首页|Kitchen layouts and consumers' food hygiene practices: Ergonomics versus safety

Kitchen layouts and consumers' food hygiene practices: Ergonomics versus safety

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  • NSTL
  • Elsevier
Our paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had the sink in the kitchen were more likely to perform proper hygiene practices than those who have not. The self-reported practices were supported by observed practices in 64 households from five European countries. The observational study combined with the examination of kitchen layouts revealed that the kitchen work triangle with its apexes represented by the kitchen sink, cooking stove and refrigerator, which is recommended for ergonomic reasons by architects and designers, did not necessarily support food hygiene practices in kitchens. Cross-contamination events were associated with the sink - countertop distances longer than 1 m. Based on this, a new kitchen triangle with its apexes represented by the kitchen sink, working place (usually countertop) and cooking stove, with the distance between the sink and the working place less than 1 m is proposed to be used as norm in kitchen designs for combining ergonomics with safety. This triangle is proposedly named the food safety triangle and is aimed to mitigate the risks of foodborne illnesses by creating an arrangement that facilitates hygiene practices. This study is the first to highlight the importance of implementing the concept of food safety in the kitchen design based on significant correlations between kitchen equipment placement and consumers' food safety practices.

Food safety triangleKitchen work triangleCross-contaminationSinkDesignHand washing

Mihalache, Octavian Augustin、Moretro, Trond、Borda, Daniela、Dumitrascu, Loredana、Neagu, Corina、Lopes Junqueira, Luis Orlando、Truninger, Monica、Izso, Tekla、Kasza, Gyula、Skuland, Silje Elisabeth、Langsrud, Solveig、Nicolau, Anca Ioana、Nguyen-The, Christophe、Maitre, Isabelle、Didier, Pierrine、Teixeira, Paula

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Dunarea de Jos Univ Galati, Fac Food Sci & Engn, Domneasca St 111, Galati 800201, Romania

Norwegian Inst Food Fisheries & Aquaculture Res, Nofima, Osloveien 1, N-1430 As, Norway

Univ Lisbon, Inst Ciencias Sociais, Av Prof Anibal de Bettencourt 9, P-1600189 Lisbon, Portugal

Natl Food Chain Safety Off, Keleti Karoly U 24, H-1024 Budapest, Hungary

Consumpt Res Norway SIFO, Oslo, Norway

Avignon Univ, UMR SQPOV, INRAE, F-84000 Avignon, France

INRAE, Ecole Super Agr ESA, USC1422 GRAPPE, SFR 4207 QUASAV, 55 Rue Rabelais,BP 30748, F-49007 Angers, France

Univ Catolica Portuguesa, CBQF Ctr Biotecnol & Quim Fina, Lab Associado, Escola Super Biotecnol, Rua Diogo Botelho 1327, P-4169005 Porto, Portugal

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2022

10.1016/j.foodcont.2021.108433

Food Control

Food Control

SCI
ISSN：0956-7135
年,卷(期)：2022.131
  • 6
  • 36