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Hygiene and learning in Home and Consumer Studies
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
2013 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Background

In Sweden previous studies have shown that approximately 500 000 people experience food-borne infections every year. A food-borne infection can lead to consequences for personal health but also to significant societal costs. International studies have shown knowledge gaps regarding food safety. According to the Swedish National Agency for Education it is important to teach students about food hygiene from a health perspective as studies show that the numbers of factors causing food-borne infections is increasing. Swedish compulsory schools have the opportunity to develop food safety knowledge among students attending HCS. In the new Swedish Curriculum 2011 the concept of Hygiene returns in the core content of the subject.

Objectives

To investigate food hygiene as a part of HCS education and provide insights regarding food safety knowledge, attitude and behavior among HCS teachers in Swedish Compulsory schools.

Method

An online survey was distributed to HCS teachers in spring 2012. The content of the questionnaire focused on Curriculum 2011 and the hygiene hot spots summarized in the four C’s: Cooking, Cleaning, Cooling and Cross-contamination. The survey was responded to by 335 HCS teachers, which is approximately 20 % of active HCS teachers in Sweden.

Findings and Conclusion

The teaching of food hygiene in HCS is based on certain recurring routines, such as hand washing, dishcloths, washing up and cleaning of work surfaces, which naturally occur in almost all HCS lessons. Other issues that can be connected with an increased risk for food poisoning like cooling, cross-contamination and cooking do not have the same frequency in the teaching and according to this study may not have the same natural place in the common HCS lessons. Teachers with no formal HCS education proved to have a more optimal way of storage food, especially regarding cold food storage. One reason for this might be that some of these had a background in the restaurant business where food control is a natural part of the framework for food legislation, which is not the case in HCS.

 

Place, publisher, year, edition, pages
2013.
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:uu:diva-283216OAI: oai:DiVA.org:uu-283216DiVA: diva2:918815
Conference
Nordic Education Research Association (NERA), Reykjavik
Projects
Nationella Forskarskolan i Hem och Konsumentkunskap (NFHK)
Available from: 2016-04-12 Created: 2016-04-12 Last updated: 2016-04-12

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CiteExportLink to record
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