Food hygiene education in UK secondary schools: A nationwide survey of teachers' views

• Published in: Health education journal Vol. 67; no. 2; pp. 110 - 120
• Main Authors: Egan, M.B., Bielby, G., Eves, A., Lumbers, M.L., Raats, M.M., Adams, M.R.
• Format: Journal Article
• Language: English
• Published: London, England SAGE Publications 01.06.2008; SAGE PUBLICATIONS, INC
• Subjects: Adults; Chilling; Cleanliness; Cooking; Cooling; Depth interviews; Education; English as a second language; Federal Legislation; Food; Food contamination; Food safety; Food sanitation; Food Standards; Foreign Countries; Guidelines; Heating; Home Economics; Hygiene; Information dissemination; Interviews; ISO standards; Isotopes; Learning Activities; Legislation; Messages; Personal safety; Polls & surveys; Questionnaires; Resource management; Response rates; Schools; Secondary Schools; Surveys; Teacher Attitudes; Teachers; Teaching; Teaching Methods; Topics; Tutoring; United Kingdom; Young Adults; Young people; Youth; United Kingdom; United Kingdom > UK; survey; teaching resources; secondary schools; teachers; food hygiene
• ISSN: 0017-8969; 1748-8176
• DOI: 10.1177/0017896908089390

Objective A nationwide survey of teachers investigated the teaching of food hygiene in UK secondary schools. Previous studies have focused on effective strategies in consumer food hygiene training but there is little research focusing on school-based education. Design The questionnaire was developed based on the results of in-depth interviews with school teachers and included topics such as where teachers gained up-to-date food hygiene knowledge and how key food hygiene messages were reinforced. Setting Postal questionnaires were completed by those responsible for teaching food hygiene in secondary schools. Method Postal questionnaires were distributed to 1989 secondary schools throughout the UK (response rate 38 per cent). Results Overall, the results indicate that teachers use a combination of methods to teach food hygiene and to reinforce food safety messages. Respondents rated demonstrations of good practice and practical activities involving young people preparing food as most effective. Teachers cited their most preferred resources for teaching food hygiene, influences on the choice of these resources, and limitations on use. Conclusion In the UK, teachers cover food hygiene in D&T and home economics (or equivalents in Scotland and Northern Ireland). Topics such as cooking food properly, cleanliness, storing and chilling food safely, and cross-contamination are covered, reflecting the key FSA food hygiene messages. Steps to support the teaching of food hygiene in secondary schools such as guidelines on food hygiene legislation, key topics, resources, and ideas for practical activities could help to improve young people's knowledge of food hygiene and encourage young people to spread key messages to adults.