DPD Directors’ Attitudes are More Favorable Toward Food-Safety Education than Certification

Abstract

Objective To determine the prevalence of food-safety education in didactic programs in dietetics (DPDs) across the United States and factors associated with the provision of this education and to explore DPD directors’ attitudes toward food safety.Subjects The population consisted of 230 DPD directors listed in The American Dietetic Association's 1998-1999 Directory of Dietetics Programs. Overall, 146 directors participated in the study, yielding a 64% response rate.Design The nature and prevalence of food-safety education and certification, as well as DPD directors’ attitudes toward food safety, were assessed by means of a survey instrument.Statistical analyses Descriptive statistics were calculated. Analysis of variance, t test, and χ2 were used to assess differences in DPD directors’ attitudes toward food-safety education and certification on the basis of demographic variables.Results Among dietetics programs, 40% had dietetics majors receive 16 or more hours of food-safety education; 38% (n=54) of DPDs had dietetics majors complete a food-safety certification examination. DPD directors agreed that food safety is an important concept within dietetics education; however, they held differing views regarding certification.Applications/Conclusions Dietetics educators need to familiarize themselves with food-safety certification, weigh the pros and cons, and determine whether or not certification should be an academic goal. Partnering with associations and the foodservice industry to offer cost-effective food-safety training and certification opportunities is suggested. J Am Diet Assoc. 2002;102:930-936.