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The management of food safety-the role of food hygiene training in the UK service sector

Seaman, P and Eves, A (2006) The management of food safety-the role of food hygiene training in the UK service sector International Journal of Hospitality Management, 25 (2). pp. 278-296.

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Abstract

This paper reviews the literature pertaining to the role of food hygiene training in a strategy to manage food safety. Traditional assumptions that the provision of knowledge alone will lead to changes in attitudes and thus performance has been shown to be ill founded. A multitude of factors relating to the course itself, and events pre- and post-training have been shown to mitigate the effectiveness of training in bringing about desired changes in behaviour. Effective and relevant food hygiene training delivered with the support of the organisation, adequate resources and the peer support of colleagues will have a greater effect on intention and actual behaviour of the food handler, increasing the likelihood that safe working practices are carried out at all times. Such approaches are necessary if hygiene training is to have an impact on food safety management. Further investigation into the motivational factors and beliefs of the food handler in relation to food hygiene training, its relevance in their working environment and its effectiveness are needed to aide the development and delivery of more effective food hygiene training methods. © 2005 Elsevier Ltd. All rights reserved.

Item Type: Article
Divisions : Faculty of Arts and Social Sciences > Surrey Business School
Authors :
NameEmailORCID
Seaman, PUNSPECIFIEDUNSPECIFIED
Eves, AUNSPECIFIEDUNSPECIFIED
Date : June 2006
Identification Number : 10.1016/j.ijhm.2005.04.004
Additional Information : Copyright 2005 Elsevier Ltd. All rights reserved. NOTICE: this is the author’s version of a work that was accepted for publication in International Journal of Hospitality Management. 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 International Journal of Hospitality Management, 25(2),2006, DOI: 10.1016/j.ijhm.2005.04.004.
Depositing User : Symplectic Elements
Date Deposited : 28 Mar 2017 14:38
Last Modified : 31 Oct 2017 14:24
URI: http://epubs.surrey.ac.uk/id/eprint/202022

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