scholarly journals Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions

Food Control ◽  
2022 ◽  
pp. 108825
Author(s):  
Alexander K. Koch ◽  
Dan Mønster ◽  
Julia Nafziger ◽  
Nina Veflen
Keyword(s):  
Food Handling ◽  
Online Interventions ◽  
Safe Food

scholarly journals Improving safe food-handling practices by increasing self-efficacy

Food Control ◽  
2021 ◽  
pp. 108361
Author(s):  
Denise van Rijen ◽  
Enrique Mergelsberg ◽  
Gill ten Hoor ◽  
Barbara Mullan
Keyword(s):  
Self Efficacy ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

scholarly journals Poultry: the most common food in outbreaks with known pathogens, United States, 1998–2012

2016 ◽  
Vol 145 (2) ◽  
pp. 316-325 ◽  
Author(s):  
S. J. CHAI ◽  
D. COLE ◽  
A. NISLER ◽  
B. E. MAHON
Keyword(s):  
United States ◽  
The United States ◽  
Food Handlers ◽  
Food Handling ◽  
Food Category ◽  
Foodborne Outbreaks ◽  
Handling Practices ◽  
Safe Food ◽  
Private Homes ◽  
Food Handling Practices

SUMMARYAs poultry consumption continues to increase worldwide, and as the United States accounts for about one-third of all poultry exports globally, understanding factors leading to poultry-associated foodborne outbreaks in the United States has important implications for food safety. We analysed outbreaks reported to the United States’ Foodborne Disease Outbreak Surveillance System from 1998 to 2012 in which the implicated food or ingredient could be assigned to one food category. Of 1114 outbreaks, poultry was associated with 279 (25%), accounting for the highest number of outbreaks, illnesses, and hospitalizations, and the second highest number of deaths. Of the 149 poultry-associated outbreaks caused by a confirmed pathogen, Salmonella enterica (43%) and Clostridium perfringens (26%) were the most common pathogens. Restaurants were the most commonly reported location of food preparation (37% of poultry-associated outbreaks), followed by private homes (25%), and catering facilities (13%). The most commonly reported factors contributing to poultry-associated outbreaks were food-handling errors (64%) and inadequate cooking (53%). Effective measures to reduce poultry contamination, promote safe food-handling practices, and ensure food handlers do not work while ill could reduce poultry-associated outbreaks and illnesses.

Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

2010 ◽  
Vol 73 (11) ◽  
pp. 2065-2071 ◽  
Author(s):  
JASON D. ELLIS ◽  
SUSAN W. ARENDT ◽  
CATHERINE H. STROHBEHN ◽  
JANELL MEYER ◽  
PAOLA PAEZ
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Demographic Characteristics ◽  
Food Handling ◽  
Service Employees ◽  
Motivation Factors ◽  
Handling Practices ◽  
Safe Food ◽  
Food Service Employees ◽  
Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

Safe Food Handling Advice Provided on Question-and-Answer Web Sites Is Inconsistent

2020 ◽  
Vol 52 (7) ◽  
pp. 688-696
Author(s):  
Ian Young ◽  
Meera Bhulabhai ◽  
Andrew Papadopoulos
Keyword(s):  
Web Sites ◽  
Food Handling ◽  
Question And Answer ◽  
Safe Food

scholarly journals Knowledge and Consumer Behavior Related to Safe Practices of Food Handling

2016 ◽  
Vol 2 (1) ◽  
pp. 15 ◽  
Author(s):  
Graziela Alvarez Corrêa da Costa ◽  
Rita De Cássia Akutsu ◽  
Lorenza R. dos Reis Gallo ◽  
Wilma Maria Coelho Araújo
Keyword(s):  
Food Safety ◽  
Self Efficacy ◽  
Food Production ◽  
College Graduates ◽  
Food Poisoning ◽  
Food Handling ◽  
Cronbach’S Alpha ◽  
Cronbach's Alpha ◽  
Handling Practices ◽  
Safe Food

