Good practice for food handlers and consumers

Responsibility for food safety is shared between governments, industry and food handlers (including consumers). Human error, especially in relation to crosscontamination, is critical and is reduced by using a good management system. This must be embedded within a positive food safety culture. These concepts are explored from manufacturing through food service to the home. Theoretical behavioural models can be used both to understand why food handlers do not always implement the practices they know and to improve food handler and consumer behaviour.