Evaluation of UK food hygiene and safety training
This project will review and evaluate the impact of current food hygiene and safety training provision on food safety practices and standards in the industry. It will identify practical action to address any shortcomings identified indicating how such action would lead to enhanced consumer protection. The proposed work will support the Agency's efforts to facilitate the development of a well trained food industry workforce. The work will be guided by a Steering Committee comprising experienced representatives from academia, an enforcement agency and the catering, retail and manufacturing sectors. Novel methods will be developed to assess quantity and nature of existing training materials, training courses and qualifications. The uptake, barriers to uptake and nature of training in different sectors of the food industry will be determined. The extent to which acquired knowledge is retained and applied in practice in different sectors of the food industry will be determined.
Egan MB, Raats M, Grubb SM, Eves A, Lumbers ML, Dean M, Adams MR (2007) A review of food safety and food hygiene training studies in the commercial sector. Food Control 18(10), 1180–1190. http://dx.doi.org/doi:10.1016/j.foodcont.2006.08.001
Shepherd, R. & Dean, M. (2001). Partnerships in risk communication. Paper presented at the Food Standards Agency Risk Assessment Workshop, Heriot-Watt University, Edinburgh, 3-4 July 2001.
Dean, M. & Shepherd. (2002). Effect of source consensus on perceptions of risks and benefits of GM food. Paper presented at the European Association for Experimental Social Psychology, San Sebastian, Spain, 26-29 June 2002.
Shepherd, R, & Dean, M. (2002). Risk communication on organic foods: effects of collaboration between sources. Paper presented at Society for Risk Analysis-Europe, Berlin, 21-24 July 2002.
- Dr Monique Raats
- Dr Margaret Lumbers
- Dr Anita Eves
- Dr Martin Adams
- Dr Bernadette Egan
- Dr Sue Grubb
- Ms Charo Hodgkins