CONSUMER ATTITUDE AND AWARENESS TOWARDS FOOD-RELATED HYGIENIC HAZARDS

The objective of this study was to investigate awareness and attitude regarding food-related hygienic practices in the home. For this purpos e and within a sanitary education program in primary schools in a town of Central Italy, a questionnaire was used to collect information fro m parents of pupils. The questionnaire included questions in four majo r areas. personal hygiene and cleaning up procedures, meal preparation ; food storage; and knowledge of key terms and concepts pertaining to food safety. Analysis of 183 questionnaires showed either risk of cros s contamination, improper thawing of food, or inadequate storing and r eheating of cooked foods during home food preparation and storage prac tice. Particularly, 73% of respondents thawed large pieces of frozen f ood at room temperature; 89% did not reheat cooked food after it had b een stored, 75% stored raw meat and poultry in the upper shelves of re frigerators. Precise information on the lack of food safety practices will facilitate the development of proper consumer education programs.