73B-4 |
Attitudes, awareness, and perceptions of food safety risks among professionals: Assessing priorities for consumer education programs. |
M. A. KANTOR1, A. S. Levy2, C. R. Tuttle1, and T. A. Riggins. (1) Dept. of Nutrition & Food Science, Univ. of Maryland, 3304 Marie Mount Hall, College Park, MD 20742-7521, (2) Center for Food Safety & Applied Nutrition, U.S. Food & Drug Administration, 200 C St. S.W., Washington, DC 20204 Food handling behaviors are influenced not only by awareness of risks, but also by perceptions of the seriousness of risks. By enhancing understanding of risk perceptions, it may be possible to develop more effective educational messages and programs aimed at reducing the incidence of foodborne diseases in the population. Our objective was to investigate how food safety professionals perceive the relative importance of various practices, behaviors, and situations that impact the risk of foodborne illness. A web-based survey instrument using a 5-point rating scale was developed to assess perceptions, attitudes, and awareness about microbial risks associated with food handling practices and the food distribution system. After pilot testing, the survey was publicized to professionals through messages posted on five listservs. The survey instrument was placed on a website and filled out on-line. Data were automatically collected in a Microsoft Access database and analyzed using SAS. A total of 693 people (520 females and 173 males) replied to the survey, with more than 95% of the subjects having a college degree (30% B.S., 45% M.S., 19% doctoral). Perceptions of food safety risks and awareness of pathogens were similar for all education groups, but subjects with doctoral degrees tended to rate potentially hazardous food handling practices as being slightly less risky. Respondent perceptions about the relative importance of various food handling practices, and their principal advice relevant to safe food handling, were remarkably consistent with conventional food safety guidelines. These results suggest that food safety professionals fundamentally agree with messages delivered through current federal food safety campaigns. By comparing these results to those of a similar survey targeted to consumers, we expect to determine if there are misconceptions about risks or gaps in awareness among consumers. Such data may be useful for focusing or prioritizing health messages and for future consumer education programs.
Session 73B, Extension
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