Design and development of food safety knowledge and attitude scales for consumer food safety education

Medeiros, Lydia C.; Hillers, Virginia N.; Chen, Gang; Bergmann, Verna; Kendall, Patricia A.; Schroeder, Mary

doi:10.1016/j.jada.2004.08.030

Cited by 130 publications

(130 citation statements)

References 7 publications

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“…Four survey studies aimed to consider the effects of a food-safety intervention of consumers' food-safety knowledge (Angell, 2008;Cody & Hogue, 2003;Dharod et al, 2004;Medeiros et al, 2004).…”

Section: Food-safety Knowledgementioning

confidence: 99%

“…Furthermore, poor hand and surface hygiene is also a significant contributing factor (Cogan et al, 2002) in up to 39 % of domestic food poisoning outbreaks (Ryan et al, 1996). Overall, research has found that the most common behaviours impacting the control of numerous pathogens include proper hand washing and personal hygiene, safe and adequate cooking of food, storing foods at safe temperatures, and effectively washing surfaces and equipment to prevent cross-contamination (Medeiros et al, 2004;Medeiros et al, 2001a;Medeiros et al, 2001b).…”

Section: Introductionmentioning

confidence: 99%

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Consumer food safety education for the domestic environment: a systematic review

Milton

Mullan²

2010

British Food Journal

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PurposeDespite the recognised importance of food-safety, a large number of consumers do not practice adequate food-safety in the home. Many studies have recommended that education is a key step in preventing food borne illness in the domestic environment. However, few educational or psychosocial interventions have been designed and implemented to improve food-safety knowledge, attitudes and behaviours. Even fewer of these studies have been subject to rigorous appraisal. A systematic review of studies that described and evaluated a food-safety intervention in a non-clinical adult sample was conducted. Design/methodology/approachA total of ten studies met the criteria for inclusion in the systematic review. Outcomes of interest included food-safety behaviour, behavioural intention, attitudes, knowledge, microbial transfer and the use of Social Cognition Models. FindingsThe evidence regarding the effectiveness of the reviewed interventions on these food-safety outcomes was somewhat positive, however, many gaps remained. For example, of the 5 selfreport behaviour change studies all reported some significant improvement post intervention.However, the percentage of specific behaviours that significantly changed within each study varied between 0.04 to 100%. There were methodological flaws in many of the studies which complicated the interpretation of these results and indicate a need for more research. Research limitations/implications3 Future research should include better defined outcomes, longer follow-up, more rigorous reporting of results and intervention design, the use of randomised controlled trial protocols, and utilising health models to have a greater theoretical underpinning to the studies. Originality/valueThis is the first systematic review examining the effect of psychosocial food-safety interventions on behaviour, attitudes and knowledge.

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Section: Food-safety Knowledgementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer food safety education for the domestic environment: a systematic review

Milton

Mullan²

2010

British Food Journal

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“…Food contamination in developing countries is caused by many factors including traditional food processing methods, inappropriate handling of food, holding temperatures, and poor personal hygiene of food handlers, the safety of food handlers is therefore one of the most important health and safety issues facing most developing countries since it leads to both public health and social Problems [4].…”

Section: Introductionmentioning

confidence: 99%

Food Handling Practices and Associated Factors among Food Handlers in Arba Minch Town Public Food Establishments in Gamo Gofa Zone, Southern Ethiopia

Legesse¹,

Tilahun²,

Agedew³

et al. 2017

Epidemiology

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“…Due to the number of people affected annually and the economic losses that are caused, foodborne diseases still continue to be a major public health concern in developed countries (Cates et al, 2009;Scharff, McDowell, & Medeiros, 2009;Senior, 2009;WHO, 2007;Medeiros et al, 2004;WHO, 2004).…”

Section: Introductionmentioning

confidence: 99%

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

et al. 2011

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The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle-or highschool educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.

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Design and development of food safety knowledge and attitude scales for consumer food safety education

Cited by 130 publications

References 7 publications

Consumer food safety education for the domestic environment: a systematic review

Consumer food safety education for the domestic environment: a systematic review

Food Handling Practices and Associated Factors among Food Handlers in Arba Minch Town Public Food Establishments in Gamo Gofa Zone, Southern Ethiopia

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

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