Denise Worsfold

Food safety behaviour in the home

Reports on an evaluation of the food safety behaviour of 108 consumers conducted using direct observation and temperature measurements. Finds that safe cooking practices were used by the majority of consumers, although more than half of the participants cooked well in advance of consumption and few used any method to speed the cooling of cooked food. Some consumers used potentially unsafe practices such as transporting and storing food at the wrong temperature, holding cooked food at ambient temperature for prolonged periods and inadequate re‐heating. Identifies great potential for indirect and direct cross‐contamination during the preparation of food. Notes some disparity between observed food safety behaviour and self‐reported food handling practices.

Assessment of the Standard of Consumer Food Safety Behavior

An evaluation of the food safety behavior of 108 consumers was conducted by means of an HACCP-based audit. The method employed direct observation and temperature measurement linked to a standardized risk-based scoring system based on epidemiological data. A food operation risk (FOR) score was allocated to each consumer and was based on the demerit points awarded for the violation or absence of recommended control or preventative measures, Temperature abuse during food transport and storage was exhibited by more than 40% of people. A great potential for indirect and direct cross-contamination during the preparation of food was identified. Safe cooking practices were used by the majority of consumers, however, more than half of the sample cooked well in advance of consumption and few used any method to speed the cooling of cooked food. Some consumers used potentially unsafe practices such as holding cooked food at ambient temperatures for prolonged periods and inadequate reheating. Expressed as a percentage, the FOR scores ranged from 0 to 65% with over half of the subjects (58%) scoring below 20%.

Application of HACCP to food preparation practices in domestic kitchens

To ensure food safety, all links in the food chain, except the home, have been urged to adopt the HACCP approach. Surveys have shown that domestic knowledge and practices relating to the prevention of foodborne disease may be inadequate and that family outbreaks of food poisoning are numerically very important. There are potential benefits in applying the HACCP approach to domestic food preparation but little has been published. HACCP can be used to obtain information on domestic hazards and risks and this can be used to formulate realistic control measures. The data produced can be used for health education campaigns as well as an auditing technique. Differences between the home and commercial operations, that affect the application of HACCP, are discussed.

A generic model for evaluating consumer food safety behaviour

Abstract This paper presents a detailed approach that can be used to evaluate the food safety behaviour of consumers. The preparation of a chicken and mushroom meal is used as a model. Hazard analyses were conducted and an audit hazard check-list compiled. A standard measure of hygienic food handling behaviour, a food operation risk (FOR) score, was devised, tested and refined. Additionally, a food safety risk (FSR) score, indicating the degree of likely risk to the consumer was developed. Early results indicate that these techniques are suitable for investigating the food safety behaviour of a larger sample of consumers with a range of home-produced food products. It will be useful to those involved in hygiene auditing and intervention and could benefit small scale caterers attempting to develop HACCP plans for their operations.

Protecting consumers: A review of hygiene award schemes

Purpose – Hygiene award schemes are intended to promote excellent food safety standards. They should encourage food premises to raise standards and provide consumers with more information. The Food Standards Agency (FSA) is considering a national hygiene award scheme as part of its strategy to improve food safety management in food businesses throughout the UK. This paper seeks to review four hygiene award schemes that are currently operating in the UK. Design/methodology/approach – The schemes were assessed using the preferred components for a national scheme established by the FSA. An attempt was made to gauge consumer and industry interest in the schemes and to identify whether food safety standards had been improved. Findings – In all of the schemes the food safety standards were assessed by enforcement officers during routine inspections to grade the awards. The award schemes appeared to be popular with most award winners, with some of the local authorities and with those members of the public who are aware of them. However, the schemes do little to inform the public of actual standards in food premises. This lack of transparency mainly relates to a lack of information on the scoring mechanism for businesses and the public, limited publicity for the scheme in the media and the evident need to educate the public. Originality/value – Information on the benefits and limitations of the different schemes that are highlighted may make some contribution to the debate on a national scheme.

