Managers or owners from 219 randomly selected food markets in Oregon were surveyed concerning their attitudes and practices on sanitation and safe food handling. Completed questionnaires were received from 49.8% of those surveyed. Inquiries were made relative to sanitation procedures used, knowledge of sanitation principles, and food protection and safety. Most indicated a concern for sanitation and felt that the employed procedures were effective. The survey indicated a lack of specific knowledge on basic principles of sanitation and food safety. Few respondents understood elementary principles of food contamination, temperature controls, personal hygiene and food protection. Most responses indicated a need for a training program in sanitation and safe food handling procedures for food retail employees at all levels.
1Oregon Agricultural Experiment Station Technical Paper Number 4991. Supported, in port, by funds from the Oregon Retail Council.