Food Safety Education Program Research Articles

Evaluation of in-person and on-line food safety education programs for community volunteers

The goal of “Make it Safe, Keep it Safe” is to educate volunteers who prepare food for community events about proper handling of food to prevent foodborne illness. A food safety curriculum was delivered either via an in-person workshop or by accessing the material on line from a personal computer. Food safety materials were based upon existing Food and Drug Administration food safety guidelines. University of California Extension Advisors taught the in-person food safety education and recruited participants for the on-line training. Volunteers (n = 242) who prepared food for 4-H programs, churches, service clubs, senior centers or other community activities completed either the on-line or in person workshop. Food safety knowledge was assessed via a pre- and post-survey. Both online and workshop education improved the food safety knowledge of participants and overall there was no significant difference found in the level of knowledge gained from the two formats. The findings have implications for when and how food safety can be taught. The future goal for this project is to promote “Make it Safe, Keep it Safe” as an online food safety education tool for use by Cooperative Extension and other educators.

사회인지이론 기반 중산층 노인 식품안전 교육 프로그램의 효과 평가

현대의학의 발달은 인간의 수명을 연장시키고 그 결과 노인인구 증가를 가져와 노인 의료비 문제가 사회적으로 대두되고 있다. 이에 적절한 방안으로는 노인들의 건강한 노화(healthy aging)를 도모하는 것이며, 이는 사회의 의료비용을 감소시킴으로써 사회 전체의 효율성을 제고시킬 수 있다. 본 연구는 중산계층 노인을 대상으로 사회인지이론 기반의 식품안전 관리 교육 프로그램을 적용하여 시범실시를 하여 교육 효과 평가를 실시하였다. 본 연구에서는 교육군 212명, 대조군 42명의 자료가 분석되었으며, 사전 사후 지식 총점의 변화는 교육군이 2.80점에서 3.80점으로 유의적으로 상승하였다(P0.001). 교육군의 식품안전 식태도/건강신념의 교육 전과 후의 총점은 20점 만점에 15.28점에서 16.50점으로 유의적인 상승을 보였다(P0.001). 대조군은 사전 15.21점에서 사후 15.29점으로 상승하였으나 유의적인 차이를 보이지 않았다. 노인의 식품안전 식행동은 교육군의 교육 전과 후의 총점이 28점 만점에 20.07점에서 22.50점으로 2.43점 상승하여 유의적인 향상을 보였다(P0.001). 가정 내 식품 취급실태를 살펴보면 식품을 직접 구매한다고 한 응답자가 교육군의 87.3%, 대조군의 95.2%로 나타났으며, 식품 조리 여부 항목에 대해서는 교육군의 87.7%, 대조군의 95.2%가 직접 가정에서 조리한다고 응답하였다. 식태도/건강신념 변화와 식행동 변화값 간에 상관관계가 가장 높으며(r=0.447, P0.001), 식행동 변화값과 지식의 변화 값과의 상관관계가 높은 것으로 나타났다(r=0.152, P0.05). 경로별 교육 효과를 보기 위하여 사전, 사후 점수와 점수변화량을 비교 분석한 결과 지식, 식태도/건강신념, 식행동의 모든 경로에서 유의적인 향상을 보였다. 개발된 교육 프로그램의 효과 평가는 2차 시 교육의 사전, 사후 평가를 대조군의 평가 결과와 비교 분석하였는데, 교육의 기간이 2차시로 제한되어 있고 교육 후 행동 변화의 유지를 평가하지 못하였다. 또한, 교육경로와 대상자의 수가 적어 연구 결과를 일반화하기에는 무리가 있으며, 향후 교육의 확대를 통한 후속연구들이 진행되어야 할 것으로 사료된다.

Microwave oven safety: A food safety consumer survey in Malaysia

Microwave oven is an indispensable tool in every household. However, the proper usage of the microwave ovens was neglected and thus, causing food safety concerns, especially microbiological hazard in microwaved heated food. Therefore, a survey was initiated to gauge the consumer’s knowledge of microwave oven safety concerning the food safety of reheated food. A total of 29 survey questions was designed that covered 5 demographic questions and 24 others on the knowledge and practice of microwave oven safety and food safety attitude. The survey was blasted out to 329 respondents via email. Overall, 189 (57.4%) returned respondents demonstrated low level of knowledge of the microwave oven safety, which indicated improper education of the microwave oven despite knowing the norms on the microwave oven usage. In addition, consumers demonstrated low levels of practicing microwave oven safety. The outcome of the survey also showed consumer’s neutral attitude towards food safety. There was no statistically significant association between the variables and demographic. The minimum knowledge of microwave oven and food safety shown by the consumers requires the attention to improve the food safety educational programs by including the knowledge on microwave oven safety for the betterment of the public health.

