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1 – 10 of over 3000
Article
Publication date: 5 January 2015

Min-Sun Jeon, Su-Jin Park, Hye-Ja Jang, Young-Sim Choi and Wan-soo Hong

The purpose of this paper is to examine the sanitation knowledge and practice of staff who work in restaurant kitchens and to suggest sanitation management plans and…

1328

Abstract

Purpose

The purpose of this paper is to examine the sanitation knowledge and practice of staff who work in restaurant kitchens and to suggest sanitation management plans and efficient ways to enhance sanitation knowledge and practice in the restaurant industry.

Design/methodology/approach

The survey research was conducted using a questionnaire composed of 73 questions in three areas of general information, sanitation knowledge, and sanitation practices. The respondents were selected from among kitchen staff working in restaurants that were both at least 198 m2 in size and listed in the Korean Foodservice Information database. The collected data were analyzed to identify the differences between sanitation knowledge and practices.

Findings

The results showed that the respondents were well aware of the importance of sanitation during food preparation and cooking whereas they had a relatively lack of personal hygiene. Age and education level of kitchen staff correlated with sanitation knowledge and practices, and kitchen staff working less than 12 hours per shift scored significantly higher in terms of sanitation knowledge than those who worked more hours per shift. Also, kitchen staff working in restaurant franchises showed higher levels of both knowledge and practice than those working in independent restaurants.

Research limitations/implications

A more diversified sanitation-training program should be developed on the basis of the characteristics of kitchen staff members and restaurant characteristics. As kitchen staff members themselves have identified change in perspectives on sanitation as the most important factor for improving practice levels, the training should not only transmit information but should be developed into a training method.

Originality/value

This research provides suggestions for how restaurant kitchens in South Korea can make progress in a situation where sanitation implementation is limited to the transfer of knowledge.

Details

British Food Journal, vol. 117 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 28 January 2022

Vikas Gupta, Hiran Roy, Meghna Chhabra, Sandra M. Sanchez‐Canizares and Garima Sahu

This study aims to evaluate the consumer perceptions related to sanitation in the five-star hotels due to the COVID-19 pandemic. It also identified the most significant…

Abstract

Purpose

This study aims to evaluate the consumer perceptions related to sanitation in the five-star hotels due to the COVID-19 pandemic. It also identified the most significant sanitation dimensions and their influence on the pertinent emotions experienced by the hotel consumers.

Design/methodology/approach

It identified seven sanitation dimensions (i.e. exterior of the hotel, guestrooms, washrooms/restrooms, in-house restaurant dining, hotel employees, public areas and handling of food) which were assessed through 10 positive and negative consumer sanitation emotions. A structured online survey was conducted to collect data from the 763 five-star hotel consumers. Exploratory factor analysis was applied on the 35 parameters of the seven identified sanitation dimensions, and analysis of variance (ANOVA) was used to determine the most significant dimensions among the hotel consumers.

Findings

Results revealed that among the seven sanitation dimensions, “exterior of the hotel” and “public area” dimensions were found to be statistically less significant compared to the other sanitation dimensions. Findings related to consumer emotions showed that a significantly high percentage of consumers revealed strong negative emotions, i.e. disgust and discontent toward the poor standards of sanitation in the hotels.

Practical implications

The study results may be helpful for the hotel administrators and managers to adequately plan the training sessions for their employees based on the consumer perception and emotions toward the identified sanitation dimensions. Further, it may also help in the implementation of the COVID-19 awareness program based on the consumer inputs and perceptions.

Originality/value

Although a few studies have been performed to explore the sanitation dimensions in the hospitality sector before, but this will be a first attempt to identify and measure the sanitation dimensions and corresponding consumer emotions due to the COVID-19 pandemic.

Details

International Journal of Tourism Cities, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2056-5607

Keywords

Article
Publication date: 29 April 2021

Mustapha Yakubu Madaki and Bavorova Miroslava

To investigate the relationship between food safety knowledge, food safety attitudes, the accessibility of sanitation facilities, perceived economic and social constraints…

Abstract

Purpose

To investigate the relationship between food safety knowledge, food safety attitudes, the accessibility of sanitation facilities, perceived economic and social constraints and food safety practices among food vendors of higher institutions of learning in Bauchi State, Nigeria.

Design/methodology/approach

A purposive sampling method was used to select 6 out of 13 public higher institutions of learning in the state and a random sampling method was used in selecting 181 food vendors from the list of 342 food vendors in the 6 institutions. Face-to-face survey interviews were carried out between June–September 2018 completing a structured questionnaire.

Findings

The result of the structural equation model revealed that food safety knowledge, food safety attitudes and economic and social control affected the food safety behaviour of the food vendors. Inaccessibility to sanitation facilities affected food safety behaviour negatively.

Practical implications

Appropriate measures to improve the food safety behaviour of food vendors in higher institutions of learning could include, for example, food safety training that could increase food safety knowledge and awareness, as well as improved access to sanitation facilities at vending sites.

