Ayman Safi Abdelhakim, Eleri Jones, Elizabeth C. Redmond, Christopher J. Griffith and Mahmoud Hewedi
The purpose of this paper is to explore the evaluation of cabin crew food safety training using the Kirkpatrick model.
Abstract
Purpose
The purpose of this paper is to explore the evaluation of cabin crew food safety training using the Kirkpatrick model.
Design/methodology/approach
Using a snowballing technique, 26 cabin crew, managers, supervisors and trainers participated in in-depth, semi-structured interviews. Summative content analysis was used to evaluate the data.
Findings
In total, 26 respondents from 20 international airlines participated in the study. All respondents agreed that evaluating cabin crew food safety/hygiene issues is important in relation to in-flight food handling; for example, “Training evaluation helps in the improvement of the future training”; “We have an end of course feedback form, either done electronically or on paper and that looks at how the delegates felt the training went, if they came away learning something new, if the environment for learning was right, all sorts of things; the questionnaire is quite comprehensive”; and “Every trainee is given a feedback form to complete”. However, significant failures in food safety training and its evaluation were identified.
Research limitations/implications
The evaluation of cabin crew food safety training shows that it is ineffective in some aspects, including learning achieved and behavioural change, and these can directly impact on the implementation of food safety practices. Evaluation failures may be due to the lack of available time in relation to other cabin crew roles. Further research may consider using a larger sample size, evaluating training effectiveness using social cognition models and assessments of airline and cabin crew food safety culture.
Originality/value
This is the first study that evaluates cabin crew food safety training using the Kirkpatrick model. The findings provide an understanding of the current evaluation of cabin crew food safety training and can be used by airlines for improving and developing effective future food safety training programmes. This, in turn, may reduce the risk of passenger and crew foodborne disease.
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Elizabeth C. Redmond and Christopher J. Griffith
The purpose of this research is to aim to use observation, linked to quantitative risk‐based scoring, to evaluate the effectiveness of a small‐scale consumer food safety…
Abstract
Purpose
The purpose of this research is to aim to use observation, linked to quantitative risk‐based scoring, to evaluate the effectiveness of a small‐scale consumer food safety initiative based on the social marketing approach. Evaluation of intervention effectiveness is considered to be an important component of any health education initiative. The ultimate goal for social marketing initiatives is sustained behavioural change. Thus, when determining the effectiveness of community‐based social marketing interventions, direct measurement of behaviour is advocated.
Design/methodology/approach
A small‐scale food safety strategy using targeted interventions was piloted in a geographical test community in South Wales, UK. Targeted consumers from the community prepared a set meal in a model domestic kitchen before, immediately after, and 4‐6 weeks after implementation of the strategy. Observations of meal preparations were made using CCTV and food‐handling behaviours were recorded and assessed using a risk‐based scoring system. A quantitative evaluation of overall and specific food safety behaviours was made, and an effect size analysis provided a measure of potential intervention effectiveness.
Findings
This pilot study suggested that “one‐off” food safety interventions developed and implemented using a social marketing approach may result in a short‐term improvement of consumer food safety behaviours. Interventions targeting specific food safety behaviours may produce a “halo effect” upon other food safety behaviours that are known, yet not consistently implemented during domestic food preparation. Intervention effect was greater immediately after implementation of the strategy than 4‐6 weeks later. Use of the risk‐based scoring system and observation techniques were effective for assessing food hygiene behaviours and evaluating the effectiveness of interventions.
Originality/value
The use of an observational risk‐based approach to assess consumer food safety behaviours can provide a valuable tool for evaluation of the estimated immediate and long‐term effectiveness of food safety interventions on a small scale prior to launch of a larger initiative.
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Elizabeth C. Redmond and Christopher J. Griffith
The purpose of this paper is to examine the extent, sources, diversity, costs, formats and content of food safety educational interventions for consumers provided by UK Local…
Abstract
Purpose
The purpose of this paper is to examine the extent, sources, diversity, costs, formats and content of food safety educational interventions for consumers provided by UK Local Authorities (LAs). Inadequate implementation of food safety practices in the home is known to contribute to the incidence of foodborne disease and therefore effective food safety education concerning risks and correct domestic food‐handling behaviours is essential.
Design/methodology/approach
A postal questionnaire was administered to all Environmental Health and Health Promotion departments in LAs in 2004 (n=436). The questionnaire assessed the extent of LA provision of consumer food safety advice, types, formats and content of interventions, rationale for information provision, methods used for design and delivery of information and participation in national initiatives.
Findings
A considerable quantity of food safety advice is provided to UK consumers; in general this is variable between regions, variable in quality, infrequently evaluated and relatively uncoordinated. Overall, 95 per cent of UK LAs who responded to the questionnaire reported current provision of consumer food safety advice. The most common intervention used for provision of consumer hygiene information was leaflets (93 per cent of LAs) and data indicated that this is likely to continue. Hand‐washing (87 per cent), cross‐contamination (85 per cent) and cooking (77 per cent) were the most common issues reportedly addressed in hygiene initiatives. Less than a third of LAs reported evaluating the effectiveness of food hygiene advice.
