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Kitchen layouts and consumers’ food hygiene practices: ergonomics versus safety

2022-01Journal article Open access
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dc.contributor.authorMihalache, Octavian Augustin
dc.contributor.authorMøretrø, Trond
dc.contributor.authorBorda, Daniela
dc.contributor.authorDumitraşcu, Loredana
dc.contributor.authorNeagu, Corina
dc.contributor.authorNguyen-The, Christophe
dc.contributor.authorMaître, Isabelle
dc.contributor.authorDidier, Pierrine
dc.contributor.authorTeixeira, Paula
dc.contributor.authorJunqueira, Luis Orlando Lopes
dc.contributor.authorTruninger, Monica
dc.contributor.authorIzsó, Tekla
dc.contributor.authorKasza, Gyula
dc.contributor.authorSkuland, Silje Elisabeth
dc.contributor.authorLangsrud, Solveig
dc.contributor.authorNicolau, Anca Ioana
dc.date.accessioned2021-09-08T10:13:00Z
dc.date.available2021-09-08T10:13:00Z
dc.date.issued2022-01
dc.description.abstractOur 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodcont.2021.108433pt_PT
dc.identifier.eid85112553407
dc.identifier.issn0956-7135
dc.identifier.pmcPMC8474550
dc.identifier.pmid34980942
dc.identifier.urihttp://hdl.handle.net/10400.14/34676
dc.identifier.wos000691261600006
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectCross-contaminationpt_PT
dc.subjectDesignpt_PT
dc.subjectFood safety trianglept_PT
dc.subjectHand washingpt_PT
dc.subjectKitchen work trianglept_PT
dc.subjectSinkpt_PT
dc.titleKitchen layouts and consumers’ food hygiene practices: ergonomics versus safetypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Controlpt_PT
oaire.citation.volume131pt_PT
person.familyNameMoretro
person.familyNameBorda
person.familyNameMaître
person.familyNameTeixeira
person.familyNameTruninger
person.familyNameLangsrud
person.familyNameNicolau
person.givenNameTrond
person.givenNameDaniela
person.givenNameIsabelle
person.givenNamePaula
person.givenNameMonica
person.givenNameSolveig
person.givenNameAnca Ioana
person.identifier269090
person.identifier.ciencia-id911D-6255-52FA
person.identifier.orcid0000-0001-5176-1158
person.identifier.orcid0000-0002-5354-0196
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person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-4251-2261
person.identifier.orcid0000-0001-6415-017X
person.identifier.orcid0000-0001-8018-1478
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id6602310602
person.identifier.scopus-author-id21934518900
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id23487113200
person.identifier.scopus-author-id16316514700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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