A survey of food safety training in small food manufacturers

International Journal of Environmental Health Research

Volumn 15, Issue 4, 2005, Pages 281-288

  Worsfold, Denise ^a  

^a CARDIFF METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Food hygiene; Small food manufacturers; Training

Indexed keywords

FOOD SAFETY; MANUFACTURING; TRAINING;

EDUCATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD SAFETY; HEALTH SURVEY; HUMAN; HYGIENE; REVIEW;

ADMINISTRATIVE PERSONNEL; ATTITUDE; DATA COLLECTION; EDUCATION; FOOD CONTAMINATION; FOOD INDUSTRY; HUMANS; HYGIENE; JOB DESCRIPTION; SAFETY; WALES;

EID: 21844457403     PISSN: 09603123     EISSN: None     Source Type: Journal    
DOI: 10.1080/09603120500155807     Document Type: Review

References (19)

1. Abbott B. 1994. Training Strategies in small service sector firms: employer and employee perspectives. Human Resource Management J 4(2):70-87.
2. Arthur W, Bennett W, Stanuch PL, McNelly TL. 1998. Factors that influence skill decay and retention; a quantitative review and analysis. Human Performance 11:57-101.
3. Baldwin TT, Ford JK. 1988. Transfer of training; a review and directions for future research. Personnel Psychology 41:63-105.
4. DTI. 1999. Small and medium enterprises (SME) statistics for the United Kingdom. London: DTI.
5. Fielding LM, Ellis L, Beveridge C, Peters AC. (in press) An Evaluation of HACCP Status in UK Small and Medium Enterprises in Food Manufacturing. Int J Env Health Res 15(2):117-126
6. Food Standards Agency (FSA) 2001. Strategy for Wider Implementation of HACCP available at http:// www.food.gov.uk/multimedia/pdfs/fsa_01_07_02pdf, (Accessed on 26 March 2003).
7. Food Standards Agency Ireland (FSAI) 2002. Survey of Small Food Producers in Ireland. Ireland: FSAI.
8. Future Skills Wales Research Forum (FSWRF). 2000. Future Skills issues affecting industry sectors in Wales: Food Processing Sector. Leeds.
9. Harris J, Brannick J. 1999. Finding and keeping great employees. New York: AMACOM.
10. Hea-Ran A, Bloom J, Blaise D, Atwood S. 2004. Evaluation of "Train the Trainer: HACCP Training for Foodservice Managers" Programme. J Food Protection 67:Sup.A, 87.
11. HM Treasury 2002. Developing Workforce Skills: piloting a new approach. Available: http://www.hm-treasury. gov.uk.
12. Kerr A, McDougall L. 1999. The small business of developing people. Inter Small Business J 17(2):66-74.
13. Mortlock MP, Peters AC, Griffith C. 1999. Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions and Attitudes. J Food Protection 62(7):786-792.
14. Mortlock MP, Peters AC, Griffith C. 2000. A national survey of food hygiene training and qualification levels in the UK food industry. Inter J Environmental Health 10:111-123.
15. Pfeffer J, Sutton RI. 2000. The knowing-doing gap; how smart companies turn knowledge into action. Boston: Harvard Business School Press.
16. Riding R, Mortimore J. 2000. A study of the on-the -job training of production line operatives in manufacturing companies. Inter J Training and Development 4(2):111-123.
17. Tannenbaum SL. 1997. Enhancing continuous learning: diagnostic findings from multiple companies. Human Resource Management 36:437-452.
18. Wallace C. 2001. Effective HACCP Training. In: Mayes T, Mortimore S, editors. Making the Most of HACCP: Learning from others' experience. Cambridge: Woodhead Pub. Ltd.
19. Worsfold D, Griffith CJ. 2003. A survey of food hygiene and safety training in the retail and catering industry. Nutrition and Food Science 33(2):68-79.