Despite an increase in the number of food handlers receiving food hygiene training, a high proportion of food poisoning outbreaks still occur as a result of poor food handling practices. This paper uses elements of social cognitive theory to examine the beliefs of food handlers towards food safety and to determine food handlers' self-reported practices. Questionnaires were completed by 137 food handlers from 52 small to medium-sized food businesses in Wales. Generally, food handlers were aware of the food safety actions they should be carrying out but identified a number of barriers which would prevent them from implementing these practices. These barriers included lack of time, lack of staff and a lack of resources. Despite 95% of respondents receiving food hygiene training, 63% admitted to sometimes not carrying out food safety behaviours. All the food handlers also perceived their business to be of relatively low risk and yet all businesses prepared high risk foods. This research highlights the need for training to be based around a risk-based approach and demonstrates that behavioural change will not occur merely as a result of training. Food safety practices will only be implemented given adequate resources and an appropriate management culture.

Food handlers' beliefs and self-reported practices

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/asil-article/amuzesh-Behdasht-Ghaza/The_evaluation_of_food_hygiene_knowledge__attitudes__and_practices.pdf

The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food businesses in Turkey

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/A_review_of_food_safety_and_food_hygiene_training_studies.pdf

A review of food safety and food hygiene training studies in the commercial sector

An analysis of pesticide residue data was performed to describe and quantify differences between organically grown and non-organic fresh fruits and vegetables. Data on residues in foods from three different market categories (conventionally grown, integrated pest management (IPM)-grown/no detectable residues (NDR), and organically grown) were compared using data from three test programmes: The Pesticide Data Program of the US Department of Agriculture; the Marketplace Surveillance Program of the California Department of Pesticide Regulation; and private tests by the Consumers Union, an independent testing organization. Organically grown foods consistently had about one-third as many residues as conventionally grown foods, and about one-half as many residues as found in IPM/NDR samples. Conventionally grown and IPM/NDR samples were also far more likely to contain multiple pesticide residues than were organically grown samples. Comparison of specific residues on specific crops found that residue concentrations in organic samples were consistently lower than in the other two categories, across all three data sets. The IPM/NDR category, based on data from two of the test programmes, had residues higher than those in organic samples but lower than those in conventionally grown foods.

Pesticide residues in conventional, integrated pest management (IPM)-grown and organic foods: insights from three US data sets Part A Chemistry, analysis, control, exposure & risk assessment

ability Coherence and quality of associations VI. Higher cognitive functioning A. Memory B. Attention and concentration C. General information D. Calculation E. Intelligence F. Abstraction G. Judgment

https://www.springer.com/cda/content/document/productFlyer/productFlyer-WEST_978-1-4612-7559-6.pdf?SGWID=0-0-1297-174561716-bookseller

The Medical Interview

Consumer Perceptions Towards Organic Food

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. This paper considers the operation of food hygiene training in the context of health education theory. Interpretation of this suggests that further evaluation of training is warranted prior to programme development and that behavioural change might be more likely to occur if the settings approach to health promotion were to be adopted in food premises.

Health education models and food hygiene education

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 pr...

Evaluation of Food Hygiene Education

The Government commissioned the Advisory Committee on Irradiated and Novel Foods (ACINF) to review the available data on the wholesomeness and safety of irradiated food. In 1986 the committee concluded that irradiation of food was safe and recommended that the process be legalized.



This research attempted to discover whether the public were willing to buy irradiated food, and the reasons for their views. It also focused upon people's understanding of food irradiation and the terminology currently used to describe other food processes.



There was an overwhelming reluctance on the part of respondents to say they would be willing to purchase irradiated food that was clearly linked in many cases to concerns about health risks. Generally people knew very little about the food irradiation process, but this was also found to be true for many commonly used food terms.



If food irradiation is to be a commercial success, the attitudes of the public to the process must be overcome. A public education programme that conveyed the advantages and potential disadvantages of the process would be a useful starting point. Nevertheless, it must be borne in mind that the underlying suspicion of irradiation may be deep rooted and have a continuing adverse effect.

Denise M. Rennie

Papers

Consumer Perceptions Towards Organic Food

Health education models and food hygiene education

Evaluation of Food Hygiene Education

Consumer understanding of food irradiation

Risk assessment and risk management