Improving food safety practices in the foodservice industry

Author(s)

da Cunha, Diogo Thimoteo ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Appl Sci, Multidisciplinary Food & Hlth Lab, 1300 Pedro Zaccaria St, BR-13484350 Limeira, SP - Brazil

• Document type: Journal article
• Source: CURRENT OPINION IN FOOD SCIENCE; v. 42, p. 127-133, DEC 2021.
• Web of Science Citations: 1

Abstract

Despite advances in technology and knowledge in recent years, foodborne illness remains a global issue. With the growth of food consumed away from home, the foodservice industry plays a significant role in avoiding foodborne illness and protecting consumers' health. However, many recent studies are contradictory regarding the best strategies for improving food safety performance in this environment. This study describes how behavior-based strategies improves food safety practices in the foodservice industry and the factors for limited knowledge-based training. This study highlights the role of a proactive food safety culture and improved environment promoting behavior changes. Recognizing that organizational and environmental aspects affect food safety is the first step in improving food safety. (AU)

• FAPESP's process: 19/10936-0 - Risk perception about food and feeding: multifocal approach with consumers and professionals
• Grantee: Diogo Thimoteo da Cunha
• Support Opportunities: Regular Research Grants