Food safety knowledge among food service staff in hospitals in Jordan

This study aimed to measure food safety knowledge among food service staff in hospitals in Jordan. A total of 532 food service personal (dietitians, cooks and food workers) from 37 hospitals (public, private, and university hospitals) were conveniently selected to participate in this cross sectional study. The participants completed a questionnaire composed of two parts (general characteristics and food safety knowledge). The overall food safety knowledge of food service staff is fair with a mean score of 56.3 out of 90 points (62.5%). Respondents had sufficient knowledge on “cross contamination prevention and sanitation” aspect, while they had very poor to good knowledge on “foodborne pathogens and related symptoms and illnesses”, “safe storage, thawing, cooking, holding and reheating of the foods”, “health problems that would affect food safety” and “personal hygiene” aspects. There were no significant associations between the total food safety knowledge score and age, educational level, marital status, income, experience, nature of work and attending course(s) on food safety. Respondents from public hospitals and who believed that HACCP is not important for food safety had significantly lower food safety knowledge score than those from private sector (OR: 3.3, CI: 1.76–6.01) and those who believed that HACCP is important (OR: 3, CI: 1.64–5.36), respectively. Food workers and respondents who have experience ≤48 months had significantly lower food safety knowledge score than dietitians (OR: 2.6, CI: 1.33–5.2) and those who have experience > 48 months (OR: 1.9, CI: 1.06–3.51), respectively. There is an urgent need for tailored food safety education and training programs that improve food safety knowledge of food service staff in hospitals in Jordan.

Determinants of the food safety knowledge and practice among Iranian consumers

PurposeThe purpose of this paper is to determine the food safety knowledge and practices of the Iranian consumers and also its association with socio-demographic characteristics.Design/methodology/approachIn the present cross-sectional and population-based study, the validated food safety questionnaires applied to 1,500 participants who were selected through multistage stratified cluster sampling from the capital city and regional area of East-Azerbaijan – Iran. The Student t-test and analysis of variance and linear regression were used for statistical analysis.FindingsAlthough the overall percentages of mean score for knowledge (77.66 percent) and self-reported practice (70.77 percent) were good, there was a low level of awareness and self-reported practice in some subsections such as optimal heating/cooling temperature, proper thawing techniques and eating raw egg. Female and married respondents had significantly higher mean knowledge score than males (p<0.001) and singles (p=0.04). Residents of regional areas acted more safely than capital city residents (p=0.01).Research limitations/implicationsDespite the good knowledge of some respondents regarding food safety, their food safety practices were poor. It can thus be suggested that the future studies have better focus on investigating the perceived barriers of consumers about food safety practices.Practical implicationsAlthough the mean knowledge and practice regarding food safety of Iranian consumers was good, yet there is the lack of knowledge and practice on some important factors related to food poisonings such as eating raw or lightly cooked egg or improper heating/thawing practices. So, it is important to develop proper food safety education programs emphasizing on these issues. According to lower food safety knowledge and practice of low-educated, single and male respondents, the educational programs should mainly focus on these groups.Originality/valueFor the development of effective food safety education programs in Iran, learning about the basic knowledge and practice of consumers is essential; however, there is limited data that directly tackles this issue in Iran.

Foodborne pathogens.

Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Esherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococccus aureus, Vibrio spp. and Yersinia enterocolitica), viruses (Hepatitis A and Noroviruses) and parasites (Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested.

