Food Standards Agency
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Listen to this siteThursday 17 February 2005
This research project obtained preliminary data concerning the nature and extent of adherence to Government guidelines on the safe use of eggs in catering.
Study Duration : Oct 2000 to July 2001
Contractor : University of Salford
This pilot study, conducted in the Preston area, was designed to overcome some of the methodological difficulties of research in the 'catering' industry by identifying clearly the sectors to be investigated, taking a representative sample within each sector and using an investigative case study approach to data collection.
Twenty-five nursing homes, restaurants, sandwich operations and function caterers were visited over a two-month period. The evidence from on-site interviews, observation and examination of documentation was subsequently analysed. The results showed that within the 100 premises investigated, there was little awareness of food safety risks associated with eggs and that recommended good practice is not widespread. The final report presents data on the levels of awareness and practice of safe handling and storage of eggs and foods containing eggs, the use of pasteurised egg products and awareness of egg safety as an element of food hygiene training.
The results showed that within the 100 premises investigated, there was little awareness of food safety risks associated with eggs and that recommended good practice is not widespread. The final report presents data on the levels of awareness and practice of safe handling and storage of eggs and foods containing eggs, the use of pasteurised egg products and awareness of egg safety as an element of food hygiene training.
The final report is available from the FSA Library and Information centre.
To obtain a copy, please contact the Enquiry Desk, Dr Elsie Widdowson Library and Information Services, Food Standards Agency ( tel: 020 7276 8181/8182 or email:
library&info@foodstandards.gsi.gov.uk
)
Publications
Taylor, E.A. 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, October 2004, vol.106, No. 10-11, 808-818.
Taylor, E. A. & Hart, A. Safe Egg Use and the Preston Project. Presentation to enforcement officers and caterers involved in this study. Sept 27th 2001.
Contact
: For any enquiries concerning this research project, please contact the relevant Programme contact or email:
science@foodstandards.gsi.gov.uk
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