Food safety awareness,knowledge and practices among students in Slovenia

It is critical for children to understand food-related risks to preserve their health and the health of others, particularly because their food preparation responsibilities will increase in adulthood. The purpose of this study (n = 1272) was to explore the inclusion of 10- to 12-year-old students in food preparation activities and to determine their understanding of food-related risks, food safety knowledge and self-reported practices in their domestic environment prior to systematic involvement in these activities during regular schooling. This study highlighted their inclusion in food preparation activities with limited experiences. For food-related risks, a high level of perceived severity and a low level of perceived vulnerability were observed. Particular lack of knowledge was identified regarding the impact of temperature on microorganisms. Additionally, self-reported practices indicated risky behaviours for the prevention of cross-contamination, preservation of leftovers, re-heating of food in a potentially unsafe manner and food preparation activities with unprotected wounds on their hands. These results demonstrate that the systematic teaching of basic food safety principles as early as primary school remains necessary.     

Effect of market channel,farm scale,and years in production on mid-Atlantic vegetable producers' knowledge and implementation of Good Agricultural Practices

Foodborne illnesses associated with fresh produce have dramatically increased within the last decade. Good Agricultural Practices (GAP) were developed to address potential sources of pre-harvest microbial contamination, but certification remains low. The majority of mid-Atlantic vegetable farms are fresh market, but limited information is available about what on-farm production practices are being utilized to mitigate food safety risks. Our goal was to assess Maryland and Delaware vegetable producers' understanding and implementation of GAP. An electronic survey on pre-harvest production practices was administered at commercial grower meetings in 2010 and 2013. A total of 313 surveys were analyzed, and Probit regression was used to estimate the average marginal effects of farm scale, years in production and market channel on the probability of using different on-farm food safety practices. Generally, food safety practices did not differ across farm scale or years in production. However, market channel did influence a grower's decision to implement some food safety practices. Growers who marketed their produce primarily through wholesale channels were more likely to: have written policies for how they grew and handled their produce, test their irrigation water at least once a year for microbial contamination, or be GAP-certified. Economic constraints were not reported as the primary obstacle for GAP implementation in either survey. While more research is needed to better understand how market channel influences decision-making activities including on-farm food safety practices, this study highlights the complexity of the issue and the need for GAP educational programs to expand beyond a one-size-fits-all approach.     

Implementation of HACCP in food businesses: the way ahead

Food-borne diseases constitute an important public health problem in both developed and developing countries. Although their health and economic aspects are often obscured by insufficiency of data, available evidence on incidence and associated costs of medical care indicates that they are a major cause of morbidity, and a drain on resources. A joint WHO/FAO expert committee on food safety asserts that illness due to contaminated food is probably the most widespread health problem in the contemporary world, and an important cause of reduced economic productivity. Given the inadequacies of traditional approaches to food safety control, viz. inspection and end-product testing, there is a need to apply such other strategy of proven effectiveness as the Hazard Analysis Critical Control Points (HACCP) system which has been described as the most viable means for the prevention of food-borne diseases yet devised. While there is an extensive literature suggesting the effectiveness of HACCP in preventing food-borne diseases, food operators have yet to embrace it with the anticipated enthusiasm. This paper examines factors that are likely to hinder wider acceptance and practical implementation of HACCP in food operations and discusses measures to overcome them. It is concluded that HACCP training and education of food operators and food regulatory officials is a conditio sine qua non for the realization of the fullest benefits of the strategy.     

城市CNG汽车加气站安全评价模型

城市CNG站的安全状况和国家财产、站场员工以及周边人民的生命安全紧密相关，因而对CNG站的安全现状做出科学评价具有重要意义。为此，提出了将改进的层次分析法和模糊综合评价相结合，建立一种评价CNG站安全现状的新模型：即用改进层次分析法分析影响CNG站安全的主要因素并确定其权重，用模糊综合评判对CNG站的安全状况进行综合评价；从人、物、管理和环境四个方面考虑了影响CNG站安全的16个主要因素，建立了CNG站安全评价层次结构模型；对安全现状建立了“优、良、中、及格、差”5个评价等级。从评价实例可以看出，此模型有实用价值，能为CNG站管理者提供新的评价方法，从而提高CNG站安全管理水平。     

Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey

The purpose of this study was to determine barriers for HACCP and food safety programs in food businesses in Turkey. A lack of understanding of HACCP was identified as one of the main barriers to its implementation 63.5% reported that they did not really know what HACCP was while 23.5% reported that it was too complicated. Only 33.0% of managers said they had a food safety management system. About 31% of the employees in food businesses had received basic food hygiene training. The majority of managers (91.3%) identified improved customer confidence as a benefit of implementing a food safety management system. Lack of prerequisite programs (92.2%) was the key barrier identified for all food businesses. While lack of knowledge about HACCP (83.5%), lack of time (88.7%), staff turnover (80.9%), lack of employee motivation (83.5%), complicated terminology (87.0%) and lack of personnel training (91.3) was the other most common barriers in food businesses. As a conclusion, lack of knowledge about HACCP and other food safety programs were identified as the main barriers for food safety in food businesses. Lack of prerequisite programs and inadequate physical condition of the facility were also identified as other barriers. Training programs, both basic food safety and HACCP to support implementation of prerequisite programs and HACCP in food businesses were suggested.     

Food safety knowledge among food service staff in hospitals in Jordan

This study aimed to measure food safety knowledge among food service staff in hospitals in Jordan. A total of 532 food service personal (dietitians, cooks and food workers) from 37 hospitals (public, private, and university hospitals) were conveniently selected to participate in this cross sectional study. The participants completed a questionnaire composed of two parts (general characteristics and food safety knowledge). The overall food safety knowledge of food service staff is fair with a mean score of 56.3 out of 90 points (62.5%). Respondents had sufficient knowledge on “cross contamination prevention and sanitation” aspect, while they had very poor to good knowledge on “foodborne pathogens and related symptoms and illnesses”, “safe storage, thawing, cooking, holding and reheating of the foods”, “health problems that would affect food safety” and “personal hygiene” aspects. There were no significant associations between the total food safety knowledge score and age, educational level, marital status, income, experience, nature of work and attending course(s) on food safety. Respondents from public hospitals and who believed that HACCP is not important for food safety had significantly lower food safety knowledge score than those from private sector (OR: 3.3, CI: 1.76–6.01) and those who believed that HACCP is important (OR: 3, CI: 1.64–5.36), respectively. Food workers and respondents who have experience ≤48 months had significantly lower food safety knowledge score than dietitians (OR: 2.6, CI: 1.33–5.2) and those who have experience > 48 months (OR: 1.9, CI: 1.06–3.51), respectively. There is an urgent need for tailored food safety education and training programs that improve food safety knowledge of food service staff in hospitals in Jordan.     

Development and validation of a scale to capture social desirability in food safety culture

The evaluation of food safety culture in a food company is influenced by human factors such as employees' tendency to respond to social desirability – a reflection of respondents' tendency to answer questions in a manner that will be viewed favorably by others. Building on previous research a self-assessment scale consisting of 18-statements (FSDRS) was developed to capture desirable responding in food safety. Statistical analyses of data collected from 816 North-American food manufacturing professionals revealed that a shortened 14-item version of the FSDRS scale provides a reliable and valid measurement of the extent to which employees deceive themselves. It is concluded that the proposed FSDRS will enrich food safety culture measurement and food safety performance.     

Food safety standards and international supply chain organization: A case study of the Moroccan fruit and vegetable exports

This paper addresses the issue of international food supply chain organization faced to food safety standards. The case of Moroccan fruit and vegetable supply chain is taken as an example. The dynamics of Moroccan food safety legislation and regulatory systems and the measures taken to facilitate export ex-ante compliance capacity with target market requirements are analysed. The results of a direct survey on producers/exporters in the Souss Massa Region are presented. Operators are classified according to the typology of vertical linkages in producers/exporters, pure exporters, and cooperatives. The relations among the typology of operators, targets markets, prevailing modes for food safety governance, and compliance costs and benefits with food safety standards are discussed.     

Food quality and safety––consumer perception and public health concern

Food safety has become an important food quality attribute within the last decade. In 2002, we conducted a consumer survey with 449 subjects in Kiel to determine actual consumer perceptions to food quality and safety. We compared these data with our former consumer surveys in Kiel. Over the past decade food quality is perceived to have improved. Regarding to food related health risks, the feeling of uncertainty appears to have decreased. With respect to the willingness to pay for food safety, two segments of consumers emerged, i.e. price-sensitive and safety-sensitive consumers. Food manufacturers have gained credibility from 1997 to 2002 although still on a low level. They should communicate actively their food safety initiatives as part of their ethical and social responsibility.     

