There was a statistically significa

There was a statistically significant difference in FHR scores
among cities as determined by one-way ANOVA (F(2.27) ¼ 9.517,
p ¼ 0.000), as shown in Table 3. A Tukey post-hoc test revealed that
the obtained FHR were statistically higher in Thessaloniki
(3.71 "0.74, p ¼ 0.000) and Porto (3.60 " 1.52, p ¼ 0.001) compared
to FHR obtained in food establishments in Belgrade (2.23 " 1.91).
However, no statistically significant differences were obtained in
Thessaloniki and Porto (p ¼ 0.954).
The obtained results revealed that the size of food establishments
had no effect on FHR (p > 0.05). Although, the results of oneway
ANOVA indicated a statistically significant difference in FHR
scores between different type of food establishment
(F(2.27) ¼ 3.161, p ¼ 0.047), a Tukey post-hoc test revealed no
statistically significant difference (p > 0.05) among restaurants,
sandwich bars and cafe/pubs. FHR scores of food establishments
with implemented HACCP system were significantly higher
(3.715 " 1.160) compared to FHR scores of food establishments that
had not implemented HACCP system (2.487 " 1.833), t(89) ¼ 3.891,
p ¼ 0.000 (Table 3).
In order to deploy the research, authors analyzed nonconformities
that influenced rating. Requirements with most
frequent scores above “15” meaning poor performance are presented
in Table 4. Analysis of food hygiene and safety procedures
requirements revealed that restaurants have problems related to
cross-contamination, hygiene and temperature control. Poorest
rating was for cross-contamination and water control in take-away
establishments while pubs and cafes showed bad practice in food
preparation, temperature control and hygiene. Structural requirements
mostly revealed problems in the layout of premises of
all types of food establishments, followed by waste handling and
maintenance. Finally managing HACCP showed on one side problems
in documentation/record keeping, and on the other inadequate
control (both incoming and external). These results indicate
poor performance influenced by personnel, highlighting the