This study will collate qualitative data from EHOs and domestic food manufacturers
regarding factors that influence food safety behavioural compliance in domestic home based food businesses, including food safety knowledge, attitudes, self-reported practices, risk perceptions, perceived barriers and information sources.
Objective 1 – Review of current literature available to home start-up food production businesses regarding food safety management.
• In objective 1 literature needs to be reviewed and accessed by publicly available resources to home start-up food production businesses. The information that is provided to domestic food businesses owners by EHOs will be determined and the methods used to award food hygiene ratings. Research will be done to establish the regulatory advice offered to domestic food production owners. The aim to critical evaluate the literature is to improve knowledge regarding the implications start up domestic food businesses experience.
• Review of existing information available about food safety regulation for home food manufacturers – Objective 1 is a desk based task with just google research.
Objective 2 – Determine Environmental Health processes and experiences related to food hygiene rating inspections.
A qualitative research technique will be used by conducting face to face / telephone individual interviews with EHOs to explore their perspectives and experiences to food hygiene rating inspections in domestic premises.
• The transcribed interviews will be analysed using a thematic, content analysis (NNVIVO) to collect information about regulatory processes and experiences, food safety knowledge, associated risk perceptions and perceived barriers to food safety/hygiene behavioural compliance in domestic food production.
The transcribed interviews will be analysed using athematic, content analysis
to collect information about regulatory processes and experiences, food safety
knowledge, associated risk perceptions and perceived barriers to food safety/hygiene
behavioural compliance in domestic food production.
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