Food-safety Educational Goals for Dietetics and Hospitality Students

Scheule, Barbara

doi:10.1016/s0002-8223(00)00265-0

Cited by 24 publications

(7 citation statements)

References 12 publications

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“…Several studies also report on food safety knowledge and practices of international university students [27,[30][31][32][33][34][35], despite identifying knowledge differences according to factors such as degree topic, gender and frequency of cooking; many of these studies identify the need to improve the food safety knowledge and practices of university students. However, any evaluation of food safety knowledge among dietetics students should take into consideration that the expectations from future dietitians are to deliver food safety information by patients and the community at large [36], a role that goes beyond the foodservice management.…”

Section: Discussionmentioning

confidence: 99%

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

Evans

Redmond

Alwan

et al. 2021

Foods

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Allied health professionals such as dietitians can play a critical role in providing food safety advice to vulnerable consumers. To maximize food-related health and wellbeing, food needs to be safe and nutritious; consequently, food safety is referred to in international curricula for the training of dietitians. The purpose of this study was to explore the awareness and attitudes of student dietitians from three international institutions towards food safety. A total of 207 student dietitians participated in the study from Columbus, OH, USA (n = 99), Cardiff, Wales, UK (n = 78) and Beirut, Lebanon (n = 30). Completion of the study established that the students in three dietetic training programs lacked awareness of key food safety concepts. Close to half (43%) were not familiar with Campylobacter, with the USA students being significantly less knowledgeable (p < 0.001) with 58% being unaware of the pathogen. Understanding of safe handling of leftovers was the lowest for the students in all institutions; only 46% described appropriate reheating practices, with significantly lower (p < 0.001) understanding in Lebanon (28%). The students reported a good understanding of vulnerable populations and perceived food safety to be important for these groups. However, the knowledge of certain high-risk foods was lacking. For instance, 69% of students thought that fresh squeezed juices and smoothies made with raw fruits and vegetables were safe for vulnerable patients, with the UK students being the least familiar with this risk (16%). This is the first study of its kind to take an international perspective of student dietitian food safety awareness and attitudes; the findings are important to dietetic food safety educators and recommendations are made to further explore the interpretation of food safety requirements in international dietetic curricula. Future studies should extend student dietetic research to address attitudes, self-efficacy and the overall readiness to deliver food safety advice to the patients and the community.

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Section: Discussionmentioning

confidence: 99%

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

Evans

Redmond

Alwan

et al. 2021

Foods

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“…Students in health related majors had higher food safety knowledge scores than students in other disciplines, yet even they scored on average only 74% on a food safety knowledge test [4]. Dietetics and hospitality students seem to do better because their programs provide more hours of food safety education, and some require or offer food safety certifications [8,9]. A study conducted on four Japanese universities concluded that students who had more knowledge of food safety implemented more risk-reduction behaviors, as well as students who completed a basic food class or were working toward a degree in food or nutrition [10].…”

Section: Introductionmentioning

confidence: 99%

Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model

et al. 2013

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College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the politics of food safety, and the safety of organic foods.

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“…A positive indicator that future foodservice workers and managers have received training is that 45 percent of hospitality faculty surveyed reported that food safety certification was required for graduation (Scheule, 2000, p. 923). Hertzman (2007) found that 93.1 percent of associate degree culinary arts programs in the USA required a course in foodservice sanitation and safety.…”

Section: Introductionmentioning

confidence: 99%

An assessment of food safety knowledge and practices of catering employees

Hertzman

Barrash

2007

British Food Journal

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Purpose-The purpose of this paper is to analyze the food safety knowledge and practices of catering employees in one city in the Southwestern United States. Design/methodology/approach-The researchers administered a 20-question food safety survey to catering employees and observed their actions while performing catering duties. Findings-The paper finds that employees earned a mean score of 71.5 per cent on the 20-question survey. They were most knowledgeable about personal hygiene, but did not practise proper hygiene during the catering functions. The most common food safety violations were not wearing gloves when required, not washing hands, not checking food temperatures, and not properly covering foods in warming and/or refrigeration units. Research limitations/implications-Lack of interest and concern about bad publicity prevented many caterers from participating in the study. The presence of observers during a catering event could have affected employees' performance. Practical implications-The results showed need for improvement in both knowledge and practice of food safety and sanitation and significant differences in knowledge between English-and Spanish-speaking respondents and employees of independent versus corporate operations. Originality/value-The paper reveals that the US Food and Drug Administration has a goal of reducing the five risk factors of food-borne illness by 25 percent by 2010. Catering operations face great challenges in minimizing these risks.

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Food-safety Educational Goals for Dietetics and Hospitality Students

Cited by 24 publications

References 12 publications

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model

An assessment of food safety knowledge and practices of catering employees

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