Hazard Analysis Critical Control Point System Implementation of Foodservice Operators

Barrett, E.B.; Penner, Karen P.

doi:10.1016/s0002-8223(96)00455-5

Cited by 2 publications

(2 citation statements)

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“…It also is possible that the better attitudes toward personal hygiene of the control group reflected their pretest scores. Using the same method of evaluation, Barrett and others (1998) demonstrated improved attitude scores following food safety training. In this study, changes in attitude scores were not related to any of the recorded demographic characteristics.…”

Section: Resultsmentioning

confidence: 97%

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

Fenton

LaBorde

Radhakrishna

et al. 2006

J of Food Science Edu

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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.

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Section: Resultsmentioning

confidence: 97%

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

Fenton

LaBorde

Radhakrishna

et al. 2006

J of Food Science Edu

View full text Add to dashboard Cite

show abstract

“…By m aking managers more aware of these risk-based issues and improving their overall background know ledge, advanced training would also help them to im plem ent a HACCP system as required (Barrett et al 1998 ), a view supported by those interviewed as part of this research who had them selves implem ented HACCP. The relatively low levels of HACCP training am ong managers in the retail and catering sectors especially have considerable im plications for the future uptake of HACCP.…”

Section: The Role Of Managers In Training Provisionmentioning

confidence: 95%

A national survey of food hygiene training and qualification levels in the UK food industry

Mortlock¹,

Peters²,

Griffith³

2000

International Journal of Environmental Health Research

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The food hygiene training received and qualifications held by four different grades of food handlers were compared by means of a postal survey of 1650 businesses in the manufacturing, retail and catering sectors of the UK food industry. Significant differences (p < 0.05) were identified between the methods of training delivery to, and qualifications held by different grades of food handlers across the three industry sectors. Business status, personnel characteristics and risk perceptions of managers all had significant effects on the methods of training used and qualification levels achieved within each industry sector. Positive attitudes towards training were expressed by most managers although follow-up face-to-face interviews revealed their concerns about the cost, time and relevancy of the training their staff received. Whilst both the uptake of training and level of food hygiene qualifications may have improved in recent years, this study highlighted the need to develop training methods that are proven to change workplace behaviour as well as imparting knowledge. This may be best achieved by consolidating food hygiene training as a fundamental part of a wider approach to food safety control based on HACCP.

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Hazard Analysis Critical Control Point System Implementation of Foodservice Operators

Cited by 2 publications

References 0 publications

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

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

A national survey of food hygiene training and qualification levels in the UK food industry

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