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

Taylor, E 2004, 'Investigating safe egg use in the catering industry: a pilot study to estimate the nature and extent of adherence to government guidance' , British Food Journal, 106 (10/11) , pp. 808-818.

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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.

Item Type:	Article
Themes:	Subjects / Themes > R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine > RA0601 Food and food supply in relation to public health Health and Wellbeing
Schools:	Schools > Salford Business School
Journal or Publication Title:	British Food Journal
Publisher:	Emerald
Refereed:	Yes
ISSN:	0007-070X
Depositing User:	H Kenna
Date Deposited:	22 Dec 2008 14:38
Last Modified:	16 Feb 2022 07:51
URI:	https://usir.salford.ac.uk/id/eprint/818

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