Food safety perceptions, knowledge, and behavior of hospitality workers on food safety: A small case study from Ljubljana, Slovenia

Abstract Foodborne diseases are prevalent in the hospitality industry, highlighting the need for food handlers to be well-trained in food safety, with adequate knowledge, attitudes, and practices. This study aims to assess these factors among hospitality employees globally, with a specific focus on restaurant food handlers in Ljubljana. A systematic literature review was conducted, along with semi-structured interviews with eight food handlers in restaurants, to explore their knowledge, attitudes and practices regarding food safety. The results reveal that interpersonal relationships, communication, working conditions, and salary are key motivators. However, food safety knowledge gaps persist, particularly concerning microbiological risks and temperature control in food handling. Despite existing training, the transfer of knowledge to practice remains limited, primarily due to motivational and organizational barriers. Improved food safety training, enhanced communication, and a stronger commitment from management are needed to address these challenges and support good practices.