Food safety behaviour in the home

Reports on an evaluation of the food safety behaviour of 108 consumers conducted using direct observation and temperature measurements. Finds that safe cooking practices were used by the majority of consumers, although more than half of the participants cooked well in advance of consumption and few...

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Bibliographic Details
Published in:British food journal (1966) 1997-04, Vol.99 (3), p.97-104
Main Author: Worsfold, Denise
Format: Article
Language:English
Subjects:
Ambient temperature
Consumer behavior
Consumer behaviour
Contamination
Cooking
Data collection
Food
Food contamination & poisoning
Food handling
Food safety
Health care
home food preparation
Hygiene
Hygiene factors
Meals
Observation
Polls & surveys
Questionnaires
Recipes
Studies
Temperature
Temperature measurement
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Summary:Reports on an evaluation of the food safety behaviour of 108 consumers conducted using direct observation and temperature measurements. Finds that safe cooking practices were used by the majority of consumers, although more than half of the participants cooked well in advance of consumption and few used any method to speed the cooling of cooked food. Some consumers used potentially unsafe practices such as transporting and storing food at the wrong temperature, holding cooked food at ambient temperature for prolonged periods and inadequate re-heating. Identifies great potential for indirect and direct cross-contamination during the preparation of food. Notes some disparity between observed food safety behaviour and self-reported food handling practices.
ISSN:0007-070X
1758-4108
DOI:10.1108/00070709710168932