Food safety training for restaurant and delicatessen workers (1999 FDA Food Code)
Funded by the Centers for Disease Control and Prevention
Scientist(s):
Lynne Swartz, MPH, CHES
,
John Noell, PhD
An estimated 76 million cases of food poisoning occur annually in the United States and result in about 5,000 deaths each year. Professionals in the food industry recognize their responsibility to train their employees adequately. However, high staff turnover, the cost of training, and lack of employee motivation to take necessary precautions often thwart management’s efforts. Employees’ low reading levels and limited understanding of English make it even more difficult for supervisors because they cannot rely upon written training materials to get the information across.
The Internet-based Multimedia Food Handler Training Program provides an interactive, video-rich training module in English or Spanish for companies complying with the 1999 FDA Food Code. Based on input from managers as well as focus groups of food handlers, the simple point-and-click interface requires very little use of the keyboard. Self-paced instruction allows users to log on and complete the training at their own convenience without requiring supervisors’ time.
Viewers begin by answering an onscreen multiple choice quiz relevant to five topic areas: transmission of disease, hand washing and personal hygiene, safe cooking and cooling techniques, cross-contamination, and storage and cleanup. The program tailors itself to the viewer by only presenting those topics in need of improvement. Managers and front-line workers offer instruction by talking about the challenges they face using these techniques and how they have overcome those challenges. In addition, viewers hear the stories of victims of foodborne illness. Following animated and video demonstrations of correct techniques, viewers are given a real-world challenge test during which they watch workers in a typical setting preparing food and making occasional mistakes in the process. Users who correctly signal a mistake and identify the nature of the mistake proceed through the module. Those who do not correctly identify the errors are routed through a remedial loop until they attain mastery. Supervisors can track user progress through the modules by reviewing printouts of completion certificates.
This interactive training program was evaluated in a large city and involved 551 food handlers participating in a randomized control trial. All participants began by completing a questionnaire regarding their knowledge and attitudes about safe food-handling procedures. Half the group watched the Internet food handlers’ program, and the other half watched a video about kitchen safety. Thirty days later, both groups were asked to complete the knowledge and attitudes questionnaire again. Those who saw the Multimedia Food Handler Training Program showed significant gains, even 30 days later, when compared with those who did not see it. Their knowledge of techniques was superior across all five topics. As well, they showed significant improvements in their self confidence, motivation, and intention to use these food safety techniques.
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