Author: Elizabeth C. Redmond;Christopher J. Griffith

Source: Journal of Food Protection, Vol. 66, No. 1, p. 130 – 161

Methodology: Focus groups, observational studies, and surveys (questionnaires and interviews) were used in the studies that were reviewed for this study. The studies reviewed included data from the United Kingdom and Northern Ireland, as well as the United States.

Summary: Over the past 26 years, a substantial amount of valuable information about consumer food safety has been collected. Food safety concepts that were not extensively represented in the reviewed studies include the component actions of hand washing and drying, cooling principles, and the correct storage procedures for cooked foods prepared in advance of consumption. Observational study results suggest that the procedures associated with these concepts are inadequately performed, and research is required to determine why this is so and to determine the extent of the use of unsafe practices. Such information may aid in the development of effective targeted food safety education programs to improve consumer understanding and implementation of specific food safety practices.

Academic Affiliation: Food Research and Consultancy Unit, University of Wales Institute Cardiff

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