Food Safety Knowledge and Beliefs of Middle School Children: Implications for Food Safety Educators

ABSTRACT: To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food‐handling responsibilities of middle school youth and obstacles they face in practicing safe food handling and develop recommendations for the design of food safety interventions for youth. Most youth reported that they prepared food at least once weekly and rated learning to prevent foodborne illness as important. Youth knew that food could make them sick, described foodborne illness as resulting from “something” getting into food, not cooking food “right,” or the food going bad. Most responses lacked details, suggesting knowledge was basic. Nearly all were interested in learning about food safety. Barriers that deterred them from learning about food safety were time and feeling they were not susceptible to foodborne illness. To overcome barriers, youth suggested focusing on the seriousness of and risks for foodborne illness, using a serious but comical educational approach, and using hands‐on educational media. Parents highly rated the importance of and degree to which they wanted youth to learn about food safety. Parents felt that their children had moderate levels of food safety knowledge, but many questioned whether they practiced food safety procedures when unsupervised. Parents felt that food safety education needed to be taught and reinforced in school and at home. After having reviewed youth and parent data, food safety experts proposed recommendations for youth‐focused food safety education that paralleled current consumer food safety initiatives.     

Assessing the Food Safety Knowledge of University of Maine Students

Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well‐being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18‐ to 26‐year‐old Univ. of Maine students. Demographic questions and the previously validated Food Safety Knowledge Questionnaire (FSKQ) were placed online. Of 123 people who responded to the email recruitment notice, 104 Univ. of Maine undergraduates aged 18 to 26 years completed the survey. The average score among all participants was 60% correct (53 points out of a possible 89 points). Survey questions that required participants to identify common sources of foodborne pathogens had the lowest average percent correct (31%). Less than 50% of participants were able to correctly identify several high‐risk foods, including sliced melon, raw sprouts, and unpasteurized fruit juice. Our findings indicate a need for educational programs for 18‐ to 26‐year‐old Univ. of Maine students in regards to common sources of foodborne pathogens and proper handling of fresh produce and that food safety knowledge among university students has not improved since publication of a national survey using the FSKQ in 2006. Effective educational programs are needed to ensure that young adults understand food risks and appropriate food handling practices.     

Assessment of Knowledge and Behavior Change of a High School Positive Deviance Food Safety Curriculum

High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to safe food handling practices. This study evaluated the effectiveness of the positive deviance approach to change food safety knowledge and behaviors among high school students. Students (n = 218) from two high schools participated in this study. The positive deviance method uses group discussions lead by the teacher who reinforces and praises behaviors, which reflect recommended food handling practices. Measurements included pre‐ and postsurveys, preobservations and postobservation cooking classes, take‐home tasks, and in‐class activities. Results indicated that the curriculum significantly increased students’ food safety knowledge. Specifically, the percentage of students believing that color was a good indicator of meat doneness dropped from 52% to 17% after exposure to the curriculum. When observed, the students’ compliance with recommended behaviors increased. Prior to instruction, most ground beef burgers students cooked did not reach 160°F, while after the intervention, almost all of the burgers reached 160°F or higher. The curriculum will benefit from a revision that emphasizes areas such as how to use, calibrate, and to clean food thermometers.     

大学体育教学中实施消防安全知识教学探索

本文通过文献资料法、问卷调查法和专家访问法,阐述了大学生对校园消防安全知识的认识现状;论述了对大学生实施消防安全知识教学的必要性;研究了在大学体育教学中实施消防安全知识教学可行性;总结了在大学体育教学中实施消防安全教学的价值。     

Implementation and Assessment of Food Safety Educational Materials for Secondary and Postsecondary Education

Previous studies have reported on the inadequacy of youth knowledge and practice of food safety principles. The formal high school science classroom environment presents an opportunity to stimulate interest and increase knowledge in food safety with potential benefits to students in improved science literacy, development of life skills, and greater awareness of career opportunities. Previously developed educational materials, Foodborne Illness Outbreak Investigations for Food Safety Education, were evaluated for instruction by high school and community college science educators of various subject matters including foods, microbiology, disease, and chemistry courses. Educator feedback was favorable on measures of quality, implementation ease, and student engagement, with ratings greater than 3 on a 5‐point scale corresponding to “good” to “excellent.” A positive change in familiarity with food safety concepts for 4 groups of students, representing approximately 77% of the participants, was demonstrated by an overall increase, ranging from 4% to 14%, in correct responses to a test administered before and after exposure to the materials. There was variation in degree of change and the topics positively impacted for student groups by subject matter.     

