Changing risk perceptions and food‐handling practices of Oregon household food preparers

Abstract

Results of 1986 and 1995/6 statewide random surveys were compared to assess changes in the risk perceptions and food‐handling practices of Oregon food preparers. The 1986 survey revealed that perishable foods (baked potatoes, hard‐boiled eggs, sliced turkey and cream pie) were often held at room temperature for longer than 2–3 h. Those who perceived greater food safety risks were significantly less likely to report temperature abuse of cream pie (P < 0·02) and baked potatoes (P < 0·001). Respondents reported serving raw and/or rare animal products (fish, milk, hamburger and pork) in both surveys. More food preparers perceived that serving undercooked foods was a ‘high’ risk in 1995/6 than in 1986. More (88%) also perceived that serving raw hamburger was a ‘high’ risk in 1995/6 than in 1986 (52%), possibly because of media coverage linking under‐cooked hamburgers to the E. coli 0157:H7 outbreak in the Pacific Northwest. Those who perceived a ‘high’ risk were less likely to serve raw fish (P < 0·038) and raw milk (P < 0·002). Significantly more females perceived raw milk to be a ‘high’ risk (P < 0·003). The risks of consuming both raw fish and raw milk were more likely to be underestimated, however. Food safety education is therefore needed to help food preparers to identify ‘high’ risk foods and to motivate them to minimize risks.

A Mixed Methods Approach to Investigating Food Safety Behavior in a Sample of Native American and Hispanic Caregivers of Young Children

“…Because young children have little control of food choices or preparation it is a cause of concern that most primary food handlers with children under the age of 10 do not feel susceptible to FBI in their homes, do not perceive FBI as severe, and rate themselves high in their self-efficacy to cook, prepare, purchase, and store food. Many studies affirm our finding that food handlers do not perceive themselves as at risk of FBI when "in control" of food preparation in the home (Cody & Hogue, 2003;Bruhn & Schutz, 1999;Kennedy et al, 2005;Lin et al, 2005;Raab & Woodburn, 1997;Redmond & Griffith, 2004). Future food safety educational interventions should not only focus on the areas identified in this study as knowledge gaps or misunderstood food safety practices but also on increasing Hispanic and Native American primary food handler's perceptions of susceptibility and severity of FBI.…”

An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria

“…Again, this assessment revealed deficiencies in attitudes, knowledge and practices in the areas of cooling/reheating, temperature control and cross contamination among the restaurant managers. It was determined that although many people did not know the basic rules of food hygiene, survey respondents had knowledge of which foods were at high risk from food poisoning, but lacked the knowledge about how a food could be made safe to eat [17]. …”

“…Most of the eating stalls around markets in Nigeria are characterized by unsanitary conditions, including poor water supply and poor drainage systems, unsanitary waste disposal and overcrowding, resulting in poor personal and environmental hygiene [6]. Another area of food safety concern is the source foods, and ingredients supply.…”

Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)

“…Sockett (1995) points out that many people do not know the basic rules of food hygiene. In contrast, surveys conducted in 1986 and 1995/1996 illustrated that respondents did know which foods were at high risk from food poisoning, but knowledge about how a food could be made safe to eat was limited (Raab & Woodburn, 1997). Many program planners believe that by enhancing knowledge or altering attitudes, they can induce behavioural change (Shaw, 2003).…”