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Food handlers' beliefs and self-reported practices
Deborah A Clayton1, Christopher J Griffith, Patricia Price
1Food Safety Research Group, University of Wales Institute, Cardiff (UWIC), Colchester Avenue, Cardiff, CF23 9XR Wales, UK. dclayton@uwic.ac.uk
International Journal of Environmental Health Research
|April 24, 2002
Summary
Food hygiene training alone does not prevent food poisoning. Barriers like lack of time and resources hinder safe food handling practices, even among trained staff. Improving food safety requires more than just training.
Area of Science:
- Food Safety
- Behavioral Science
- Public Health
Background:
- Despite increased food hygiene training, food poisoning outbreaks persist due to inadequate food handling.
- Social Cognitive Theory provides a framework to understand food handler beliefs and practices.
Purpose of the Study:
- To examine food handlers' beliefs and self-reported practices regarding food safety.
- To identify barriers preventing the implementation of food safety practices.
Main Methods:
- A questionnaire survey was administered to 137 food handlers across 52 small to medium-sized food businesses in Wales.
- The study utilized elements of Social Cognitive Theory to analyze responses.
Main Results:
- Most food handlers were aware of necessary food safety actions but faced barriers like time, staffing, and resource limitations.
- Despite 95% receiving training, 63% admitted to sometimes neglecting food safety behaviors.
- Food handlers perceived their businesses as low risk, yet all prepared high-risk foods.
Conclusions:
- Food safety training must adopt a risk-based approach.
- Behavioral change in food safety requires addressing resource limitations and fostering a supportive management culture, not solely relying on training.