食品工业“十二五”发展规划与食品质量安全研究

《食品工业"十二五"发展规划》分析了我国食品质量安全的现状、问题与面临的形势,提出了我国食品质量安全"十二五"发展目标与主要任务."十二五"期间,食品质量安全研究应重点围绕食品重点行业产业政策与行业准入制度、食品安全监管体制机制、食品标准体系、检(监)测能力、食品召回及退市制度、企业食品安全主体责任六个方面展开.     

Development of Food Safety Psychosocial Questionnaires for Young Adults

ABSTRACT:  Food mishandling is thought to be more acute among young adults; yet little is known about why they may engage in risky food handling behaviors. The purpose of this study was to create valid, reliable instruments for assessing key food safety psychosocial measures. Development of the measures began by examining published studies and behavior change theories to identify the psychosocial factors associated with personal health choices and 3 psychosocial factors were identified: beliefs, locus of control, and self-efficacy. Development of items for the belief questionnaire began by identifying the belief constructs that could provide insight into how food safety behavior change programs should be framed to evoke improved behaviors and drafting items. The locus of control questionnaire was modeled after the Health Locus of Control Questionnaire. Self-efficacy questionnaire development included defining self-efficacy, identifying environmental contexts affecting self-efficacy, and constructing an item pool. The questionnaires were pretested with young adults ( n = 180) and refined. A pilot test ( n = 77) was conducted to further refine the beliefs and self-efficacy questionnaires. Finally, young adults ( n = 4343, mean age 19.9 ± 1.7 SD y) from 21 universities and colleges across the country completed the questionnaires. Analysis of their responses revealed that these questionnaires met or exceeded standards indicative of high-quality psychosocial food safety measures. These questionnaires should be useful in generating baseline data from adults as well as establishing the value of these measures in assessing the effectiveness of food safety interventions.     

Knowledge Assessment of Food Safety Managers in Utah and Its Implications on the Exam and Instruction

ABSTRACT: Food Safety Manager's Certification is offered through a state‐local Extension partnership in Utah using an online course management system. Exams and course materials were created by an Extension Specialist at Utah State Univ. Extension Agents provide exam and curriculum facilitation in each county. This form of distance education enables access for students in all 29 Utah counties. All 454 students (Jan 2008–Mar 2009) successfully passed the food safety managers exam in 1 or 2 attempts and received certification. Twenty‐nine percent of those taking the exam received certification without accessing any of the course materials. The overall passing exam score mean was 82%. When combining both passing and failing exam attempts, the students' mean was 79%. The students' mean of the lower 25% was only 65%. When evaluating the 7 food safety knowledge domains, students' means were highest in personal hygiene and lowest in facility, equipment, and layout. The lower 25% of students failed to score 70% in 6 of 7 food safety knowledge domains. The English course materials were provided in 3 options where students could select 1 or more: online, textbook, and DVD. For students who chose to access educational materials 67% used online learning, 40% textbooks, and 10% DVDs as part of their study options. Extension Agent feedback on Hispanic students enrolled in the program indicates a need for Spanish language study materials. Overall, the Utah Food Safety Managers program demonstrates a successful state‐local Food Science Extension approach to distance education, online curricula, and the use of computers to facilitate testing and learning.     

新型摩擦实验装置的研制与应用

介绍了一种新型摩擦实验装置的工作原理、性能和实验结果。该装置设计为滑板转动的传动机构,由转动轴带动滑板转动来调节滑板的倾角,倾角达0°~50°的任意角度。滑板倾角调整分为电动机带动的快速调整和用手动微调2种。该实验装置可以用来测定2种材料之间的静、动摩擦系数,并可以进行一定角度滑板上的物体滑动、翻倒、滚动的演示。实验结果表明,所研制的实验装置具有较好的实验性和可靠性。     

Development of an Evaluation Tool for Online Food Safety Training Programs

Abstract: The objective of this study was to provide the person in charge and food safety instructors an assessment tool to help characterize, identify strengths and weaknesses, determine the completeness of the knowledge gained by the employee, and evaluate the level of content presentation and usability of current retail food safety training platforms. An existing evaluation tool was modified to assess online food safety training programs that contained 5 areas of emphasis: content and instruction, learners, job transfer, design and packaging, and operation. Participation included watching 3 food safety training modules and afterwards evaluate what degree the module content met objectives. More than 85% of the participants responded positively to the scale‐based items of the course evaluation. Items addressing the content and instruction received positive responses. The assessment tool helped panelists to objectively evaluate an online food safety training program that provided numeric data for a valid comparison.     

