Det nya måltidskonceptet, salladsbaren
: risker vid livsmedelshantering i en offentlig miljö

  • Nadja Andersson
  • Markus Petersson Winroth

    Student thesis: Bachelor


    Introduction: Salad bars are a trendy and easily accessible meal option available in most grocery stores. Staff and consumers handle food and equipment at the salad bar daily. There is today no information and knowledge about how people's behavior around a salad bar can affect food safety.

    Purpose: To investigate risks with public food management at a salad bar.

    Method: Hidden observations of staff and consumer risk behavior. Hygiene control of portion packages. Bacterial sampling of surfaces associated with the salad bar followed by a species determination. The aim of the study is to provide a qualitative picture of the hygiene challenges that food management in a public environment may imply.

    Result/Conclusion: The results of the observations show that there are a variety of risk behaviors associated with the salad bar, especially among consumers, which can lead to cross contamination. The hygiene check showed that the average of all portion packages was within the limit of approved hygiene standards. The analysis of bacterial samples taken from different surfaces linked to the salad bar showed that there was a high variety of different bacteria. There is a risk of bacterial spread through people's risk behavior linked to the salad bar. Risks can be prevented through increased knowledge and information on hygiene and norms around salad bars.

    Date of Award2017-Jun-28
    Original languageSwedish
    SupervisorViktoria Olsson (Supervisor), Stina-Mina Ehn Börjesson (Supervisor) & Karin Wendin (Examiner)

    Educational program

    • Culinary Arts and Food Sciences

    University credits

    • 15 HE credits

    Swedish Standard Keywords

    • Food Science (40103)


    • salad bar
    • hygiene
    • cross-contamination
    • bacteria
    • foodborne illness
    • observation
    • knowledge

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