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Training for Food Handlers at Production Level in Italian Regions

Author

Listed:
  • Daniele Pattono

    (Department of Veterinary Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy)

  • Matteo Petey

    (Prevention Department, Public Health Service Aosta, Località Amérique, 7/L, 11020 Quart, AO, Italy)

  • Anna Maria Covarino

    (Prevention Department, Public Health Service Aosta, Località Amérique, 7/L, 11020 Quart, AO, Italy)

  • Marta Gea

    (Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126 Torino, TO, Italy)

  • Tiziana Schilirò

    (Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126 Torino, TO, Italy)

Abstract

Food safety has always been a public health challenge. Globally, food safety control is supported by laws and preventive measures, such as inspections conducted from primary production to market, “from farm to fork” as emphasized by the European Union and training of Food Handlers (FHs). This latter preventive measure plays a very important role, and for this reason a review of training courses regulations provided in the different Italian regions was conducted. Analysis of the results shows that the Italian regions approach this issue in different ways: some regions provide only general guidelines, while others offer detailed instructions. The most significant differences concern the topics dealt with, the stakeholders, the staff training and the verification of results; topics such as allergens and gluten are often absent. More detailed guidelines tailored to fit the local scenario could provide better support to FHs, thus leading to real changes in their behaviors and mindsets and promoting the development of an actual “prevention culture”.

Suggested Citation

  • Daniele Pattono & Matteo Petey & Anna Maria Covarino & Marta Gea & Tiziana Schilirò, 2023. "Training for Food Handlers at Production Level in Italian Regions," IJERPH, MDPI, vol. 20(3), pages 1-9, January.
    • Handle: RePEc:gam:jijerp:v:20:y:2023:i:3:p:2503-:d:1052097
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    References listed on IDEAS

    as
    1. Sandra Hoffmann & Lydia Ashton & Jae‐Wan Ahn, 2021. "Food safety: A policy history and introduction to avenues for economic research," Applied Economic Perspectives and Policy, John Wiley & Sons, vol. 43(2), pages 680-700, June.
    2. Alessia Tropea, 2022. "Microbial Contamination and Public Health: An Overview," IJERPH, MDPI, vol. 19(12), pages 1-5, June.
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