Food safety training and foodservice employees’ knowledge and behavior
Statistics show that 59% of foodborne illnesses are traced to restaurant operations. Food safety training has been identified as a way to assure public health, yet evidence supporting the effectiveness of training has been inconclusive. A systematic random sample of 31 restaurants in three midwestern states was selected to assess the effect of training on food safety knowledge and behavior. A total of 402 employees (242 pretraining and 160 post-training) participated in this study. Pre and post-training assessments were conducted on knowledge and behavior related to three key food safety practices: cross contamination, poor personal hygiene, and time/temperature abuse. Overall knowledge (P ≤ .05) and compliance with standards of behavior (P ≤ .001) improved significantly between pre- and post-training. When each practice was examined independently, only handwashing knowledge (P ≤ .001) and behavior (P ≤ .001) significantly improved. Results indicated that training can improve knowledge and behaviors, but knowledge alone does not always improve behaviors.
Reference Information:
Roberts, K. R., Barrett, B. B., Howells, A. D., Shanklin, C. W., Pilling, V. K., Brannon, L. A. (2008). Food safety training and foodservice employees’ knowledge and behavior. Food Protection Trends, 28(4), 252-260.
This entry was posted on Friday, May 9th, 2008. It is filed under Hospitality Management and Dietetics and is tagged with cross-contamination, food, food safety, food-borne illness, personal hygiene, training.