Increasing HACCP awareness: a training intervention for caterers

Abstract

The European Union Food Hygiene Regulations, which will apply to member states from 2005/06, will replace the existing body of food hygiene legislation with more modern, risk-based requirements. Food businesses (except those in primary production) will be required to put in place food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles. In the UK, the Food Standards Agency (FSA) has set itself the target of reducing foodborne disease by 20% by 2006. It plans to do this by improving food safety through the food chain and has formulated an action plan for the catering industry which includes training, provision of guidance materials, business support and monitoring. In Wales, the FSA and the Welsh Development Agency have jointly funded local authorities to raise the HACCP awareness of caterers. This paper reviews the approach used to raise HACCP awareness by the Local Authorities South East Wales Food Group. The Group commissioned the design, delivery and evaluation of a Hygiene and HACCP training course for caterers. Questionnaires were used to evaluate caterers' knowledge and perceptions of, and attitudes towards, hygiene and HACCP before, during and after training. A final questionnaire was mailed out to participants several months after the training course had finished. The results show that prior to training, the understanding of HACCP, hazards, risk and risk management was low. The results also show that caterers were not hostile to this system of food hygiene management. Following training, participants showed a greater awareness of HACCP but their perceptions of risk were still low. Some participants claimed to have implemented the HACCP system in their business following training. Many caterers believed that additional assistancewould be required to help them proceed with HACCP implementation.

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

“…Therefore, different studies have led to a more flexible system in this sector (Taylor, 2008a;Worsfold & Worsfold, 2005;Henroid & Sneed, 2004;Sneed, Strohbehn, & Gilmore, 2004;Ramírez Vela & Martín Fernández, 2003;Gilling, Taylor, Kane, & Taylor, 2001). Among them, it must be mentioned the new method of Applying HACCP designed specifically for caterers, and evaluated and validated by the UK Food Standards Agency (FSA).…”

Diagnostics of the prerequisites for the implementation of a food safety management system at a public catering enterprise

“…Зарубежные ученые в своих научных трудах также рассматривают отдельные вопросы внедрения принципов ХАССП и СМБПП на предприятиях общественного питания. Например, многие исследователи поднимают вопрос о нехватке знаний о качестве и безопасности пищевой продукции среди сотрудников ресторанов, кафе, столовых при лечебных и образовательных учреждениях (Shаrif, Obаidat, Al-Dalalah, 2013;Rebouças, Sаntiago, Martins, Rios Menezes, Purificaçao Nаzаre Arаújo, De Cаstro Almeidа, 2017;Sibanyoni, Tabit, 2017), обосновывают важность повышения осведомленности о ХАССП и проведения соответствующих обучающих мероприятий (Worsfold, 2005). При этом исследования показывают, что данная проблема характерна для индустрии питания как в развивающихся, так и в развитых странах.…”

Assessment of food safety in food service establishments

“…The importance of food safety training has been emphasised by many authors (Lynch et al, 2003;Egan et al, 2007;Santos et al, 2008). However, it has also been discussed that training should be dedicated to the specific circumstances and be repeated to really enhance food safety knowledge and awareness, and change hygienic behaviour (Worsfold & Worsfold, 2005;Bolton et al, 2007;Seaman & Eves, 2008). Obviously, the scores for 'lack of management commitment' varied between 2 and 3 for all FSE, which means that they do have no detailed written vision statement on safety, and no official quality team/manager with a specific budget.…”