Foodservice Employees Benefit from Interventions Targeting Barriers to Food Safety
The number of foodborne illnesses traced to improper food handling in restaurants indicates a need for research to improve food safety in these establishments. Therefore, this 2-year longitudinal study investigated the effectiveness of traditional ServSafe (National Restaurant Association Educationa...
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| Veröffentlicht in: | Journal of the American Dietetic Association 2009-09, Vol.109 (9), p.1576-1581 |
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| container_title | Journal of the American Dietetic Association |
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| creator | York, Valerie K., PhD Brannon, Laura A., PhD Shanklin, Carol W., PhD, RD Roberts, Kevin R., PhD Howells, Amber D., MS, RD Barrett, Elizabeth B., PhD, RD |
| description | The number of foodborne illnesses traced to improper food handling in restaurants indicates a need for research to improve food safety in these establishments. Therefore, this 2-year longitudinal study investigated the effectiveness of traditional ServSafe (National Restaurant Association Educational Foundation, Chicago, IL) food-safety training and a Theory of Planned Behavior intervention program targeting employees' perceived barriers and attitudes toward important food-safety behaviors. The effectiveness of the training and intervention was measured by knowledge scores and observed behavioral compliance rates related to food-safety practices. Employees were observed for handwashing, thermometer usage, and proper handling of work surfaces at baseline, after receiving ServSafe training, and again after exposure to the intervention targeting barriers and negative attitudes about food-safety practices. Repeated-measures analyses of variance indicated training improved handwashing knowledge, but the intervention was necessary to improve overall behavioral compliance and handwashing compliance. Results suggest that registered dietitians; dietetic technicians, registered; and foodservice managers should implement a combination of training and intervention to improve knowledge and compliance with food-safety behaviors, rather than relying on training alone. Challenges encountered while conducting this research are discussed, and recommendations are provided for researchers interested in conducting this type of research in the future. |
| doi_str_mv | 10.1016/j.jada.2009.06.370 |
| format | Article |
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Therefore, this 2-year longitudinal study investigated the effectiveness of traditional ServSafe (National Restaurant Association Educational Foundation, Chicago, IL) food-safety training and a Theory of Planned Behavior intervention program targeting employees' perceived barriers and attitudes toward important food-safety behaviors. The effectiveness of the training and intervention was measured by knowledge scores and observed behavioral compliance rates related to food-safety practices. Employees were observed for handwashing, thermometer usage, and proper handling of work surfaces at baseline, after receiving ServSafe training, and again after exposure to the intervention targeting barriers and negative attitudes about food-safety practices. Repeated-measures analyses of variance indicated training improved handwashing knowledge, but the intervention was necessary to improve overall behavioral compliance and handwashing compliance. Results suggest that registered dietitians; dietetic technicians, registered; and foodservice managers should implement a combination of training and intervention to improve knowledge and compliance with food-safety behaviors, rather than relying on training alone. Challenges encountered while conducting this research are discussed, and recommendations are provided for researchers interested in conducting this type of research in the future.