Originality/value

There is no previous study that investigates the relationship between food safety knowledge, food safety attitudes, social and economic constraints, access to sanitation facilities and the food safety behaviour of food vendors in higher educational institutions in Nigeria.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Book part
Publication date: 7 June 2010

Dwijen L. Mallick

This chapter reflects on the approach and learning of an innovative project in Bangladesh that addresses drinking water security issues of the poor and marginal…

Abstract

This chapter reflects on the approach and learning of an innovative project in Bangladesh that addresses drinking water security issues of the poor and marginal communities through participatory research, innovation, and social mobilization. The people, living in the most difficult geophysical areas, are facing severe crisis of drinking water and associated health risks due to remoteness, seasonality, social isolation, and poor institutional links. The geophysical constraints such as growing salinity, arsenic, flood and drought, and drawdown of groundwater tables have aggravated the problems. The existing government services hardly reach to the most unserved and needy people because of remoteness and lack of responsiveness of the government departments. A participatory action research project led to collective understanding about the severity of the problems and associated health risks and vulnerability. This again built greater awareness and motivated the poor, women, and marginal communities to establish links with key actors and take various local and collective actions toward ensuring their greater access to drinking water, sanitation facilities, and health services from the relevant government departments and development agencies.

Details

Water Communities
Type: Book
ISBN: 978-1-84950-699-1

Article
Publication date: 12 February 2018

Suvasish Das Shuvo

The purpose of this cross-sectional study was to evaluate the level of knowledge, attitudes and practices of food handlers about food hygiene and sanitation in biscuit…

Abstract

Purpose

The purpose of this cross-sectional study was to evaluate the level of knowledge, attitudes and practices of food handlers about food hygiene and sanitation in biscuit industry of central marketing company in Jessore, Bangladesh.

Design/methodology/approach

A self-administered, structured questionnaire was designed and data were collected during the period of April to July 2016 from 110 food handlers using simple random sampling.

Findings

The results show that the food handlers had excellent knowledge, attitude and good practices toward food hygiene and sanitation and food contamination related to food safety. The mean score (standard deviation) of knowledge, attitudes and practices were 20.1 (3.9), 18.6 (3.1) and 16.7 (3.3), respectively (p < 0.007). There was significant correlation between food safety training and knowledge, knowledge and attitude or knowledge and practices (p < 0.001). The majority (90.9 per cent) of the respondents stated that they intended to make sure that the prepared food was safe for consumers, which was significant (p < 0.007). Almost all of the food workers were aware of the critical role of general sanitary practices in the work place. The study suggests that the knowledge, attitude and practice level of food handlers were satisfactory.

Originality/value

Continuous education and training should be organized to strengthen food handlers’ knowledge in areas which seem to be deficient.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 8 April 2021

Harold Van Andaya Aquino, Tyron Yap, Jean Paolo Gomez Lacap, Gertrude Tuazon and Maribel Flores

The study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.

Abstract

Purpose

The study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.

Design/methodology/approach

Predictive-causal was the primary research design used and partial least squares – structural equation modelling (PLS-SEM) was the statistical technique applied.

Findings

Results showed that food safety knowledge significantly and positively influences attitudes towards food safety. It was further revealed that attitudes toward food safety and food safety practices are also significantly and positively related. Moderation analysis indicated that food safety training moderates the significant and positive relationship between attitudes towards food safety and food safety practices.

Research limitations/implications

The present study has limitations. First, the unit of analysis is focused on food handlers in fast-food restaurants in Angeles City, Philippines. Other researchers may come up with similar studies on a larger scale – provincial, regional or national. Second, only food safety training as a construct was used as a moderator on the hypothesized relationships of the structural model. Other studies may expand and explore other moderating variables and/or mediating constructs that may affect the said hypothesized relationships.

Practical implications

Based on the present study, food safety knowledge was found to have a huge significant and direct influence on attitudes of fast-food restaurant food handlers towards food safety, as evidenced by the computed effect size. In short, knowledge on food safety is an integral factor when it comes to enhancing food safety attitudes of fast-food restaurant food handlers. When fast-food restaurant food handlers are well-equipped with the right food safety knowledge, they become more aware of the different food safety protocols and other pertinent food safety guidelines and procedures which can lead to favorable food safety attitudes.

Social implications

The present study highlighted the moderating effect of food safety training on the relationship between attitudes toward food safety and food safety practices. Therefore, regular attendance of food handlers to food safety training is crucial in developing acceptable attitudes toward food safety, which in turn, favorably affect their food safety practices in fast-food restaurants.

Originality/value

The current study utilized PLS-SEM, a second-generation statistical technique, to measure the hypothesized relationships as compared to correlation tests performed by prior studies on the interrelationships of food safety knowledge, attitudes toward food safety and food safety practices. PLS-SEM is suitable for this type of research design – predictive-causal – since this study involves model development and prediction. Furthermore, it employed moderation analysis to measure the moderating effects of food safety training on the identified hypothesized relationships of the structural model. Hence, methodologically, the present study employed new ways and insights in measuring the interrelationships of food safety knowledge, attitudes and practices.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 11 November 2014

Ann Veeck, Fang Grace Yu, Hongyan Yu, Gregory Veeck and James W. Gentry

– This study aims to examine the major influences of food choices of Chinese teenagers within a dynamic food marketing environment.

