Development, Dissemination, and Assessment of a Food Safety Systems Management Curriculum for Agribusiness Students in Armenia

Abstract

This study addresses the development, dissemination, and assessment of a Food Safety System Management (FSSM) curriculum offered to college-aged, agribusiness students in Yerevan, Armenia. Prior to beginning the program, demographic data were collected and a paper-based pretest was administered to access the food safety knowledge, behavior, and attitude of participants (n = 29). For assessment of a skill, participants' handwashing techniques were videotaped and scored before the program commenced. Immediately after completion of the entire curriculum, a paper-based posttest with identical questions for food safety knowledge, behavior, and attitude was administered and handwashing skills were assessed. ANOVA with repeated measures was used to evaluate significant differences (α = 0.05) for food safety knowledge using a pretest, post-test, and a 3-mo follow-up. A paired t-test was used to evaluate handwashing skills before and after the curriculum was presented. The pretest score (44.93%, ± 2.87) for food safety knowledge (n = 29) differed significantly (P <0.0001) when compared with the post-test score (73.21%, ± 3.28) and the 3-mo follow-up (n = 23) score (67.76%, ± 3.93). Participants' (n = 9) handwashing skills prior to delivery of the FSSM curriculum differed significantly (P <0.0001), when compared to handwashing skills after completion of the curriculum. Students' food safety attitudes and behavior assessed using a five-point Likert scale, also improved significantly as a result of the FSSM program. The 3-mo follow-up survey on food safety attitude and behavior was consistent with the post-test survey results. The information from this project may be of interest to education experts, Extension professionals, food industry personnel, or regulatory agencies, in the development and dissemination of an international food safety program.

A comprehensive food safety short course (FSSC) improves food safety knowledge, behaviors, attitudes, and skills of Ukrainian participants

“…It was also found that the participants’ knowledge level was maintained 6 months after FSSC program ( p ≥ .05). These findings are consistent with a similar study (Pokharel et al., 2017) and also were observed when food safety training programs were conducted for food handlers and quick service employees (Costello, Gaddis, Tamplin, & Morris, 1997: Mclntyre, Vallaster, Wilcott, Henderson, & Kosatsky, 2013).…”

“…As a result of the delivery of FSSC curriculum, it was observed that most of the participants changed their attitudes toward proper general food safety practices and safe food handling (Table 3) and mirrors previous research (Pokharel et al., 2017). Participants changed behavior in the following areas: checking the expiration date before buying foods, not eating raw meat products, using different cutting boards for different food commodities, the importance of food safety‐related trainings, and their general interest in future trainings.…”

“…The average quiz grades for all modules, except Food Defense, were >60%. The lower grades for the Food Defense module were not surprising, given previous research (Pokharel et al., 2017) and international participants’ lack of experience with online learning tools.…”

“…The 4‐week FSSM curriculum included lectures, hands‐on activities, laboratory exercises, demonstrations, break‐out sessions, and presentations addressing principles of food science, food microbiology, sanitation, thermal processing and acidification of foods, Hazard Analysis and Critical Control Points (HACCP), and food defense. Participating students demonstrated significant improvements in food safety knowledge, attitudes, behaviors, and skills immediately after the training (Pokharel, Marcy, Neilan, & Cutter, 2017). Additionally, a 3‐month follow‐up survey of students also found that these food safety attributes were sustained over time (Pokharel et al., 2017).…”

“…Participating students demonstrated significant improvements in food safety knowledge, attitudes, behaviors, and skills immediately after the training (Pokharel, Marcy, Neilan, & Cutter, 2017). Additionally, a 3‐month follow‐up survey of students also found that these food safety attributes were sustained over time (Pokharel et al., 2017). Although these results clearly demonstrate the short‐ and long‐term impacts of training on participants, more research is needed to determine if other training tools (e.g., case studies and food product development activities) can enhance the learning experience and ensure important food safety concepts are practiced and maintained.…”