Food Safety Course Research Articles

Food safety knowledge retention study.

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

Food Safety: Old Habits, New Perspectives

Anyone who works in food safety sooner or later discovers that one of the most valuable tools for prevention is simply reading about and understanding how past outbreaks have occurred. Using major and frequently famous or at least newsworthy outbreaks, Phyllis Entis in Food Safety: Old Habits, New Perspectives illustrates how critical factors come together to produce tragic and largely preventable results. This nicely written reference book reads more like an engaging novel in some ways, complete with bad guys (pathogens and sometimes careless corporations) and good guys (intrepid and resourceful outbreak investigators). The author’s unique style, usually avoided in science writing but appropriately used here, tells the tale of modern food safety issues so well that the book, literally, is difficult to put down. Each of the 17 chapters covers a different food safety principle, illuminating how modern microbes often team up with old practices, short-sighted decisions, or current consumer trends to produce an outbreak. Chapters conclude with a concise “lessons learned” summary, such as this conclusion from Chapter 3: “Whether it’s serotype Enteritidis in eggs or C. botulinum in eggplant, the challenge is the same. Recipes that do not include an adequate final cooking step have become increasingly popular with consumers and can be a significant source of food-borne illness.” One of the few downsides of this book is that it does leave the reader with the somewhat sensational impression that most food businesses are out to get the consumer. While the examples of greed and negligence are true, positive examples of good corporate behavior could have illustrated prevention and better balanced the portrayal of the food industry. Despite this small drawback, the tables are “one-stop shopping” for anyone looking for lists of outbreaks, and the fact boxes inserted here and there provide marvelous tidbits of information. A “who’s who” of microbes at the end of the book is an added bonus. Whether someone is preparing to teach a food safety course, looking for information about how and why outbreaks occur, or trying to get the facts on a critical food safety event, this author has already done all of the homework. For any food safety professional who has ever dreamed of the ultimate literature search, the references at the end of each chapter are breathtaking. This book is a must-have for any serious food safety professional.

Safe Food. Third Edition

Duncan, P, Fitchett, L. Pearson Education New Zealand , Auckland , 2005 , 80 pages, $NZ29.95, ISBN 1-877258-57-1 The by-line to the title of this book is ‘a food safety course for the food worker’, and its stated aims are to satisfy the learning outcomes of the NZQA (New Zealand Qualifications Authority) unit standards 20666 (demonstrate a basic knowledge of food contamination hazards and control methods used in a food business), 167 (practise safe food methods in a food business) and 168 (demonstrate a knowledge of food contamination hazards and control methods in a food business). The first and second editions of this book were published in 1992 and 1996, and it has well and truly stood the test of time. The authors, both highly respected New Zealand registered dietitians who work as practitioners and teachers in food safety, have updated this edition to reflect the changing approach to food safety both in New Zealand and internationally. Food businesses, institutional foodservices and catering operations are developing Hazard Analysis and Critical Control Points (HACCP)-based food control plans, and this book provides a clear readable text that will help students understand the causes, controls and prevention of food-borne illnesses. The food safety course is presented as six major topics—food-borne illness, pathogenic bacteria, hazards other than pathogenic bacteria, personal hygiene, high-risk foods and kitchen hygiene. Each section is presented clearly, with iconic bug graphics. Large tracts of text are absent, and spot colour, highlighted charts, key points and application exercises make it easy to identify the important issues. The language used is simple and unaffected, and suited to an audience with a lower readability score. The content is accurate, reliable and appropriately specific. Wherever possible, times and temperatures are stated, and particular actions recommended to ensure food safety. However, it was surprising to see the reference to aluminium saucepans and the possibility of large amounts of aluminium in acid foods cooked in aluminium pans. Although this may be true, people need to be assured that absorption of aluminium via the gastrointestinal tract is extremely small, and dietary aluminium has never been associated with Alzheimer’s disease. Practising safe food handling is learned behaviour. The authors acknowledge that what people say they do and what they actually do are often two different things, and they emphasise the importance of training for understanding, followed by practice and input by management to ensure that procedures are followed. The last three topics—the practical components on personal hygiene, high-risk foods and kitchen hygiene—have excellent checklists that can be used in the workplace to ensure that the theory is followed up in practice. This book not only is a must for students studying practical food safety, but also should be in the bookshelves of any food or catering business. It is a useful resource for anyone running staff in-service training, or even bringing themselves up-to-date on the practical application of this important issue. Its realistic recommended retail price makes it affordable for all.

Usage of a Web-Based Food Safety Course to Teach High School Teachers

The purpose of this study was to develop a web-based food safety course for high school teachers that teach food and culinary practices and evaluate its effectiveness on knowledge gained. Seventy-nine teachers successfully completed the course which was broken into basic microbiology, food microbiology, sanitation, and food handling sections. Teachers scored 53.2% correct answers on the food safety knowledge pre-test. Post-test scores improved to 90.4% correct. Teachers indicated that they would be “very willing” to participate in another web-based course. Web-based teaching appears to be an effective method for teaching food safety to high school teachers that teach food and culinary education.

Food safety courses for nutritionists and other health professionals through intersectorial cooperation

The present paper describes the development of a food safety course that was initially given as part of the Master of Science programme in community nutrition at the South‐East Asian Ministers of Education Organization, Tropical Medicine Regional Centre for Community Nutrition at the University of Indonesia. This course is an example of intersectorial collaboration between industry, government and academia. Several years later the course was rolled out to other countries.

The Impact of a Sanitation Food Safety Course on Attitudes and Knowledge of Hospitality Students

(1997). The Impact of a Sanitation Food Safety Course on Attitudes and Knowledge of Hospitality Students. Journal of Hospitality & Tourism Education: Vol. 9, No. 2, pp. 65-73.