Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Investigating safe egg use in the catering industry A pilot study to estimate the nature and extent of adherence to government guidance

Investigating safe egg use in the catering industry A pilot study to estimate the nature and... Despite a 1993 ACMSF Report on Salmonella in Eggs , which offered specific guidance for caterers, outbreaks of Salmonellosis still occur, are frequently associated with the catering industry, and in many cases eggs have been implicated as the source of infection. Using a case study approach and multiple sources of data collection to achieve reliable results, this study assessed a random sample of 100 catering managers for their understanding of and adherence to government guidance. Establishments were randomly selected from four “high‐risk” sectors: function catering, nursing homes, restaurants, and sandwich outlets. Results indicated that there was little awareness of food safety risks associated with eggs and that recommended good practice was not widespread. This was evident in all four sectors and especially in sandwich outlets. Possible reasons for and the implications of these findings are discussed, including the lack of specific advice on safe egg use in the current Basic Food Hygiene Certificate and recommendations for research into effective means of communicating safety messages to caterers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Investigating safe egg use in the catering industry A pilot study to estimate the nature and extent of adherence to government guidance

Eunice Taylor
British Food Journal , Volume 106 (10/11): 11 – Oct 1, 2004
Download PDF
11 pages

Loading next page...
 
/lp/emerald-publishing/investigating-safe-egg-use-in-the-catering-industry-a-pilot-study-to-nx9mIQmczu
Publisher
Emerald Publishing
Copyright
Copyright © 2004 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070700410561405
Publisher site
See Article on Publisher Site

Abstract

Despite a 1993 ACMSF Report on Salmonella in Eggs , which offered specific guidance for caterers, outbreaks of Salmonellosis still occur, are frequently associated with the catering industry, and in many cases eggs have been implicated as the source of infection. Using a case study approach and multiple sources of data collection to achieve reliable results, this study assessed a random sample of 100 catering managers for their understanding of and adherence to government guidance. Establishments were randomly selected from four “high‐risk” sectors: function catering, nursing homes, restaurants, and sandwich outlets. Results indicated that there was little awareness of food safety risks associated with eggs and that recommended good practice was not widespread. This was evident in all four sectors and especially in sandwich outlets. Possible reasons for and the implications of these findings are discussed, including the lack of specific advice on safe egg use in the current Basic Food Hygiene Certificate and recommendations for research into effective means of communicating safety messages to caterers.

Journal

British Food Journal – Emerald Publishing

Published: Oct 1, 2004

Keywords: Food safety; Catering industry; Government policy

References

  • Report on Salmonella in Eggs
    Advisory Committee on the Microbiological Safety of Food
  • Second Report on Salmonella in Eggs
    Advisory Committee on the Microbiological Safety of Food
  • A New Approach from the Food Standards Agency
    Airey, S.
  • Survey of Egg Usage in the Irish Hotel, Restaurant and Commercial Catering Industry
    Food Safety Authority of Ireland
  • Eliciting narrative and the in‐depth interview
    Hollway, W.; Jefferson, T.
  • First Report: Salmonella in Eggs, Proceedings of the Committee
    House of Commons Agriculture Committee
  • Survey of raw egg use by home caterers
    Sin, J.; Quigley, C.; Davies, M.
  • Agency re‐emphasises advice on use and handling of eggs
    Skinner, R.
  • Food safety and the UK catering industry
    Taylor, E.
  • Case Study Research – Design and Method
    Ying, R.K.