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The purpose of this paper is to gain insight into various food safety aspects of future professional food handlers, representing different professions in the food supply chain (FSC), close to the end of their formal education.

A total of 15 focus group discussions including 94 participants were conducted. A semi-structured approach was applied to discussions about the comprehension of food safety, the responsibility for food safety, the barriers hindering food safety practices, and the food safety influence of other people.

Differences related to the field of study and level of education were identified. The results demonstrate the diversity of interpretations of food safety with control of biological hazards strongly emphasized. The responsibility for food safety is perceived differently by position in the FSC. Different barriers related to the working environment and personal factors were identified. Parental influence on the target population is decreased as focus is shifted to the teachers of practical classes and especially to the instructors in food enterprises.

Considering the response rate and the small number of schools offering a specific study programme not all the study fields and educational levels were equally represented.

The findings could assist educators, policy makers, and food business operators in their efforts to develop educational programmes that will more effectively contribute to the safety of food.

No research thus far has focussed on students being educated as future professional food handlers.

The purpose of this paper is to investigate future food handlers’ practices during practical lessons close to the end of their formal vocational education, and to record teachers’ behaviour and to evaluate classrooms that were intended for practical lessons.

A total of 90 students between 17 and 19 years of age, 12 teachers, and 12 training classrooms intended for practical lessons, which were divided into six observation sessions in the field of catering and six observation sessions in the field of food processing (bakery, confectionery, and butchery), were observed.

Both proper and inappropriate food-handling practices were observed among teachers and students. Comparing the hygienic-technical conditions of the training classrooms with teachers’ and students’ behaviour revealed several interconnected situations increasing the risk of food contamination during the production process.

Data were collected by one observer who was not part of the class. The sample size was small, limiting the generalisability of the results.

The results indicate the weaknesses in the formal vocational education of future professional food handlers.

Good food safety practices among food handlers reduce societal costs related to health-care systems and food industry economic losses.

The study provides an insight into the education and training of future professional food handlers in a controlled environment in educational institutions.

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.

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.

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.

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

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.

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.

The main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way.

Using a qualitative approach, ten food handlers in Slovenian catering facilities were included in the case study. A semi-structured approach was applied to provide a deeper insight into food safety barriers perceived by respondents. Participants first read short fictitious newspaper news about a foodborne disease at a tourist farm, which served as a starting point.

The results demonstrate barriers which most often originate in a lack of knowledge (e.g. improper food safety training, incorrect food safety knowledge testing, knowledge and maintaining of CCPs), shortage of food hygiene skills (e.g. handwashing, food defrosting) and weak work satisfaction (e.g. insufficient payment, poor interpersonal relationships and weak motivation). Food safety knowledge and consequently training methods were found to be the biggest barrier for the efficiency of the HACCP system in practice.

Due to the small sample, the results cannot be generalised to the entire population of food handlers in Slovenia.

The results indicate weaknesses in food safety knowledge among professional food handlers.

The study provides a deeper insight into implicit opinions of ten food handlers in catering facilities regarding barriers in providing food safety, their knowledge and behaviour in their work with food.

The accounting system plays an important role in the company’s organizational structure. The purpose of this paper is to demonstrate that the integration of management accounting practices is subject to coordination between external and internal factors and accounting management practices.

Therefore, the authors move to the contingency model to determine the most significant external “unexpected factors” that explain the introduction of management practices for the management of the various stages of development. The exploratory study examines a sample of Pakistani companies from various sectors.

This study reveals that the main factors of uncertainty that affect the organizational structure, environmental uncertainty, advanced production technology, just-in-time method strategy, integrated management of quality and structure findings reveal that MAP affected all process and changes all system in simple to complex system in Pakistani’s industries.

This study is to acquisition the impact of external factors on management accounting practices, to find the impact of internal factors on management accounting practices, to establish the management accounting practices undertaken by the companies in Pakistan.

The study contributes to the literature by enhancing our understanding for the impact of external and internal factors on management accounting practices in Pakistan.

This study aims to focus on assessing the psychometric properties necessary to validate the internal structure of the TOURQUAL scale.

A quantitative research study was conducted in collaboration with the Brazilian Network of Tourism Observatories, comprising 927 respondents surveyed between October 2021 and May 2022. The data analysis involved the application of descriptive statistics and exploratory factor analysis, in alignment with the principles outlined in the Standards for Educational and Psychological Testing 2014 to validate the scale.

The findings of this study validate the TOURQUAL scale as a robust tool for assessing the perceived quality of tourist services, with results demonstrating one-dimensionality and replicability.

To the best of the authors’ knowledge, this study is the first to assess the psychometric properties for validating the internal structure of the TOURQUAL scale.

The purpose of this paper is to test a model of service quality of public land transport services, especially paratransit services.

This study used quantitative approach. Data were collected through a survey method using questionnaire. The respondents of the study are 880 passengers of paratransit services in Indonesia. Exploratory factor analysis and confirmatory factor analysis were performed in order to identify the dimensions of service quality and test the convergent and discriminant validity of the dimensions. Cronbach’s α analysis was carried out to test the reliability of the dimensions. In addition, criterion-based validity and the stability of the service quality model were also tested.

A model of service quality of public land transport, namely P-TRANSQUAL, was tested. P-TRANSQUAL consists of four dimensions, which are comfort, tangible, personnel, and reliability. The model has been proven to have good validity, reliability, and stability for measuring service quality of paratransit services in Indonesia.

This research was carried out in a single developing country, namely Indonesia. Hence, the stability of the model needs to be tested in different cultures.

Public transport managers can use P-TRANSQUAL to monitor, measure, and improve the service quality of the public transport they manage.

This paper has tested a new model of service quality for public transport services, especially paratransit services.

The purpose of this paper is to explore the teenager perspectives of the meaning of food safety, and the implications of those meanings.

Five focus groups were conducted with students (aged 12–14) from Calgary, AB. Participants were asked what food safety means to them and probed about their views on the relationship between food safety and packaged foods. Grounded theorizing informed the analysis.

Food safety was described as located within the system, located within the individual and located within the edible. Key to these teenagers’ understanding of food safety is the theme of food deception – a deception promulgated by food producers, manufacturers and advertisers who lack transparency about what they are actually selling. Teenagers draw attention to the risks associated with living in an industrialized food environment, and to the tension between safety and the industry-driven motive to sell.

Individuals start to make independent decisions around food preparation and consumption as teenagers; as present and future consumers, it is valuable to learn their perspectives and knowledge about food safety. More importantly, food safety is not only simply a health-related issue but also a semantic one. This study moves beyond the knowledge deficit approach characterizing most research on the topic. Instead, it probes the range of meanings associated with food safety and how they are worked out, revealing that the teenagers’ construction of food as “risk objects” reveals different links to harm than the food safety interventions typically directed to them.

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.

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.

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.

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

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.