</description><identifier>ISSN: 0002-8223</identifier><identifier>ISSN: 2212-2672</identifier><identifier>EISSN: 1878-3570</identifier><identifier>EISSN: 2212-2680</identifier><identifier>DOI: 10.1016/j.jada.2009.06.370</identifier><identifier>PMID: 19699837</identifier><identifier>CODEN: JADAAE</identifier><language>eng</language><publisher>Maryland Heights, MO: Elsevier Inc</publisher><subject>Adolescent ; Adult ; Analysis of Variance ; Attitude to Health ; attitudes and opinions ; behavior ; Biological and medical sciences ; compliance ; Consumer Product Safety ; Employees ; Equipment Contamination - prevention & control ; Feeding. Feeding behavior ; Female ; Food Contamination - prevention & control ; food handling ; Food Handling - methods ; Food Handling - standards ; Food safety ; food safety education ; food service ; food service training ; food service workers ; Food Services - standards ; food-safety practices ; Foodborne Diseases - prevention & control ; Fundamental and applied biological sciences. Psychology ; Gastroenterology and Hepatology ; Hand Disinfection ; hand washing ; handwashing compliance ; Health Education ; Health Knowledge, Attitudes, Practice ; Humans ; Hygiene - education ; Internal Medicine ; Intervention ; knowledge ; Longitudinal Studies ; Male ; Middle Aged ; Restaurants ; Restaurants - manpower ; Restaurants - statistics & numerical data ; training (people) ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Young Adult</subject><ispartof>Journal of the American Dietetic Association, 2009-09, Vol.109 (9), p.1576-1581</ispartof><rights>American Dietetic Association</rights><rights>2009 American Dietetic Association</rights><rights>2009 INIST-CNRS</rights><rights>Copyright American Dietetic Association Sep 2009</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c521t-2d395b8ac5c88f88029f022fd2b9bf4f0b2f32a7a66f52f386585e66e2077cb03</citedby><cites>FETCH-LOGICAL-c521t-2d395b8ac5c88f88029f022fd2b9bf4f0b2f32a7a66f52f386585e66e2077cb03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0002822309007706$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21910903$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19699837$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>York, Valerie K., PhD</creatorcontrib><creatorcontrib>Brannon, Laura A., PhD</creatorcontrib><creatorcontrib>Shanklin, Carol W., PhD, RD</creatorcontrib><creatorcontrib>Roberts, Kevin R., PhD</creatorcontrib><creatorcontrib>Howells, Amber D., MS, RD</creatorcontrib><creatorcontrib>Barrett, Elizabeth B., PhD, RD</creatorcontrib><title>Foodservice Employees Benefit from Interventions Targeting Barriers to Food Safety</title><title>Journal of the American Dietetic Association</title><addtitle>J Am Diet Assoc</addtitle><description>The number of foodborne illnesses traced to improper food handling in restaurants indicates a need for research to improve food safety in these establishments. Therefore, this 2-year longitudinal study investigated the effectiveness of traditional ServSafe (National Restaurant Association Educational Foundation, Chicago, IL) food-safety training and a Theory of Planned Behavior intervention program targeting employees' perceived barriers and attitudes toward important food-safety behaviors. The effectiveness of the training and intervention was measured by knowledge scores and observed behavioral compliance rates related to food-safety practices. Employees were observed for handwashing, thermometer usage, and proper handling of work surfaces at baseline, after receiving ServSafe training, and again after exposure to the intervention targeting barriers and negative attitudes about food-safety practices. Repeated-measures analyses of variance indicated training improved handwashing knowledge, but the intervention was necessary to improve overall behavioral compliance and handwashing compliance. Results suggest that registered dietitians; dietetic technicians, registered; and foodservice managers should implement a combination of training and intervention to improve knowledge and compliance with food-safety behaviors, rather than relying on training alone. Challenges encountered while conducting this research are discussed, and recommendations are provided for researchers interested in conducting this type of research in the future.