Welsh caterers: An exploratory study of attitudes towards safe food handling in the hospitality industry

International Journal of Hospitality Management

Volumn 19, Issue 2, 2000, Pages 145-157

  Coleman, Philip ^a   Griffith, Chris ^a   Botterill, David ^a  

^a CARDIFF METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Attitudes; Behaviour; Beliefs; Food safety; Knowledge; Training

Indexed keywords

EID: 0034196139     PISSN: 02784319     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0278-4319(00)00010-4     Document Type: Article

References (23)

1. Azjen, I., 1985. Intentions to action: a theory of planned behaviour. In: Khul, J., Beckman, J. (Eds.), Action Control: from Cognitions to Behaviour. Springer, New York, pp. 11-39.
2. De Bertodano, H., 1998. This poisonous task of mine. The Sunday Telegraph, 25th January, 3.
3. Border, P., Norton, M., 1997. Safer Eating - Microbiological Food Poisoning and its Prevention. London, p. 45.
4. Coleman, P., Griffith, C., 1997. Food safety legislation, risk and the caterer. Hygiene and Nutrition in Foodservice and Catering 1 (4), 231-244.
5. Coleman, P., Griffith, C., 1998. Risk assessment: a diagnostic self-assessment tool for caterers. International Journal of Hospitality Management 17, 289-301.
6. Conway, H., 1996. Training alert on top job shortfall. Caterer and Hotelkeeper, 26th September 7.
7. Dillon, M., Griffith, C., 1996. How to HACCP, 2nd Edition. MD Associates, Grimsby, p. 83.
8. Evans, H.S., Madden, P., Douglas, C., Adak, G.K., O'Brien, S.J., Wall, P.G., Stanwell-Smith, R., 1998. General outbreaks of infectious intestinal disease in England and Wales: 1995-1996. Communicable Disease and Public Health 1 (3), 165-171.
9. Griffith, C.J., 2000. Food safety in catering establishment. In: Safe Handling of Food. Marcel Dekker, New York, pp. 235-256.
10. Griffith, C.J., Coleman, P., 1993. The impact of new food legislation on the hotel industry. British Food Journal 95 (2), 10-14.
11. Maurice, J., 1994. The rise and rise of food poisoning. New Scientist, 17th December, 28.
12. Ministry of Agriculture, Fisheries and Food, Department of Health, Scottish Office, and Welsh Office, 1995. The Food Safety (General Food Hygiene) Regulations 1995. Her Majesties Stationery Office, London, p. 36.
13. Mortlock, M.P., Peters, A.C., Griffith, C.J., 1999. Food hygiene and hazard analysis critical control point in the United Kingdom food industry: practices, perceptions, and attitudes. Journal of Food Protection 62 (7), 786-792.
14. Panisselo, P.J., Quantick, P.C., Knowles, M.J., 1999. Towards the implementation of HACCP: results of a UK regional survey. Journal of Food Control 10, 87-98.
15. Rennie, D.M., 1994. Evaluation of food hygiene education. British Food Journal 96 (11), 20-25.
16. Rennie, D. M., 1995. Health education models and food hygiene education. Journal of the Royal Society of Health, 75-79.
17. Richmond, M., 1990. The Microbiological Safety of Food, Part two. Her Majesties Stationery Office, London, p. 126.
18. Sharp, J.C.M., Reilly, W.J., 1994. Recent trends in foodborne infections in Europe and North America. British Food Journal 96 (7), 25-34.
19. Sheppard, J., Kipps, M., Thomson, J., 1990. Hygiene and hazard analysis in food service. In: Progress in Tourism, Recreation and Hospitality Management. Belhavel Press, London, pp. 192-226.
20. Sockett, P.N., Cowden, J.M., Le Baigue, S., Ross, D., Adak, G.K., Evans, H., 1993. Foodborne disease surveillance in England and Wales: 1989-1991. Communicable Disease Report Review 3 (12), 159-173.
21. Tebbutt, G.M., 1992. An assessment of food-hygiene training and knowledge among staff in premises producing or selling high-risk foods. International Journal of Environmental Health Research 2, 131-137.
22. Worsfold, D., Griffith, C., 1996. Cross-contamination in domestic food preparation. Hygiene and Nutrition in Foodservice Catering 1, 151-162.
23. Worsfold, D., Griffith, C., 1997. Food safety behaviour in the home. British Food Journal 99 (3), 97-104.