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dc.contributor.authorAbdelhakim, Ayman
dc.contributor.authorJones, Eleri
dc.contributor.authorRedmond, Elizabeth
dc.contributor.authorHewedi, Mahmood
dc.contributor.authorSeaman, Philip
dc.date.accessioned2018-10-09T12:30:56Z
dc.date.available2018-10-09T12:30:56Z
dc.date.issued2018-09-14
dc.identifier.citationAbdelhakim, A., Jones, E., Redmond, E., Hewedi, M. and Seaman, P. 2019 'Cabin Crew Food Safety Training: A Qualitative Study. Food Control', Food Control, 96(Feb), pp.151-157en_US
dc.identifier.urihttp://hdl.handle.net/10369/10133
dc.descriptionCopy not available from this repositoryen_US
dc.description.abstractThis study aims to explore the status of cabin crew food safety training in different airlines. Using the snowballing technique, 26 cabin crew managers, supervisors and trainers (from 20 international airlines) participated in in-depth, structured interviews. The interview schedule was developed to determine and evaluate implementation and perceptions of cabin crew training. Data was analysed using a qualitative content analysis approach. All respondents perceived cabin crew food safety/hygiene issues are important in relation to on-board food-handling, for example: “food safety is always an important issue”. Findings indicated that while most of the airlines (90%) train cabin crew on food safety, different cabin crew roles perceived the same level of food safety training. The results obtained can be used to inform development of future training programmes, methods and evaluation.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Control;
dc.titleCabin crew food safety training: A qualitative studyen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2018.09.003
dcterms.dateAccepted2018-09-10
rioxxterms.versionAMen_US
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserveden_US
rioxxterms.licenseref.startdate2018-10-09
rioxxterms.freetoread.startdate2019-09-14


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