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The Impact of Education on Risk Fact...

DeSario, Paul E.

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The Impact of Education on Risk Factors Documented During Food Service Inspections.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The Impact of Education on Risk Factors Documented During Food Service Inspections./
Author:	DeSario, Paul E.
Description:	125 p.
Notes:	Source: Dissertation Abstracts International, Volume: 74-07(E), Section: B.
Contained By:	Dissertation Abstracts International74-07B(E).
Subject:	Health Sciences, Public Health. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3557074
ISBN:	9781267997883

The Impact of Education on Risk Factors Documented During Food Service Inspections.
DeSario, Paul E.

The Impact of Education on Risk Factors Documented During Food Service Inspections. - 125 p.

Source: Dissertation Abstracts International, Volume: 74-07(E), Section: B.

Thesis (Ph.D.)--Walden University, 2013.

Food safety training is widely used as a means to improve food safety, but there is currently no demonstrated connection between food safety education classes such as ServSafe and a reduction in critical violations found during food safety inspections. The purpose of this quantitative study was to determine whether ServSafe or other food safety training correlated with a reduction in the number of critical violations. Food facility inspection reports for 1,236 food facilities in Cuyahoga County, Ohio from 2001--2005 were reviewed. The study design was a retrospective, pretest-posttest analysis of the efficacy of an intervention using 3 groups: ServSafe training, other training, and no training. Facilities were further divided into sit-down, retail, and institutional. Repeated measures ANOVA was used to test for significant changes with time, defined as the number of violations 2 years before and 2 years after either ServSafe training (n = 111), other training (n = 34), or no training (n = 507). For sit-down restaurants that received ServSafe or other education, there was no reduction in the mean number of critical violations. There was a significant increase in the mean violations among retail establishments without any training, and a significant decrease in mean violations among institutional food facilities with ServSafe training. The health belief model provided rationale for the findings, as employees who receive food safety training may not necessarily implement it without a strong motivation to do so. The social change significance is that the findings did not support the traditional view of the efficacy of food safety education for sit-down restaurants and suggests that further research needs to be done to explore other avenues of reducing critical violations.

ISBN: 9781267997883Subjects--Topical Terms:

1017659
Health Sciences, Public Health.

The Impact of Education on Risk Factors Documented During Food Service Inspections.
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500 $a Source: Dissertation Abstracts International, Volume: 74-07(E), Section: B.
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502 $a Thesis (Ph.D.)--Walden University, 2013.
520 $a Food safety training is widely used as a means to improve food safety, but there is currently no demonstrated connection between food safety education classes such as ServSafe and a reduction in critical violations found during food safety inspections. The purpose of this quantitative study was to determine whether ServSafe or other food safety training correlated with a reduction in the number of critical violations. Food facility inspection reports for 1,236 food facilities in Cuyahoga County, Ohio from 2001--2005 were reviewed. The study design was a retrospective, pretest-posttest analysis of the efficacy of an intervention using 3 groups: ServSafe training, other training, and no training. Facilities were further divided into sit-down, retail, and institutional. Repeated measures ANOVA was used to test for significant changes with time, defined as the number of violations 2 years before and 2 years after either ServSafe training (n = 111), other training (n = 34), or no training (n = 507). For sit-down restaurants that received ServSafe or other education, there was no reduction in the mean number of critical violations. There was a significant increase in the mean violations among retail establishments without any training, and a significant decrease in mean violations among institutional food facilities with ServSafe training. The health belief model provided rationale for the findings, as employees who receive food safety training may not necessarily implement it without a strong motivation to do so. The social change significance is that the findings did not support the traditional view of the efficacy of food safety education for sit-down restaurants and suggests that further research needs to be done to explore other avenues of reducing critical violations.
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