents. They can also inspire institutions in countries with a high incidence of food poisoning to search for the causes in the inappropriate hygienic practices of young children.

The purpose of this paper is to examine the effectiveness of the functioning of HACCP principles in certified and non-certified food businesses.

The data were collected by audits made in 40 food businesses of various food industry sectors. All food businesses were located in Poland where the HACCP system is obligatory. Half of the evaluated businesses implemented one or more private voluntary certified standards. The audit form contained 134 detailed questions covering 12 steps and seven principles of HACCP implementation and functioning. The obtained results were analyzed using a t-test, Spearman’s test, and cluster analysis.

The overall assessment of the HACCP principles in certified food businesses was higher than in non-certified ones. However, the functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups, despite certification and the type of food industry. In each of the food industry sectors both implementation and functioning of HACCP principles were evaluated higher in certified than in non-certified food businesses. Further research is needed to explain why, despite certification, the functioning of the mandatory HACCP principles is often incomplete and what factors affect the correct operation, as well as if these are sufficient to ensure food safety.

The main limitation of this research is a small sample of only 40 food businesses of various food industry sectors located in Poland. Due to the small sample, the research should be considered as the preliminary or scoping study. Although the method applied in the study allowed rapid evaluation of implementation and functioning of HACCP principles in food businesses, more work and analyses should be done for its reliability and validity.

The obtained results gave a lot of practical information, e.g.: first, the overall assessment of the HACCP principles in the certified food businesses is higher than that in the non-certified ones; second, the functioning of the HACCP principles in practice is weaker than the system implementation despite certification; third, in some cases the passing certification schemes do not result in a company having excellent food safety practices; and fourth, the applied method allows rapid evaluation of implementation and functioning of HACCP principles. However, more work and analyses should be done for its reliability and validity.

It is believed that certification strengthens HACCP functioning in food businesses. However, the study has shown that functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups, despite certification and the type of food industry. This indicate that even in certified food businesses HACCP functioning is often incomplete, which may have an impact on food safety.

The paper presents additional and detailed data on the functioning of HACCP principles in certified and non-certified food business. Despite certification and the type of food industry sector, the functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups. The method applied in this study allowed rapid evaluation of implementation and functioning of HACCP principles in food businesses. However, more work and analyses should be done for its reliability and validity.

The purpose of this paper is to assess hygiene practices during fish selling in retail stores.

The data were collected by observations during inspections carried out in 100 randomly selected food retail stores, both independent and chain, selling fresh fish, fish products and other seafood. Stores were located in and around the area of Warsaw, Poland. The inspection check list consisted of 43 questions based on rigorist requirements of Commission Regulation (EC) 852, 853 and Codex Alimentarius. The question form was divided into three hygiene sectors: hygiene conditions of seafood departments; hygiene of fish selling process; personal hygiene of employees. Inspections were unannounced, and were conducted by discreet visual observations of employees work routine and selling procedures.

The level of hygiene compliances with inspection criteria was unexpectedly low. The highest percentage of compliance appeared in the hygiene of fish selling processes (in 44 percent of the stores compliance with evaluated criteria was found), less one compliance levels appeared in personal hygiene (18 percent) and hygiene of seafood department’s hygiene conditions (23 percent). Neither the size of the store, nor its location and type (independent and local or global chain) affected the compliance rate.

The main research limitation is that assessment was done only by observation method. This is one of audit/inspection methods according to ISO 19011/2011, guidelines for auditing management systems. However, this kind of inspection cannot assess microbiological cleanliness or other like ATP or symptoms of diseases expect of only visible signs. The used inspection check list needs more testing and more analyses should be done for its reliability and validity.

Adequate hygiene practices are critical in preventing cross-contamination. However, none of the inspected stores ensured full implementation of all hygiene requirements during the sale of fish. The results indicated that a greater effort should be made to increase hygiene level both in small and large size retail stores. The designed inspection questionnaire proved to be a successful format for detailed evaluation of hygiene practices during the sale of fish. However, more work and analyses should be done for its reliability and validity.

The findings bring some information for the consumers that in many retail stores the hygiene level during the fish sales might be insufficient.

The paper presents additional and detailed data on hygiene practices during fish selling, which are rarely pointed out by other authors. The applied evaluation method showed a low level of compliance with the rigorous hygienic criteria, adopted in this study, that may raise some food safety concerns.