Self-Reported Changes in Food Safety Behaviors among Foodservice Employees: Impact of a Retail Food Safety Education Program |
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| Authors: | Jenna D Anding Chris Boleman Britta Thompson |
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| Institution: | Author Anding is an Associate Dept. Head for Extension and Associate Professor, Texas Cooperative Extension, Dept. of Nutrition and Food Science, 352 Kleberg, Mail Stop 2253, College Station, TX 77843-2253, U.S.A. Author Boleman is an Assistant Professor &Extension Specialist, Texas Cooperative Extension, Dept. of Agricultural Leadership, Education, and Communications, 115 Scoates Hall, Mail Stop—2116, College Station, TX 77843-2116. Author Thompson is an Assistant Professor with Baylor College of Medicine, One Baylor Plaza, Mail Stop BCM301, Houston, TX 77030, U.S.A. Direct inquiries to author Anding (E-mail: ). |
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| Abstract: | 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. |
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