The development, implementation and evaluation of a safe food-handling label for restaurant take-out.

摘要

As consumer demands drive the market for convenience food there is increasing evidence that consumers do not take sufficient food-handling precautions to avoid the potential occurrence of foodborne illness. One concern is over restaurant take-out food, which is commonly provided without prescription of use. As such, a take-out food label with safe food-handling guidelines was developed and evaluated using a combination of qualitative and quantitative methods. Data sources included restaurant management, employees and patrons. Though findings from this research cannot establish an explicit causal relationship between the label and safe food-handling behaviours, the results help to develop an understanding of the value of the safe food-handling label from both a public health and marketing perspective.