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Perceptions of hygiene training amongst food handlers, managers and training providers - A qualitative study

Seaman, P and Eves, A (2010) Perceptions of hygiene training amongst food handlers, managers and training providers - A qualitative study FOOD CONTROL, 21 (7). pp. 1037-1041.

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Abstract

An important element in the effectiveness of food hygiene training is the support given by managers, both pre and post training, to motivate food handlers to enact the safe food handling practices learnt during training. This study explores the personal views of food handlers, their managers, and accredited training providers towards the provision and evaluation of food hygiene training in the South-West London region, exploring the pre and post training support given to food handlers, and its effects on the attitude and behaviour of food handlers to enact safe food handling practices in the workplace. In total seventy telephone interviews were conducted. Findings demonstrate that most food industry managers are aware of their responsibilities to train food handlers, but often do not provide adequate support to promote the enactment of safe food handling practices, or evaluate its effectiveness. Thus, any positive effects gained from food hygiene training programmes, are ephemeral.

Item Type: Article
Divisions : Faculty of Arts and Social Sciences > Surrey Business School
Authors :
AuthorsEmailORCID
Seaman, PUNSPECIFIEDUNSPECIFIED
Eves, AUNSPECIFIEDUNSPECIFIED
Date : July 2010
Identification Number : https://doi.org/10.1016/j.foodcont.2009.12.024
Uncontrolled Keywords : Food handler, Hygiene, Training, Evaluation, BEHAVIOR, SAFETY
Additional Information : Copyright © 2009 Elsevier Ltd. All rights reserved. NOTICE: this is the author’s version of a work that was accepted for publication in Food Control. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Control, 21(7), July 2010, DOI: 10.1016/j.foodcont.2009.12.024
Depositing User : Symplectic Elements
Date Deposited : 28 Mar 2017 14:38
Last Modified : 28 Mar 2017 14:38
URI: http://epubs.surrey.ac.uk/id/eprint/202021

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