A mail survey was designed and distributed to 1,650 managers of food businesses across the manufacturing, retail, and catering sectors of the United Kingdom food industry. Respondents were asked about the food hygiene practices of their business, their use of systems such as hazard analysis critical control point (HACCP), and their attitudes toward a range of food hygiene-related issues. Complete responses were received from 254 businesses, a response rate of 15.3%. The results showed that 69% of manufacturers were using HACCP systems, significantly more than the 13% and 15% in the retail and catering sectors, respectively (P < 0.05); 53% of manufacturing, 59% of retail, and 48% of catering managers thought that their business represented a low risk to food safety. Among businesses using HACCP, specific training in the system was significantly related to the likelihood that businesses had adopted all seven of the HACCP principles (P < 0.05). Business size was a significant factor in the use of HACCP in both the manufacturing and retail sectors. Higher levels of food hygiene qualifications among business managers, business status, and higher perceptions among managers of the risk to food safety of the business were also significantly related to HACCP use in all sectors (P < 0.05). The results from this survey have implications for the future development of HACCP, particularly within the UK retail and catering sectors. Risk communication and training are highlighted as areas of concern for marketing HACCP within these industry sectors.

The food hygiene training received and qualifications held by four different grades of food handlers were compared by means of a postal survey of 1650 businesses in the manufacturing, retail and catering sectors of the UK food industry. Significant differences (p < 0.05) were identified between the methods of training delivery to, and qualifications held by different grades of food handlers across the three industry sectors. Business status, personnel characteristics and risk perceptions of managers all had significant effects on the methods of training used and qualification levels achieved within each industry sector. Positive attitudes towards training were expressed by most managers although follow-up face-to-face interviews revealed their concerns about the cost, time and relevancy of the training their staff received. Whilst both the uptake of training and level of food hygiene qualifications may have improved in recent years, this study highlighted the need to develop training methods that are proven to change workplace behaviour as well as imparting knowledge. This may be best achieved by consolidating food hygiene training as a fundamental part of a wider approach to food safety control based on HACCP.

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