Tags

Type your tag names separated by a space and hit enter

Identification and classification of consumer food-handling behaviors for food safety education.
J Am Diet Assoc. 2001 Nov; 101(11):1326-39.JA

Abstract

OBJECTIVE

To identify key behaviors associated with major food safety pathogen control factors.

DESIGN

World Wide Web-based descriptive study with 4 tasks: compile a list of food-handling behaviors from the literature; use Delphi process to build consensus, rank order, and edit lists of behaviors; assess content and construct validity; and review results of Delphi process at a summit meeting of selected experts to make final recommendations for a food safety behavior list.

SUBJECTS/SETTING

A convenience sample of 10 epidemiologists, 11 food microbiologists, 10 food safety educators, and 10 food safety policy makers was recruited from lists of nationally known experts. Twenty-four experts completed 4 rounds of surveys presented to them via a Web site. Six experts attended a face-to-face meeting to finalize behavior lists. Statistical analyses performed Descriptive statistics and sum of observation data were used to determine rank order and validity.

RESULTS

Twenty-nine key food-handling behaviors for maintaining the safety of food and reducing the number of cases and outbreaks of foodborne illness were identified. These were rank-ordered within 5 pathogen control factors: practice personal hygiene, cook foods adequately, avoid cross-contamination, keep foods at safe temperatures, and avoid foods from unsafe sources.

APPLICATIONS/CONCLUSIONS

This list of rank-ordered behaviors grouped by pathogen control factor should help dietitians and educators confidently teach food safety guidance that will be most effective in preventing illness.

Authors+Show Affiliations

The Ohio State University, Columbus, 43210-1295, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

11716314

Citation

Medeiros, L C., et al. "Identification and Classification of Consumer Food-handling Behaviors for Food Safety Education." Journal of the American Dietetic Association, vol. 101, no. 11, 2001, pp. 1326-39.
Medeiros LC, Kendall P, Hillers V, et al. Identification and classification of consumer food-handling behaviors for food safety education. J Am Diet Assoc. 2001;101(11):1326-39.
Medeiros, L. C., Kendall, P., Hillers, V., Chen, G., & DiMascola, S. (2001). Identification and classification of consumer food-handling behaviors for food safety education. Journal of the American Dietetic Association, 101(11), 1326-39.
Medeiros LC, et al. Identification and Classification of Consumer Food-handling Behaviors for Food Safety Education. J Am Diet Assoc. 2001;101(11):1326-39. PubMed PMID: 11716314.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and classification of consumer food-handling behaviors for food safety education. AU - Medeiros,L C, AU - Kendall,P, AU - Hillers,V, AU - Chen,G, AU - DiMascola,S, PY - 2001/11/22/pubmed PY - 2002/1/5/medline PY - 2001/11/22/entrez SP - 1326 EP - 39 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 101 IS - 11 N2 - OBJECTIVE: To identify key behaviors associated with major food safety pathogen control factors. DESIGN: World Wide Web-based descriptive study with 4 tasks: compile a list of food-handling behaviors from the literature; use Delphi process to build consensus, rank order, and edit lists of behaviors; assess content and construct validity; and review results of Delphi process at a summit meeting of selected experts to make final recommendations for a food safety behavior list. SUBJECTS/SETTING: A convenience sample of 10 epidemiologists, 11 food microbiologists, 10 food safety educators, and 10 food safety policy makers was recruited from lists of nationally known experts. Twenty-four experts completed 4 rounds of surveys presented to them via a Web site. Six experts attended a face-to-face meeting to finalize behavior lists. Statistical analyses performed Descriptive statistics and sum of observation data were used to determine rank order and validity. RESULTS: Twenty-nine key food-handling behaviors for maintaining the safety of food and reducing the number of cases and outbreaks of foodborne illness were identified. These were rank-ordered within 5 pathogen control factors: practice personal hygiene, cook foods adequately, avoid cross-contamination, keep foods at safe temperatures, and avoid foods from unsafe sources. APPLICATIONS/CONCLUSIONS: This list of rank-ordered behaviors grouped by pathogen control factor should help dietitians and educators confidently teach food safety guidance that will be most effective in preventing illness. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/11716314/Identification_and_classification_of_consumer_food_handling_behaviors_for_food_safety_education_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(01)00318-2 DB - PRIME DP - Unbound Medicine ER -