Comparison of Knowledge and Attitudes Using Computer‐based and Face‐to‐Face Personal Hygiene Training Methods in Food Processing Facilities

Abstract

Computer-based training is increasingly favored by food companies for training workers due to convenience, self-pacing ability, and ease of use. The objectives of this study were to determine if personal hygiene training, offered through a computer-based method, is as effective as a face-to-face method in knowledge acquisition and improved attitude toward food safety. Employees from four food processing facilities (n = 94) were randomly assigned to a control group, a face-to-face training group, or a computer-based training group. Evaluation instruments consisted of a pretest and a posttest to measure knowledge gain, a step scale to measure attitude after training and retrospectively before training, and a brief set of interview questions. Results for both treatments and the control group indicated increases in knowledge. Analysis of the posttest scores, when controlling for the pretest scores, indicated the difference was significant (P ≤ 0.05); however, post hoc analysis did not indicate which treatment was superior. There was a significant increase in attitude scores for both groups using paired t-tests, although the difference between groups was not significant when controlling for attitude scores before training. Issues that may limit application of the technology used in this study include low literacy and language barriers among employees, and time constraints within companies. These and other variables should be taken into account in future research studies addressing comparisons of training methods. This study is the first to demonstrate the effectiveness of computer-based training aimed at food handlers who work in food processing establishments.

Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers

“…However, these studies may pose various challenges to Hedges's g trainers and researchers. Fenton et al (23) found that seasonal employees in the farming and food industry were more difficult to train because of rapid employee turn over. Pilling et al (53) also faced a similar problem when food service establishments declined to participate because of the long time frame and the intrusiveness of data collection.…”

Food safety training and evaluation of handwashing intention among fresh produce farm workers

“…This prior training contact was essential and was recommended by Fenton, LaBorde, Radhakrishna, Brown, and Cutter (2006). On the day of training, the participating farms' employees were immediately trained and then completed the post-training questionnaire.…”

Development and assessment of pilot food safety educational materials and training strategies for Hispanic workers in the mushroom industry using the Health Action Model

“…Most of these studies describe the program implementation or training strategies utilized, but do not focus on program evaluation (Boccas et al, 2001;Fenton, 2005;Gall et al, 2004;Harris, Marks, Ten Eyck, Booren, & Ryser, 2004;Hicks et al, 2004;Rushing, Angulo, & Beuchat, 1996). In contrast, several studies conducted within the foodservice and hospitality industries have evaluated pre-and immediate post-intervention knowledge and selfreported behaviors among workers who have attended food safety workshops (Capunzo et al, 2005;Costello, Gaddis, Tamplin, & Morris, 1997;Ehiri et al, 1997;Hennum, Lawrence, & Snyder, 1983;Kirby & Gardiner, 1997;Martin, Knabel, & Mendenhall, 1999;McElroy & Cutter, 2004;Rennie, 1994;Smith & Shillam, 2000).…”