Assessment of the critical control points during domestic food preparation on the island of Ireland

• Project start date: 1 January 2008
• Project status: Completed
• Project type: Food safety
• Discipline: Microbiology and food hygiene
• Principal researcher/s: Prof Patrick Wall, University College Dublin
• Collaborator/s: Prof David McDowell, University of Ulster, Jordanstown

Research objective

The research aimed to provide a robust evidence base to identify and prioritise food safety promotion strategies in domestic food preparation. It focused on evaluating whether contaminated raw meat or poultry could transfer pathogens to individuals and their surrounding kitchen environment, assessing consumer adherence to safe food handling recommendations, understanding the reasons behind compliance or non-compliance, and developing a risk hierarchy to guide food safety campaigns.

Research report

• Title: Unpublished report
• Summary: The study examined food safety behaviour in domestic kitchens on the Island of Ireland. Participants from both the Republic of Ireland and Northern Ireland were observed preparing meals in both test kitchens and their own homes. The study involved auditing food preparation practices, microbiological testing of utensils and surfaces, and surveying participants' food safety knowledge and behaviours. Key areas of focus included cross-contamination, hand cleanliness, and cooking practices.
• Findings:

  Test kitchen

  • Raw meat bacteria were detected on all kitchen surfaces after food preparation.
  • 35% of beef salads and 17% of chicken salads were contaminated with E. coli.
  • 30% of beef burgers and 20% of chicken were inadequately cooked, with E. coli and other pathogens found in improperly cooked items.
  • Common unsafe practices included improper cooking methods, using contaminated hands and utensils, and insufficient handwashing.
  • High levels of perceived risk and importance of safe food behaviours were reported, with a moderate level of food safety knowledge.

  Domestic kitchen

  • 70% of participants did not thoroughly wash their hands after handling raw chicken.
  • 72% and 67% of participants failed to clean knives and chopping boards after handling raw chicken and beef, respectively.
  • Low levels of hand cleanliness and similar unsafe practices as observed in the test kitchen were noted.
  • Poor food safety practices were linked to knowledge deficits, though some participants with higher food safety knowledge exhibited better practices.
• Recommendations:

  Food Safety Campaigns:
    - Continue emphasising control measures and methods to eradicate pathogens throughout food preparation.
    - Address discrepancies between observed food safety practices and reported behaviour.

  Critical Control Points (CCPs):
    - Focus on the importance of thorough handwashing, proper cooking, and cleaning of utensils and surfaces to mitigate cross-contamination.

  Consumer Education:
    - Enhance consumer knowledge and awareness of critical food safety points to improve adherence to recommended practices and reduce foodborne illness risks.

Other outputs

Kennedy, J., Nolan, A., Gibney, S., O'Brien, S,. McMahon, M. A., McKenzie, K., Healy, B., McDowell, D., Fanning, S., Wall, P. G. “Identification of Critical Points during Domestic Food Preparation” – An Observational Study (2011) British Food Journal. Vol. 113 No. 6.

Kennedy, J., Nolan, A., Gibney, S., O'Brien, S., McMahon, M. A., McKenzie, K., McDowell, D., Wall, P. G. (2011) “Identification of Critical Control Points during Domestic Food Preparation”. British Food Journal. Vol. 113 No. 2.

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