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.
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Biography
V. K. York is an evaluator in the Office of Educational Innovation and Evaluation, College of Education, Kansas State University, Manhattan.
Biography
L. A. Brannon is an associate professor of Psychology, Kansas State University, Manhattan.
Biography
C. W. Shanklin is dean of the Graduate School, Kansas State University, Manhattan.
Biography
K. R. Roberts is assistant professor, Kansas State University, Manhattan.
Biography
A. D. Howells is instructor, Kansas State University, Manhattan.
Biography
E. B. Barrett is associate professor of Hospitality Management and Dietetics, Kansas State University, Manhattan.
Article info
Publication history
Accepted:
January 27,
2009
Identification
Copyright
© 2009 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
