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Despite the recognised importance of food safety, a large number of consumers do not practice adequate food safety in the home. Many studies have recommended that education is a key step in preventing food‐borne illness in the domestic environment. However, few educational or psychosocial interventions have been designed and implemented to improve food safety knowledge, attitudes and behaviours. Even fewer of these studies have been subject to rigorous appraisal. The purpose of this paper is to conduct a systematic review of studies that described and evaluated a food safety intervention in a non‐clinical adult sample.

A total of ten studies met the criteria for inclusion in the systematic review. Outcomes of interest included food safety behaviour, behavioural intention, attitudes, knowledge, microbial transfer and the use of social cognition models.

The evidence regarding the effectiveness of the reviewed interventions on these food safety outcomes was somewhat positive; however, many gaps remained. For example, of the five self‐report behaviour change studies, all reported some significant improvement post‐intervention. However, the percentage of specific behaviours that significantly changed within each study varied between 0.04 and 100 per cent. There were methodological flaws in many of the studies which complicated the interpretation of these results and indicate a need for more research.

Future research should include better defined outcomes, longer follow‐up, more rigorous reporting of results and intervention design, the use of randomised controlled trial protocols and utilising health models to have a greater theoretical underpinning to the studies.

This paper is the first systematic review examining the effect of psychosocial food safety interventions on behaviour, attitudes and knowledge.

The purpose of this study was to investigate restaurant employee behaviors and their likelihood of intervening when witnessing food safety threats.

A mixed method was used for this study with the focus group interview and survey questionnaire. A total of eight focus groups ranging in number of participants from to 6 to 12 were asked to respond to presented scenarios that depicted restaurant employees committing food safety risk behaviors and threats in the restaurant environment that would present food safety risks such as out-of-stock bathroom supplies, dirty tables in the restaurant dining area, employee personal hygiene issues and unclean production equipment. These participants were also asked to complete a draft of the survey that would later be edited and distributed to the sample population.

Results suggest that social norms and perceived severity of threats impact the likelihood that restaurant employees will intervene. Implications for academics and practitioners are discussed.

This study was special as it provides a synthetic viewpoint that considers how service organizations can work to do a better job of interviewing employees before starting their jobs about their beliefs and personal practices of food safety at home, their previous work in the restaurant industry and food safety culture that they may have worked in before, as well as increasing the communication in restaurants to build a food safety culture. These practices can help to lower risks to the public regarding food safety and can help to build relationship trust in the brands that we all love to indulge in when dining out.

A successful food safety intervention must be based on firm theories and a consideration of all relevant variables. The purpose of this paper is to examine the extent of improvement in food safety knowledge and practices of food handlers in primary school canteens through food safety training.

A list of 98 primary schools was randomized into intervention and control groups using a multistage sampling method. The training programme for the intervention group and questionnaires for evaluating knowledge and practices were developed. On-site observations were done to assess hygienic practices during the handling of raw food and cooking equipment. In total, 16 school canteens participated in this study.

Knowledge about personal hygiene and related to rules for preparing safe food was significantly improved after the food safety intervention. Some of the improvement was sustained for up to 12 weeks after the intervention. The self-reported practice score of food safety and hygiene in the intervention group was significantly higher at post1 and post2 compared to baseline. A significant within-group and between-group improvement was demonstrated for the observed behaviour of raw food handling and equipment sanitation.

The originality of this study is to provide a new framework for the design and implementation of food safety intervention in school canteens targeted towards a specific enabling factor for behavioural change. Provision of food safety training grounded by the theory of planned behaviour was associated with significantly improved food safety knowledge and behaviour amongst food handlers.

The purpose of this research is to aim to use observation, linked to quantitative risk‐based scoring, to evaluate the effectiveness of a small‐scale consumer food safety initiative based on the social marketing approach. Evaluation of intervention effectiveness is considered to be an important component of any health education initiative. The ultimate goal for social marketing initiatives is sustained behavioural change. Thus, when determining the effectiveness of community‐based social marketing interventions, direct measurement of behaviour is advocated.

