Behövs licens för livsmedelssäkerhet - En fallstudie om behovet av livsmedelslicens inom restaurangbranschen

Sammanfattning: Despite available training in food safety, regular inspections from the authorities and strict laws and regulations, the number of suspected food poisoning is estimated at 500,000 cases per year in Sweden (Norling, 1994). Since the 1990s, there have been discussions about introducing a "mandatory food driver's license" to improve food safety in Sweden. But no such license exists today. The National Food Administration was commissioned by the Government to create a system, or minimum level of training, to be allowed to run a restaurant, but the effort has ended up being voluntary for companies. It has been stated several times that the need for proof of basic knowledge in food-safety and hygiene is required (Motion 2003/04:MJ343). The National Food Administration, together with other authorities, works for a more sustainable food system that will achieve the UN's global sustainability goals as well as the national environmental goals, public health goals and the goals in the food strategy. The purpose of the system is to work preventively by not over-consuming, reducing food waste at all levels, resource efficient, water-saving and as far as possible circular food system. This is why knowledge about food safety is one of the most important aspects to achieve sustainable food consumption and less waste or risk for contamination - reference Target images for a sustainable food system (Hållbart livsmedelssystem, 2022). In this study qualitative and empirical material was collected through reviews of previous reports and publications, and interviews with selected restaurant with higher risk in Eslövs kommun. The main findings of the study are that some restaurants were selfeducated and some had diplomas in food safety. In both groups, the results show that the knowledge level of food safety is a likely contributing factor to the high food poisoning in Sweden. The results showed that recurring deviations occur in hygiene and temperature maintenance. The attitude towards the implementation of food licenses was more positive than negative. In this study, a possible design of a food safety license is suggested, but there are still question remaining about what such a license requires and how it should be designed, . The conclusion is that more research is needed to show that licensing basic knowledge in food safety can be a contributing factor in preventing future foodborne illnesses.