Evaluation of Food Hygiene Education

Publisher Website
Google Scholar
Abstract
Education of food industry personnel in hygiene matters has been recommended as a means of improving food handling practices and thus the safety of food. Provision has been made within the Food Safety Act 1990 for the making of regulations to specify the nature and extent of such training. There is, however, a lack of documentary evidence of improvements in food hygiene standards which can be directly related to education or training. Evaluations of formal food hygiene education courses have identified increased knowledge levels of course participants, and improvements in the relationship between food industry and enforcement personnel by the development of common understanding. Reported evaluations of food hygiene training programmes indicate that formal courses operated in settings divorced from the food handling environment are limited in effectiveness. While course participants have increased knowledge, evidence of consequential improved food handling behaviour is not clearly demonstrated. Training programmes more closely associated with the work site are potentially more effective especially if supported by practical reinforcement of hygiene messages.

This publication has 12 references indexed in Scilit: