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Article
Publication date: 10 July 2007

Carol Byrd‐Bredbenner, Jaclyn Maurer, Virginia Wheatley, Ellen Cottone and Michele Clancy

The purpose of this paper is to observe young adults preparing two recipes in a controlled laboratory setting to identify food‐handling errors. Few studies have investigated…

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Abstract

Purpose

The purpose of this paper is to observe young adults preparing two recipes in a controlled laboratory setting to identify food‐handling errors. Few studies have investigated actual consumer food safety and food‐handling practices.

Design/methodology/approach

The paper shows that one of four trained observers used a check‐list to directly observe and record food‐handling practices; observation data were later analyzed to assess how closely participants followed recommended practices. The observation check‐list had four criterion‐referenced scales based on Fight Bac! food safety recommendations (e.g. clean, cook, separate, chill). Each recommended behaviour performed earned one point. Scale scores were calculated by summing points earned and could range from zero to the maximum observed behaviours on the scale. Means, standard deviations, and comparison of mean scores using analysis of variance were calculated.

Findings

Participants (n=154, mean age 20.73+1.30SD) were from a major US university. Overall, participants were observed performing only 50 percent of the recommended behaviours. Scores ranged from a low of 29 percent on the cook scale to a high of 67 percent on the separate scale. Females scored significantly higher on the clean scale (e.g. hands, produce, work surfaces) than males. No other significant gender differences were noted in the scales, despite a trend for higher scores for females in all scales. Young adults, particularly males, engage in unsafe food‐handling practices, putting them at increased risk for food‐borne disease.

Originality/value

The paper shows that innovative education and training opportunities for young adults are needed to assist them in developing and practising safe food‐handling practices.

Details

British Food Journal, vol. 109 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 5 March 2018

Hussein F. Hassan, Hani Dimassi and Zeina Nakat Karam

The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the…

Abstract

Purpose

The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the association between knowledge/practices and socio-demographic characteristics.

Design/methodology/approach

A cross-sectional study was conducted among 1,500 participants from different gender, age, area of residence, income, marital status and education. They completed a questionnaire of six questions about demographics, and 26 questions related to knowledge and self-reported practices in terms of food handling, storage, usage of kitchen facilities and personal hygiene subgroups. SPSS v23 was used for statistical analyses. Student t-test and analysis of variance were conducted. Significance level of 0.05 was used.

Findings

On average, participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3 and 89.1±16.3 on food handling, storage, usage of kitchen facilities and personal hygiene, respectively, whereas the passing (score above 50 percent) rates were 64.5, 69.9, 90.5 and 99.1, respectively, for the different subgroups. Gender had significant (p<0.05) effect on food handling and personal hygiene; age, marital status and education had significant (p<0.05) effect on handling, usage of kitchen facilities and personal hygiene; area of residence had significant (p<0.05) effect on storage, handling and usage of kitchen facilities; income had significant (p<0.05) effect on handling and usage of kitchen facilities. Overall mean food safety knowledge and self-reported practices score was 63.8±12.6; passing rate was 86.2; gender, age, area of residence, education, marital status and income had significant (p<0.05) effect. Food safety self-reported practices and knowledge scores were significantly (p<0.001) related to a weak to moderate correlation coefficient (R=0.34).

Practical implications

The results confirm the need for ongoing educational initiatives to improve the relatively low food safety knowledge and practices among the Lebanese food handlers in Lebanese households.

Originality/value

No study has determined the food safety knowledge and self-reported practices of Lebanese food handlers in Lebanese households before.

Details

British Food Journal, vol. 120 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 7 December 2015

Shauna C. Henley, Susan E. Stein and Jennifer J. Quinlan

Consumers of minority race/ethnicity in the US experience greater rates of foodborne illness, including Salmonellosis and Campylobacteriosis. Previous focus group research with…

Abstract

Purpose

Consumers of minority race/ethnicity in the US experience greater rates of foodborne illness, including Salmonellosis and Campylobacteriosis. Previous focus group research with minority consumers identified food handling and purchasing practices which might increase their risk for foodborne illness. The purpose of this paper is to determine whether practices identified in focus groups were common among a larger sample of the population.

Design/methodology/approach

A survey including focus group-derived, culturally themed questions about food handling was developed and administered. Phone surveys were administered in English, Spanish, and Chinese from September-November of 2011 in Philadelphia, Pennsylvania.

Findings

Minority consumers were significantly more likely than Caucasian consumers (p < 0.05) to purchase live poultry and to purchase eggs unrefrigerated. Minority consumers were also more likely to report cooking offals and cooking a whole turkey overnight. Washing raw poultry was found to a prevalent behavior (85.7-89.1 percent) among Caucasians as well as minority consumers (95.0-97.9 percent).

Research limitations/implications

This research surveyed consumers in a limited geographic area therefore results may not be generalizable to other geographic areas.

Originality/value

The existence of unique unsafe food handling practices among minority consumers highlights the need for researchers to understand food handling practices of minority consumers in their countries. It also highlights the need to develop culturally appropriate safe food handling messages for immigrant and minority consumers. Additionally there is a need to better advise all consumers not to wash raw poultry.