高校仪器设备管理信息系统的设计与实现

针对建设高校仪器设备管理信息系统,采取监控及改进措施,完善管理环节,以软件工程和项目管理的理论为指导,完成系统的需求分析、设计和实现。该系统实现了对仪器设备全生命周期过程的智能化动态实时跟踪集中监控管理,确保基础数据准确、及时和信息资源共享,有效提高投资效益和设备使用率。     

Self-Reported Changes in Food Safety Behaviors among Foodservice Employees: Impact of a Retail Food Safety Education Program

ABSTRACT:  A food safety education program developed for retail food establishments was evaluated to assess the extent to which participants were practicing selected behaviors linked to reducing the risk of foodborne disease both before and after the program. Scores from the state health department's Certified Food Manager (CFM) exam also were examined. Based on the 189 usable surveys returned, most respondents were female, middle age, and white with nearly 11 y of foodservice experience. Results revealed that after completing the program, participants reported practicing behaviors related to hand washing, maintaining safe food temperatures, preventing crosscontamination, and pest management more frequently ( P < 0.05) compared to before the program. Effect size analysis indicated these results were also practically significant. Most (82.5%; n = 156) participants passed the CFM exam. Compared to those who failed the CFM exam, those who passed reported significantly higher changes in the adoption of selected behaviors; however, these results were of limited practical significance according to effect size analysis. Results suggest the food safety program is effective in promoting the adoption of food safety behaviors that can help reduce the risk of foodborne illness.     

基于Ajax的实验室安全知识培训系统研发

根据实验室安全知识培训特点,详细介绍试题库知识点组成、Ajax技术工作原理和系统各功能模块设计理念,并利用Ajax技术实现系统的训练模块、考试模块和辅助功能模块,最后阐述了系统在实际工作中的应用情况。实践表明,系统采用B/S模式并利用Ajax无刷新技术能加快响应速度,有助于提高实验室安全知识培训效果和实验室安全管理水平,具有实用和推广价值。     

食品添加剂对食品安全及人体健康的影响

阐述了食品添加剂与食品安全的概念,介绍了食品添加剂对食品安全的影响,探讨了如何提高食品安全及降低食品添加剂对人体健康的影响.     

《食品质量与安全专业导论》课程设置及实施效果分析

以北京城市学院2014级食品质量与安全专业学生为样本,进行两次关于《食品质量与安全专业导论》课程设置及实施情况的调查,包括学生基本情况、课程期望、课程收获三个方面。结果显示本课程的教学内容和教学形式与学生的课程期望吻合,学生学有所获。针对本次调查集中反应出的问题,建议继续优化教学内容的课时比例,继续探索灵活的教学形式,将有利于进一步提高教学效果。     

美国的食品卫生与食品安全一体化

提供全世界最安全的食品,是美国社会一直引以为傲的。尽管中餐馆在全世界普遍存在食品卫生与安全的问题,而在美国已得到较稳定的控制,这与美国政府以及全社会高度重视食品卫生与安全问题密切相关。其关于食品的立法与监督体系已日臻完善,呈现出注重细节、标准量化、公开透明、监督有力、执行果断、全民参与等特点,文中谈到的相关细节与事例,值得中国政府、食品行业以及全社会的反思与借鉴。     

基于Labview的一组电路信号测量仪器设计与实现

鉴于总线技术和计算机软件技术的发展,以及当前传统仪器设备所在的不足,提出了基于Labview设计的电路信号测量仪器模型,在LabVIEW7的平台上实现了虚拟电压表、虚拟双踪示波器、虚拟数字频率计等仪器的功能。本研究将对开发中低速数据采集产品具有积极的参考价值。     

软件工程实验软件装置的研究与应用

分析了目前软件工程实验教学中亟待解决的若干问题,提出借助实验软件装置改革软件工程课程教学、改善教学效果的思路.定义了软件工程实验软件装置的概念和建设原则,并介绍一个具有功能可扩展、实验任务可定制的软件工程实验软件装置"软件装置平台".教学实践表明,软件装置平台对软件工程教学具有很好的辅助作用.