4. Discussion
The food hygiene procedures and practices in different food
establishments should be improved in order to reduce food borne
illness related to poor hygiene practices. This study examined one
possible way of evaluation of hygiene practices of food establishments
including restaurants, sandwich bar and cafe/pubs in three
different cities. This study confirmed that HACCP as a concept is
important and major differences in food establishments are based
on HACCP status rather than type and size of food establishment.
Also, the obtained results indicated greater level of hygiene given as
FHR values in food establishments in Thessaloniki and Porto, than
in Belgrade. The possible explanation for difference in FHR scores
can be found in the fact that both Thessaloniki and Porto are part of
EU for years. On its route to the EU, the Republic of Serbia changed
and improved its food safety legislation and introduced HACCP as a
mandatory requirement in year 2005, at that time only for animal
origin food