</description><subject>Adolescent</subject><subject>Adult</subject><subject>Analysis of Variance</subject><subject>Attitude to Health</subject><subject>attitudes and opinions</subject><subject>behavior</subject><subject>Biological and medical sciences</subject><subject>compliance</subject><subject>Consumer Product Safety</subject><subject>Employees</subject><subject>Equipment Contamination - prevention & control</subject><subject>Feeding. Feeding behavior</subject><subject>Female</subject><subject>Food Contamination - prevention & control</subject><subject>food handling</subject><subject>Food Handling - methods</subject><subject>Food Handling - standards</subject><subject>Food safety</subject><subject>food safety education</subject><subject>food service</subject><subject>food service training</subject><subject>food service workers</subject><subject>Food Services - standards</subject><subject>food-safety practices</subject><subject>Foodborne Diseases - prevention & control</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gastroenterology and Hepatology</subject><subject>Hand Disinfection</subject><subject>hand washing</subject><subject>handwashing compliance</subject><subject>Health Education</subject><subject>Health Knowledge, Attitudes, Practice</subject><subject>Humans</subject><subject>Hygiene - education</subject><subject>Internal Medicine</subject><subject>Intervention</subject><subject>knowledge</subject><subject>Longitudinal Studies</subject><subject>Male</subject><subject>Middle Aged</subject><subject>Restaurants</subject><subject>Restaurants - manpower</subject><subject>Restaurants - statistics & numerical data</subject><subject>training (people)</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Young Adult</subject><issn>0002-8223</issn><issn>2212-2672</issn><issn>1878-3570</issn><issn>2212-2680</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9klFrFDEQx4Mo9jz9Aj7oIujbrZPsJZsFEWxpa6EgeO1zyGYnR9bd5Ez2CvftzXJHhT70KQn8ZubPL0PIewolBSq-9mWvO10ygKYEUVY1vCALKmu5qngNL8kCANhKMladkTcp9fkJnMJrckYb0TSyqhfk91UIXcL44AwWl-NuCAfEVJyjR-umwsYwFjd-ygD6yQWfijsdtzg5vy3OdYwOYyqmUMxtio22OB3ekldWDwnfnc4lub-6vLv4ubr9dX1z8eN2ZTij04p1VcNbqQ03UlopgTUWGLMda5vWri20zFZM11oIy_NVCi45CoEM6tq0UC3Jl2PfXQx_95gmNbpkcBi0x7BPikHDRb3mGfz0BOzDPvqcTTEq1xR4VrQk7AiZGFKKaNUuulHHg6KgZt2qV7NuNetWIFTWnYs-nDrv2xG7_yUnvxn4fAJ0MnqwUXvj0iPHaEOhgSpzH4-c1UHpbczM_YYBrfLgOn_pPOrbkcCs9CFrV8k49AY7F9FMqgvu-aTfn5SbwXmXM_3BA6ZHIVQlpkBt5tWZNyeny7pBVP8AdYW6ug</recordid><startdate>20090901</startdate><enddate>20090901</enddate><creator>York, Valerie K., PhD</creator><creator>Brannon, Laura A., PhD</creator><creator>Shanklin, Carol W., PhD, RD</creator><creator>Roberts, Kevin R., PhD</creator><creator>Howells, Amber D., MS, RD</creator><creator>Barrett, Elizabeth B., PhD, RD</creator><general>Elsevier Inc</general><general>Elsevier</general><general>Elsevier Limited</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope><scope>7TS</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>7T2</scope><scope>7U2</scope><scope>C1K</scope></search><sort><creationdate>20090901</creationdate><title>Foodservice Employees Benefit from Interventions Targeting Barriers to Food Safety</title><author>York, Valerie K., PhD ; Brannon, Laura A., PhD ; Shanklin, Carol W., PhD, RD ; Roberts, Kevin R., PhD ; Howells, Amber D., MS, RD ; Barrett, Elizabeth B., PhD, RD</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c521t-2d395b8ac5c88f88029f022fd2b9bf4f0b2f32a7a66f52f386585e66e2077cb03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Adolescent</topic><topic>Adult</topic><topic>Analysis of Variance</topic><topic>Attitude to Health</topic><topic>attitudes and opinions</topic><topic>behavior</topic><topic>Biological and medical sciences</topic><topic>compliance</topic><topic>Consumer Product Safety</topic><topic>Employees</topic><topic>Equipment Contamination - prevention & control</topic><topic>Feeding. Feeding behavior</topic><topic>Female</topic><topic>Food Contamination - prevention & control</topic><topic>food handling</topic><topic>Food Handling - methods</topic><topic>Food Handling - standards</topic><topic>Food safety</topic><topic>food safety education</topic><topic>food service</topic><topic>food service training</topic><topic>food service workers</topic><topic>Food Services - standards</topic><topic>food-safety practices</topic><topic>Foodborne Diseases - prevention & control</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gastroenterology and Hepatology</topic><topic>Hand Disinfection</topic><topic>hand washing</topic><topic>handwashing compliance</topic><topic>Health Education</topic><topic>Health Knowledge, Attitudes, Practice</topic><topic>Humans</topic><topic>Hygiene - education</topic><topic>Internal Medicine</topic><topic>Intervention</topic><topic>knowledge</topic><topic>Longitudinal Studies</topic><topic>Male</topic><topic>Middle Aged</topic><topic>Restaurants</topic><topic>Restaurants - manpower</topic><topic>Restaurants - statistics & numerical