Abstract
Introduction: Effective interventions targeted at employees in food businesses have been proven to be effective in improving compliance with regulations and preventing foodborne illnesses.
Purpose: Co-create and refine developed interventions with key company stakeholders including operatives and management involved in the cleaning and sanitation in a SME food manufacturer of ready-to-cook products.
Methods: Focus groups were conducted with operatives(n=6) and management (n=5) to review and critique a proposed, company bespoke and data-driven intervention package to improve cleaning and sanitation practices. Barriers/facilitators to the implementation of the proposed intervention were discussed.
Results: Overall, managers/operatives indicated positive attitudes towards the proposed intervention package. To facilitate implementation, the intervention minimised infrastructural changes, incorporating visual cues to guide operatives during the cleaning procedure, which involved a two-stage rinsing in one sink during a tray cleaning procedure. All employees suggested that it would be impractical to utilise the same sink, noting, “It’s not easy going back and forwards every time”. Management initially suggested dividing an existing sink, but operatives raised concerns about tray compatibility with the modified dimensions, noting, “Trays won’t fit if a sink is split in half”. Managers suggested adding a new sink but identified space constraints, stating, “Another sink would be helpful, but I don’t know where it would fit”. A consensus was reached on repurposing an existing sink and incorporating a temporary container as an additional sink until a permanent solution could be implemented. Content, appearance, positioning and wording were also discussed. Although the intervention proposal was informed by extensive data, co-creation through focus groups was crucial to the final design.
Significance: Practicality is a crucial factor in the successful implementation of procedures and the input from the operatives and managers enabled the successful design and implementation of a bespoke intervention package. The study showcases the importance of co-creation involving all potential users of the intervention.
Purpose: Co-create and refine developed interventions with key company stakeholders including operatives and management involved in the cleaning and sanitation in a SME food manufacturer of ready-to-cook products.
Methods: Focus groups were conducted with operatives(n=6) and management (n=5) to review and critique a proposed, company bespoke and data-driven intervention package to improve cleaning and sanitation practices. Barriers/facilitators to the implementation of the proposed intervention were discussed.
Results: Overall, managers/operatives indicated positive attitudes towards the proposed intervention package. To facilitate implementation, the intervention minimised infrastructural changes, incorporating visual cues to guide operatives during the cleaning procedure, which involved a two-stage rinsing in one sink during a tray cleaning procedure. All employees suggested that it would be impractical to utilise the same sink, noting, “It’s not easy going back and forwards every time”. Management initially suggested dividing an existing sink, but operatives raised concerns about tray compatibility with the modified dimensions, noting, “Trays won’t fit if a sink is split in half”. Managers suggested adding a new sink but identified space constraints, stating, “Another sink would be helpful, but I don’t know where it would fit”. A consensus was reached on repurposing an existing sink and incorporating a temporary container as an additional sink until a permanent solution could be implemented. Content, appearance, positioning and wording were also discussed. Although the intervention proposal was informed by extensive data, co-creation through focus groups was crucial to the final design.
Significance: Practicality is a crucial factor in the successful implementation of procedures and the input from the operatives and managers enabled the successful design and implementation of a bespoke intervention package. The study showcases the importance of co-creation involving all potential users of the intervention.
| Original language | English |
|---|---|
| Publication status | Published - 7 May 2025 |
| Event | International Association for Food Protection European Symposium: EU IAFP - Meliá Avenida América, Madrid, Spain Duration: 6 May 2025 → 8 May 2025 https://www.foodprotection.org/europeansymposium/ |
Conference
| Conference | International Association for Food Protection European Symposium |
|---|---|
| Abbreviated title | EU IAFP |
| Country/Territory | Spain |
| City | Madrid |
| Period | 6/05/25 → 8/05/25 |
| Internet address |