Social representations of safety in food services

Behrens, Jorge Herman; Vedovato, Gabriela Milhassi; Cervato-Mancuso, Ana Maria; Bastos, Deborah Helena Markowicz

doi:10.1016/j.foodres.2015.05.024

Cited by 14 publications

(10 citation statements)

References 25 publications

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“…For instance, white-collar workers were much more knowledgeable about the food handlers’ practices in the eating outlets than those who were retired or doing manual labour jobs. These results were in line with a study by Behren et al (2015) which found that those who worked for a company in the communication sector were more aware of the food quality than those who worked for the low-income public supported program [ 16 ]. Moreover, those who deemed price as the most important factor in choosing food facilities were likely to have lower knowledge than people considering the hygiene and safety of food to be the most deciding one.…”

Section: Discussionsupporting

confidence: 90%

“…We suppose the insufficient knowledge regarding this issue among our customers is due to their belief that it was the responsibility of providers to deliver food services with clean and basic amenities [ 15 ]. Moreover, they might depend on visual indications and/or the overall cleanliness of the food facilities to decide the degree of safety and quality of the meal [ 16 ].…”

Section: Discussionmentioning

confidence: 99%

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Customers’ Knowledge, Attitude, and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Hanoi, Vietnam

Nguyen

Tran

et al. 2018

IJERPH

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Efforts to prevent foodborne illnesses in food facilities require sufficient knowledge on hygiene and safety standards from both food processors and customers. However, studies about knowledge, attitude, and practices of customers towards these issues are constrained. This study explored the knowledge, attitude, and practices (KAP) of customers regarding the practices of food facilities as well as potential associated factors. A cross-sectional survey was conducted in Hanoi from September to October 2015. Questions about knowledge, attitude, and practice towards food hygiene and safety were asked, alongside sociodemographic characteristics. Multivariate Tobit regression was used to identify the associated factors with the KAP. Among 1740 customers, the highest mean score of 98.4 (SD = 10.1) was found in knowledge about practices with raw and cooked food, following by knowledge about environmental practices when processing food (mean = 93.1, SD = 17.3), and knowledge about environmental requirements when processing food (mean = 33.3, SD = 33.3). Most of customers considered the processing and selling of hygienic meals without leaving any food overnight as the most important feature for food facilities (73.8%). About 63.2% of participants chose not to report food safety violation by facilities to authorities. The higher score of knowledge was found in groups of people who were not single, had college/university or higher education, and had specific criteria when choosing their places to eat. These findings imply the need for enhancing customers’ protection systems, the capability of inspecting and supervising the food processing progress by local authorities, and the awareness of customers about the environmental requirements of food facilities.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Customers’ Knowledge, Attitude, and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Hanoi, Vietnam

Nguyen

Tran

et al. 2018

IJERPH

View full text Add to dashboard Cite

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“…Jabbar [24] reported similar results, stating that hygiene and freshness were the most considered factors that provided an indication of safety of meat at a purchase point. Moreover, Behrens et al [25] and Vedovato et al [26] compared two different food settings and observed that R1 was preferred as opposed to R2, mainly because the former was more hygienic. However, there is evidence [27][28][29][30] that suggests that consumers depend on only detectable cues associated with food hygiene when they evaluate meat safety.…”

Section: Resultsmentioning

confidence: 99%

“…Table 3, most consumers in both retail outlets (C 1 = 40.43%; C 2 = 50.79%) were of the view, and concerned, that microbial contamination contracted through food consumption caused diseases. Behrens et al [34] and Behrens et al [25] reported that food-borne diseases resulted from microbial contamination, which was a threat to their health and well-being. Some consumers indicated that they had limited control over their own exposure to microbial contaminants.…”

Section: Resultsmentioning

confidence: 99%

Consumers’ Social Representations of Meat Safety in Two Selected Restaurants of Raymond Mhlaba Municipality in the Eastern Cape, South Africa

2017

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This study was conducted at two different restaurants of Raymond Mhlaba Municipality (Alice), Eastern Cape, South Africa, to determine consumers' social representations of meat safety. A total number of 251 people were interviewed in focus group discussions, each comprising 4-6 interviewees were conducted. Each focus group consisted of university students and staff, and members of rural communities surrounding the town of Alice. A semi-structured questionnaire comprising both closed-ended and open-ended questions was used to collect data. Consumers were concerned about the hygiene at the place of purchase and the freshness of meat. Moreover, they revealed that they were always worried about the risk of food-borne diseases. Although food-borne diseases were not cited as a significant problem, related ideas such as "washing of hands before preparation of food to minimize food-borne diseases" were important to consumers. Consumers indicated that meat safety at the abattoirs should be thoroughly managed given that "hygiene during meat processing is important to prevent the occurrence of food-borne diseases". Consumers in both retail outlets have shown to have a limited understanding of meat safety. Thus, consumers' social representations, perceptions, and knowledge are complex and dynamic with respect to meat safety.

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“…Much of the work that has been done on risk perception and food safety comes from risk analysis and psychometric literature in the health and consumer behavior sciences that often focus on quantitative analysis (Mitchell ; Hansen et al ; Finucane and Holup ). However, there is a body of literature that focuses on the social context of perceptions of food safety (see, among others, Behrens et al ; Gustafsod ; Hansen et al ; O'Shea ). This study augments literature on perceptions of food safety by focusing on a non‐Western context and examining the intersection of gender, risk perception, and household ecology.…”

Section: Introductionmentioning

confidence: 99%

Risky resources: Household production, food contamination, and perceptions of aflatoxin exposure among Zambian female farmers

Young

2017

Economic Anthropology

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Mycotoxins pose a risk to nutrition security in sub‐Saharan Africa, yet research on mycotoxin control pays limited attention to the social context of fungal toxin exposure. In Zambia, groundnuts are considered a “woman's crop,” making women's labor central to groundnut production. However, this status does not ensure women control over the groundnut production process—an important distinction when looking at distribution of labor and resources in the household and its implication for aflatoxin reduction. This article uses semistructured interviews and participatory risk assessment techniques with women farmers to examine the relationship between control over groundnut production, risk perception, and aflatoxin mitigation in Eastern Province, Zambia. Interviews were conducted in July–August 2015 in three districts of Eastern Province and focused on knowledge and perceptions of aflatoxin‐producing fungi and food contamination and groundnut production practices. Results from this study indicate that gender disaggregated data on ownership and control over production strategies are important for understanding the mechanisms that create variation in household exposure to aflatoxins. Local perceptions of short‐ and long‐term health influence the relationship between knowledge about aflatoxins and practice. Including the social context of decision making into aflatoxin risk assessment and mitigation helps strengthen intervention efforts.

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Social representations of safety in food services

Cited by 14 publications

References 25 publications

Customers’ Knowledge, Attitude, and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Hanoi, Vietnam

Customers’ Knowledge, Attitude, and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Hanoi, Vietnam

Consumers’ Social Representations of Meat Safety in Two Selected Restaurants of Raymond Mhlaba Municipality in the Eastern Cape, South Africa

Risky resources: Household production, food contamination, and perceptions of aflatoxin exposure among Zambian female farmers

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