Observed food safety behaviours of young adults

Abstract

PurposeThe purpose of this paper is to observe young adults preparing two recipes in a controlled laboratory setting to identify food‐handling errors. Few studies have investigated actual consumer food safety and food‐handling practices.Design/methodology/approachThe paper shows that one of four trained observers used a check‐list to directly observe and record food‐handling practices; observation data were later analyzed to assess how closely participants followed recommended practices. The observation check‐list had four criterion‐referenced scales based on Fight Bac! food safety recommendations (e.g. clean, cook, separate, chill). Each recommended behaviour performed earned one point. Scale scores were calculated by summing points earned and could range from zero to the maximum observed behaviours on the scale. Means, standard deviations, and comparison of mean scores using analysis of variance were calculated.FindingsParticipants (n=154, mean age 20.73+1.30SD) were from a major US university. Overall, participants were observed performing only 50 percent of the recommended behaviours. Scores ranged from a low of 29 percent on the cook scale to a high of 67 percent on the separate scale. Females scored significantly higher on the clean scale (e.g. hands, produce, work surfaces) than males. No other significant gender differences were noted in the scales, despite a trend for higher scores for females in all scales. Young adults, particularly males, engage in unsafe food‐handling practices, putting them at increased risk for food‐borne disease.Originality/valueThe paper shows that innovative education and training opportunities for young adults are needed to assist them in developing and practising safe food‐handling practices.

Predicting food hygiene. An investigation of social factors and past behaviour in an extended model of the Health Action Process Approach

“…This implies the development of intentions to adopt food safety behaviours depends, partially, on expectations of parents, friends, media or health experts and the motivation to comply with these people. This complements the finding that food safety behaviour is usually taught by parents (Byrd-Bredbenner et al, 2007). Therefore the expectations of these people of importance should also be considered when encouraging individuals to develop intention to adopt food safety behaviours.…”

“…Discrepancies between people"s knowledge of food safety behaviours and implementation of this information had been documented (Byrd-Bredbenner, Maurer, Wheatley, Cottone, & Clancy, 2007;Clayton, Griffith, & Price, 2003;Jay, Comar, & Govenlock, 1999a), with males in their late teens and early twenties being most at risk of causing food contamination. This demographic appears to be most susceptible to causing food poisoning because they are less concerned about food safety than other populations (Knight & Warland, 2004).…”

“…The current study"s sample consists of university students as previous research suggest this is the demographic most at risk of causing food contamination (Byrd-Bredbenner et al, 2007;McArthur et al, 2006). Nonetheless, future studies should consider collecting data from general public.…”

Development and Use of an Instrument to Measure Retail Foodservice Employees' Motivation for Following Food Safety Practices

“…Researchers have found consistent results among various age groups studied (i.e., young, elderly, employees, caregivers) and in different context areas (i.e., school, home, and workplace). While food safety training has been shown to increase food safety knowledge and attitudes (Wei & Strohbehn, 1997); having food safety training, knowledge, and a willingness to follow safe practices does not necessarily equate to safe food handling behaviors (Almanza, Namkung, Ismail, & Nelson, 2007;Byrd-Bredbenner, Maurer, Wheatley, Cottone, & Clancy, 2007;Dharod, Peréz-Escamilla, Bermúdez-Millán, Segura-Peréz, & Damio, 2004;Sneed & Henroid, 2007).…”

Using the Theory of Planned Behaviour to design a food hygiene intervention

“…An observation study carried out on undergraduate university students found that participants performed less than 50% of the food safety behaviours recommended to prevent foodborne illness (Byrd-Bredbenner et al, 2007). Approximately 20% of the Australian population are in enrolled in tertiary education, and approximately 60% of school leavers go on to some form of higher education (Australian Bureau of Statistics, 2009).…”