The impact of training on knowledge and standards of food hygiene Eth a pilot study

The UK Committee on the Microbiological Safety of Foods (1991) recommended that managers and supervisors of food businesses should be trained in food hygiene. Legislative changes in the UK now require proprietors of food businesses to be instructed, supervised and/or trained in food hygiene ton appropriate level. Twelve food premises were used in the study. All staff ( n = 50) were surveyed to establish the level of food hygiene knowledge and the food premises were inspected to establish general food hygiene standards. Results showed that there was no relationship between the level of knowledge of the staff and hygiene standard of the premises. This study established the feasibility of gathering data appropriate to establish such indicators of the influence of training and makes recommendations for further research.