Food safety knowledge and attitudes among future professional food handlers. (February 2018)

• Record Type: Journal Article
• Authors: Ovca, Andrej; Jevšnik, Mojca; Kavčič, Matic; Raspor, Peter
• Is Part Of: Food control. Volume 84(2018)
• Page Start: 345
• Page End: 353
• Publication Date: 2018-02
• Subjects: Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2017.08.011
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The purpose of the current cross-sectional study was to investigate food safety knowledge and attitudes of future professional food handlers and compare their scores to their peers not enrolled in food-related programmes. Data were collected via an anonymous questionnaire developed especially for the purpose of this study. Altogether, 2176 respondents divided into a food and a non-food group participated. The results demonstrated better food safety knowledge among respondents not enrolled in food-related programmes. However, lack of food safety knowledge was identified concerning the same categories (Temperature control; Food properties; Traceability) in both groups. A detailed comparison inside the food group (food processing vs. catering) revealed comparable results in both sub-groups related to food safety knowledge. The results in the field of food safety attitudes and perceptions revealed that interest in food safety is not affected by the type of study chosen, and it is not under any significant influence of formal education. For food-related risks, higher levels of perceived severity and vulnerability were identified among non-food group compared to food group respondents. The results suggest potential improvements to formal education and training, in which the significant impact of teachers conducting relevant courses should be considered. Highlights: Interest in food safety not under any significant influence of formal education. Lack of knowledge in the food and non-food groups regarding the same issues. Perceived risk severity and vulnerability on higher levels among non-food group. Food-processing sub-group differs if compared to the catering sub-group. Potential improvements to formal education and training are suggested.