Originality/value
This study has provided evidence of a large quantity of unique and diverse intervention materials across the UK, and suggests the need for the sharing of information materials and areas of innovation between LAs. Provision of generic, managed and co‐ordinated general and targeted food safety education resources in the UK may not only decrease important time and financial costs within LAs, but also increase consumer confidence in the accuracy of information provided and alleviate the risk for potential confusion of information from differing sources.
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Elizabeth C. Redmond, Christopher J. Griffith, Jenny Slader and Tom J. Humphrey
The use of an observational approach in conjunction with isolation techniques for campylobacter and salmonella detection has facilitated a detailed evaluation of the risk of cross…
Abstract
The use of an observational approach in conjunction with isolation techniques for campylobacter and salmonella detection has facilitated a detailed evaluation of the risk of cross contamination during food preparation. Identification of suspected exposure routes has linked naturally contaminated raw foods with important food‐handling malpractices, contaminated contact surfaces and ready‐to‐eat foods. In a model domestic kitchen, 29 per cent of food preparation sessions resulted in positive campylobacter isolations from prepared salads, cleaning materials and food‐contact surfaces. Typing results showed that specific campylobacter strains isolated from prepared chicken salads were the same as the strains isolated from the raw chicken pieces, indicating microbial transfer during food preparation. Data obtained from this study can be used for exposure assessment, risk management and in the development of consumer risk communication strategies.
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Elizabeth C. Redmond and Christopher J. Griffith
The home is the location for a substantial number of cases of food poisoning and improving consumer food safety practices is important. This paper proposes investigating how…
Abstract
Purpose
The home is the location for a substantial number of cases of food poisoning and improving consumer food safety practices is important. This paper proposes investigating how consumers perceive their own abilities and level of food safety risk, as well as attitudes to different forms of interventions which is a largely unstudied area.
Design/methodology/approach
Postal questionnaires were sent to a linked demographic quota of adults in South Wales. Responses were analysed using descriptive and inferential statistics.
Findings
Overall the majority of consumers were positively disposed to food safety education, although variation occurred within social economic groups. The majority of respondents expressed confidence in their own abilities, although were prepared to listen to food safety advice. Respondents strongly believed it was important for television chefs to implement necessary food safety practices and indicated optimistic and social desirability bias. Information on risk could be beneficial, although concerns were expressed if this was too graphic. A number of correlations between attitudes were identified which could be of importance in designing food safety interventions.
Originality/value
Findings from this study, which have been supported by qualitative findings from focus groups should be considered in the design of intervention strategies.
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Elizabeth C. Redmond and Christopher J. Griffith
Consumers often use inappropriate food‐handling practices and improving these could help to reduce the incidence of foodborne disease. However the development of an effective food…
Abstract
Purpose
Consumers often use inappropriate food‐handling practices and improving these could help to reduce the incidence of foodborne disease. However the development of an effective food safety education strategy is considered complex and could be improved by having a greater understanding of the consumer. This paper proposes investigating the modes and channels of communication that maybe used in education strategies.
Design/methodology/approach
A self‐complete postal questionnaire was distributed to a linked demographic quota of adults in South Wales. Responses were entered into a specially constructed food safety database.
Findings
Results indicated that the Environmental Health departments and UK Food Standards Agency were perceived to be the most trusted and credible organisations that can provide food safety information. The most believable spokespersons for promotion of food safety advice were determined as Environmental Health officers and the Chief Medical Officer. The most preferred source of food safety information identified were food packaging, followed by advice from a medical doctor.
Research limitations/implications
Although only a relatively small sample size, many of the findings have been corroborated by qualitative data from nationwide focus groups. The data have been used as the precursor for a large nationwide study of over 2,000 consumers and this should further validate the data.
Originality/value
The results will be of benefit to a range of organisations currently engaged in food safety education as well as identifying potentially underutilised channels of communication.
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Anita Eves, Gill Bielby, Bernadette Egan, Margaret Lumbers, Monique Raats and Martin Adams
The purpose of this research is to show the evaluation of food hygiene knowledge and self‐reported behaviours of school children, assessment of children's attitudes towards food…
Abstract
Purpose
The purpose of this research is to show the evaluation of food hygiene knowledge and self‐reported behaviours of school children, assessment of children's attitudes towards food hygiene and evaluation of barriers to the adoption of appropriate food hygiene behaviours.
