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Food safety knowledge and practices in ready-to-eat food establishments.
Int J Environ Health Res. 2004 Oct; 14(5):343-50.IJ

Abstract

Safe food handling in ready-to-eat food establishments is a basic element in the reduction of foodborne illness. The aim of this research was to investigate (using a questionnaire), knowledge and attitudes about food safety held by management and staff in ready-to-eat food establishments. Fieldwork was conducted in 2002 in Wellington City, New Zealand. Managers rated 'staff with good food safety knowledge' the most important aspect of ensuring safe food. Half of these managers were prepared to pay higher wages to staff holding a current food safety certificate. Although respondents considered that closure of the establishment was the most serious business consequence of a breakdown in safe food handling, less than half (49%) were prepared to pay an additional insurance premium to cover this risk. All food handling workers should be encouraged to obtain and maintain a current food safety certificate. Environmental health officers who inspect ready-to-eat food establishments play an important role in guiding and assisting owners and staff in improving food handling standards.

Authors+Show Affiliations

Kramer J
Massey University of Wellington, New Zealand. J.Kramer@massey.ac.nz
Scott WG
No affiliation info available

MeSH

CertificationData CollectionFood ContaminationFood HandlingFood ServicesHealth Knowledge, Attitudes, PracticeNew ZealandRisk FactorsSafety

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15385213

Citation

Kramer, J, and W G. Scott. "Food Safety Knowledge and Practices in Ready-to-eat Food Establishments." International Journal of Environmental Health Research, vol. 14, no. 5, 2004, pp. 343-50.
Kramer J, Scott WG. Food safety knowledge and practices in ready-to-eat food establishments. Int J Environ Health Res. 2004;14(5):343-50.
Kramer, J., & Scott, W. G. (2004). Food safety knowledge and practices in ready-to-eat food establishments. International Journal of Environmental Health Research, 14(5), 343-50.
Kramer J, Scott WG. Food Safety Knowledge and Practices in Ready-to-eat Food Establishments. Int J Environ Health Res. 2004;14(5):343-50. PubMed PMID: 15385213.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food safety knowledge and practices in ready-to-eat food establishments. AU - Kramer,J, AU - Scott,W G, PY - 2004/9/24/pubmed PY - 2005/1/5/medline PY - 2004/9/24/entrez SP - 343 EP - 50 JF - International journal of environmental health research JO - Int J Environ Health Res VL - 14 IS - 5 N2 - Safe food handling in ready-to-eat food establishments is a basic element in the reduction of foodborne illness. The aim of this research was to investigate (using a questionnaire), knowledge and attitudes about food safety held by management and staff in ready-to-eat food establishments. Fieldwork was conducted in 2002 in Wellington City, New Zealand. Managers rated 'staff with good food safety knowledge' the most important aspect of ensuring safe food. Half of these managers were prepared to pay higher wages to staff holding a current food safety certificate. Although respondents considered that closure of the establishment was the most serious business consequence of a breakdown in safe food handling, less than half (49%) were prepared to pay an additional insurance premium to cover this risk. All food handling workers should be encouraged to obtain and maintain a current food safety certificate. Environmental health officers who inspect ready-to-eat food establishments play an important role in guiding and assisting owners and staff in improving food handling standards. SN - 0960-3123 UR - https://www.unboundmedicine.com/medline/citation/15385213/Food_safety_knowledge_and_practices_in_ready_to_eat_food_establishments_ DB - PRIME DP - Unbound Medicine ER -