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This paper is intended to be the first in a series addressing food safety in the fresh produce chain, with particular emphasis on the contributing factors that lead to farm‐based safety breakdowns.

A desktop study of recent outbreaks and recalls that have occurred in the USA and EU was undertaken with a view to determining the produce items implicated and factors causing the emergence of outbreaks. The question “A call for HACCP on farms?” is explored.

Minimally processed fresh‐cut produce represents a particular challenge to food safety. The research has highlighted the need to mitigate risk at all stages but with specific emphasis at the pre‐farm gate stage. A more comprehensive and integrated approach to risk management is arguably needed. A call for HACCP on the farm or farm food safety management system may be warranted in future if fresh produce outbreaks continue to rise. However, further research is needed to establish the guidelines of HACCP adoption at the farm level. At present, the rigorous adoption of GAP as a pre‐requisite and the practice of HACCP‐based plans is a good indicator of the importance of pre‐harvest safety.

This paper is of government (policy), industrial (application) and academic concerns value.

For nearly 150 years the study of food safety has been dominated by a microbiological approach, however, in many countries cases of foodborne disease are at record levels. The purpose of this paper is to review the history of food safety and present a model for studying food safety.

The history of food safety is reviewed. Data from outbreak investigations and observational studies of food handling are analysed

Whilst micro‐organisms are a major factor in foodborne disease and microbiology an important research discipline, in order to reduce the incidence of foodborne disease additional research approaches should be used. Such strategies should include food handler behaviour and its links with food safety organisational culture, and food safety management systems.

The findings highlight the limitations of the present approach and the need for additional data, using a wider range of research techniques

A novel model for studying food safety is presented, which has practical implications for reducing the economic and social burden of foodborne disease.

The purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety indices and also to evaluate socio-demographic influences on various consumer food safety indices.

Primary data in the form of 210 questionnaire responses were collected from Goan pork sausage consumers. Based on the responses, seven various consumer food safety indices were derived. The cumulative score of all the indices were normalized (0–1). The association between socio-demographic variables and consumer indices were evaluated using linear regression analysis, Pearson's correlation matrix, principal component analysis (PCA) and correspondence analysis (CA).

The results of the analysis indicate that the consumption of Goan pork sausages is most prevalent amongst younger people with high education having higher income. A majority of consumers have high score for the four consumer indices. The results of correlation analysis, regression analysis, PCA and CA revealed a significant association of consumer indices with socio-demographic variables.

The results of this study will provide a way forward for the evaluation of existing overall food safety concerns in the target population and in the future would be used for the promotion of good handling practices and health of Goan pork sausage consumers.

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.

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.

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.

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.

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.

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 objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and to determine whether the variations between both groups are explained by and directly related to the type of management.

An in-depth observation assessment of food safety environment and practices was conducted on a convenient sample of 50 food businesses in Beirut, which are typical of foodservice outlets in Lebanon and in many countries of the Middle East. The observation assessment checklist comprised six constructs of 2–7 components for analysis. It covered all areas including documentation and record-keeping requirements, which are crucial parts of a food safety system.

There was a significant difference in the visual assessment score between sole-proprietor (77.9 ± 18.4) and corporate group (48.5 ± 12.8). Food handlers' behavior and hygiene standards were significantly associated with the type of management. However, there were still critical gaps in the food safety performance of the corporate group suggesting other underlying factors than the type of management.

Additional elements were drawn from this study for future food safety culture research. Understanding the food safety attitudes and perception of risks of the management representatives, leaders, or food business owners is vital to develop appropriate food safety interventions and foster a positive food safety culture in the foodservice industry.

To the authors’ knowledge, this is the first study not only in Lebanon (or MENA) but also in other regions to measure the association of management type, that is, sole-proprietor management and corporate management, with the food hygiene standards and food safety practices in the foodservice establishments. This paper presents new findings that will be of value for researchers in food safety and will complement the existing literature on food safety culture in the foodservice industry.

This study aims to investigate the decision-making process consumers engage in when choosing to return to a restaurant that has experienced a foodborne illness outbreak.

A scenario-based survey was conducted to collect data from 1,025 respondents on their propensity to return to restaurants that have been cited for serving foods that caused a foodborne illness outbreak. Partial least squares-based structural equation modeling was used to analyze the data.

The findings of this study show perceived vulnerability, perceived severity and attitude are statistically significant, whereas subjective norms and perceived behavioral control are not statistically significant predictors of consumers’ intention to patronize a restaurant that has experienced a foodborne illness outbreak.

This study examined consumers’ intentions to return to a restaurant that has experienced a foodborne illness outbreak. Findings are based on a scenario-based survey, and thus, the results cannot be generalized.

By implementing protection motivation theory (PMT) and the theory of planned behavior (TPB), findings from this study extend the understanding of patrons’ revisit intentions regarding restaurants with foodborne illness outbreak.

The various authorities concerned with food safety and the arrangements for detection and withdrawal of food which is hazardous to health are discussed. Suspect food can be removed from sale and from catering establishments rapidly thanks to the warning system organised by the Department of Health.

Nutrition is a serious and immensely important scientific discipline researched and taught in universities worldwide. Its relevance to everyday life makes it unique among the sciences. It is written about not only in the scientific literature but also in the popular media. It is talked about on television and the radio in a way more befitting the fashion clothes industry than a science, often by people no more qualified to do so than anyone else. It is also at the root of the world′s largest industry, the agro‐food industry, and consequently attracts enormous interest from another almost equally as large – the advertising and public relations industry – as well as from politicians. Poses the questions: what has shaped our current attitudes to human nutrition and what are our sources of information about it?

The purpose of this paper is to review the nature and extent of foodborne diseases in India due to chemical and microbial agents.

The scientific investigations/reports on outbreak of foodborne diseases in India for the past 29 (1980‐2009) years due to adulteration, chemical, and microbiological contamination have been reviewed. Reported scientific information on foodborne pathogens detected and quantified in Indian foods has also been reviewed.

A total of 37 outbreaks involving 3,485 persons who have been affected due to food poisoning have been reported in India. Although the common forms of foodborne diseases are those due to bacterial contamination of foods, however, higher numbers of deaths have been observed due to chemical contaminants in foods.

A national foodborne disease surveillance system needs to be developed in India in order to enable effective detection, control and prevention of foodborne disease outbreaks.