Awareness and perceptions of food safety of artisan cheese makers in Southwestern Ontario: A qualitative study

Abstract

The purpose of this research is to assess the food safety awareness and perceptions of artisan cheese makers using semi-structured interviews based on the Risk Analysis Framework. Seventeen in-depth interviews were conducted with managers and workers from 11 different cheese companies. The interviews were audio taped and transcribed verbatim. Common themes in the interview transcripts were identified. Listeria monocytogenes was perceived to be the most concerning biological hazard due to its potential impact on human health and business. Overall, the impact on food safety from chemical and physical hazards was perceived to be limited, and to be more of an occupational health and safety risk. More than half of the respondents supported the production of safe raw milk cheese, although they acknowledged the inherent bacterial hazards associated with it. Current food safety management systems such as HACCP were perceived to be excessively complicated due to the over-emphasis on documentation and the need for additional resources. Cheese safety education was valued, but participation was limited due to the lack of financial resources and available programs in the region.