Food safety training and foodservice employees' knowledge and behavior.
dc.citation.epage | 260 | en |
dc.citation.issue | 4 | en |
dc.citation.jtitle | Food protection trends | en |
dc.citation.spage | 252 | en |
dc.citation.volume | 28 | en |
dc.contributor.author | Roberts, Kevin R. | |
dc.contributor.author | Barrett, Betsy B. | |
dc.contributor.author | Howells, Amber D. | |
dc.contributor.author | Shanklin, Carol W. | |
dc.contributor.author | Pilling, Valerie K. | |
dc.contributor.author | Brannon, Laura A. | |
dc.contributor.authoreid | kevrob | |
dc.contributor.authoreid | ebb | |
dc.contributor.authoreid | geist78 | |
dc.contributor.authoreid | shanklin | |
dc.contributor.authoreid | vpilling | |
dc.contributor.authoreid | lbrannon | |
dc.date.accessioned | 2008-05-19T15:43:16Z | |
dc.date.available | 2008-05-19T15:43:16Z | |
dc.date.issued | 2008-05-19T15:43:16Z | |
dc.date.published | 2008 | en |
dc.description.abstract | 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. | en |
dc.identifier.uri | http://hdl.handle.net/2097/806 | |
dc.publisher | International Association for Food Protection | en |
dc.rights | Reprinted with permission from Food Protection Trends. Copyright held by the International Association for Food Protection. | en |
dc.subject | Food safety | en |
dc.subject | Training | en |
dc.subject | Personal hygiene | en |
dc.subject | Time/temperature abuse | en |
dc.subject | Cross contamination | en |
dc.subject | Foodborne illnesses | en |
dc.title | Food safety training and foodservice employees' knowledge and behavior. | en |
dc.type | Article (publisher version) | en |