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The purpose of this research is to assess public perception of food‐related hazards by Portuguese consumers at major metropolitan areas. A contrast was searched between controllable and non‐controllable hazards.

The Perceived Food Risk Index developed by Fife‐Schaw and Rowe, was administered to a sample of 666 subjects through a door to door interview using a random route walk procedure and following a quota sampling controlled for sex, age and location. Risk perception was evaluated over ten risk characteristics, for each of the hazards.

Through principal component analysis, two main components were identified: “Knowledge” and “Dread”. A perceptual map of the hazards was built over these two dimensions. A high level of worry and concern associated with fatty foods was found, clearly contradicting the expected attenuation of risk perception associated to greater perceived personal control. Contrarily to previous findings for other populations, GMOs yielded lower levels of both “Knowledge” and “Dread”. Based on risk perceptions, consumers were grouped in four segments: optimists, unconfident, fearless, and fearful.

This work adds to knowledge on the Portuguese consumer and its risk perceptions, a fairly unreported topic, thus helping to the success of food safety communication by different stakeholders.

Food safety is an important characteristic of food, because it influences health. Perception of food hazards is a complex issue. Consumers have different perceptions regarding the probability of a hazard occurring in different food groups. If a hazard appears in the food, it has severe consequences. This is not only because of the negative impact on health and life but also because of the entire economy and image of producers.

A survey using the Computer-Assisted Web Interviewing method was conducted in January 2020 in Poland with 2,000 respondents to collect information about consumers' perception of food safety and lack of food safety.

It was shown that this perception depends mainly on gender and the decisiveness on food purchase. The similarity of the country from which the hazard comes as well as the scientists' knowledge about the hazard influences hazard perception by consumers. If a hazard appears in food, it has serious consequences for consumers, food chain actors, public finance and so on. The occurrence of food hazards causes consumers to stop buying this food product.

This study provides interesting information about consumers' perception of the lack of food safety. These results can be used by food producers and food safety authorities. The results also provide input information for further research on the perception of food safety in various types of food products.

Residents of two North Island, New Zealand, communities were surveyed in March 1995 to measure their understanding of volcanic hazards. This was repeated in November 1995, following the Ruapehu eruptions of September‐October 1995. Both communities were subjected to intense media coverage during the 1995 Ruapehu eruption. Whakatane was spared any direct effects, whereas Hastings experienced the hazard directly, in the form of ash falls. Only Hastings’ respondents showed a significant change in threat knowledge and perceived volcanic risk. While experiencing the direct and indirect impacts of the 1995 Ruapehu eruption may make subsequent warnings and information releases more salient, thereby enhancing the likelihood of engaging in successful protective actions or other forms of response, the characteristics of hazard impacts may increase susceptibility to a “normalisation bias”, reducing future community preparedness.

The purpose of this paper is to examine the relationship between participation in hazard education programs and levels of hazard awareness, risk perceptions, knowledge of response‐related protective behaviour and household preparedness.

A questionnaire examining various measures including participation in hazard education programmes, risk perceptions and household preparedness was delivered under teacher guidance to high school students in three different locations in the Taranaki Region of New Zealand. A total of 282 valid questionnaires were returned. Data were analysed by means of chi‐squared, t‐test and ANOVA.

Students who have participated in hazard education programmes are more likely to have better knowledge of safety behaviours and higher household preparedness. However, even with hazard education, some aspects of hazard awareness and the uptake of family emergency plans and practices were found to be poor. Overall, hazard education was found to be beneficial and helps to create potentially more‐resilient children and communities.

The research is limited to the views of the students. The study would benefit from a parallel study of parents or caregivers to give a more accurate report of household preparedness and family emergency plans and practices. The research highlights areas of change for future hazard education programmes and provides support for the continued inclusion of this topic in the curriculum.

The paper offers insight into the effectiveness and benefit of incorporating hazard education into the school curriculum in New Zealand.

This study aims to investigate hazards in theater venues on the performance day by combining operational risk theory with a service blueprint method.

Interviews and Delphi method are applied to find the hazards, then a survey and ANOVA are followed. The study explores a profile of hazards using data from theater venues in Taiwan and examines whether employee characteristics (i.e. professional tasks, experience and working location) affect risk perception.

The study suggests a new framework represented by a 5 (types of loss events) × 6 (service systems) matrix to check operational risks. The analyses indicate two types of hazards: risk perception about performance and operations by performers and crew (RPPOPC) and audience behaviors and safety (RPABS). RPPOPC is related to the core show, but not all employees possess high RPPOPC. Seniors have relatively low RPPOPC, and frontend house employees possess insufficient RPABS. Further, front house employees, seniors and those working in municipal cities show relatively high RPPOPC in high-loss situations.

Managers can use the analytic framework to effectively identify operational risks in the core show operations and audience service offerings. They can promote risk perception considering employee differences and loss severity. However, the framework does not discuss the cause-and-effect relationship. Incorporating a large amount of loss experience into a risk information system would help clarify this complex relationship.

This study contributes to hazard mitigation in the performing arts sector, both in the peripheral services for customers and in the core show services.

This article aims to explore the risk characteristics associated with food hazards on the island of Ireland and to assess how the public deal with perceived risks.

A qualitative investigation involving 12 focus groups was conducted on the island of Ireland. Content analysis was undertaken, with the assistance of the qualitative software tool QSR N6.

Four hazard categories (lifestyle, (bio)technological, microbiological and farm orientated production) were identified and the risk characteristics and risk relieving strategies associated with these hazards were explored. The risk perceptions of respondents were consistent with those defined by the psychometric paradigm. The risk characteristics of knowledge, control, dread, harm to health, freedom of choice, ease to identify were all mentioned, but their importance differed greatly depending on the hazards. For example, in the case of lifestyle hazards, personalisation of the risk, and thus dread, occurred when the individual had a health scare, while with microbiological hazards, knowledge and familiarity resulted in increased confidence in ability to cope with the hazard in the home. The media was noted as having an influential role in individual risk assessment. Finally, changing lifestyles were seen as contributing to increasing the level of exposure to food risks among the population. Further investigation into the sources and consequences of these changing lifestyles is required to guide future food policy.

The number of focus group conducted and the qualitative nature of the research limits the degree to which generalised conclusions can be drawn.

These results provide a deeper qualitative understanding of risk perception issues.

The purpose of this study is to compare driver knowledge, attitudes and perceptions (in terms of hazard, risk, accident, offence detection and driving skill perceptions) and self-reported driving style in a sample of 461 drivers before and after attending a UK driver improvement scheme for culpable collision-involved drivers, to inform future directions in the design of driver retraining programmes.

Participants were a sample of 461 drivers attending a UK 1.5 day driver improvement scheme course for culpable collision-involved drivers. The course contained classroom-based training and a practical driving component. Participants completed a driver improvement scheme questionnaire before and immediately after attending the 1.5-day course and again 3 months later.

Results indicated significant pre- and post-course effects in terms of increased driving safety with respect to driving knowledge, perceptions of control, perceived likelihood of accident-involvement, hazard perception and reported risk-taking. Key positive effects of reduced risk-taking and near-misses persisted three months after course completion.

One limitation of this study is that at the 3-month follow-up there was a reduction in the response rate (44.69%) which included significantly fewer young drivers.

Results indicate positive behavioural, perceptual and behavioural changes, along with specific age, gender and driving experience effects which have implications for the design of future driving courses.

This study has implications for community safety through enhanced road safety training measures.

The analysis of age, gender and driving experience effects of the impact of this driver improvement scheme will allow targeted training methods for specific groups of drivers.