Food safety behaviour in butchers’ shops

Abstract

An evaluation of staff food safety behaviour in 91 butchers’ shops was conducted using direct observation and questionnaires. The investigation focused on behaviour that could lead to cross‐contamination during the handling of ready‐to‐eat high‐risk products. It was found that the businesses lacked separate staff for handling cooked products but had separate equipment, surfaces and utensils for raw and cooked products. Equipment that was most likely not to be segregated included vacuum packers, film wrappers and chillers. Work routines appeared to provide many opportunities for contamination of hand and food contact surfaces. Unsatisfactory cleaning procedures were observed; the main defects being inadequate cleaning frequency, incorrect use of wiping cloths, improper use of cleaning chemicals, neglect of hand contact surfaces. The results are discussed in relation to the establishment of an effective HACCP system and recommendations for improving food safety behaviour that will control potential cross‐contamination are given.

Citation

Worsfold, D. (2001), "Food safety behaviour in butchers’ shops", Nutrition & Food Science, Vol. 31 No. 1, pp. 13-19. https://doi.org/10.1108/00346650110361202