A small‐scale food safety strategy using targeted interventions was piloted in a geographical test community in South Wales, UK. Targeted consumers from the community prepared a set meal in a model domestic kitchen before, immediately after, and 4‐6 weeks after implementation of the strategy. Observations of meal preparations were made using CCTV and food‐handling behaviours were recorded and assessed using a risk‐based scoring system. A quantitative evaluation of overall and specific food safety behaviours was made, and an effect size analysis provided a measure of potential intervention effectiveness.

This pilot study suggested that “one‐off” food safety interventions developed and implemented using a social marketing approach may result in a short‐term improvement of consumer food safety behaviours. Interventions targeting specific food safety behaviours may produce a “halo effect” upon other food safety behaviours that are known, yet not consistently implemented during domestic food preparation. Intervention effect was greater immediately after implementation of the strategy than 4‐6 weeks later. Use of the risk‐based scoring system and observation techniques were effective for assessing food hygiene behaviours and evaluating the effectiveness of interventions.

The use of an observational risk‐based approach to assess consumer food safety behaviours can provide a valuable tool for evaluation of the estimated immediate and long‐term effectiveness of food safety interventions on a small scale prior to launch of a larger initiative.

The positive deviance (PD) focus group is a novel educational intervention that allows participants to discuss their food handling behaviors and decide to try recommended practices modeled by people like themselves. Currently, most food safety education is delivered through reading materials. The purpose of this paper is to explore the effectiveness of food safety education utilizing three interventions: PD, personal story reading and reading standard material.

A total of 89 pregnant women and 93 people with diabetes received food safety information through one of three intervention methods: PD, reading standard educational material (Standard) and reading material presented in a story format (Story). A survey assessed self-reported risk and food safety knowledge and personal hygiene before and after the interventions. Take-home assignments allowed participants to practice recommendations. Post class interviews and survey assessed knowledge gained and reported behavior change.

Compared to those who merely read educational information, participants in a PD Intervention had higher knowledge scores and adopted more safe handling recommendations. Involvement of the participants and the length of information exposure likely contributed to the significant difference between the interventions. This suggests that food safety education is most effective when delivered in a supportive discussion format. Health education programs for these vulnerable groups should endeavor to deliver safe food handling guidelines through a PD approach.

Previous research demonstrated the effectiveness of PD when delivering nutrition education. This is the first paper that explored the effectiveness of a PD intervention in delivering safe handling recommendations.

The purpose of this paper is to examine the extent, sources, diversity, costs, formats and content of food safety educational interventions for consumers provided by UK Local Authorities (LAs). Inadequate implementation of food safety practices in the home is known to contribute to the incidence of foodborne disease and therefore effective food safety education concerning risks and correct domestic food‐handling behaviours is essential.

A postal questionnaire was administered to all Environmental Health and Health Promotion departments in LAs in 2004 (n=436). The questionnaire assessed the extent of LA provision of consumer food safety advice, types, formats and content of interventions, rationale for information provision, methods used for design and delivery of information and participation in national initiatives.

A considerable quantity of food safety advice is provided to UK consumers; in general this is variable between regions, variable in quality, infrequently evaluated and relatively uncoordinated. Overall, 95 per cent of UK LAs who responded to the questionnaire reported current provision of consumer food safety advice. The most common intervention used for provision of consumer hygiene information was leaflets (93 per cent of LAs) and data indicated that this is likely to continue. Hand‐washing (87 per cent), cross‐contamination (85 per cent) and cooking (77 per cent) were the most common issues reportedly addressed in hygiene initiatives. Less than a third of LAs reported evaluating the effectiveness of food hygiene advice.

This study has provided evidence of a large quantity of unique and diverse intervention materials across the UK, and suggests the need for the sharing of information materials and areas of innovation between LAs. Provision of generic, managed and co‐ordinated general and targeted food safety education resources in the UK may not only decrease important time and financial costs within LAs, but also increase consumer confidence in the accuracy of information provided and alleviate the risk for potential confusion of information from differing sources.

The home is the location for a substantial number of cases of food poisoning and improving consumer food safety practices is important. This paper proposes investigating how consumers perceive their own abilities and level of food safety risk, as well as attitudes to different forms of interventions which is a largely unstudied area.

