Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

Food safety knowledge among food handlers in food service establishments in United Arab Emirates

Food Control ◽  
2020 ◽  
Vol 110 ◽  
pp. 106968 ◽  
Author(s):  
Sadi Taha ◽  
Tareq M. Osaili ◽  
Nirmaljeet K. Saddal ◽  
Anas A. Al-Nabulsi ◽  
Mutamed M. Ayyash ◽  
...  
Keyword(s):  
Food Safety ◽  
United Arab Emirates ◽  
Food Service ◽  
Food Handlers ◽  
Safety Knowledge

Linking food safety training with whistle-blowing

2019 ◽  
Vol 31 (1) ◽  
pp. 141-160 ◽  
Author(s):  
Heyao Yu ◽  
Sujata A. Sirsat ◽  
Jack A. Neal
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Service Industry ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Content Type ◽  
Whistle Blowing ◽  
Food Safety Training ◽  
And Gender

Purpose The purpose of this paper is to develop a validated food safety whistle-blowing scale and examine how training influences food handlers’ whistle-blowing, the mediating roles of job satisfaction and food safety self-efficacy and the moderating roles of organization type and gender. Design/methodology/approach A sample of 734 food handlers from the food service industry and 306 food handlers from the food processing industry were recruited. A two-step psychometric process was conducted to validate the scale, and a moderated mediation model was used to examine the mechanisms through which food safety training influences whistle-blowing. Findings The results showed that job satisfaction and self-efficacy fully mediated the relationship between training and whistle-blowing. Organization type moderated the first step of the two indirect paths and gender moderated the second step, thereby supporting the mediated-moderated model. Practical implications The results indicate the influence of food safety training programs on whistle-blowing behaviors and suggest other methods of enhancing employee whistle-blowing through human resource management. Originality/value A validated scale is lacking to measure whistle-blowing in the food safety context, and little research has examined the influence of human resource practices on whistle-blowing. This study provides meaningful insights for researchers by developing and validating food safety the whistle-blowing scale, connecting training with whistle-blowing, and provides useful information for practitioners by offering the methods of enhancing whistleblowing in both the food processing and food service industry.

scholarly journals The effect of Foodsafe Level 1 Training on inspection report results

2015 ◽  
Author(s):  
Benjamin Duchen ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Food Handlers ◽  
Foodborne Illnesses ◽  
Food Safety Training ◽  
Trained Staff ◽  
Level 1 ◽  
Critical Violations ◽  
Safety Knowledge ◽  
The Relationship

  Abstract: Food handlers equipped with food safety knowledge prevent foodborne illnesses. This study examined the relationship between worker Foodsafe level 1 training and critical violations reported on inspection results of non-chain restaurants in the Burnaby Fraser Health region. A total of 25 food service establishments with no critical violations on their routine inspections and 25 that had at least one critical violation participated in the telephone survey. Using the Mann-Whitney U two tailed t-test, it was shown that food service establishments with no critical violations on inspections had no significantly (p = 0.72) different proportions of Foodsafe level 1 trained staff than those with at least one critical violations on inspections. This study suggested that having more food handlers with food safety training does not impact how well restaurants score on inspections.  

Assessment of Food Safety Practices of Food Service Food Handlers (Risk Assessment Data): Testing a Communication Intervention (Evaluation of Tools)

2010 ◽  
Vol 73 (6) ◽  
pp. 1101-1107 ◽  
Author(s):  
BENJAMIN CHAPMAN ◽  
TIFFANY EVERSLEY ◽  
KATIE FILLION ◽  
TANYA MacLAURIN ◽  
DOUGLAS POWELL
Keyword(s):  
Food Safety ◽  
Confidence Interval ◽  
Food Service ◽  
Service Operations ◽  
Foodborne Illness ◽  
Hand Washing ◽  
Video Observation ◽  
Food Handlers ◽  
Communication Tool ◽  
Service Staff

Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Harold Van Andaya Aquino ◽  
Tyron Yap ◽  
Jean Paolo Gomez Lacap ◽  
Gertrude Tuazon ◽  
Maribel Flores
Keyword(s):  
Food Safety ◽  
Fast Food ◽  
Safety Training ◽  
Fast Food Restaurant ◽  
Food Handlers ◽  
Safety Practices ◽  
Content Type ◽  
Moderation Analysis ◽  
Food Safety Training ◽  
Safety Knowledge

