Does mandatory food safety training and certification for restaurant employees improve inspection outcomes?

Murphy, Kevin; DiPietro, Robin B.; Kock, Gerald; Lee, Jumyong

doi:10.1016/j.ijhm.2010.04.007

Cited by 57 publications

(39 citation statements)

References 11 publications

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“…Effective food safety training and certification for managers and line employees would significantly increase the quality of food safety (Brannon et al, 2009;Hedberg et al, 2006;Murphya, DiPietrob, Kockc, & Lee, 2011;Panisello & Quantict, 2001). Overall in this study, the interviewees indicated that the training programs for both the FSCS certification courses and food safety seminars did not meet the employees' or the organizations' expectations because of inappropriate content and poor assessment methods.…”

Section: Effective Food Safety Training and Assessmentmentioning

confidence: 80%

Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels

2012

Food Control

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Section: Effective Food Safety Training and Assessmentmentioning

confidence: 80%

Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels

2012

Food Control

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“…The implementation of training for food handlers has been discussed by several authors, bringing the need to explore issues such as personal hygiene, environmental hygiene and food hygiene (Läikkö-Roto & Nevas, 2014;Martins, Ferreira, Moreira, Hogg, & Gestal, 2014;Murphi, Dipietro, Kock, & Lee, 2011;Ovca, Jevšnik, & Raspor, 2014). RDC 216 , modified by RDC 52/201 (Brazil, 2014)also establishes that food handlers must attend training courses.…”

mentioning

confidence: 99%

The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

Garcia¹,

Akutsu²,

Savio³

et al. 2015

JSS

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Objective -to analyze the educational intervention strategies based on the transtheoretical model, in restaurants employees Methodology -This work is an intervention study, based on the Attitude Change Scale for Food Handlers (ACSFH); and the check-list based on the RDC 216/2004. Both instruments were applied before and after the educational intervention. The study was conducted with 263 food handlers, in 12 Community Restaurants (CR) of the Federal District (Brazil).Results and Discussion -The internal consistency (Cronbach's α = 0.90) showed that the instruments were adequate. Of the 263 food handlers, 74.5% (n = 196) were female, 49.8% (n = 131) had elementary education and 77.6% (n = 204) were kitchen helpers. The attitude stage obtained from ACSFH in both moments of the instrument application were respectively 3.77 -Action stage and 4.06 -Maintenance, showing significant difference between the two time periods (p = 0.000). The results obtained from the check-lists before and after the intervention were rated as satisfactory according to Soto et al. (2009). Although rated as satisfactory, there was a statistic difference between them (p = 0.000). The results showed that after the education campaign there was a change for the best in the conception of good manufacturing practices (GMP). They also showed that the adoption of active methodologies associated with the diagnostic of propensity to change, based on the transtheoretical model, are efficient for practically all attitudes. These results can contribute to the adoption, in restaurants, of custom-made training strategies based on the results obtained from applying the transtheoretical model.

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“…The measures include the use of International Organization for Standardization (ISO) method 9001, Total Quality Management (TQM), and hazard analysis critical control point (HACCP) (Aruoma, 2006 Many studies, for instance, Osimani, Aquilanti, Babini, Tavoletti, & Clementi (2011) suggest emphasizing preventative food safety measures to combat outbreaks. The emphasis on appropriate hygiene practices for food safety has been for ready-to-eat meals, water sources, contact surfaces, knowledge and attitudes, and effective hygiene intervention strategies (Buccheri et al, 2010;Holvoet, Jacxsens, Sampers, & Uyttendaele, 2012;Lahou, Jacxsens, Daelman, Van Landeghem, et al, 2012;Michaels et al, 2004;Murphy, DiPietro, Kock, & Lee, 2011;Tang & Fong, 2004). Preventative measures for hygiene has also been done through microbial research (Balzaretti & Marzano, 2012;Lahou, Jacxsens, Daelman, Landeghem, et al, 2012;Rodriguez, Valero, G. D. Posada-Izquierdo, et al, 2011).…”

Section: Hygiene Practicesmentioning

confidence: 99%

Temporary Food Handlers’ Compliance with Effective Food-Hygiene Practices

Saad¹,

Toh²,

Adil³

2018

AjBeS

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Success in food handling depends, in part, on a self-regulation practice factor that accounts for better results in food safety. A self-report study conducted on 318 food handlers reveal that temporary workers were able to comply with the overall hygiene practices outlined in the 1983 Malaysian Food Act and the 2009 Food Hygiene Regulations. This study also shows that proper training of these workers could result in high-level hygiene practices at public food service institutions that would satisfy the community's appetite for safe and healthy food.

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Does mandatory food safety training and certification for restaurant employees improve inspection outcomes?

Cited by 57 publications

References 11 publications

Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels

Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels

The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

Temporary Food Handlers’ Compliance with Effective Food-Hygiene Practices

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