An assessment of food hygiene and safety at farmers' markets

Worsfold, Denise; Worsfold, Philip; Griffith, Chris

doi:10.1080/0960312042000209507

Cited by 38 publications

(36 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Other frequently missed food safety education opportunities are food stand volunteers at fairs and other community events [175,176], agritourism personnel selling ready-to-eat food along size fresh produce and farm animals [177], and farm market staff offering product samples [178]. Another important missed opportunity is the lack of incorporating food safety concepts in elementary and secondary school science textbooks.…”

Section: When and How Do Consumers Want Food Safety Information?mentioning

confidence: 99%

Food Safety in Home Kitchens: A Synthesis of the Literature

Byrd‐Bredbenner

Berning

Martin‐Biggers

et al. 2013

IJERPH

195

178

View full text Add to dashboard Cite

Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers’ food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers’ perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers’ food safety attitudes and behaviors and serve to inform future food safety interventions.

show abstract

Section: When and How Do Consumers Want Food Safety Information?mentioning

confidence: 99%

Food Safety in Home Kitchens: A Synthesis of the Literature

Byrd‐Bredbenner

Berning

Martin‐Biggers

et al. 2013

IJERPH

195

178

View full text Add to dashboard Cite

show abstract

“…Other evaluations have focused on specific components of farmers’ markets (eg, food hygiene [hygiene standards and food safety]) (17) and consumer interaction (18). To help address this gap, in 2011 DNPAO contracted with Abt Associates, Inc. to conduct an evaluation of the New York City (NYC) Health Bucks program.…”

Section: Introductionmentioning

confidence: 99%

Implementing a Farmers’ Market Incentive Program: Perspectives on the New York City Health Bucks Program

Payne¹,

Wethington²,

Olsho³

et al. 2013

Prev. Chronic Dis.

View full text Add to dashboard Cite

IntroductionOne strategy for lowering the prevalence of obesity is to increase access to and affordability of fruits and vegetables through farmers’ markets. However, little has been documented in the literature on the implementation of such efforts. To address this gap, the Division of Nutrition, Physical Activity, and Obesity (DNPAO) sponsored an evaluation of the New York City Health Bucks program, a farmers’ market coupon incentive program intended to increase access to fresh fruits and vegetables in underserved neighborhoods while supporting local farmers.MethodsWe conducted a process evaluation of Health Bucks program implementation. We interviewed 6 farmer/vendors, 3 market managers, and 4 program administrators, and collected data on site at 86 farmers’ markets, including surveys of 81 managers and 141 farmer/vendors on their perspectives on promotion and redemption of the incentive coupons; knowledge and attitudes regarding the program; experiences with markets and products; and facilitators and barriers to program participation.ResultsResults indicate that respondents view Health Bucks as a positive program model. Farmers’ market incentive coupon programs like Health Bucks are one strategy to address the problem of obesity and were associated with higher fruit and vegetable access and purchases in low-income communities.ConclusionsThis evaluation identified some areas for improving implementation of the Health Bucks program. Farmers’ market incentive programs like Health Bucks may be one avenue to increase access to and affordability of fruits and vegetables among low-income persons. Further research is needed to assess the potential effects of these programs on access and health outcomes.

show abstract

“…Similarly, a study by Worsfold et al (2004) conducted at a UK farmers' market showed that most vendors had had food safety training and rated their hygiene practices very highly. However, less than half of the vendors had a risk management plan and did not consider the possibility that their produce could be contaminated.…”

Section: Farmers' Market Food Safety Outreach and Educationmentioning

confidence: 99%