FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MONIKA TWORKO, DANUTA KOŁOŻYN-KRAJEWSKA

Title

Evaluation of consumers’ behaviour during dish preparation at home

Abstract

The aim of this study was to evaluate the effect of the domestic kitchen environment and people` habits on the food preparation at home. Evaluation was handled in two voivodeship: Mazowieckie and Podkarpackie. 1600 questionnaires were given and 1042 (546 from voiv. Mazowieckie, 496 from voiv. Podkarpackie) were analysed. Uncorrected handling of food product e.g. lack of shelf life control and hygiene errors were discovered (e.g. lack of washing hands after using a toilet among children and adults respectively or before eating food). It was concluded that further studies are necessary as a source of food safety education.

Keywords

environment home hygiene, food safety, questionnaire investigations

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