<p class="1"><span lang="EN-US">The purpose of this research was to analyze the perceptions and practices of participants involved in safe food handling. The sample was composed by 204 participants. To assess behavior, knowledge and psychosocial factors, the instrument used was divided in six topics: sociodemographic characteristics; behavioral measures regarding safe food production; measures about knowledge and practices in pest control and food purchase; Food Safety scale with two factors and Cronbach's alpha of 0.75; Credence declaration scale with three factors and Cronbach's alpha of 0.78, both scales with seven points, Likert type; Self-efficacy scale with one factor and Cronbach's alpha of 0.86, also Likert type with five points. A linear model of multiple variance analysis was used to evaluate if the variables gender, age, income, education and professional experience were used to determine the behavioral, knowledge and psychosocial measures. When the detected differences were significant, a post-hoc analysis was used with the Tukey adjustment. The knowledge about safe food production and food poisoning showed that 95.1% of participants consider <em>very important</em> hygiene precautions in food preparation in their homes; 30.4% of participants said that they or someone in their family have developed symptoms related to food poisoning in the last 12 months. The data obtained for self-efficacy showed significant differences for the variables gender, age and education. Women and college graduates replied that they <em>Are Sure they Can Do That </em>when asked about the execution of tasks that promote food safety. </span><span lang="EN-US">These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices in Brasil.</span><strong></strong></p>

Trends in U.S. Consumers' Safe Handling and Consumption of Food and Their Risk Perceptions, 1988 through 2010

2011 ◽  
Vol 74 (9) ◽  
pp. 1513-1523 ◽  
Author(s):  
SARA B. FEIN ◽  
AMY M. LANDO ◽  
ALAN S. LEVY ◽  
MARIO F. TEISL ◽  
CAROLINE NOBLET
Keyword(s):  
Food Safety ◽  
Media Coverage ◽  
Perceived Risk ◽  
Risk Perceptions ◽  
Foodborne Illness ◽  
Cross Contamination ◽  
Food Handling ◽  
Safety Issues ◽  
Consumption Practices ◽  
Safe Food

Although survey results measuring the safety of consumers' food handling and risky food consumption practices have been published for over 20 years, evaluation of trends is impossible because the designs of published studies are not comparable. The Food Safety Surveys used comparable methods to interview U.S. adults by telephone in 1988, 1993, 2001, 2006, and 2010 about food handling (i.e., cross-contamination prevention) and risky consumption practices (eating raw or undercooked foods from animals) and perceived risk from foodborne illness. Sample sizes ranged from 1,620 to 4,547. Responses were analyzed descriptively, and four indices measuring meat, chicken, and egg cross-contamination, fish cross-contamination, risky consumption, and risk perceptions were analyzed using generalized linear models. The extent of media coverage of food safety issues was also examined. We found a substantial improvement in food handling and consumption practices and an increase in perceived risk from foodborne illness between 1993 and 1998. All indices were stable or declined between 1998 and 2006. Between 2006 and 2010, the two safe food handling practice indices increased significantly, but risk perceptions did not change, and safe consumption declined. Women had safer food handling and consumption practices than men. The oldest and youngest respondents and those with the highest education had the least safe food handling behaviors. Changes in safety of practices over the survey years are consistent with the change in the number of media stories about food safety in the periods between surveys. This finding suggests that increased media attention to food safety issues may raise awareness of food safety hazards and increase vigilance in food handling by consumers.

Food Safety Beliefs and Barriers to Safe Food Handling among WIC Program Clients, Miami, Florida

2006 ◽  
Vol 38 (6) ◽  
pp. 371-377 ◽  
Author(s):  
Mary Jo Trepka ◽  
Violet Murunga ◽  
Syreeta Cherry ◽  
Fatma G. Huffman ◽  
Zisca Dixon
Keyword(s):  
Food Safety ◽  
Food Handling ◽  
Wic Program ◽  
Safe Food
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