Design/methodology/approach
The food hygiene knowledge and self‐reported behaviours of pupils (4 and 14 years; Key Stages 1‐3 in the English system – or Scottish equivalent) were determined using age‐appropriate knowledge quizzes completed by 2,259 pupils across England, Scotland, Northern Ireland and Wales. Attitudes towards food hygiene and barriers to performing desirable hygiene‐related behaviours were established through semi‐structured interviews with 82 pupils who completed knowledge tasks in South East England.
Findings
Children generally had good knowledge of food hygiene. However, there were misconceptions about the nature of micro‐organisms and how they affect food. In addition, a lack of reminders and practical food activities, especially at Key Stage 2 (7‐11 years), coupled with poor hand‐washing facilities, meant that children did not always adopt desirable behaviours. Children gave suggestions for ways to help others to remember good practice.
Originality/value
The study identified areas of weakness in pupils' hygiene knowledge and understanding and has determined barriers to adoption of desirable behaviours at all times. It has also suggested ways in which food hygiene education could be made more engaging for pupils, and other methods to encourage good practice.
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Sandra M. McCurdy, Masami T. Takeuchi, Zena M. Edwards, Miriam Edlefsen, Dong‐Hyun Kang, V. Elaine Mayes and Virginia N. Hillers
The purpose of this research is to increase consumers' use of food thermometers to test the endpoint temperature of small cuts of meats.
Abstract
Purpose
The purpose of this research is to increase consumers' use of food thermometers to test the endpoint temperature of small cuts of meats.
Design/methodology/approach
The project integrates research, classroom and non‐formal education.
Findings
Instant‐read food thermometers were available in >73 percent of USA supermarkets and most were accurate within 1.1°C. Lethality findings include that ground beef patties should either be cooked in a two‐sided grill or turned frequently during cooking. Focus group participants said the primary motivator to food thermometer use was avoidance of foodborne illness. Educational materials positively affected thermometer use among consumers.
Practical implications
Behavior change will be facilitated by widespread availability of thermometers, inclusion of endpoint temperatures in recipes, and seeing others use food thermometers.
Originality/value
This project develops and delivers information to encourage use of food thermometers to assess endpoint temperature when cooking small meat items.
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Gill Bielby, Bernadette Egan, Anita Eves, Margaret Lumbers, Monique Raats and Martin Adams
The purpose of this research is to show how a nation‐wide survey of teachers investigated the teaching of food hygiene in primary schools. The survey determined which information…
Abstract
Purpose
The purpose of this research is to show how a nation‐wide survey of teachers investigated the teaching of food hygiene in primary schools. The survey determined which information sources were known and used by those responsible for teaching food hygiene.
Design/methodology/approach
Postal questionnaires were distributed to 3,806 primary schools throughout the UK (response rate 23 per cent). The questionnaire was developed based on the results of in‐depth interviews with school teachers and included topics such as where teachers gained up‐to‐date food hygiene messages, methods used to teach food hygiene, and how key food hygiene messages are reinforced. Teachers cited most preferred resources for teaching food hygiene, influences on the choice of these resources, and limitations on use.
Findings
Overall, the results indicated that food hygiene is taught in a number of subject areas, with handwashing and personal hygiene being the principal topics. Teachers use a combination of methods to teach food hygiene and to reinforce food safety messages. The principal limitations of teaching this topic were identified as a lack of suitable space and curriculum time. Teachers across the UK also identified new resources that would support the teaching of food hygiene.
Originality/value
The study identified how primary school teachers deliver food hygiene messages through the curriculum, daily routines and whole school initiatives. Ways in which primary school teachers could be supported when delivering food hygiene education have been suggested.
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Susan Miles, Erkka Valovirta and Lynn Frewer
The purpose of this paper is to elicit information about the specific information needs of different stakeholders and end‐users. An essential part of food allergy prevention…
Abstract
Purpose
The purpose of this paper is to elicit information about the specific information needs of different stakeholders and end‐users. An essential part of food allergy prevention includes the development of effective communication strategies to all stakeholders and end‐users of this information, including allergic consumers, their carers, health professionals, public authorities (regulators and compliance authorities) retailers, manufacturers, caterers, and the general public.
Design/methodology/approach
A stakeholder consultation was conducted to solicit the views of different stakeholders regarding what information they required.
Findings
The results of the stakeholder analysis indicated that some information needs were common across all stakeholders and end‐users. An example is the need for information about the causes and symptomology of food allergy. Some specific information needs for different stakeholders were also identified. The industrial sector requires more information about clear guidelines for labelling practices, whereas allergic consumers and health professionals require more information about symptomology, treatment and prevention. Regulators need information from risk assessors regarding issues key to the implementation of an effective regulatory framework, at a more detailed level of technicality than that required by other stakeholders (for example, consumers).
Originality/value
Targeted information strategies may be the most resource‐efficient way to effectively communicate to different stakeholders about food allergy. However, information channels best suited to specific stakeholder needs remain to be investigated and exploited.