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The aim of the study was to identify consumers' food safety knowledge, practices, and hygiene status in the observed home kitchens. The results provide the starting point for evaluating progress or regression in this area compared to the past statewide study. Food safety knowledge was analyzed among 380 consumers with an online questionnaire. Additionally, 16 consumers were observed during their preparation of specified foods. The hygiene conditions in the kitchens were microbiologically examined using contact agar plates, while the cleaning adequacy was determined by measuring the ATP bioluminescence. A lack of knowledge on certain topics regarding food safety was established; the consumers aged from 36 to 55 in general and women demonstrated the highest level of knowledge. In some cases, the observed consumers did not take proper action when preparing the food. Increased total bacteria, coliform bacteria, and Escherichia coli counts were detected in 12.7% of the consumers' kitchens observed here. Eighty-three (74.1%) out of 112 surfaces examined with either hygiene test sheets or ATP swabs met the standards and were adequately or acceptably cleaned. The kitchen surfaces exceeded the recommended limits for 25% of consumers. Statistical differences in RLU and TCC levels on surfaces between older and younger consumers were not observed, although all (25%) inadequately cleaned kitchens belonged to older consumers. The greatest emphasis has to be put on the cleaning of home kitchens and personal hygiene. Even though consumers have some knowledge on food safety, they often fail to put that knowledge into daily practice. [ABSTRACT FROM AUTHOR]

Abstract: Since formal education is guided through food‐related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age) and upper‐secondary level (food‐related programs) of formal education (for students between 15 and 18 y of age). Analysis was done through predefined criteria, evaluating the educational objectives listed in available syllabi approved by the national government. The results revealed the elementary level as a good prestage for education at the next level concerning food safety elements. At the upper‐secondary level, the acquisition of knowledge and development of skills related to food safety elements of interest are well supported. However, based on frequent errors made by professional food handlers reported in the literature, the role of food handlers and their food safety awareness should receive more attention in the syllabi. To support this and to overcome a lack of educational objectives identified, several actions are suggested. Based on methodological recommendations for the teacher in the syllabi, the importance of qualified teachers was once again confirmed. Vocational schools are and will remain an indispensable pillar in the education of future professional food handlers; however, teachers with sufficient knowledge and a positive attitude toward food safety seems to be, besides quality curricula, one of the important factors in achieving the proper attitudes of people required to implement food safety. [ABSTRACT FROM AUTHOR]

The objective of this quantitative survey was to determine the knowledge of Slovenian consumers and food handlers about viral food safety. For this reason, interviews were conducted using structured questionnaires and included 417 consumers and 61 food handlers. Foodborne viruses were not recognisable as distinctive foodborne hazards by food handlers, which demonstrates the lack of viral food safety knowledge using the chi-square test. The analysis pointed out that higher educated food handlers showed a lack of food safety expertise. However, at the same time, higher educated food handlers possessed more knowledge compared to less educated handlers. Multiple logistic regression analysis was performed on data restricted to consumer study group. The results pointed out that the lack of awareness and knowledge strongly prevails over the viral food safety knowledge and awareness. The analysis showed that consumers' knowledge and awareness varied by consumers' education level, age and gender. On the basis of these results, we can conclude that the profile of comprehension and consequences is not the same for food handlers and for consumers. The obtained results revealed that food safety educational initiatives should be developed to better inform consumers about safe food handling practices and habits to protect their health form foodborne disease, including viral infections. [ABSTRACT FROM AUTHOR]

Teaching microbiological food safety and food safety in general at the primary school level is crucial, because behaviour is more easily influenced at that stage. The purpose of this review was to identify challenges in the education of primary school children related to microbiological food safety and to review the type of activities published and evaluated in the scientific literature targeting primary school children. The most frequently applied approach in the reviewed studies is target population-tailored workshops. The knowledge, attitude, and practice (KAP) model is most widely used for evaluation purposes, based mostly on the self-report and recall levels. Studies that compared theoretical and practical educational approaches unanimously demonstrated that theoretical awareness is not effective for changing and maintaining appropriate behaviour, whereas experiences had a significant impact. The review highlighted the differences and deficiencies in home economic teachers regarding formal education. The development of proper teaching methodologies and educators seems to be the key to the achievement of aware, confident, and skilled students (on the consumer level) during primary education. [ABSTRACT FROM AUTHOR]

Abstract: It is critical for children to understand food-related risks to preserve their health and the health of others, particularly because their food preparation responsibilities will increase in adulthood. The purpose of this study (n = 1272) was to explore the inclusion of 10- to 12-year-old students in food preparation activities and to determine their understanding of food-related risks, food safety knowledge and self-reported practices in their domestic environment prior to systematic involvement in these activities during regular schooling. This study highlighted their inclusion in food preparation activities with limited experiences. For food-related risks, a high level of perceived severity and a low level of perceived vulnerability were observed. Particular lack of knowledge was identified regarding the impact of temperature on microorganisms. Additionally, self-reported practices indicated risky behaviours for the prevention of cross-contamination, preservation of leftovers, re-heating of food in a potentially unsafe manner and food preparation activities with unprotected wounds on their hands. These results demonstrate that the systematic teaching of basic food safety principles as early as primary school remains necessary. [Copyright &y& Elsevier]

