Tools
Tools
Kingston, B and Mitchell, G (2023) A survey study to investigate food handler’s knowledge, attitudes and behaviour towards food safety and food practices in restaurants in Liverpool. International Jorunal of Sanitary Engineering Research, 15 (1). pp. 4-18. ISSN 1854-0678
|
Text
A survey study to investigate food handlers knowledge attitudes and behaviour towards food safety and food practices in restaurants in Liverpool.pdf - Published Version Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (711kB) | Preview |
Abstract
Food establishments are on the rise in the United Kingdom, producing a wide variety of cuisine to cater for a variety of tastes in a global market. However, a significant proportion of the population will experience a foodborne illness at some point in their lives, and in 2018 alone there were estimated to be 2.4 million food borne illness related cases in the UK [1] with a resulting 180 deaths per year. Whilst Local Authorities monitor and inspect these establishments periodically, the importance of those who work within food business cannot be underestimated. As such the aim of this research study was to explore food handlers’ knowledge, attitudes, and behaviour towards food safety and food handling practices in restaurants within Liverpool. Using both convenience and snowball sampling, the research employed a quantitative online questionnaire to gather data from the target population of food handlers. The responses from 52 participants were then analysed using a combination of Microsoft Excel and SPSS version 28. The results of the study reveal that food handlers in Liverpool food businesses have a generally satisfactory level of food safety knowledge; their attitudes expressed demonstrated a strong positive approach and they engage in safe behaviour. However, the results show some areas of concern: knowledge surrounding harmful pathogens was lacking; behaviour in relation to the use of mobile phones in the kitchen and attitudes towards attending work whilst unwell. Therefore whilst the overall knowledge, attitude and behaviours of food handlers appears acceptable that does not mean they do not pose risk to customers. Whilst all participants had received training, this did not always translate into improved food handling knowledge, attitudes or behaviours. Training, therefore, must be tailored to reflect the needs to the individual with the understanding that knowledge, attitudes and behaviours are linked.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Food safety; foodborne illness; food handler; knowledge; attitude; practices |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor > HD61 Risk Management R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
| Divisions: | Public Health Institute |
| Publisher: | Inštitut za sanitarno inženirstvo - Institute of Public and Environmental Health |
| SWORD Depositor: | A Symplectic |
| Date Deposited: | 30 Oct 2023 10:44 |
| Last Modified: | 30 Oct 2023 10:45 |
| DOI or ID number: | 10.2478/ijser-2022-0002 |
| Editors: | Ovca, A |
| URI: | https://researchonline.ljmu.ac.uk/id/eprint/21764 |
 |
View Item |