data</topic><topic>training (people)</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Young Adult</topic><toplevel>online_resources</toplevel><creatorcontrib>York, Valerie K., PhD</creatorcontrib><creatorcontrib>Brannon, Laura A., PhD</creatorcontrib><creatorcontrib>Shanklin, Carol W., PhD, RD</creatorcontrib><creatorcontrib>Roberts, Kevin R., PhD</creatorcontrib><creatorcontrib>Howells, Amber D., MS, RD</creatorcontrib><creatorcontrib>Barrett, Elizabeth B., PhD, RD</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Physical Education Index</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Safety Science and Risk</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Journal of the American Dietetic Association</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>York, Valerie K., PhD</au><au>Brannon, Laura A., PhD</au><au>Shanklin, Carol W., PhD, RD</au><au>Roberts, Kevin R., PhD</au><au>Howells, Amber D., MS, RD</au><au>Barrett, Elizabeth B., PhD, RD</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Foodservice Employees Benefit from Interventions Targeting Barriers to Food Safety</atitle><jtitle>Journal of the American Dietetic Association</jtitle><addtitle>J Am Diet Assoc</addtitle><date>2009-09-01</date><risdate>2009</risdate><volume>109</volume><issue>9</issue><spage>1576</spage><epage>1581</epage><pages>1576-1581</pages><issn>0002-8223</issn><issn>2212-2672</issn><eissn>1878-3570</eissn><eissn>2212-2680</eissn><coden>JADAAE</coden><abstract>The number of foodborne illnesses traced to improper food handling in restaurants indicates a need for research to improve food safety in these establishments. Therefore, this 2-year longitudinal study investigated the effectiveness of traditional ServSafe (National Restaurant Association Educational Foundation, Chicago, IL) food-safety training and a Theory of Planned Behavior intervention program targeting employees' perceived barriers and attitudes toward important food-safety behaviors. The effectiveness of the training and intervention was measured by knowledge scores and observed behavioral compliance rates related to food-safety practices. Employees were observed for handwashing, thermometer usage, and proper handling of work surfaces at baseline, after receiving ServSafe training, and again after exposure to the intervention targeting barriers and negative attitudes about food-safety practices. Repeated-measures analyses of variance indicated training improved handwashing knowledge, but the intervention was necessary to improve overall behavioral compliance and handwashing compliance. Results suggest that registered dietitians; dietetic technicians, registered; and foodservice managers should implement a combination of training and intervention to improve knowledge and compliance with food-safety behaviors, rather than relying on training alone. Challenges encountered while conducting this research are discussed, and recommendations are provided for researchers interested in conducting this type of research in the future.</abstract><cop>Maryland Heights, MO</cop><pub>Elsevier Inc</pub><pmid>19699837</pmid><doi>10.1016/j.jada.2009.06.370</doi><tpages>6</tpages></addata></record> |
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| subjects | Adolescent Adult Analysis of Variance Attitude to Health attitudes and opinions behavior Biological and medical sciences compliance Consumer Product Safety Employees Equipment Contamination - prevention & control Feeding. Feeding behavior Female Food Contamination - prevention & control food handling Food Handling - methods Food Handling - standards Food safety food safety education food service food service training food service workers Food Services - standards food-safety practices Foodborne Diseases - prevention & control Fundamental and applied biological sciences. Psychology Gastroenterology and Hepatology Hand Disinfection hand washing handwashing compliance Health Education Health Knowledge, Attitudes, Practice Humans Hygiene - education Internal Medicine Intervention knowledge Longitudinal Studies Male Middle Aged Restaurants Restaurants - manpower Restaurants - statistics & numerical data training (people) Vertebrates: anatomy and physiology, studies on body, several organs or systems Young Adult |
| title | Foodservice Employees Benefit from Interventions Targeting Barriers to Food Safety |
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