An assessment of food hygiene and safety at farmers' markets

International Journal of Environmental Health Research

Volumn 14, Issue 2, 2004, Pages 109-119

  Worsfold, D ^a   Worsfold, P M ^b   Griffith, C J ^a  

^a CARDIFF METROPOLITAN UNIVERSITY   (United Kingdom)

^b CARDIFF UNIVERSITY   (United Kingdom)

Author keywords

Consumers; Farmers' markets; Food hygiene; HACCP

Indexed keywords

FOOD INDUSTRY; FOOD SAFETY; HYGIENE; INDUSTRIAL REGULATION; RETAILING;

AGRICULTURE; CONSUMER; FOOD CONTROL; FOOD INDUSTRY; FOOD QUALITY; FOOD SAFETY; HEALTH SURVEY; HUMAN; HYGIENE; REVIEW; RISK ASSESSMENT; RISK MANAGEMENT;

AGRICULTURE; COMMERCE; CONSUMER SATISFACTION; DATA COLLECTION; FOOD CONTAMINATION; FRUIT; GREAT BRITAIN; HUMANS; HYGIENE; PUBLIC OPINION; RISK MANAGEMENT; SAFETY; VEGETABLES;

EID: 1942472650     PISSN: 09603123     EISSN: None     Source Type: Journal    
DOI: 10.1080/0960312042000209507     Document Type: Review

References (25)

1. Campden and Chorleywood Food Research Association (CCFRA) (1992) Code of practice for the manufacture of vacuum and modified atmosphere packaged chilled foods. Technical Manual, No. 34, CCFRA Publications.
2. CIEH (2001) Response to the Policy Commission on the Future of Farming and Food. Available at http://www.cieh.org/about/policy/responses/farmingfood. htm
3. Clayton, D.A., Griffith, C.J., Peters, A.C. and Price, P. (2001) An evaluation of food handlers knowledge, beliefs and attitudes about food safety and its interpretation using social cognition models, A report for the Food Standards Agency, London.
4. East Riding of Yorkshire Council (2001) Food Safety, Food Standards and Other Trading Standards Law Guidance for Farmers' Market Traders available at www.eastriding.gov.uk
5. Eden District Council (2003) Guidelines for persons selling or preparing food at markets and outdoor events, Food and Safety Section, Penrith, Cumbria. Available at http://www.eden.gov.uk
6. Food Safety and Hygiene Working Group (1997) Industry Guide to Good Hygiene Practice: Retail Guide, London: Chadwick House Group Ltd.
7. Food Safety and Hygiene Working Group (FSHWG) (1998) Industry Guide to Good Hygiene Practice: Markets and Fairs Guide. London: Chadwick House Group Ltd.
8. Food Safety and Inspection Service (FSIS) (2002) PR/HACCP rule Evaluation Report: Changes in consumer knowledge, behaviour, and confidence since the 1996 PR/HACCP Final Rule available at http://www.fsis.usda.gov/OA/research/research. htm
9. Food Standards Agency (FSA) (2001) Strategy for Wider Implementation of HACCP available at http://www.food.gov.uk/multimedia/pdfs/fsa_01_07_02pdf
10. Food Standards Agency (FSA) (2002a) SFAC Report on Farmers' Markets. Part 1 available at http://www.foodstandards.gov.uk/news/newsarchive/ farmermarketsscotland
11. Food Standards Agency (FSA) (2002b) Draft guidelines for growers to minimise the risks of microbiological contamination or ready-to-eat crops available at http://www.foodstandards.gov.uk/foodindustry/consultations/ completed_consultations/completeduk/49844
12. Food Standards Agency (FSA) (2002c) Food Standards Agency calls for radical overhaul of Food Assurance Schemes available at http://www. foodstandards.gov.uk/news/pressreleases/74708
13. HMSO (1995a) The Food Safety (General Food Hygiene) Regulations 1995 (as amended). London: Her Majesty's Stationery Office.
14. HMSO (1995b) The Food Safety (Temperature Control) Regulations 1995 (as amended). London: Her Majesty's Stationery Office.
15. Jouve, J.L. (1994) HACCP as applied in the EEC. Food Control 5, 181-6.
16. MacDonald, D. (2002) Lessons in HACCP. Federal Veterinarian, 2-3.
17. McNab, W.B. (1998) A general framework illustrating an approach to quantitative microbial food safety risk assessment. J. Food Prot. 61, 1261-8.
18. Meredith, L. and Perkins, H. (1995) Small but safe hazard analysis system for small food businesses. Environmental Health 103, 119-22.
19. Mortlock, M.P., Peters, A.C. and Griffith, C.J. (1999) Food Hygiene and HACCP in the UK food industry: practices, perceptions and attitudes. Journal of Food Protection 62, 786-92.
20. Mortlock, M.P., Peters, A.C. and Griffith, C.J. (2000) HACCP in the Raw. Environmental Health Journal, June, 186-9.
21. National Farmers Union (2002) Farmers' markets: a business survey, available at www.nfu.org.uk
22. Nebraska Cooperative Extension (1993) Food safety for Farmers' Market Vendors, File NF34 available at www.ianr.unl.edu/pubs/foods/nf34.htm
23. Rowan, F. (1996) The high stakes of risk communication. Prevent. Med. 25, 26-9.
24. Sprenger, R.A. (1997) Hygiene for Management. Doncaster: Highfield Publications.
25. Worsfold, D. and Griffith, C.J. (2003) A survey of food hygiene and safety training in the retail and catering industry. Nutrition and Food Science 33(2), 68-79.