Postal questionnaires were sent to a linked demographic quota of adults in South Wales. Responses were analysed using descriptive and inferential statistics.

Overall the majority of consumers were positively disposed to food safety education, although variation occurred within social economic groups. The majority of respondents expressed confidence in their own abilities, although were prepared to listen to food safety advice. Respondents strongly believed it was important for television chefs to implement necessary food safety practices and indicated optimistic and social desirability bias. Information on risk could be beneficial, although concerns were expressed if this was too graphic. A number of correlations between attitudes were identified which could be of importance in designing food safety interventions.

Findings from this study, which have been supported by qualitative findings from focus groups should be considered in the design of intervention strategies.

The purpose of this paper is to utilise the comprehensive Food Safety Knowledge Instrument to compare food hygiene knowledge across a population of high school and university students in Australia and the UK.

In total, 475 students from secondary schools and universities in Australia and the UK took part in a survey, which included a Food Safety Knowledge Instrument and demographic items.

Food safety knowledge was generally very low. High school students had a mean score of only 38 per cent, while university students just reached a “pass” with a mean of 54 per cent. Demographics accounted for 41 per cent of variance in food knowledge scores. Female gender, being at university rather than high school, and living out of home rather than with parents were associated with greater food knowledge. Residing in Australia rather than the UK and being older were also associated with greater knowledge; however, these findings were subsumed by education group. Socio-economic status was not a significant predictor of food knowledge.

Identifying demographic and cultural differences in food knowledge can help to identify at-risk populations to better target in theory and knowledge-based interventions.

This study is the first to apply the knowledge instrument in an Australian population. Understanding the baseline knowledge in this population is an important first step at developing effective interventions for food safety.

Consumers often use inappropriate food‐handling practices and improving these could help to reduce the incidence of foodborne disease. However the development of an effective food safety education strategy is considered complex and could be improved by having a greater understanding of the consumer. This paper proposes investigating the modes and channels of communication that maybe used in education strategies.

A self‐complete postal questionnaire was distributed to a linked demographic quota of adults in South Wales. Responses were entered into a specially constructed food safety database.

Results indicated that the Environmental Health departments and UK Food Standards Agency were perceived to be the most trusted and credible organisations that can provide food safety information. The most believable spokespersons for promotion of food safety advice were determined as Environmental Health officers and the Chief Medical Officer. The most preferred source of food safety information identified were food packaging, followed by advice from a medical doctor.

Although only a relatively small sample size, many of the findings have been corroborated by qualitative data from nationwide focus groups. The data have been used as the precursor for a large nationwide study of over 2,000 consumers and this should further validate the data.

The results will be of benefit to a range of organisations currently engaged in food safety education as well as identifying potentially underutilised channels of communication.

The purpose of this paper is to create a series of 30-60-second short videos to promote improved food safety behaviors of middle school youth, determine the feasibility of disseminating the videos through peer networks, and measure their effects on food safety attitudes, perceived social norms, and behaviors of youth.

Food safety content specialists, learning experts, programmers, illustrators, project managers, instructional designers, scriptwriters, and stakeholders were involved in creation of the Don’t Be Gross short videos before evaluation by middle school youth (sixth to eighth grades). The experimental group (n=220) completed the following activities at about one-week intervals: pre-test, viewed videos, post-test, and follow-up test. The control group (n=112) completed the same activities at similar intervals but did not have access to the videos until after the follow-up test.

Controlling for grade and gender, linear mixed-effects models revealed significant time by group effects for participants’ perceived susceptibility to foodborne illness; intentions to perform recommended food safety behaviors approached significance. Additionally, compared to the pre-test, the experimental group perceived their friends as being significantly more confident in performing food safety behaviors at post- and follow-up tests. Google Analytics data revealed that the bounce rate from the home page of the videos was low (38 percent) suggesting that the videos were engaging.

The Don’t Be Gross videos were liked by youth and shared among their peers and may have the potential to promote positive food safety behaviors and intentions among youth.