Evaluation of food safety knowledge and practices employed in maintaining and operating hot/cold self-serve bars in food retailing

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Title: Evaluation of food safety knowledge and practices employed in maintaining and operating hot/cold self-serve bars in food retailing
Author: Rowell, Andrea E
Abstract: Increasing availability of foods offered by grocery stores in hot /cold self -serve bars has created new food safety training challenges . The purpose of this research was to determine the impact of manager food safety training on employee knowledge and performance related hot /cold self -serve bars . Three retail chains participated having 15 stores per chain observed by the investigators pre - and post -training at set -up , lunch , and closing to collect information on food safety practices . After pre -training observation , managers from 8 stores per chain attended an eight -hour food safety training course (training group ) , while managers from the remaining 7 stores received no additional training (control group ) . Managers from the training group were encouraged to train their employees with the knowledge they had gained . Following the training all stores were observed to collect post -training data . The observational scores for the control and trained stores pre -training and post -training were compared . Manager training had no significant (P ≤ 0 .05 ) affect on employee food safety behaviors pre - or post -training based on investigator observations . Prior to training there was a strong relationship (r = 0 .680 ) between the managers’ and employees’ knowledge . After training this relationship decreased (r = 0 .356 ) , indicating that no new information was transferred post -training . Since no new information was gained the employee and manager knowledge was combined to reflect the stores’ knowledge . The store knowledge only moderately impacted the stores’ pre - training performance in the observational category of temperature control (r = 0 .327 ) , but that impact was not altered by manager training . It was determined that audit categories of personnel (0 .358 ) , food handling (0 .316 ) , storage (0 .384 ) , and observation category food temperature (0 .350 ) were moderately related to how much the manager knew on performance -based questions . The information gained by the post -training performance and knowledge scores was used to determine the food safety training needs . The performance scores indicated that training materials covering practices related to food temperature , utensil usage , and product handling need to be developed . The knowledge scores indicated that materials related to proper cleaning and sanitizing , and general food safety principles (such as time and temperature control , good personal hygiene , and cross contamination prevention ) should also be developed .
URI: http : / /hdl .handle .net /2346 /ETD -TTU -2011 -08 -1616
Date: 2011-08

Citation

Evaluation of food safety knowledge and practices employed in maintaining and operating hot/cold self-serve bars in food retailing. Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /ETD -TTU -2011 -08 -1616 .

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