B02004: An evaluation of food handlers' knowledge, beliefs and attitudes about food safety and its interpretation using social cognition models

Study Duration: July 1998 to June 2001

Contractor: University of Wales Institute, Cardiff

This project investigated the attitudes, knowledge, beliefs and practices of food handlers within the framework of two social cognition models.

Data on risk factors for food poisoning suggest that most outbreaks involve human handling errors. Legislation in the UK now requires that �all food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activities�. Although it has been estimated that four million people have received food hygiene training there is uncertainty regarding its efficacy. Research has produced contradictory results. Training may bring about an increased knowledge of food safety but this does not always result in a positive change in food handling behaviour.

This disparity between knowledge and practice has led researchers to argue that health education and psychological theory should be utilised to gain a better understanding of the factors underlying food safety behaviour. Psychologists have previously been successful in understanding and predicting a range of health-related behaviours, such as smoking, exercise and diet using social cognition models. These models are grounded in the assumption that a person�s behaviour is determined through examination of their beliefs and attitudes, and that these factors need to be examined within a social and environmental context. Researchers have argued that the effectiveness of food hygiene training could be greatly improved if it was designed using health education and psychological theory.

Epidemiological research data provides a useful indication of the types of errors contributing to foodborne illness. However, this data does not always inform us of why or how these incidents occur.

The objectives for this project will be to:

• determine food handlers' beliefs, attitudes and knowledge about food safety practices
• assess food handlers' actual implementation of food hygiene practices
• establish the efficacy of social cognition models for predicting and understanding food handlers' food safety practices
• investigate the relationship between attitudes, knowledge and practices and evaluate the results in relation to food hygiene training received.

The project will be divided into two phases where phase one will involve domestic food handlers and phase two will involve commercial food handlers. In both cases the attitudes, knowledge, beliefs and practices of the food handlers will be evaluated within the framework of two social cognition models.

Domestic food handlers had a good level of knowledge about the majority of food safety practices investigated and had a positive attitude towards the carrying out of these actions. Domestic food handlers� actual behaviour was not correlated with their knowledge of food safety or their self-reported food safety behaviour.

Generally commercial food handlers had a good level of knowledge about food safety actions and had a positive attitude towards food safety. Respondents had a low perception of food safety risk believing it was very unlikely that their customers would suffer food poisoning from food preparation at their workplace. Food handlers� knowledge was not always transferred to their implementation of food safety actions:

Food safety malpractices were observed more frequently in catering establishments than in manufacturing premises. Specifically, 85% of food handlers from the catering sector failed to perform an adequate handwash when required, 60% failed to clean surfaces or equipment and 35% failed to use different utensils or wash utensils in between use with raw and ready-to-eat foods. In manufacturing, 15% of food handlers failed to wash their hands on at least one appropriate occasion and 10% failed to clean surfaces or equipment adequately. Differences in the implementation of food safety practices were also apparent between those who had received formal training and those who had only received informal training.

Regression analysis revealed that elements of the theory of planned behaviour (TPB) were predictive of commercial food handlers' handwashing actions and total food safety actions. Specific results from the social cognition model attitude questionnaire also provide useful indications to inform the design of future hygiene training.

Project completed - Final report is currently being evaluated by the Agency.

Journal Publications

Clayton, D.A, Griffith, C.J, Peters AC. & Price, P (2002) Food Handlers' Beliefs and Self-Reported Practices. International Journal of Environmental Health Research, volumne 12, pages 25-39

Oral Presentations

Clayton, D.A, Griffith, C.J., Peters AC. & Price, P (2001) An Evaluation of Food Handlers' Knowledge, Beliefs and Attitudes about Food Safety. Food Standards Agency and the Royal Institute of Public Health and Hygiene: The Management of Microbiological Hazards and Risks Workshop, University of Central Lancashire, Preston 11th January.

Clayton, D.A., Griffith, C.J., Peters AC. & Price, P (2000) An Evaluation of Food Handlers' Knowledge, Beliefs and Attitudes about Food Safety. Joint Food Safety Standards Group Food Research Programme: The Management of Microbiological Hazards and Risks Workshop. The Royal Institute of Public Health and Hygiene, London 22nd March.

Contact: For any enquiries concerning this research project, please contact the relevant Programme contact or email science@foodstandards.gsi.gov.uk