British Food Journal: Volume 106 Issue 1

Public worry about specific food safety issues

Susan Miles, Mary Brennan, Sharron Kuznesof, Mitchell Ness, Christopher Ritson, Lynn J. Frewer

Consumers may encounter a number of potential food hazards through their food choice decisions and consumption behaviour. It is psychologically determined risk perceptions that…

Chemical food safety, public awareness and risk communication

Leon Brimer

The choice of subject for a credit paper to pass a university course in food toxicology was analysed as a measure of the curiosity towards different topics. The investigation…

Cross‐contamination from raw chicken during meal preparation

Iain Haysom, Kay Sharp

In this study a simple meal was prepared from raw chicken and lettuce in a manner which incorporated examples of common food hygiene malpractice. Prior to meal preparation, the…

A survey of environmental health officers' views of food hygiene training

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'…

Perceptions of “the bureaucratic nightmare” of HACCP: A case study

Eunice Taylor, Joanne Zaida Taylor

Hazard analysis critical control point (HACCP) is a system of food safety management that has emerged over the last decade as the primary approach to securing the safety of the…

Note from the publisher

John Peters