Abstract: Food safety demands calls for new approaches to better understand the safe and hygienic practices of specific sectors in the food supply chain. In the present study, sauerkraut growers were investigated to explore their understanding of food safety and hygiene practices. A combination of quantitative (questionnaire prepared for the study) and qualitative (ten in-depth interviews) methods was used in the study so that topics could be discussed more completely and in greater depth. The results indicated that sauerkraut growers possess a rather good level of knowledge concerning food safety, although some gaps were discovered (e.g., record keeping and the feeling that recording data was an unnecessary burden, inadequate acquaintance with health status requirements, insufficient knowledge of the cabbage production process of food safety professionals, etc.). Some differences were found when comparing the results of the qualitative and quantitative studies. The qualitative analysis highlighted some contradictions (e.g., an attitude toward the production process: “We do not need the HACCP system”; a feeling concerning product safety: “Why the need for data recording?”) and differences between the sauerkraut growers and a professional understanding of good practice guidelines for sauerkraut production. All other determinations concerning food safety knowledge and practices are presented and discussed. The findings can be used as a guide for reorganizing current education programs aimed to improve safe and hygiene practices at the farm level. [Copyright &y& Elsevier]

Abstract: The authors present and discuss the results of quantitative research on factors that have impact on food safety in three groups of food handlers in Slovenia. Data were collected via anonymous questionnaire in 2005. Altogether 386 respondents from food production, catering and retail units completed the questionnaire. First the importance of food safety training is shortly discussed. Further the importance of human resource management as well as employees’ work satisfaction that is mostly neglected in the units of food supply chain is outlined. Some gaps of food handlers’ knowledge on microbiological hazards were found, especially for those working in catering and retail. Analysis of employees’ opinion toward food safety requirements has shown which hazards were ascribed as more important regard food safety. Analysis of four foundational pillars of employees’ work satisfaction highlighted the importance of them in the units of food supply chain. The field of human resource management should have to become an integral part of HACCP system. [Copyright &y& Elsevier]

Abstract: Food safety knowledge and practices among pregnant and non-pregnant women in Slovenia were systematically assessed through an inquiry-based investigation. The study was conducted with 291 pregnant women, who attended antenatal classes at the time of the investigation, and 200 non-pregnant women, all of whom participated during consultation hours for parents in ten, randomly selected primary schools in the country. Results showed that a high level of food safety awareness was possessed by both groups of respondents. However, some food safety differences were recorded (e.g., kitchen practices that can lead to cross-contamination), mainly in younger women under 25 years of age. Pregnant women more frequently had the main meal at fast-food restaurants and de-frosted frozen food at room temperature in the kitchen. However, when purchasing food they paid more attention to food safety assurance elements such as checking ‘best before’ date, paying attention to hygienic conditions in stores, and assessing the veterinary control of meat. The results showed that the living location (in town) and age group (above 25 years of age) had a significant impact on food safety knowledge. Educational programs in antenatal classes need to be supplemented with information concerning the principles of food safety at home in order to encourage desired food safety patterns. To achieve global food safety it is necessary to inform consumers, especially vulnerable groups, about fundamental principles of food safety assurance at home, since food safety begins and ends in the home of a consumer. [Copyright &y& Elsevier]

The purpose of the current cross-sectional study was to investigate food safety knowledge and attitudes of future professional food handlers and compare their scores to their peers not enrolled in food-related programmes. Data were collected via an anonymous questionnaire developed especially for the purpose of this study. Altogether, 2176 respondents divided into a food and a non-food group participated. The results demonstrated better food safety knowledge among respondents not enrolled in food-related programmes. However, lack of food safety knowledge was identified concerning the same categories (Temperature control; Food properties; Traceability) in both groups. A detailed comparison inside the food group (food processing vs. catering) revealed comparable results in both sub-groups related to food safety knowledge. The results in the field of food safety attitudes and perceptions revealed that interest in food safety is not affected by the type of study chosen, and it is not under any significant influence of formal education. For food-related risks, higher levels of perceived severity and vulnerability were identified among non-food group compared to food group respondents. The results suggest potential improvements to formal education and training, in which the significant impact of teachers conducting relevant courses should be considered. [ABSTRACT FROM AUTHOR]

Noroviruses (NoVs) and Hepatitis A virus (HAV) are significant agents of foodborne human viral illness worldwide, both as agents of greatest concern from the consumption of shellfish. In the framework of official national monitoring shellfish samples have been collected since 2013 to determine the spread of NoVs and HAV. Contamination of shellfish samples with NoVs varied from 25% in year 2014 to 40% in year 2015. HAV was not found in any of the analyzed samples, which correlates with the low number of human infections in Slovenia. Alongside official surveillance, semi-structured interviews were carried out with local shellfish farmers regarding this subject. The qualitative analysis highlighted that Slovenian shellfish farmers are aware of food safety hazards, especially associated with hazards to primary production, but only in the context of Escherichia coli as an indicator microorganism, and not in the concept of viral food safety. Despite detected foodborne viruses in shellfish on the Slovenian market, local farmers are not aware of or do not recognize foodborne viruses as distinctive food safety hazards. It can be concluded that local farmers possess knowledge and information of critical points in the mussels food supply chain connected to food safety in general. However, in particular, they are not familiar with viruses that represent barrier and consequently critical point to food safety management practices. Training and education on all important aspects of viral food safety according to the current recommendations is strongly recommended for all actors within the shellfish supply chain. [ABSTRACT FROM AUTHOR]

Education and training about basic food safety principles are emphasized as important factors contributing to the reduction of foodborne illnesses. However, it is of crucial importance that the message is specifically tailored and task-specific with regards to the needs of the target group. The main purpose of this study was to investigate the effectiveness of focused workshop-based educational intervention targeting barriers to control microbiological hazards in domestic kitchens by primary school children. A cross-sectional pre-test/post-test survey with a control group was administered. The results show considerable change of respondents’ susceptibility towards food-related risk and demonstrate that activities during the workshop were recognised by respondents as feasible in the domestic environment. There are several significant improvements of a long-term nature regarding the results assessed as direct measures related to knowledge and self-reported behaviour. Improvement becomes more significant if substantiated with practical activity in comparison to those addressed only orally. [ABSTRACT FROM AUTHOR]