Education of food industry personnel in hygiene matters has been recommended as a means of improving food handling practices and thus the safety of food. Provision has been made within the Food Safety Act 1990 for the making of regulations to specify the nature and extent of such training. There is, however, a lack of documentary evidence of improvements in food hygiene standards which can be directly related to education or training. Evaluations of formal food hygiene education courses have identified increased knowledge levels of course participants and improvements in the relationship between food industry and enforcement personnel. This paper considers the operation of food hygiene training in the context of health education theory. Interpretation of this suggests that further evaluation of training is warranted prior to programme development and that behavioural change might be more likely to occur if the settings approach to health promotion were to be adopted in food premises.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1177/146642409511500203 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Wastewater Monitoring During the COVID-19 Pandemic in the Veneto Region, Italy: Longitudinal Observational Study.
JMIR Public Health Surveill
January 2025
Unit of Biostatistics, Epidemiology and Public Health, Department of Cardio-Thoraco-Vascular Sciences and Public Health, University of Padova, Via Loredan 18, Padova, Italy, 39 049 8275384.
Background: As the COVID-19 pandemic has affected populations around the world, there has been substantial interest in wastewater-based epidemiology (WBE) as a tool to monitor the spread of SARS-CoV-2. This study investigates the use of WBE to anticipate COVID-19 trends by analyzing the correlation between viral RNA concentrations in wastewater and reported COVID-19 cases in the Veneto region of Italy.
Objective: We aimed to evaluate the effectiveness of the cumulative sum (CUSUM) control chart method in detecting changes in SARS-CoV-2 concentrations in wastewater and its potential as an early warning system for COVID-19 outbreaks.
Autoimmune protocol diet: A personalized elimination diet for patients with autoimmune diseases.
Metabol Open
March 2025
Unit of Immunonutrition and Clinical Nutrition, Department of Rheumatology and Clinical Immunology, Faculty of Medicine, School of Health Sciences, University of Thessaly, Biopolis, Larissa, Greece.
The autoimmune protocol diet (AIP) is a personalized elimination diet that aims to determine and exclude the foods that might trigger immune responses, leading to inflammation and symptomatology associated with autoimmune diseases. Focusing on gut health and the importance of the gut microbiome in immune regulation and overall well-being, the AIP starts by eliminating foods that might create negative effects on the patients and continues by developing a personalized and tailored diet plan for them. This comprehensive approach aims to mitigate symptoms and improve quality of life of individuals with autoimmune conditions.
View Article and Find Full Text PDFDisaster preparedness kits ready or not? Household resilience to flash flooding in Uttarakhand.
Heliyon
January 2025
Amrita School for Sustainable Futures, Amrita Vishwa Vidyapeetham, Amritapuri Campus, Kerala State, India.
The State of Uttarakhand, located in the Himalayan region of North India, suffered one of the worst flash floods on June 16, 2013 where 5700 were presumed dead or missing. Since then, the region has suffered two other major flooding events in 2021 and 2023. Although numerous national government agencies recommend keeping disaster preparedness kits ready, the saliency and effectiveness of a household disaster preparedness kit in helping survivors, has not been empirically tested in the region.
View Article and Find Full Text PDFAI-based processing of future prepared foods: Progress and prospects.
Food Res Int
February 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
The prepared foods sector has grown rapidly in recent years, driven by the fast pace of modern living and increasing consumer demand for convenience. Prepared foods are taking an increasingly important role in the modern catering industry due to their ease of storage, transportation, and operation. However, their processing faces several challenges, including labor shortages, inefficient sorting, inadequate cleaning, unsafe cutting processes, and a lack of industry standards.
View Article and Find Full Text PDFXylooligosaccharide and Akkermansia muciniphila synergistically ameliorate insulin resistance by reshaping gut microbiota, improving intestinal barrier and regulating NKG2D/NKG2DL signaling in gestational diabetes mellitus mice.
Food Res Int
February 2025
Department of Nutrition and Food Hygiene, NMPA Key Laboratory for Safety Evaluation of Cosmetics, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, 1026. Shatai South Road, Guangzhou 510515, Guangdong, PR China; Department of Clinical Nutrition, Nanfang Hospital, Southern Medical University, 1838. Guangzhou Avenue North, Guangzhou 510515, Guangdong, PR China. Electronic address:
Xylooligosaccharides (XOS) ameliorate insulin resistance (IR) in gestational diabetes mellitus (GDM) probably by propagating Akkermansia muciniphila (Akk). This study aimed to investigate the effects and mechanisms of XOS, Akk and combination on IR in GDM mice/pseudo-germ-free (PGF) mice. Female mice were fed with AIN-93 (n = 19) and high fat diet (HFD) (n = 206).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!