Details

British Food Journal, vol. 117 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 6 November 2020

Tressie Barrett and Yaohua Feng

Numerous food recalls and outbreaks were associated with wheat flour in recent years. Few consumers are cognizant of food safety risks associated with raw flour. The purpose of…

Abstract

Purpose

Numerous food recalls and outbreaks were associated with wheat flour in recent years. Few consumers are cognizant of food safety risks associated with raw flour. The purpose of this study is to evaluate the food safety information and flour-handling behaviors presented in popular food blog recipes and in YouTube videos using cookie, cookie dough and egg noodle recipes as examples.

Design/methodology/approach

Eighty-five blog recipes and 146 videos were evaluated. Blog author and video host food-handling experience was classified as professional or nonprofessional. Food safety information and food-handling behaviors were evaluated for adherence to government and scientific recommendations.

Findings

Blog authors and video hosts demonstrated higher awareness of food safety risks associated with raw eggs compared to raw flour, which only translated into better adherence with recommended food-handling behaviors during ingredient addition steps. Cross-contamination from adding raw flour to the product was observed in 25% of videos, whereas cross-contamination from hosts adding raw shell eggs was observed 3% of videos. Blog authors and video hosts did not recommend or demonstrate handwashing after handling raw shell eggs nor raw flour, and fewer than 5% provided recommendations for cleaning work surfaces. Heat treatment methods to convert raw flour into ready-to-eat products were mentioned by 24% of blog authors and 18% of video hosts; however, the recommendations were not scientifically validated.

Originality/value

This study demonstrates the need to develop educational interventions that increase blog authors' and video hosts' awareness of risks associated with raw flour and that translate this knowledge into practiced behaviors.

Details

British Food Journal, vol. 123 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 30 September 2014

Daniela Borda, Miles R. Thomas, Solveig Langsrud, Kathrin Rychli, Kieran Jordan, Joop van der Roest and Anca Ioana Nicolau

The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices

3210

Abstract

Purpose

The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers.

Design/methodology/approach

Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers using a nine-point Likert scale. This conversion enabled ranking of the cooking shows as a function of the total results obtained and considering the best show as the one with the maximum score attained.

Findings

Evaluation of cooking practices by food safety professionals highlighted the most frequent safety errors and poor practices that are disseminated by the TV shows.

Practical implications

While the repetition of good food handling and cooking practices risks antagonizing viewers, an increase in occasional emphasis of good hygiene would be of benefit to domestic viewers and potentially improve food safety practices among the public.

Originality/value

This is the first study that gives an European perspective on presentation of safety practices during food handling and preparation in a range of TV cooking shows as it examines 19 such shows broadcasted in six European countries over three months. Adherence to food safety standards and introduction of a star rating system for safety practices in TV cooking shows is proposed.

Details

British Food Journal, vol. 116 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 28 October 2013

Virginia Quick, Carol Byrd-Bredbenner and Kirsten W. Corda

The purpose of this paper is to examine key determinants (i.e. knowledge, perceived susceptibility, attitudes, confidence, behavioral intentions) associated with practicing

Abstract

Purpose

The purpose of this paper is to examine key determinants (i.e. knowledge, perceived susceptibility, attitudes, confidence, behavioral intentions) associated with practicing health-protective behaviors that could inform development of programs and strategies for improving food handling behaviors of middle school youth.

Design/methodology/approach

Middle schoolers (n=1,102; 50 percent boys) completed a questionnaire with the following topics: demographics, food safety knowledge, usual food safety behaviors, perceived susceptibility to foodborne illness, attitude toward food safety, confidence (self-efficacy) in practicing safe food handling procedures, and intended safe food handling behaviors.

Findings

Middle schoolers had insufficient food safety knowledge ( ˜50 percent incorrect responses) even though most reported washing their hands before making a snack and washing fruits and vegetables before eating them. Spearman correlation analyses indicated that food safety knowledge and perceived susceptibility to foodborne illness was weakly correlated (r s≤0.18) and in some instances not significantly correlated with actual behaviors, attitudes, self-efficacy, and behavioral intentions. Attitudes, behavioral intentions, and self-efficacy were key determinants that were significantly and highly correlated (r s<0.70) with each other. Additionally, knowing when to wash hands was significantly correlated (r s≤0.13) with actual handwashing behaviors, and attitudes, behavioral intentions, and self-efficacy whereas knowing how to wash hands was not.

Originality/value

Food safety interventions for youth should aim to increase knowledge, challenge perceptions of susceptibility to foodborne illness, and motivate adoption of new safe food handling behaviors, while supporting their already positive food safety attitudes, self-efficacy, and behavioral intentions.

