The management of food safety—the role of food hygiene training in the UK service sector

Knowledge of Employees in Restaurants About the Means and Application of HACCP

“…Bolton et al (2008) have surveyed the management employed in catering and other restaurants and have come to the conclusion that the necessary additional training should be done for most of them. Seaman and Eves (2006) have seen the training of employees in restaurants as part of a strategy to improve food safety and human health.…”

Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil

“…However, the majority of the establishments surveyed (94.20%) were classified as Group 3 (Deficient) and are in compliance with less than 50% of the items in the good practice checklist, which highlights the susceptibility of these establishments to food contamination. VIANA, 2005; SEAMAN; EVES, 2006;CARRIJO et al, 2010). Ansari-Lari, Sodbakhsh and Lakzadeh (2010) and Nunes et al (2010) emphasize that improvements can be achieved if the training is associated with periodic monitoring by a qualified technician to identify the need for further training.…”

Mediating Effect of Preventive Measures on Food Safety Knowledge and Food Hygiene Practices

“…Schools serving foods were initially introduced in early 1900 due to rising concern over children's health, especially those in poorer areas where the children were shorter and thinner (Yabanci and Sanlier, 2007). The food program is aimed to provide foods during the day for children who came from less fortunate background (Seaman and Eves, 2006). School meals during that period were also found to be the most important meal of the day since the children did not have proper meals before or after the school period.…”