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The evaluation & application of information on consumer hazard & risk to food safety education
Project Code: B02010
Development of effective food safety strategies is needed to improve food-handling practices of consumers and reduce the risk of food poisoning. The Agency commissioned the University of Wales Institute - Cardiff, to obtain microbiological and observational data on domestic food preparation to use as a basis for communicating information about hazard and risk for a food safety health education initiative. The findings indicated that failure to implement food safety behaviour during food preparation (involving raw chicken) does result in pathogenic contamination of the end product and the domestic environment. The project data will improve knowledge of consumer food safety behaviour and wil aid in the development of specific hygiene messages and health education interventions.
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