Delphi expert elicitation to prioritize food safety management practices in greenhouse production of tomatoes in the United States

Most of fresh tomatoes sold in the United States (US) are grown using protected agriculture. The risk of contamination and severe disease outbreaks in humans due to foodborne pathogens linked to fresh produce are a constant threat to the public and the industry. To date, there are limited tools to prioritize food safety management practices in commercial greenhouses to reinforce food safety in a timely manner. One rapid cost effective approach, originally applied in education and healthcare, is the Delphi method that uses expert opinion to quantify and rank priorities.An iterative systematic Delphi expert elicitation approach was used to prioritize management factors for the reduction of foodborne pathogen contamination in tomato greenhouses in the US. A validated online survey addressing eight thematic areas (water management, workers, environment and greenhouse design, equipment sanitation, waste management, animal intrusion, traceability, and propagation) was discussed among 20 individuals internationally recognized as experts in fresh produce production in protected agriculture, foodborne pathogens, and food safety theory and practice. Consensus rankings of activities and practices most likely contributing to microbial contamination and its mitigation were determined.Food safety priorities to prevent contamination of greenhouse tomatoes, in order of significance (i.e, ranking scale, weighted average; 1 lowest, 5 highest), included handwashing (4.67), environmental controls (4.32), enforceable worker health policy (3.94), cleaning and sanitation of reusable plastic containers (3.94), reused retail-ready containers (3.89), and irrigation water testing for human pathogens (3.84) to prevent contamination of greenhouse tomato.The majority of experts indicated that contaminated greenhouse surfaces that are in contact (direct or indirect) with the fruits are important sources of pathogen transfer to fresh tomatoes, highlighting the need for environmental controls in greenhouses. Importance of adequate worker management practices including handwashing and health policy highlights the role of worker education in reducing the risks of foodborne outbreaks linked to greenhouse grown produce. This report illustrates the benefits of using Delphi approach to improve food safety in greenhouses. The provided priority list can be used by growers to guide the routine food safety practice implementation procedures.     

Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

Recurrently the question arises if efforts in food safety management system (FSMS) have resulted in effective systems in animal-based food production systems. The aim of this study was to gain an insight in the performance of FSMS in European animal-based food production companies in view of their typical context characteristics. Hundred European companies (from Belgium, Spain, The Netherlands, Greece, Italy, and Hungary) varying in company size, and producing different types of fresh and processed animal-derived products (dairy, beef/lamb, poultry, and pork) were assed using a diagnostic instrument. Results indicated that most participating companies adapted adequately their food safety management systems to the riskiness of their context characteristics resulting in rather good safety output scores. Only a small group have overall basic systems and operate in a moderate or moderate-high risk context, which was reflected in lower safety output scores. Companies tend to invest first in the control strategies whereas assurance activities such as verification and validation seem to require more time and effort to achieve advanced levels. Our study demonstrated that also small and medium enterprises managed to have advanced systems, and achieve a good safety output. However, their typical organisational characteristics such as less resources (educated staff, laboratory facilities, time), more restricted formalisation (restricted use of procedures and formal meetings), limited information systems, but more stable workforce, might require more tailored support from government and/or branch organisations to develop towards advanced systems in the case of high-risk products and processes. More in-depth studies to successful SMEs could give insight in best practices to improve FSMS performance.     

Food safety and food quality perceptions of farmers’ market consumers in the United States

The number of farmers’ markets in United States (U.S.) increased dramatically from 1775 markets in 1994 to 8476 markets in 2014. However, few studies have investigated consumers’ food safety perceptions toward products in farmers’ market or their impact on consumers’ purchasing behaviors. The objectives of this study were to understand consumers’ perception of food safety at farmers’ markets and to explore the role of food safety perception on their purchasing fresh produce at a farmers’ market. Analysis of covariance was used to investigate food safety perceptions at farmers’ market among different demographic groups. In addition, multiple linear regression was used to explore factors including consumers’ food safety perception and quality perception on their purchasing at a farmers’ market. The results from the ANCOVA indicated that millennial generation consumers perceived better food safety conditions at farmers’ markets. The linear regressions indicated quality perception and willingness to support local foods are primary reasons that consumers purchase products at farmers’ markets, while food safety perception is not significantly related to purchasing fresh produce. The results imply that consumers generally hold a positive food safety perception that may be in contrast to actual microbial safety of produce obtained from farmers’ markets. The results highlight an increasing need for consumer education specifically related to food safety awareness at farmers’ markets.     

