Food Service Employee Satisfaction and Motivation and the Relationship with Learning Food Safety

Assessment of the methodological strategies adopted by food safety training programmes for food service workers: A systematic review

“…The studies were carried out in a variety of sectors including hospital food services (29%) (Acikel et al, 2008;Danchaivijitr et al, 2005;El Derea, Salem, Fawzi, & Abdel Azeem, 2008;Singh, 2004), catering companies (21%) (Howells et al, 2008;Malhotra, Lal, Krishna Prakash, Daga, & Kishore, 2008;Pollitt, 2008), fast-food (14%) (DiPietro, 2006;Pollitt, 2007), university cafeterias (14%) (Cenci-Goga et al, 2005;Salazar et al, 2006), public catering services (7%) (Quaranta, Laurenti, Cairo, & Ricciardi, 2007), corporate restaurants/cafeterias (7%) (Lillquist, McCabe, & Church, 2005), and ships (7%) (Capunzo et al, 2005).…”

“…Regarding the assessment outline, the mode of intervention of eight studies was characterised as pre-or post-intervention, since the assessors compared a group of participants before and after the training was delivered (Acikel et al, 2008;Capunzo et al, 2005;Cenci-Goga et al, 2005;Danchaivijitr et al, 2005;Malhotra et al, 2008;Salazar et al 2006;Singh, 2004;Quaranta et al, 2007). Two other studies, however, were characterised as descriptive, since the assessors observed food handlers after the intervention, describing the behaviours that were discussed (Pollitt, 2007(Pollitt, , 2008.…”

“…Studies of food service worker training methodologies can help improve the food safety learning of these professionals (Pontello, Dal Vecchio, Doria, & Bertini, 2005;Salazar, Ashraf, Tcheng, & Antun, 2006). For this reason we conducted a systematic review to identify and assess methodological strategies used in training programmes, to enhance food safety in food services.…”

Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels

“…Overall, the interviewees agreed that the effectiveness of training was an important factor in gaining the employees' commitment to any company's goal, including the FSCS. Therefore, effective FSCS training should be designed to closely match the employees' expectations and the organization's goals in order to optimize the employees' training, as indicated in Ogbeide's (2008) and Salazar, Ashraf, Tchebg, and Antun's (2005) studies.…”

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

“…Therefore, a flexible application of HACCP has been proposed (Taylor, 2008b;Valcarcel Alonso, 2009), promoting the Good Manufacturing Practices established in prerequisite programs such as cleaning and disinfection procedures for surfaces and equipment, and controlling truly decisive critical limits such as temperature/time during and after food processing. It has also been demonstrated that training is an essential part of self-control systems in order to improve food handlers' knowledge regarding food safety (Pontello et al, 2005;Salazar et al, 2006). Therefore, the need for training catering personnel is recognized by European legislation (EC, 2004) and by international organizations (CAC, 2003).…”