1356

Abstract

Purpose

This study aims to examine the major influences of food choices of Chinese teenagers within a dynamic food marketing environment.

Design/methodology/approach

The paper reports findings from semi-structured interviews with high school students which examine teenagers’ guidelines for selecting food, along with their actual eating behavior.

Findings

The results reflect on how four major influences – personal, family, peer and retailer – may intersect to affect the eating behaviors of Chinese adolescents, as they navigate an intense education schedule during a time of rapidly changing cultural values. Different norms of food choice – nutrition, food safety, taste, body image, price, convenience, sharing, friendship and fun – are evoked according to the social context and concurrent activities of the teenagers.

Social implications

The findings offer tentative insights related to the potential for promoting healthier eating habits for adolescents in urban areas of China.

Originality/value

The study demonstrates how, within this rapidly changing food environment, food retailers are creating alliances with teenagers to meet needs of convenience, speed, taste and social interaction.

Details

Young Consumers, vol. 15 no. 4
Type: Research Article
ISSN: 1747-3616

Keywords

Article
Publication date: 1 August 2004

Thanh Nguyen, Anne Wilcock and May Aung

This study explored the experiences of quality professionals with the Hazard Analysis Critical Control Point (HACCP) system in the food industry in Canada. Similarities…

3537

Abstract

This study explored the experiences of quality professionals with the Hazard Analysis Critical Control Point (HACCP) system in the food industry in Canada. Similarities and differences between HACCP and ISO 9000 quality management systems were also highlighted. In this study, qualitative research was undertaken with selected medium to large‐sized food manufacturing companies. In‐depth telephone interviews were performed with quality professionals to allow the researcher the opportunity to elicit expertise and experience that are unique to the respondent. While the study was designed to be exploratory in nature and to form the basis for future research, several themes were identified. First, all companies used HACCP in conjunction with other internal programs such as product testing and supplier qualification to ensure product quality. Second, all companies perceived internal auditing as a way to ensure the quality programs. Finally, companies that had implemented both HACCP and ISO 9000 mentioned two main obstacles, i.e. resistance to change and fear of documentation.

Details

International Journal of Quality & Reliability Management, vol. 21 no. 6
Type: Research Article
ISSN: 0265-671X

Keywords

Article
Publication date: 15 February 2011

Benjamin Chapman, Tanya MacLaurin and Douglas Powell

Despite extensive investments in food handler training, research suggests that training programs are inconsistent, and rarely evaluated for efficacy. The generic…

2221

Abstract

Purpose

Despite extensive investments in food handler training, research suggests that training programs are inconsistent, and rarely evaluated for efficacy. The generic prescriptive content and school‐like delivery methods used in current food safety training may be a barrier to application. The purpose of this paper is to develop a food safety communication tool, food safety infosheets, targeted specifically to foodservice food handlers, utilizing popular media stories to illustrate the consequences of poor food handling.

Design/methodology/approach

Food safety infosheets were designed to be surprising, connect food handlers' actions and consequences, and generate discussion through a verbal narrative framework. A Delphi‐like exercise (n=19), a posting pilot (n=8) were carried out to assess the appropriateness of the concept of food safety infosheets. An intense participatory ethnographic study with an Ontario, Canada, restaurant, and in‐depth interviews with food service operators in Manhattan, Kansas, and Lansing, Michigan, (n=17) were conducted to gather qualitative data on the food service kitchen environment, including barriers to food safety practices, and the communication preferences of those who work in such kitchens.

Findings

The expert group, foodservice operators, and food handlers accepted food safety infosheets as an appropriate concept and valued storytelling as an effective communication strategy. Learning in the kitchen environment is largely hands‐on and visual, and time pressure dictates practices. It is often difficult to attract and keep the attention of food handlers. Storytelling, celebrity and local outbreaks are of interest to the target audience.

Originality/value

This paper provides a blueprint for the design and refinement of food safety communication tools targeted towards a specific audience. By utilizing multiple methodologies, it provides a framework for other researchers to follow.

Details

British Food Journal, vol. 113 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 December 1994

Denise M. Rennie

Education of food industry personnel in hygiene matters has beenrecommended as a means of improving food handling practices and thus thesafety of food. Provision has been…

3352

Abstract

Education of food industry personnel in hygiene matters has been recommended as a means of improving food handling practices and thus the safety of food. Provision has been made within the Food Safety Act 1990 for the making of regulations to specify the nature and extent of such training. There is, however, a lack of documentary evidence of improvements in food hygiene standards which can be directly related to education or training. Evaluations of formal food hygiene education courses have identified increased knowledge levels of course participants, and improvements in the relationship between food industry and enforcement personnel by the development of common understanding. Reported evaluations of food hygiene training programmes indicate that formal courses operated in settings divorced from the food handling environment are limited in effectiveness. While course participants have increased knowledge, evidence of consequential improved food handling behaviour is not clearly demonstrated. Training programmes more closely associated with the work site are potentially more effective especially if supported by practical reinforcement of hygiene messages.

Details

British Food Journal, vol. 96 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of over 3000