Reporting of traceability and food safety data in the culinary herb and spice chains

Reporting of information is crucial to enable backward and forward tracing of food along the chain, which is of main importance in case of non-compliance with legal obligations on food safety. Thus, food business operators in the European Union (EU) must enable tracing of any foodstuff one step forward and one step back. However, flux of information relevant for traceability and food safety can be a challenge in the supply chains of dried culinary herbs and spices.Results of a survey among herb/spice businesses – either located within the EU or exporting dried herbs/spices to the EU – showed the widespread use of electronic systems for recording and processing of traceability/food safety data. However, automated capture of transaction data and automated read-out/processing of reported data were rare. The survey indicates that besides electronic documents, typed paper documents are often exchanged between businesses. For data delivery along the chain, paper documents filled in by hand are still used – even in the EU or upon import to the EU. The document type as well as the forms varied, particularly in case of incoming herbs/spices. The forms used for reporting by the survey participants or by their suppliers covered mostly individual/company-specific forms. Standardised forms provided by herb/spice associations were rarely shared between these businesses. The extent of reporting of traceability data upon import to the EU and within the EU appears to be sufficient. Some additional traceability data that promote product tracing, such as the country of harvest, were frequently reported. Same was true for information on food safety hazards.     

Early signals for emerging food safety risks: From past cases to future identification

During the last decades multiple unexpected and wide spread food safety incidents have occurred. The aim of this study is to learn from the past by studying the early emergence of historic food safety risks and apply these lessons for future early identification of emerging food safety risks. Information on the early signals preceding the emergence of thirteen diverse food safety incidents was collected, categorized and evaluated. It was found that in all cases early signals did precede the actual emergence of the incidents. The time interval between early signal and emergence varied between some months to multiple decades. Almost all early signals identified originated from two textual data sources: science and food safety authorities. It is concluded that in order to detect early signals semantic relationships between three key hazard concepts (food, substance and adverse health effect) must be extracted primarily from these data sources. A conceptual emerging food hazard model to visualize the concepts and relationships is proposed. When new information or a change in information is found for the hazard concepts a new food safety hazard may be emerging. Furthermore, we present the design of the Emerging Risk Identification Support system (ERIS) to support the risk manager with the identification of emerging risks. Some key factors for identifying emerging hazards (or risks) and the requirements of information systems to support this are discussed. With a functional system at hand and using science based information, the risk manager will be able to develop scenarios and, subsequently, the risk manager can initiate measures pro-actively to influence the development of the emerging risks.     

Stakeholders' perceptions,attitudes and practices towards risk prevention in the food chain

An online survey was conducted to describe stakeholders' perceptions, attitudes and practices towards risk prevention in the food chain and to explore if common features could be extracted from different fields of competency or groups of stakeholders. Out of 80 participants, 60% believed that pathogenic microorganisms were the main hazard to prevent. Twenty-four percent perceived climate change as the main risk factor. Seventy-three percent believed that hazards in the food chain are preventable and they often showed a positive attitude towards risk prevention measures. The opinion of 75% of stakeholders was that prevention measures should be compulsory and under the shared responsibility of both food business operators and competent authority. Seventy-five percent of the respondents had recent experience with particular hazards and declared to have undertaken risk reduction measures. Incentives to implement measures were policy obligation and public health consequences whereas barriers were budgetary reasons and doubts about their effectiveness. However, there was not always a complete agreement between the perceived usefulness of risk prevention measures and their effective implementation, and conversely. No significant difference could be observed in the perceptions, attitudes and practices towards risk prevention between neither groups of stakeholders nor their fields of competency. The results are important for improving the risk communication process because the same issues can be emphasized when promoting risk prevention in the food chain regardless of the type of food sectors and the groups of stakeholders.     

知识型员工的心理契约重塑

知识经济时代,知识型员工是企业价值和利润的主要创造者,是企业生存发展的核心资源。知识型员工的组织忠诚度、工作满意度在很大程度上取决于组织的发展目标和效能与其心理契约的耦合程度。当知识型员工的心理预期受阻时,其心理契约会受到破坏。稳定的心理契约不论对组织还是员工个人都是必需的。因此,探讨心理契约重塑问题,对推动组织和知识型员工个体的发展都具有现实意义。     

Prerequisites for effective official food control

We studied the prerequisites for official food control and their relation to the quality of controls by using 17 Finnish municipal food control units as our sample. Based on our results, units invest in creating adequate working conditions through the provision of guidance papers, pre forma templates and possibilities for staff to collectively hold discussions. However, poor orientation, tacit knowledge and incomplete commitment among staff to quality systems remain as challenges in the units. Insufficient human resources and the inability of heads of food control units to recognize problems in the workplace setting may impair the functional capacity of units. Poor workplace atmosphere and weaknesses in organization of work may also be reflected in food businesses operators' lesser appreciation toward official food controls.     

