Figure 2 - uploaded by Dávid Szakos
Content may be subject to copyright.
Source publication
Objective
According to the World Health Organisation’s estimates, food contamination is linked to 23 million cases of illness and 5,000 deaths per year in Europe. While changes in food production and distribution play an important role in managing contamination risk, foodborne illnesses can originate in food-handling practices at home. This study a...
Context in source publication
Context 1
... between schools in both countries show how changing teaching conditions due to pandemic constraints may have impacted evaluation. In School B in Hungary, the training effect was smaller (Figure 2). While, in the other schools, evaluation of the learning experience was undertaken in the context of a school class, in Hungary, students in School B completed their evaluation at home and a few days later (due to the lockdown measures imposed). ...
Similar publications
(1) Background: Foodborne diseases continue to affect millions of people around the world today, posing a huge challenge to public health. Our aim was to focus on the food safety knowledge and food hygiene knowledge of students at the University of Pécs, Hungary. (2) Methods: A quantitative, online, cross-sectional study was conducted between 15 Fe...
Citations
... This deficiency can increase the likelihood of foodborne illnesses. Crosscontamination occurs when students are unaware of the correct steps to separate raw food from cooked food or unprocessed ingredients (Silva et al., 2023). Students also frequently do not know how to distinguish signs of spoiled or unsafe food, such as bad odors or changes in texture, which may lead to the consumption of potentially harmful food (Türkistanli & Sevgili, 2018). ...
Objectives
The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators, competent authorities, and trainers.
Materials and Methods
The material within the food safety toolbox was based on the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), an internationally recognized primary food safety standard. The GPFH provides a guide to elements that should be considered when establishing good hygienic practices (GHPs), which are subsequently managed through hazard analysis and critical control point (HACCP). To support the understanding of how to apply the principles of GHPs and HACCP, the online food safety toolbox was developed. This toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters and conceptualizing, building, and maintaining food safety management systems. The learning approaches applied in the design of the toolbox were mapping, chunking (grouping topics into a logic sequence to enable an incremental approach to learning), and learning-by-asking. The self-directed learning approach collectively enables the user to understand, categorize, and contextualize food safety information for practical use. Mapping was performed to identify the different elements within the GPFH that formed the basis of the online platform and the categories in which basic information was provided for each.
Results
The material progresses into greater depth in the final toolbox platform and includes links to detailed descriptions of the underlying science. This user-centric design was chosen to address different users’ needs and reduce the entry barrier for contextually applying the presented GHPs and HACCP.
Conclusions
The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to empower the user and ultimately enhance food safety practices.
