Food-safety Educational Goals for Dietetics and Hospitality Students

Abstract

Objective To identify food-safety educational goals for dietetics and hospitality management students. Design Written questionnaires were used to identify educational goals and the most important food safety competencies for entry-level dietitians and foodservice managers. Subjects The sample included all directors of didactic programs in dietetics approved by the American Dietetic Association and baccalaureate-degree hospitality programs with membership in the Council on Hotel, Restaurant, and Institutional Education. Fifty-one percent of the directors responded. Statistical analysis Descriptive statistics were calculated. χ 2 analysis and independent t tests were used to compare educators’ responses for discrete and continuous variables, respectively. Exploratory factor analysis grouped statements about food safety competence. Internal consistency of factors was measured using Cronbach α. Results Thirty-four percent of dietetics programs and 70% of hospitality programs required or offered food safety certification. Dietetics educators reported multiple courses with food safety information, whereas hospitality educators identified 1 or 2 courses. In general, the educators rated food-safety competencies as very important or essential. Concepts related to Hazard Analysis and Critical Control Points (HAACP), irradiation, and pasteurization were rated less highly, compared with other items. Competencies related to reasons for outbreaks of foodborne illness were rated as most important. Applications/conclusions Food safety certification of dietitians and an increased emphasis on HAACP at the undergraduate level or during the practice component are suggested. Research is recommended to assess the level of food-safety competence expected by employers of entry-level dietitians and foodservice managers. J Am Diet Assoc. 2000;100:919-927.