Factors affecting the status of food safety management systems in the global fresh produce chain

Increase in global trade raised questions regarding status of food safety management systems in fresh produce companies, especially from developing and emerging countries. The aim of this study was to investigate the status of food safety management systems (FSMSs) implemented at primary production companies of fresh produce, to examine the potential differences between companies operating in European Union (EU) and non-EU (developing and emerging) countries, and to explore the underlying factors. Primary production companies (n = 118), located in the EU and in international cooperation partner countries exporting to the EU, were assessed by using a diagnostic tool. The results from the study indicated that several factors have a dominating effect on the status of FSMSs in the global fresh produce chain. International export supply chains promote capacity building within companies in the chain, to answer the stringent requirements of private brand standards. This was shown to be an important factor in emerging and developing countries, where local institutional environments often fail to support companies in setting and implementing their FSMSs. Moreover, the legislative framework in these countries still requires improvements in the establishment and enforcement. All this has negative consequences for the FSMSs in companies supplying the local markets. In companies located in the EU, sector and other produce organisations facilitate the sampling for pesticide residues and collaboration in the sector. Overall, farmers showed less knowledge and overall awareness regarding microbiological hazards, which is related to the less attention paid to these in the current legislation and standards. Furthermore, standards are an important tool to trigger the maturation of the systems as companies that were lacking any pressure to comply to standards operated at a very basic level - with only few activities implemented. The insights from this study indicate the need of stratified measures and policies to support companies in the fresh produce chain in designing and operating their FSMSs according to the institutional environment in which they operate.     

Knowledge,attitude and practices of food safety amongst food handlers in the coastal resort of Guangdong,China

In order to identify risk factors contributing to foodborne disease outbreaks in Guangdong province, China, the present study evaluated the knowledge, attitude, and practices (KAP) of food safety among food handlers in a coastal resort area that has a high incidence of foodborne disease outbreaks from Vibrio parahaemolyticus. The KAP of 171 food handlers from 22 food establishments—including seven food establishments in which outbreaks had occurred and 15 in which outbreaks had not occurred—were evaluated.A self-administered questionnaire designed to access the KAP of food safety was completed by the food handlers. The majority of respondents didn't know the maximum stored time at room temperature and the most common agent of foodborne disease in seafood. Most of the respondents' attitudes about food safety and training were positive. When asked about the practices undertaken, about one-fifth of the respondents admitted they had mixed food (raw and cooked) containers in varying degrees. There was significant variance among different food establishments, different ages, and different times of training. Training programs may achieve good results, but training should be more selective, educate the trainees to realize food safety is more important than fresh seafood, target how to cook seafood and lower the risk of microbiology in food, and conduct particularly focused training among managers and newcomers.     

Risky behaviours from the production to the consumption of bivalve molluscs: Involving stakeholders in the prioritization process based on consensus methods

The most recent data show that shellfish farming represents approximately 60% of the total aquaculture production in Europe. Bivalves molluscs are internationally recognized as a potential vehicle for foodborne diseases especially when consumed raw or improperly cooked. Bivalves are filter-feeding animals that may accumulate particles present in the surrounding water, including viruses and pathogenic microorganisms. For these reasons consumers have to be careful during purchasing, handling and cooking of this food. In Europe several regulations have been adopted to protect consumers’ health. However in the development of new food safety strategies it is also crucial to find an effective approach to guide authorities’ decisions on priorities for controlling foodborne risks. In the article a study for the selection and ranking of behavioural information on bivalve risks is reported. The “consensus methods” provide a means of synthesising information and of harnessing the insights of experts to enable decisions shared and validated by the scientific community. The Delphi method and Nominal Group technique (NGT) were applied for their capability to assess the level of agreement and to develop consensus among participants. In the article, the NGT is presented as a way to involve relevant stakeholders in the ranking of risky behaviours from the production to the consumption of bivalve molluscs previously selected by scientific experts through the Delphi method. The inclusion of a full range of experts and stakeholders in a community participatory research project regarding food risk management represents an innovative approach in the Italian public health context, especially in the analysis of bivalve risks.