Hygiene and humanization: Breaking the traditional view of food safety

Freitas, Rayane Stephanie Gomes de; Stedefeldt, Elke

doi:10.1016/j.foodres.2019.108944

Cited by 7 publications

(6 citation statements)

References 11 publications

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“…The perception of cleanliness in the work environment and of oneself also acts as a guide for these practices, being shaped in the aforementioned basis and in the referential of dirt and cleanliness (i.e. purification) ancestrally brought by diverse cultures to culminate in what is now understood as hygiene [38,39].…”

Section: Social and Subjective Aspects Of The Kitchen Worker Subsystemmentioning

confidence: 99%

How to Build Food Safety Resilience in Commercial Restaurants?

Freitas¹,

Stedefeldt²

2022

Sustainable Development

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In this chapter, food safety is portrayed as an intrinsic component of food security and food systems. The objective is to discuss the ‘commercial restaurant’ system and the ‘kitchen worker’ subsystem from the perspective of building resilience in food safety. Relationship maps built for the system and subsystem guide the presentation and discussion of structural, organisational, social and symbolic aspects and elements. Resilience investigation is based on the references of the International Risk Governance Centre Resource Guide on Resilience and current and emerging topics related to food safety, such as risk perception of foodborne diseases, cognitive illusions, sociological aspects, social dimension of taste, humanisation and working conditions and precariousness of work in kitchens. In the final section, a list of recommendations for building resilience in commercial restaurants is presented to help researchers, decision-makers and practice agents apply this concept in their fields of expertise.

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Section: Social and Subjective Aspects Of The Kitchen Worker Subsystemmentioning

confidence: 99%

How to Build Food Safety Resilience in Commercial Restaurants?

Freitas¹,

Stedefeldt²

2022

Sustainable Development

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“…Therefore, other factors, such as the cognitives, are also of scientific interest once they generate attitudinal ambivalence toward food handling. In this sense, assessment instruments that include risk perception contribute to more robust studies [ 11 , 12 , 13 , 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Reproducibility and Validity of a Self-Administered Food Safety Assessment Tool on Children and Adolescent’s Risk Perception, Knowledge, and Practices

et al. 2023

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The present study aimed to verify the instrument’s reliability and validity for assessing children and adolescents’ risk perception, knowledge, and food safety practices in the school context. Moreover, it aimed to test the hypothesis that both application methods (paper and pencil (PAPI) and online) are valid. The instrument comprised three questionnaires and followed a strict protocol to combine online and PAPI models, resulting in five application forms. The sample consisted of 439 Brazilian students from 10 to 14 years old (y/o). The results related to reliability and validity indicated that the knowledge questionnaire presented adequate stability and discriminant validity coefficients. The self-reported practices questionnaire obtained acceptable coefficients of stability and internal consistency. Regarding risk perception data, it was observed that students attribute a low probability of Foodborne Diseases (FBD) outbreaks occurrence and low severity of possible symptoms. In addition, students demonstrated insufficient knowledge and inadequate practices on issues related to failures associated with the time and temperature of preparation, storage, and exposure of food, contamination of food, and consumption of unsafe food. In this context, the reproducibility and validity indices need to be interpreted and discussed correctly, and young people in food safety actions are a priority in facing FBD.

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“…If a cheese factory undergoes municipal inspection, the product receives the Municipal Inspection Seal (Selo de Inspeção Municipal-SIM in Portuguese) (Figure 2). The tension between traditional foods and governmental sanitary regulations is a global concern [14,15]. Hermann [16] noted that European regulations have emerged as non-tariff trade barriers for heritage foods from developing countries joining the European bloc, negatively impacting income generation and efforts to alleviate rural poverty.…”

Section: Introductionsmentioning

confidence: 99%

“…Hermann [16] noted that European regulations have emerged as non-tariff trade barriers for heritage foods from developing countries joining the European bloc, negatively impacting income generation and efforts to alleviate rural poverty. Waldmann and Ferr [17] explored American attitudes toward craft and unpasteurized cheeses, while de Freitas and Stedefeldt [15] argued that humanizing values can motivate food handlers to adopt safety practices. Nonetheless, artisanal cheeses have been consistently associated with foodborne microorganisms, posing a significant public health concern [11].…”

Section: Introductionsmentioning

confidence: 99%

Consumers’ Segmentation Influences Acceptance and Preferences of Cheeses with Sanitary Inspection and Artisanal Seals

Pereira,

de Moraes,

Borba

et al. 2023

Foods

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Food labeling serves as a crucial medium for industries to communicate product qualities to consumers. Sanitary inspection and artisanal seals are significant markers for traditional cheeses, yet current information on this topic is limited. Therefore, this study aims to evaluate the impact of sanitary inspection and the ARTE seal on the acceptance of artisanal cheese. To achieve this objective, four hypothetical cheese labels featuring all combinations of sanitary inspection and ARTE seals were presented to 404 consumers. These consumers rated their acceptance of each label, a conjoint analysis was conducted, and the relative importance of each seal was calculated. Subsequently, consumers were segmented using hierarchical cluster analysis. Their socio-demographic profiles were statistically correlated to the clusters through a chi-squared method. The results revealed the existence of three distinct consumer groups: those who strongly prefer cheeses with a sanitary seal (assigning a relative importance of 80.2% to the seal), those who favor cheeses with an artisanal seal (assigning a relative importance of 52.5% to the seal), and those for whom the presence of either seal did not significantly affect acceptance. Consumers residing in metropolitan areas generally placed less value on both seals, whereas frequent purchasers of artisanal foods and residents of rural areas showed a preference for the artisanal seal. Other socio-demographic variables did not statistically correlate with cluster membership. In conclusion, consumer segmentation based on preferences for sanitary inspection and artisanal seals in food labeling is vital for developing effective marketing strategies and food safety education policies.

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Hygiene and humanization: Breaking the traditional view of food safety

Cited by 7 publications

References 11 publications

How to Build Food Safety Resilience in Commercial Restaurants?

How to Build Food Safety Resilience in Commercial Restaurants?

Reproducibility and Validity of a Self-Administered Food Safety Assessment Tool on Children and Adolescent’s Risk Perception, Knowledge, and Practices

Consumers’ Segmentation Influences Acceptance and Preferences of Cheeses with Sanitary Inspection and Artisanal Seals

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