... knowledge and marital status, age and education level, but not nationality of domestic workers (Asian or African). Originality/value The findings of this study are expected to encourage policy makers mandate food safety trainings for this segment of the population besides helping them in creating...

... on the figure of the food blogger, the context in which he/she acts and his/her perceptions and type of communication of food safety issues. Design/methodology/approach Quantitative and qualitative data were collected using an online survey and an online training programme was implemented to actively engage...

... among the food handlers was measured with Spearman’s rank correlation. Findings A significant direct association was found throughout the different criteria of food safety KAP. In total, 90 percent of fast food handlers had undergone formal training on food safety. Although fast food handlers...

...Yee Ming Lee; Erol Sozen Purpose The purpose of this paper is to compare restaurant managerial staff and employees’ attitudes toward food allergies, their food allergy knowledge and food allergy-related training. Design/methodology/approach An online questionnaire was administered through...

... challenges in minimizing these risks. Jean L. Hertzman can be contacted at: Jean.hertzman@unlv.edu © Emerald Group Publishing Limited 2007 Food safety Catering industry Training United States of America Approximately 76 million people in the USA contract diseases from food each...

...Carol A. Wallace; Susan C. Powell; Lynda Holyoak Purpose HACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed...

...Denise Worsfold; Chris Griffith; Philip Worsfold In both their enforcement and training role environmental health officers (EHOs) may influence businesses' attitudes to hygiene training. A survey was conducted to examine EHOs' experience and perceptions of the provision and effectiveness of food...

...Caroline Leighton; Richard Bent Complaints handling is now a marketing tool for retailers. Intense competition within the food retail sector makes it an area for retailers to gain competitive advantage. However, the commitment to complaints handling through employee training is a largely unexplored...

...Denise Worsfold New European legal requirements require the proprietors of food businesses to supervise and train all food handlers commensurate with work activity and to establish hazard analysis systems. Considers the training implications for operational and managerial staff in the catering...

... of such training. There is, however, a lack of documentary evidence of improvements in food hygiene standards which can be directly related to education or training. Evaluations of formal food hygiene education courses have identified increased knowledge levels of course participants, and improvements...

...Stephen Fallows Outlines the key points in the proposed new Food Hygiene Regulations. The new features are that: proprietors must ensure food handlers should be trained or instructed to a level “commensurate with their work activity”; food businesses will have a duty to identify and control...

... related to good manufacturing practice or product quality requirements; it has been drawn up by a representative section of the industry sector affected, including small business representatives, and in consultation with enforcement and consumer bodies. Supervision and instruction and/or training...

... for the protection of the consumer and what they can do to prepare food safely. However, the regulation is specific neither about how training should best be implemented nor on the most important aspect of the policy, its end result. The standards of food hygiene awareness to be achieved through training have...