PurposeThe study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.Design/methodology/approachPredictive-causal was the primary research design used and partial least squares – structural equation modelling (PLS-SEM) was the statistical technique applied.FindingsResults showed that food safety knowledge significantly and positively influences attitudes towards food safety. It was further revealed that attitudes toward food safety and food safety practices are also significantly and positively related. Moderation analysis indicated that food safety training moderates the significant and positive relationship between attitudes towards food safety and food safety practices.Research limitations/implicationsThe present study has limitations. First, the unit of analysis is focused on food handlers in fast-food restaurants in Angeles City, Philippines. Other researchers may come up with similar studies on a larger scale – provincial, regional or national. Second, only food safety training as a construct was used as a moderator on the hypothesized relationships of the structural model. Other studies may expand and explore other moderating variables and/or mediating constructs that may affect the said hypothesized relationships.Practical implicationsBased on the present study, food safety knowledge was found to have a huge significant and direct influence on attitudes of fast-food restaurant food handlers towards food safety, as evidenced by the computed effect size. In short, knowledge on food safety is an integral factor when it comes to enhancing food safety attitudes of fast-food restaurant food handlers. When fast-food restaurant food handlers are well-equipped with the right food safety knowledge, they become more aware of the different food safety protocols and other pertinent food safety guidelines and procedures which can lead to favorable food safety attitudes.Social implicationsThe present study highlighted the moderating effect of food safety training on the relationship between attitudes toward food safety and food safety practices. Therefore, regular attendance of food handlers to food safety training is crucial in developing acceptable attitudes toward food safety, which in turn, favorably affect their food safety practices in fast-food restaurants.Originality/valueThe current study utilized PLS-SEM, a second-generation statistical technique, to measure the hypothesized relationships as compared to correlation tests performed by prior studies on the interrelationships of food safety knowledge, attitudes toward food safety and food safety practices. PLS-SEM is suitable for this type of research design – predictive-causal – since this study involves model development and prediction. Furthermore, it employed moderation analysis to measure the moderating effects of food safety training on the identified hypothesized relationships of the structural model. Hence, methodologically, the present study employed new ways and insights in measuring the interrelationships of food safety knowledge, attitudes and practices.

Food safety knowledge and practices among food handlers in Slovenia

Food Control ◽  
2008 ◽  
Vol 19 (12) ◽  
pp. 1107-1118 ◽  
Author(s):  
Mojca Jevšnik ◽  
Valentina Hlebec ◽  
Peter Raspor
Keyword(s):  
Food Safety ◽  
Food Handlers ◽  
Safety Knowledge

Household Food Preparers' Food-Safety Knowledge and Practices Following Widely Publicized Outbreaks of Foodborne Illness

1997 ◽  
Vol 60 (9) ◽  
pp. 1105-1109 ◽  
Author(s):  
MARGY J. WOODBURN ◽  
CAROLYN A. RAAB
Keyword(s):  
Food Safety ◽  
Pacific Northwest ◽  
Media Coverage ◽  
Food Poisoning ◽  
Risk Groups ◽  
Foodborne Illness ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
The Pacific ◽  
Safety Knowledge

There has been extensive media coverage of the Pacific Northwest outbreak of foodborne illness caused by Escherichia coli O157:H7 in 1993 and continuing smaller incidences of both E. coli and salmonella transmission by food. An increase in consumer awareness and knowledge of microbial food safety was expected as a result. A telephone survey of Oregon food preparers (using a random-digit-dialing household sample) in December 1995 and January 1996 revealed that knowledge about foodborne illness was greater than in previous studies. Of the 100 respondents, 88% named appropriate foods as being at high risk for food poisoning. Salmonella contamination was recognized as a problem in food by 99%, E. coli by 100%, but campylobacter by only 7%. Major foods which have been associated with salmonella were named correctly by 90% and with E. coli by 87%. Although raw or rare meats or fish were rarely eaten or ordered by respondents, hamburgers were frequently requested to be cooked to “medium” doneness. Many said they would thoroughly cook food contaminated with bacteria to make it safe to eat (56% for salmonella and 59% for E. coli) but 40% responded that the foods either couldn't be made safe to eat or that they didn't know of a way. Respondents in general could not identify specific groups of people especially at risk for foodborne illness. Educational efforts should focus on risk groups and ways that consumers can prevent foodborne illness.

scholarly journals Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Maryam Al-Ghazali ◽  
Ismail Al-Bulushi ◽  
Lyutha Al-Subhi ◽  
Mohammad Shafiur Rahman ◽  
Amani Al-Rawahi
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Inverse Association ◽  
Human Beings ◽  
Food Handlers ◽  
Group Iii ◽  
Hygiene Practices ◽  
Group I ◽  
Group Ii ◽  
Safety Knowledge

Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher ( p < 0.05 ) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher ( p < 0.05 ) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher ( p < 0.05 ) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38 ) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases.

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