Publicação

Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men)

Detalhes bibliográficos
Resumo:	The data presented here capture the structure of kitchen lay- outs belonging to consumers vulnerable to foodborne dis- eases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Dis- tances between sink and stove, sink and refrigerator, stove and refrigerator, sink and working place (countertop or ta- ble), stove and working place were analyzed to correlate food safety practices applied during cooking with kitchen arrange- ments. The results arising from analyzing the ergonomics of kitchens versus potential cross-contamination events are presented in Mihalache et al., [1]. These data contribute to a better understanding of real kitchen layouts and can be used as a starting point for future research regarding food safety-oriented arrangements instead of ergonomics-focused designs, for food safety risk assessments, as study cases for explaining specific measures that can be established to im- prove food handling and hygiene practices in homes and for sociological research pointing consumers’ behavior during cooking.
Autores principais:	Mihalache, Octavian Augustin
Outros Autores:	Møretrø, Trond; Borda, Daniela; Dumitraşcu, Loredana; Neagu, Corina; Nguyen-The, Christophe; Maître, Isabelle; Didier, Pierrine; Teixeira, Paula; Junqueira, Luis; Truninger, Monica; Izsó, Tekla; Kasza, Gyula; Skuland, Silje Elisabeth; Langsrud, Solveig; Nicolau, Anca Ioana
Assunto:	Sink Stove Refrigerator Countertop Balcony Table Work triangle Safety triangle
Ano:	2021
País:	Portugal
Tipo de documento:	artigo
Tipo de acesso:	acesso aberto
Instituição associada:	Universidade de Lisboa
Idioma:	inglês
Origem:	Repositório da Universidade de Lisboa

Descrição
Resumo:	The data presented here capture the structure of kitchen lay- outs belonging to consumers vulnerable to foodborne dis- eases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Dis- tances between sink and stove, sink and refrigerator, stove and refrigerator, sink and working place (countertop or ta- ble), stove and working place were analyzed to correlate food safety practices applied during cooking with kitchen arrange- ments. The results arising from analyzing the ergonomics of kitchens versus potential cross-contamination events are presented in Mihalache et al., [1]. These data contribute to a better understanding of real kitchen layouts and can be used as a starting point for future research regarding food safety-oriented arrangements instead of ergonomics-focused designs, for food safety risk assessments, as study cases for explaining specific measures that can be established to im- prove food handling and hygiene practices in homes and for sociological research pointing consumers’ behavior during cooking.