Food safety behaviour in butchers’ shops

An evaluation of staff food safety behaviour in 91 butchers’ shops was conducted using direct observation and questionnaires. The investigation focused on behaviour that could lead to cross‐contamination during the handling of ready‐to‐eat high‐risk products. It was found that the businesses lacked separate staff for handling cooked products but had separate equipment, surfaces and utensils for raw and cooked products. Equipment that was most likely not to be segregated included vacuum packers, film wrappers and chillers. Work routines appeared to provide many opportunities for contamination of hand and food contact surfaces. Unsatisfactory cleaning procedures were observed; the main defects being inadequate cleaning frequency, incorrect use of wiping cloths, improper use of cleaning chemicals, neglect of hand contact surfaces. The results are discussed in relation to the establishment of an effective HACCP system and recommendations for improving food safety behaviour that will control potential cross‐contamination are given.

Recipe for food safety

Statistics show an increase in the number of family outbreaks of food poisoning. Contends that many handling techniques necessary to prevent outbreaks of food‐borne disease are unknown, misunderstood and not followed in the home. Some food preparation operations are more frequently implicated in outbreaks of food poisoning than others. Argues that instead of promoting general compliance with the food hygiene principles of good catering practice, the food safety educator should focus the attention of the consumer on those factors which are critical to safety of the product. Suggests that essential safe food handling techniques could be incorporated into recipes in magazines and cookery books which are used by many consumers. Presents a systematic approach to analysing recipes for potential hazards, based on the HACCP system; illustrates the approach with a relevant example.

Experiences and Perceptions of Secondary Food Hygiene Training: A Preliminary Study of Five Larger Catering Companies in South East Wales

Aims: Food safety training has a high UK profile, although this is mainly concerned with initial training at levels 1—4. Regular secondary hygiene training (collectively refresher, remedial, update training or retraining) for food handlers is recommended by the Catering Industry Guide, although the subject is relatively understudied. The aim of the present work was to determine the beliefs, mode and experiences of secondary training, especially refresher training, in five larger south east Wales catering businesses. Methods: Construction, piloting and distribution of a questionnaire (n = 100) followed by descriptive statistical analysis. Results: A 70% response rate was obtained covering five large catering operations. All had received secondary hygiene training. This training did not appear to be directly related to specific work performance. The duration of this training ranged from 20 minutes to six hours and the frequency from six months to every three years. The majority (94%) agreed that regular secondary training was beneficial and that it could be applied in their work (81%). The content of secondary training varied from a repeat of the initial hygiene course to selected topics deemed relevant to the needs of the employees and the businesses. The majority of refresher training was delivered by conventional classroom instruction but some businesses made use of more informal methods. Trainees estimated that they have only forgotten 10% of their initial training, 63% believed that the best way to refresh their knowledge was to repeat the course and 94% welcomed new information. Most (77%) felt that this training should be tested/examined. Reaction evaluations of secondary training were collected by most businesses and training records were maintained by all. Conclusions: Secondary training was valued by food handlers. The content and methods of delivering secondary training were more varied and were relatively conservative in format and approach.

Food safety for babies

Young babies are vulnerable to food‐borne disease. Examines the results of a questionnaire survey of parents and carers in day nurseries to examine the practices used to sterilize feeding equipment, reconstitute infant milk feeds and prepare weaning foods. Reports on observations of infant feeding practices carried out in six day nurseries. Standards of food handling in the nurseries were high but there was a lack of knowledge about current food hygiene regulations. Parents generally complied with recommended techniques for sterilizing equipment and reconstituting infant feeds. Extensive use was made of convenience weaning foods but foods were also prepared in the home. Recommended cooling and reheating techniques were not widely used. Some potentially unsafe practices were used to transport reconstituted milk feeds or weaning foods.

Training caterers for the new hygiene regulations

New European legal requirements require the proprietors of food businesses to supervise and train all food handlers commensurate with work activity and to establish hazard analysis systems. Considers the training implications for operational and managerial staff in the catering industry. Gives recommended levels of food hygiene training for different categories of staff and discusses the suitability and availability of training courses. Reviews sources of guidance on developing effective hazard analysis systems.