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Food Safety communication among teachers' 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.
2015 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Introduction: Home- and Consumer Studies in the Swedish Compulsory School is an opportunity to educate students about Food safety. Based on previous studies in this ongoing project teaching has been indicated to be influenced by the teachers’ working years and Formal education. Issues related to one of the four C:s in Food safety; Cleaning was routinely taught well. However other risk areas related to the other C:s; Cooking (e.g. handling raw minced meat), Chilling (e.g. cold food storage) and Cross- contamination (e.g. handling of dishcloths) are all areas that needs further highlighting. Boys are indicated to be at a higher risk regarding Cross-contamination and hand washing actions.

Purpose: To gain a deeper understanding of what, how and why Food Safety issues related to the four C:s are a part of Home- and Consumer Studies teaching

Method: Qualitative interviews with focus on Food Safety issues are performed individually with 10 teachers in Home- and Consumer studies. A mind- map with four themes was used and one of them focused on the process of communicating risk. A convenience selection was used and all interviews were recorded and transcribed verbatim.

Result: Food Safety issues related to risk areas as Cooking, Chilling and Cross-contamination often become a smaller part of teaching and then in form of theoretical education. The use of curriculum among the teachers can be seen at different levels as the Written Curriculum (Policy document), Taught Curriculum (In classroom practice) and Experienced Curriculum (Individual level). Food Safety teaching is affected by frame factors and especially the lack of time is a common cause for teachers’ to skip food handling processes.

Significance: Preliminary results indicate that Food Safety teaching needs to be strengthened to include all four C:s in the teaching and frame factors to have an  impact on the food safety education.

 

Place, publisher, year, edition, pages
2015.
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:uu:diva-283224OAI: oai:DiVA.org:uu-283224DiVA: diva2:918825
Conference
International Association of Food Protection (IAFP) European Symposium on Food Safety, Cardiff U.K
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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Citation style
  • apa
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Output format
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