Details

Nutrition & Food Science, vol. 43 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 2013

Susan W. Arendt, Paola Paez and Catherine Strohbehn

Foodservice managers are responsible for making sure employees follow safe food handling practices so customers do not become ill from unsafe food. Therefore, this study aims to…

3421

Abstract

Purpose

Foodservice managers are responsible for making sure employees follow safe food handling practices so customers do not become ill from unsafe food. Therefore, this study aims to ascertain managers' perspectives using two methods of data analysis to answer the question, “What would make managers more effective in their role of assuring safe food practices are followed in the workplace?”.

Design/methodology/approach

Focus groups with current and future foodservice managers were conducted. The software program, Atlas.ti was used to complement researchers' analyses of focus group transcripts and develop visual representations of qualitative data.

Findings

Major thematic categories identified by the managers in this study included role identification, food safety training, and manager effectiveness. Using Atlas.ti™, data were visually mapped and relationships between different themes and theoretical ideas were represented.

Research limitations/implications

Based on the three major theme areas identified, foodservice operations should focus on improving manager effectiveness, role understanding and training to promote a safe food climate.

Practical implications

Understanding why safe food practices are not followed can help operators delegate resources accordingly. Visual mapping helps clarify areas to improve workplace food safety practices and illustrates linkages.

Originality/value

The use of qualitative analysis software in conjunction with researcher review in food safety research is novel. In addition, although other researchers have evaluated reasons for following or not following safe food‐handling practices, most have done so by assessing employees' perspectives rather than managers' perspectives.

Details

International Journal of Contemporary Hospitality Management, vol. 25 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 11 June 2018

Meta Sterniša, Sonja Smole Možina, Sonja Levstek, Andreja Kukec, Peter Raspor and Mojca Jevšnik

The purpose of this paper is to investigate Slovenian consumers’ knowledge and self-reported practices in poultry meat handling during purchase, transport, and preparation in home…

Abstract

Purpose

The purpose of this paper is to investigate Slovenian consumers’ knowledge and self-reported practices in poultry meat handling during purchase, transport, and preparation in home kitchens and to assess the awareness of the microbiological risk associated with poultry meat, with an emphasis on Campylobacter.

Design/methodology/approach

A cross-sectional study of consumers’ food safety knowledge, self-reported practices, and awareness of the microbiological risk was conducted from March to April 2015 at supermarkets in different parts of Slovenia. A convenience sample of 560 consumers was obtained. Gender and age distribution were controlled by 28 interviewers, each of whom distributed 20 questionnaires. The questionnaire included 33 questions divided into four parts.

Findings

The results revealed consumers awareness of food safety issues. Respondents have some basic knowledge about proper food handling. However, a substantial number of consumers still lacks knowledge of the microbiological risk and has bad habits in domestic poultry meat preparation.

Research limitations/implications

The research did not reflect a representative sample of Slovenian consumers.

Practical implications

The results indicate some gaps in consumers’ food safety knowledge and self-reported practices. Current Campylobacter preventive strategies regarding retail poultry meat contamination are not yet sufficiently successful.

Originality/value

The study provides valuable insight into consumers’ food safety knowledge and self-reported practices in poultry meat handling from shopping to eating. Opportunities for improvement in consumers’ formal and informal education and training should be offered.

Details

British Food Journal, vol. 120 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 4 April 2016

Nik Rosmawati Nik Husain, Wan Manan Wan Muda, Noor Izani Noor Jamil, Nik Nurain Nik Hanafi and Razlina Abdul Rahman

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…

3640

Abstract

Purpose

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.

Design/methodology/approach

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.

Findings

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.

Originality/value

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.

Details

British Food Journal, vol. 118 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 12 April 2013

Sara Ghezzi and Baker Ayoun

The purpose of this study is to explore food safety measures in catering and special event programs, especially with respect to the knowledge and implementation of knowledge of…

2411

Abstract

Purpose

The purpose of this study is to explore food safety measures in catering and special event programs, especially with respect to the knowledge and implementation of knowledge of food handlers in the catering sector in the USA.

Design/methodology/approach

A quantitative approach was utilized in this study. A questionnaire was distributed to 557 respondents, representing over 40 chapters in the National Association of Catering Executives. The questionnaire was divided into three sections of food safety (food handling, equipment, and personal hygiene). This study utilized t‐tests and ANOVA to test for differences between gender, training, management status, and employment status with regard to food safety knowledge and practices.

Findings

Results suggested that employees in the catering industry who work part‐time need more training and development. Management was seen as more knowledgeable than non‐management personnel and was seen to have more training. Overall the study found that there is a need to focus on training for employees, with even greater emphasis for new employees.

Practical implications

The results of this study provide significant evidence that greater emphasis must take place to require proper training of all employees in the catering sector. An educational training program that focuses on the catering sector can be developed by utilizing the usable factors gained from this research.

Originality/value

The present study provides a national survey representing a large geographic area of the USA, and focuses on catering servers, front‐line staff, and management in the special event industry. This study also combines the safety issues of equipment, personal hygiene, and food handling into one study as a whole to examine the overall knowledge of catering employees in the industry.

Details

International Journal of Contemporary Hospitality Management, vol. 25 no. 3
Type: Research Article
ISSN: 0959-6119

Keywords

1 – 10 of over 83000