Survey on Knowledge and Application of Food Safety Requirements in the Large‐Scale Retail Trade

ABSTRACT The aim of this study was to assess the perception and awareness of food safety requirements among food business operators involved in the large‐scale retail trade. In the first phase of the survey, the determination of aerobic colony count, total coliforms, beta‐glucuronidase positive Escherichia coli and coagulase‐positive staphylococci, as well as two pathogenic microorganisms ( Listeria monocytogenes and Salmonella spp.) was carried out on food contact surfaces in different points of sale of raw meat, gastronomy products, fish products, and fruits and vegetables. The aerobic colony count ranged from < 1 to a maximum of 2600 CFU/cm 2 , while L. monocytogenes and Salmonella spp. were found on only two food contact surfaces. The second phase of this study aimed to investigate the level of knowledge and understanding of hygiene and regulatory requirements among food business operators. Expert consultants conducted interviews with managers and operators working in the points of sale and performed an accurate inspection by compiling a checklist on regulatory requirements. Wide variability was observed among the investigated supermarkets, and the most common non‐conformities were associated with the hygiene level of work premises, as well as good manufacturing practice and personal hygiene. This finding highlights the importance of regular training of personnel and the consistent repetition of food safety and hygiene topics in these training programs. The continuous implementation of staff training could benefit both safety and quality of food products, meeting the expectations of all customers and business partners involved in the large‐scale retail trade.