Effects of observing employees for food safety compliance rates.

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dc.contributor.author York, Valerie K.
dc.contributor.author Brannon, Laura A.
dc.contributor.author Roberts, Kevin R.
dc.contributor.author Shanklin, Carol W.
dc.contributor.author Howells, Amber D.
dc.contributor.author Barrett, Elizabeth B.
dc.date.accessioned 2014-05-08T14:12:38Z
dc.date.available 2014-05-08T14:12:38Z
dc.date.issued 2014-05-08
dc.identifier.uri http://hdl.handle.net/2097/17702
dc.description.abstract Research investigating foodservice employees’ compliance with food safety guidelines often utilizes observational methodology where an observer is present and recording employees’ behaviors as they work. Research must determine if the observer’s presence influences employees who are trained in food safety and those who are not. A group who had received a four‐hour ServSafe® food safety training course and a control group were included in the study (N=252). Both groups’ compliance rates were higher during the first hour of the observation compared to the last two hours of the observation. Implications for foodservice managers, researchers, and health inspectors are discussed. en_US
dc.language.iso en_US en_US
dc.rights Permission to archive granted by FSMEC, April 9, 2014. en_US
dc.subject Food safety en_US
dc.subject Restaurant employees en_US
dc.subject ServSafe® training en_US
dc.subject Observation methodology en_US
dc.subject Social desirability en_US
dc.subject Habituation en_US
dc.title Effects of observing employees for food safety compliance rates. en_US
dc.type Article (publisher version) en_US
dc.date.published 2012 en_US
dc.citation.issue 1 en_US
dc.citation.jtitle Journal of Foodservice Management and Education en_US
dc.citation.spage 17 en_US
dc.citation.volume 6 en_US
dc.contributor.authoreid kevrob en_US
dc.contributor.authoreid vyork en_US
dc.contributor.authoreid shanklin en_US
dc.contributor.authoreid geist78 en_US
dc.description.NotYetPublished 24 en_US


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