Food Safety Knowledge, Perceptions, and Behaviors among Middle School Students

Haapala, Irja; Probart, Claudia

doi:10.1016/s1499-4046(06)60136-x

Cited by 144 publications

(157 citation statements)

References 19 publications

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“…While a steady increase in foodborne illness over the last 10 years would suggest otherwise, consumers by and large believe that they have adequate knowledge of hygienic food handling practices (Haapala and Probart, 2004). This disparity between food handling knowledge and self-reported food handling behaviour is reflected in the literature (Bruhn and Schutz, 1999, Frewer et al, 1995, Gettings and Kiernan, 2001, Haapala and Probart, 2004, Redmond and Griffith, 2003.…”

Section: The Role Of Knowledgementioning

confidence: 99%

“…This disparity between food handling knowledge and self-reported food handling behaviour is reflected in the literature (Bruhn and Schutz, 1999, Frewer et al, 1995, Gettings and Kiernan, 2001, Haapala and Probart, 2004, Redmond and Griffith, 2003. For example, while 97% of participants in a study conducted by Byrd-Bredbenner and colleagues (2007a) self-reported their hygienic food handling knowledge as at least fair, as many as 60% failed to wash their hands following direct contact with raw poultry.…”

Section: The Role Of Knowledgementioning

confidence: 99%

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Food hygiene knowledge in adolescents and young adults

Mullan

Wong

Todd

et al. 2015

British Food Journal

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Purpose – The purpose of this paper is to utilise the comprehensive Food Safety Knowledge Instrument to compare food hygiene knowledge across a population of high school and university students in Australia and the UK. Design/methodology/approach – In total, 475 students from secondary schools and universities in Australia and the UK took part in a survey, which included a Food Safety Knowledge Instrument and demographic items. Findings – Food safety knowledge was generally very low. High school students had a mean score of only 38 per cent, while university students just reached a “pass” with a mean of 54 per cent. Demographics accounted for 41 per cent of variance in food knowledge scores. Female gender, being at university rather than high school, and living out of home rather than with parents were associated with greater food knowledge. Residing in Australia rather than the UK and being older were also associated with greater knowledge; however, these findings were subsumed by education group. Socio-economic status was not a significant predictor of food knowledge. Practical implications – Identifying demographic and cultural differences in food knowledge can help to identify at-risk populations to better target in theory and knowledge-based interventions. Originality/value – This study is the first to apply the knowledge instrument in an Australian population. Understanding the baseline knowledge in this population is an important first step at developing effective interventions for food safety.

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Section: The Role Of Knowledgementioning

confidence: 99%

Section: The Role Of Knowledgementioning

confidence: 99%

Food hygiene knowledge in adolescents and young adults

Mullan

Wong

Todd

et al. 2015

British Food Journal

View full text Add to dashboard Cite

show abstract

“…Food-borne disease outbreaks that have been reported in the United States for instance, with the assertion of mishandling, have implicated food from commercial or institutional establishments (79%) and 20% from homes. An estimated 25% of these reports could have been avoided by safe food handling practices [3]. Successive food scares and mounting incidences of food poisoning, such as cases due to E.coli and Campylobacter have placed food safety as a priority across European governments.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Annor

Baiden²

2011

FNS

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“…Esses parâmetros foram considerados, por outros autores, em estudos de confiabilidade de inquéritos para medir conhecimentos e comportamentos em segurança alimentar [27][28][29] , e adotados como referência para análise dos resultados deste estudo.…”

Section: Conhecimentos Sobre Controle De Temperaturasunclassified

Desenvolvimento e reprodutibilidade de questionário para avaliar práticas e conhecimentos em segurança alimentar de nutricionistas da área clínica

2007

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OBJETIVO: Os propósitos deste estudo foram desenvolver um questionário para avaliar práticas e conhecimentos em segurança sanitária alimentar, de nutricionistas da área clínica, e medir o nível de reprodutibilidade deste questionário. MÉTODOS: O questionário foi desenvolvido a partir de seis áreas temáticas: prevenção da contaminação cruzada; higiene pessoal/ambiental; controle de temperaturas e de alimentos de alto risco e segurança alimentar para indivíduos portadores do vírus da imunodeficiência humana/síndrome da imunodeficiência adquirida. Para medir o nível de reprodutibilidade, utilizou-se o procedimento de teste e re-teste e a estatística kappa simples. RESULTADOS: Os resultados mostraram os níveis de reprodutibilidade: >0,61 para 95,0%; entre 0,60-0,40 para 2,5% e <0,40 para 2,5% das questões testadas. Oitenta por cento das questões apresentaram grau de acertos na faixa de 20,0%-80,0%. CONCLUSÃO: Os resultados mostraram que o instrumento apresenta grau de dificuldade adequado e um nível de reprodutibilidade satisfatório para a maioria das questões (Kappa>0,61), sugerindo que o mesmo representa uma boa opção para avaliar as práticas e os conhecimentos em segurança alimentar de nutricionistas da área clínica, visando ao planejamento de estratégias educativas.

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Food Safety Knowledge, Perceptions, and Behaviors among Middle School Students

Cited by 144 publications

References 19 publications

Food hygiene knowledge in adolescents and young adults

Food hygiene knowledge in adolescents and young adults

Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Desenvolvimento e reprodutibilidade de questionário para avaliar práticas e conhecimentos em segurança alimentar de nutricionistas da área clínica

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