Development and Evaluation of a Computer Detective Game for Microbial Food Safety Education

2020 ◽  
Vol 58 (6) ◽  
pp. 1144-1160
Author(s):  
Hsien-Sheng Hsiao ◽  
Fu-Hsing Tsai ◽  
I-Ying Hsu
Keyword(s):  
High School Students ◽  
Food Safety ◽  
Food Poisoning ◽  
Safety Education ◽  
Game Based Learning ◽  
School Students ◽  
Food Safety Education ◽  
Research Findings ◽  
Safety Knowledge

Past studies have suggested that young people lack knowledge regarding food safety, and that food safety education is appropriate for integration into science education since it often involves science knowledge. Thus, this study combined the methods of inquiry-based and game-based learning to develop a computer detective game, called the Poison Riddle, that makes students actively explore food safety knowledge through playing the role of a science detective to solve a task related to food poisoning at home in a virtual world. To evaluate the learning effectiveness of this game, 109 high school students were selected as the research participants. The research findings indicated that this game could help students improve their microbial food safety knowledge. Most students had positive participation perception and gaming behaviors related to the game. In addition, the analysis indicated that the students who successfully solved the game task gained more positive gaming behaviors, food safety knowledge, and significant sequential behaviors compared to those who were unsuccessful in solving the game task.

Food Safety Education Needs of High‐School Students: Leftovers, Lunches, and Microwaves

2019 ◽  
Vol 89 (7) ◽  
pp. 578-586 ◽  
Author(s):  
Kenneth J. Diplock ◽  
Andria Jones‐Bitton ◽  
Scott T. Leatherdale ◽  
Steven Rebellato ◽  
David Hammond ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Safety Education ◽  
School Students ◽  
Food Safety Education ◽  
Education Needs

scholarly journals Over-confident and under-competent: exploring the importance of food safety education specific to high school students

2017 ◽  
Vol 60 (3) ◽  
pp. 65-72 ◽  
Author(s):  
Kenneth J. Diplock ◽  
Andria Jones-Bitton ◽  
Scott T Leatherdale ◽  
Steven Rebellato ◽  
Joel A. Dubin ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Safety Information ◽  
Safety Education ◽  
Food Handling ◽  
School Students ◽  
Food Safety Education ◽  
Food Literacy ◽  
Safe Food

The objective of this study was to explore age-specific reasons why food safety education might be important for high school students (in Ontario, Canada), from a variety of expert perspectives. In May 2014, semi-structured key informant interviews (n = 20) were conducted with food safety and youth education experts. A thematic analysis of verbatim transcripts of the interviews was conducted. Participants identified three major reasons why food safety is important for high school students: (i) they have current and personal needs for food safety information, (ii) high school is an ideal time and place to instill life-long good habits, and (iii) they are part of the foodborne illness risk landscape. Food safety education was deemed important for high school students, who were seen as a unique and captive audience in need of safe food handling skills, now and in the future, for a variety of reasons: potential employment advantages, improved food literacy, combating their sense of “invincibility,” and helping instill essential life skills that they may not get elsewhere. These results confirm the importance of food safety education for high school students and highlight the need to determine age-appropriate interventions and methods to engage high school students and improve their safe food handling practices.

Observation of High School Students' Food Handling Behaviors: Do They Improve following a Food Safety Education Intervention?

2018 ◽  
Vol 81 (6) ◽  
pp. 917-925 ◽  
Author(s):  
KENNETH J. DIPLOCK ◽  
JOEL A. DUBIN ◽  
SCOTT T. LEATHERDALE ◽  
DAVID HAMMOND ◽  
ANDRIA JONES-BITTON ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Student Characteristics ◽  
Food Handler ◽  
Safety Education ◽  
Food Handling ◽  
School Students ◽  
Food Safety Education ◽  
Safe Food

ABSTRACT Youth are a key audience for food safety education. They often engage in risky food handling behaviors, prepare food for others, and have limited experience and knowledge of safe food handling practices. Our goal was to investigate the effectiveness of an existing food handler training program for improving safe food handling behaviors among high school students in Ontario, Canada. However, because no schools agreed to provide control groups, we evaluated whether behaviors changed following delivery of the intervention program and whether changes were sustained over the school term. We measured 32 food safety behaviors, before the intervention and at 2-week and 3-month follow-up evaluations by in-person observations of students (n = 119) enrolled in grade 10 and 12 Food and Nutrition classes (n = 8) and who individually prepared recipes. We examined within-student changes in behaviors across the three time points, using mixed effects regression models to model trends in the total food handling score (of a possible 32 behaviors) and subscores for “clean” (17 behaviors), “separate” (14 behaviors), and “cook” (1 behavior), adjusting for student characteristics. At baseline, students (n = 108) averaged 49.1% (15.7 of 32 behaviors; standard deviation = 5.8) correct food handling behaviors, and only 5.5% (6) of the 108 students used a food thermometer to check the doneness of the chicken (the “cook” behavior). All four behavior score types increased significantly ∼2 weeks postintervention and remained unchanged ∼3 months later. Student characteristics (e.g., having taken a prior food handling course) were not significant predictors of the total number of correctly performed food handling behaviors or of the “clean” or “separate” behaviors, and working or volunteering in a food service establishment was the only student characteristic significantly associated with food thermometer use (i.e., “cook”) Despite the significant increase in correct behaviors, students continued to use risky practices postintervention, suggesting that the risk of foodborne disease remained.

Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

2005 ◽  
Vol 68 (7) ◽  
pp. 1421-1430 ◽  
Author(s):  
J. KENNEDY ◽  
V. JACKSON ◽  
I. S. BLAIR ◽  
D. A. McDOWELL ◽  
C. COWAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Bacterial Contamination ◽  
Total Coliform ◽  
Safety Education ◽  
Food Safety Education ◽  
E Coli ◽  
Knowledge Questionnaire ◽  
Survey Results ◽  
Food Safety Risk ◽  
Safety Knowledge

The objectives of this study were to examine domestic food safety knowledge levels of consumers, establish the levels and incidence of bacterial contamination and operational temperatures in domestic refrigerators, and identify areas in which consumer food safety education is necessary in Ireland. A food safety knowledge questionnaire applied to a representative sample of households (n = 1,020) throughout the island of Ireland found the gaps in consumer food safety knowledge. Analysis of swab samples (n = 900) recovered from the domestic refrigerators in these households showed average total viable counts of 7.1 log CFU/cm2 and average total coliform counts of 4.0 log CFU/cm2. Analysis of swab samples also detected the incidence of Staphylococcus aureus (41%), Escherichia coli (6%), Salmonella enterica (7%), Listeria monocytogenes (6%), and Yersinia enterocolitica (2%). Campylobacter jejuni and E. coli O157:H7 were not detected in domestic refrigerators. The temperature profiles of a subset of the sampled refrigerators (100) were monitored for 72 h, and 59% were found to operate, on average, at temperatures above the recommended 5°C. Knowledge and temperature survey results varied considerably, but consumers who scored better in terms of basic food safety knowledge had reduced levels of bacterial contamination in their refrigerators and reported a reduced incidence of food-associated illnesses. This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areas for emphasis in the development and delivery of effective food safety risk communication messages to consumers.

scholarly journals A longitudinal evaluation of food safety knowledge and attitudes among Ontario high school students following a food handler training program

Food Control ◽  
2017 ◽  
Vol 76 ◽  
pp. 108-116 ◽  
Author(s):  
Shannon E. Majowicz ◽  
David Hammond ◽  
Joel A. Dubin ◽  
Kenneth J. Diplock ◽  
Andria Jones-Bitton ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Training Program ◽  
Food Handler ◽  
School Students ◽  
Longitudinal Evaluation ◽  
Knowledge And Attitudes ◽  
Safety Knowledge

A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia

2022 ◽  
pp. 151-171
Author(s):  
Genevie Eleanor Ruby ◽  
Ungku Fatimah Ungku Zainal Abidin
Keyword(s):  
Systematic Review ◽  
Food Safety ◽  
Literature Review ◽  
Systematic Reviews ◽  
Food Handlers ◽  
Safety Education ◽  
Food Safety Education ◽  
Food Borne ◽  
Meta Analyses ◽  
Safety Knowledge

Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.

How knowledgeable are high school students about food safety? Results from a predominantly minority Chicago charter school

2015 ◽  
Vol 117 (6) ◽  
pp. 1737-1752 ◽  
Author(s):  
Anne Burke ◽  
Mark Dworkin
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Food Service ◽  
Knowledge Score ◽  
Knowledge Gaps ◽  
School Students ◽  
Content Type ◽  
Predominantly Minority ◽  
Safety Knowledge

Purpose – High school students are at an age where food handling may occur for themselves and as entry level workers in food service. An estimated 21 percent of food and beverage service workers are aged 16-19 years. The purpose of this paper is to determine baseline food safety knowledge and associated factors among high school students. Design/methodology/approach – A convenience sample of 231 Chicago high school students was approached to participate in a 34-question survey to obtain information about their food safety knowledge, behaviors, and personal hygiene. Frequencies of correct answers to each knowledge question were examined to determine knowledge gaps. Bivariate analyses were performed to identify student variables associated with knowledge score and regression models were used to examine the associations between eligible factors and knowledge score. Findings – Among the 195 participating students, 70 percent described themselves as Hispanic/Latino and 15 percent as non-Hispanic Black. In all, 12 percent of the students had restaurant employment experience. The overall student mean knowledge score was 37 percent. Students demonstrated substantial knowledge gaps regarding the temperatures for cooking, mechanisms for thawing food, cross-contamination, and vulnerable populations for foodborne disease. In the final linear regression model, Hispanic ethnicity and experience cooking seafood were significantly associated with lower knowledge score and experience cooking meat and cooking alone were significantly associated with higher knowledge score (p < 0.05). Research limitations/implications – Students demonstrated substantial knowledge gaps regarding the temperatures for cooking, mechanisms for thawing food, cross-contamination, and vulnerable populations for foodborne disease. In the final linear regression model, Hispanic ethnicity and experience cooking seafood were significantly associated with lower knowledge score and experience cooking meat and cooking alone were significantly associated with higher knowledge score (p < 0.05). Originality/value – These data demonstrate substantial knowledge gaps in a predominantly minority high school student population. Given that high school students are a substantial proportion of the food service workforce, they are especially important to target for food safety education.

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