A closer look at changes in high-risk food-handling behaviors and perceptions of primary food handlers at home in South Korea across time

Agriculture & Biology

• food handling 100%
• food storage 93%
• South Korea 82%
• leftover foods 74%
• risk behavior 70%
• risk perception 66%
• kitchens 62%
• potentially hazardous foods 47%
• food safety 46%
• consumer surveys 36%
• hand washing 36%
• frozen foods 33%
• cooking 22%
• washing 22%
• ingestion 19%
• vegetables 19%
• ambient temperature 18%
• fruits 14%
• temperature 9%
• methodology 6%

Medicine & Life Sciences

• Food Handling 95%
• Republic of Korea 86%
• Food Storage 57%
• Food 51%
• Risk-Taking 37%
• Food Safety 30%
• Frozen Foods 21%
• Temperature 17%
• Hand Disinfection 15%
• Cooking 15%
• Vegetables 12%
• Fruit 11%
• Eating 9%

Social Sciences

• South Korea 65%
• food 50%
• time 25%
• food safety 13%
• risk behavior 12%
• vegetables 6%
• eating behavior 5%