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Biomedical subjects

D Worsfold

Publications and source records attributed to D Worsfold.

8 recordsLinked to original sources
PubMed2004

An assessment of food hygiene and safety at farmers' markets.

Farmers' markets are becoming a more significant part of the food-retailing sector. A survey of farmers' markets was conducted to assess aspects of food hygiene and safety. The views of the public using the markets were also examined. The range of farm products was wide and the methods utilised varied. The markets were usually temporary outdoor events with few facilities. Traders had received elementary food hygiene training and rated their hygiene standards highly. Less than half had risk management procedures in place, most did not perceive their produce as high-risk. They believed consumers to be mainly interested in food quality and to regard food safety issues highly. Consumers shopped at the markets because of the quality of the products sold. Their overall satisfaction with the markets was high and they raised no concerns about food safety. Given the restricted facilities at farmers' markets and the early phase of implementation of hygiene management systems by market traders, it may be precautionary to restrict the sale of farm products at farmers markets to those that are regarded as low-risk.

Agriculture↗
PubMed2001

An assessment of cleaning regimes and standards in butchers' shops.

Cleaning regimes and standards in retail butchers taking part in the Accelerated HACCP project initiative, were assessed by means of visual inspection, examination of cleaning schedules and ATP bioluminescence assays of selected food and hand contact sites. There was a wide variation in surface ATP results, both within and between butchers' shops, but overall they indicated that food and hand contact surfaces were heavily soiled during food production and service. Although separate preparation equipment/utensils were provided, staff undertook raw and cooked product handling throughout the day, with the concomitant danger of contaminating hand and food contact surfaces. The extent of soiling was generally underestimated when assessed visually, the technique used most commonly by the food retail trade and inspection authorities. Periodic or interim cleaning practices produced a significant improvement in cleanliness assessed visually and with ATP assay; however, these results were generally less satisfactory than those obtained by the use of best practice protocols. A lack of written cleaning schedules and records, training in the correct use of cleaning products and awareness of the importance of cleaning hand contact sites were identified as common defects. The results are discussed in relation to the establishment of an effective HACCP system and recommendations for improving cleaning standards are given.

Animals↗
PubMed2001

A guide to HACCP and function catering.

Catering for large functions presents many potential problems associated with the advanced preparation and storage of large quantities of food which then must be safely transported, regenerated, displayed and served in venues that are often not designed for the purpose. A hygiene management system based on Hazard Analysis Critical Control Points (HACCP) principles will help ensure the food safety of catering functions. Hazards associated with different function service styles were identified by questioning caterers and by observing catering functions. An approach to risk assessment of hazards was considered and controls recommended for use in function catering were given, together with appropriate monitoring techniques. A simple format for documenting the HACCP system was provided. It was recommended that caterers evaluate existing prerequisite hygiene programmes (sanitation and pest control) to ensure that they support the HACCP system.

Bacterial Infections↗
PubMed1998

Help with HACCP.

An evaluation of a new short HACCP course is presented as a case study involving a group of representatives from Residential Homes. HACCP awareness was assessed before and after the course. Following the course, participants were encouraged to collaborate to produce a generic HACCP model suitable for their industry sector. Work was co-ordinated by the course tutor and support was provided for participating businesses who wished to customize the model and implement their own HACCP system. The course was judged favourably by the participants and the tutor, but all recommended that an elementary knowledge of food hygiene be a pre-requisite for participation on the course. The course increased HACCP awareness and the practical exercise increased the confidence of the participants to apply the HACCP principles. By working together the group produced a model, which half have since employed as the basis of their own HACCP system.

Curriculum↗