Use of a Self-Assessment Questionnaire for Food Safety Education in the Home Kitchen -- Los Angeles County, California, 2006-2008

Kuo, K.; Dela Cruz, H.; Redelings, M.; Smith, L. V.; Reporter, R.; Simon, P. A.; Fielding, J. E.; Teutsch, S. M.
September 2010
MMWR: Morbidity & Mortality Weekly Report;9/3/2010, Vol. 59 Issue 34, p1098
The article describes the implementation of the Home Kitchen Self-Inspection Program in Los Angeles, California and the results from its web-based self-assessment questionnaire, the Food Safety Quiz, for the initial program period of 2006-2008. The quiz has 57 questions, in which 45 were formatted as equally weighted yes/no questions. The quiz asked respondents on food handling and preparation practices at home, assigning a letter grade at completion through a scoring algorithm. A total of 27,129 visits to the website were recorded from 2006-2008.


Related Articles

  • Food Safety in Family Homes in Melbourne, Australia. Mitakakis, Teresa Z.; Sinclair, Martha I.; Fairley, Christopher K.; Lightbody, Pamela K.; Leder, Karin; Hellard, Margaret E. // Journal of Food Protection;Apr2004, Vol. 67 Issue 4, p818 

    Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by...

  • A New Procedure for Marinating Fresh Anchovies and Ensuring the Rapid Destruction of Anisakis Larvae. Sánchez-Monsalvez, I.; De Armas-Serra, C.; Martínez, J.; Dorado, M.; Sánchez, A.; Rodríguez-Caabeiro, F. // Journal of Food Protection;May2005, Vol. 68 Issue 5, p1066 

    The consumption of marinated anchovies is the main route of transmission of anisakiasis in Spain. Because this country is one of the world's major tourist destinations, this traditional food also poses a potential health risk to millions of foreign visitors. Anisakis larvae are not destroyed by...

  • Consumer Food Safety Knowledge, Practices, and Demographic Differences: Findings from a Meta-Analysis. Patil, Sumeet R.; Cates, Sheryl; Morales, Roberta // Journal of Food Protection;Sep2005, Vol. 68 Issue 9, p1884 

    Risk communication and consumer education to promote safer handling of food can be the best way of managing the risk of foodborne illness at the consumer end of the food chain. Thus, an understanding of the overall status of food handling knowledge and practices is needed. Although traditional...

  • Urgent Care: Troublesome Bacteria and How You Can Stop Them.  // Mayo Clinic Guide to Self-Care;2005, p27 

    Presents tips for preventing the spread of several bacteria in food. Types of bacteria; Ways in which the bacteria are spread; Symptoms of food-borne diseases caused by bacteria.

  • SAFE AT HOME. Enis, Matthew // SN: Supermarket News;8/4/2008, Vol. 56 Issue 31, p25 

    The article provides information on Be Food Safe, a consumer education campaign developed by the U.S. Department of Agriculture. Supermarket retailers had began working with participants in response to heightened concerns on recent foodborne illnesses in the U.S. The campaign encourages produce...

  • Danger of hidden dirt in the kitchen. MacAuslan, Euan // Caterer & Hotelkeeper;5/17/2007, Vol. 197 Issue 4475, p49 

    The article focuses on the importance of training, education, motivation and development of food handlers on food hygiene and safety. It suggests that food handlers be given the chance to demonstrate hygiene practices that need to be supervised by effectively trained managers. Managers are...

  • New WHO 5 Keys Strategy for safer food.  // Weekly Epidemiological Record;10/29/2004, Vol. 79 Issue 44, p399 

    The article reports that on the occasion of the second global forum of food safety regulators, the World Health Organization (WHO) launched its 5 Keys Strategy--a series of 5 simple actions which people can undertake at home or at work while preparing and consuming food. WHO has produced a basic...

  • USDA offers food safety guide.  // Nation's Health;Dec2003/Jan2004, Vol. 33 Issue 10, p12 

    Reports on the consumer food safety guide introduced by the U.S. Agriculture Department during the 131st annual meeting of the American Public Health Association. Title of the publication; Contents of the food guide; Statement issued by Food Safety and Inspection Service Administrator Garry McKee.

  • Is your kitchen safe? Foltz-Gray, Dorothy // Health (Time Inc.);May2007, Vol. 21 Issue 4, p188 

    The article focuses on food safety in home kitchens. The article suggests that some precautions taken by people to keep their families safer, such as rewashing prewashed greens or rinsing chicken, meat, or fish before preparing it, may actually be putting them at greater risk. The article also...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics