Food safety knowledge of head chefs and catering managers in Ireland
Food safety knowledge of head chefs and catering managers in Ireland
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DOI：
10.1016/j.foodcont.2007.04.006
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发表时间：
2008-03-01
期刊：
影响因子：
6
通讯作者：
Cowan, C.
中科院分区：
文献类型：
--
作者：
Bolton, D. J.;Meally, A.;Cowan, C.
对爱尔兰全岛负责餐饮场所食品卫生的 200 名主厨和餐饮经理进行了调查，以了解他们对食品安全管理和实践的了解。通过面对面访谈来获取有关培训、食品储存和交付、食品处理、个人卫生和清洁、食品准备以及相关细菌病原体知识的数据。对数据进行统计分析（SPSS）发现：（1）20%的厨房员工没有经过正规培训； (2) 正规培训没有改善食品安全实践； (3) 78%的主厨不了解现行食品安全法及其具体职责； （4）对危害分析和关键控制点（HACCP）的概念和应用了解甚少； (5) 22.5% 的主厨没有报告解冻冷冻食品的安全做法；(6) 大多数受访者都熟悉沙门氏菌等常见微生物食源性病原体，但很少有人能说出这些细菌的来源。这项研究的结果表明，尽管大多数爱尔兰餐厅主厨/餐饮经理对食品安全和食品安全实践的某些方面有基本了解，但仍然存在巨大差距，对消费者健康构成真正的风险。重要的是，主厨/餐饮经理和其他关键岗位人员应通过额外的培训和例行检查获得支持，以确保消费者食品安全的基本标准，以确保获得适当的知识并有效应用。 (c) 2007 Elsevier Ltd. 保留所有权利。
Two hundred head chefs and catering managers, responsible for food hygiene in catering establishments, throughout the island of Ireland were surveyed to establish their knowledge of food safety management and practice. Face to face interviews were used to obtain data on training, food storage and delivery, food handling, personal hygiene and cleaning, food preparation and knowledge of relevant bacterial pathogens. Statistical analysis (SPSS) of the data found that: (1) 20% of kitchen staff had no formal training; (2) formal training did not result in improved food safety practices; (3) 78% of head chefs were unaware of current food safety legislation including their specific responsibilities; (4) the concept and application of hazard analysis and critical control point (HACCP) was poorly understood; (5) 22.5% of head chefs did not report safe practices in defrosting frozen and (6) common microbial foodborne pathogens, such as Salmonella, were familiar to most interviewees, although few could name the source of these bacteria. The results of this study suggest that although most Irish restaurant head chefs/catering managers have a fundamental knowledge of some aspects of food safety and food safety practice, significant gaps remain, posing real risks to consumer health. It is important that head chefs/catering managers and other personnel in key positions to deliver essential standards in consumer food safety, should be supported through additional training and routine inspection to ensure that appropriate knowledge is acquired and effectively applied. (c) 2007 Elsevier Ltd. All rights reserved.