건강신념모델에 근거한 노인 대상 식품안전·영양교육 프로그램 효과 평가

노인은 면역취약집단으로 다른 인구 집단보다 만성질환과 식품매개 질병에 걸릴 위험이 크며 식행동은 오랜 세월 굳어져 왔기 때문에 변화하기가 쉽지 않다. 노인을 대상으로 건강신념모델을 적용하여 식품안전･영양교육 프로그램을 시범 적용하고 그 효과를 평가하였다. 식품안전·영양 시범 교육은 서울 마포, 충북 청주, 경북 의성, 충북 진천의 노인복지관을 이용하는 65세 이상 노인을 대상으로 2011년 7월 28일부터 9월 9일까지 총 5주간 매주 1회, 35~40분씩 교육을 시행하였다. 교육 전후 조사가 완료된 최종 연구대상은 교육군이 5회 교육 중 3회 이상 교육에 참여하고 교육 전후 평가를 마친 대상자로 137명, 대조군은 사후 설문조사를 하지 않거나 불성실한 응답자를 제외한 83명으로 총 220명이었다. 교육은 건강신념모델을 적용하여 노인들이 식습관을 변화하지 않을 경우 질병 가능성을 알려 심각성을 인지하도록 하였으며 노인들이 식행동 수정 시 얻게 되는 이들을 알려주고 행동을 실행할 수 있도록 자아효능감을 제공해주고자 하였다. 교육 후 식품안전·영양지식은 모든 항목에서 향상을 보였으며, 식품안전 영역 5문항 중 4문항, 영양 영역 3문항 중 2문항에서는 유의적인 향상을 보였다. 식행동은 교육군에서 ‘고기, 생선류는 조리 시 속까지 완전히 익힌다’를 제외한 모든 항목에서 유의적인 향상을 보였다. 건강신념은 식품안전의 영역에서는 인지된 심각성과 자아효능감, 영양 영역에서는 인지된 민감성, 인지된 장애, 자아효능감에서 유의적인 향상을 보였다. 지식, 식행동, 건강신념 변화량의 상관관계를 분석한 결과 건강신념의 변화량과 식행동의 변화 가능성 간의 유의적인 상관관계를 보였다(P0.001). 본 연구의 참여 대상자들이 일반 재가 노인보다 복지관에서 봉사하거나 활동하는 노인이었기 때문에 표본의 대표성이 떨어져 결과를 일반화하기에 어려움이 있다. 또한, 교육기간이 5주로 비교적 짧았기 때문에 오랜 기간에 걸쳐 형성된 식행동이 쉽게 변화하거나 개선되기 어려우므로 장기간에 걸친 반복교육이 필요할 것으로 생각한다. 본 연구에서 개발된 교육 프로그램을 향후 보건소나 복지관 등을 통해 지속해서 시행된다면 노인의 식품안전･영양에 대한 인식을 높이고 바람직한 식행동 변화에 긍정적인 기여를 할 수 있을 것으로 생각된다.

Effectiveness of an Online and In-Person Food Safety Education Program for Early Childcare Staff

Effectiveness of an Online and In-Person Food Safety Education Program for Early Childcare Staff

Development of a Food Safety and Nutrition Education Program for Adolescents by Applying Social Cognitive Theory

ObjectivesThe purpose of this study was to develop an educational model regarding food safety and nutrition. In particular, we aimed to develop educational materials, such as middle- and high-school textbooks, a teacher’s guidebook, and school posters, by applying social cognitive theory. MethodsTo develop a food safety and nutrition education program, we took into account diverse factors influencing an individual’s behavior, such as personal, behavioral, and environmental factors, based on social cognitive theory. We also conducted a pilot study of the educational materials targeting middle-school students (n=26), high-school students (n=24), and dietitians (n=13) regarding comprehension level, content, design, and quality by employing the 5-point Likert scale in May 2016. ResultsThe food safety and nutrition education program covered six themes: (1) caffeine; (2) food additives; (3) foodborne illness; (4) nutrition and meal planning; (5) obesity and eating disorders; and (6) nutrition labeling. Each class activity was created to improve self-efficacy by setting one’s own goal and to increase self-control by monitoring one’s dietary intake. We also considered environmental factors by creating school posters and leaflets to educate teachers and parents. The overall evaluation score for the textbook was 4.0 points among middle- and high-school students, and 4.5 points among dietitians. ConclusionThis study provides a useful program model that could serve as a guide to develop educational materials for nutrition-related subjects in the curriculum. This program model was created to increase awareness of nutrition problems and self-efficacy. This program also helped to improve nutrition management skills and to promote a healthy eating environment in middle- and high-school students.

Assessing food safety knowledge and preferred information sources among 19–29 year olds

Foodborne illness is a common and costly cause of gastroenteritis in Canada. Although high rates are expected in vulnerable populations, young adults experience a surprisingly high rate of foodborne illness. While research has indicated that young adults are undereducated in food safety, studies examining the knowledge of young Canadians, as well as approaches to improve their education, have not been conducted. An online questionnaire containing 33 questions was distributed to young adults in Canada via social media, questioning their food preparation knowledge, high risk activity knowledge, food safety information sources, and demographics. Of the 334 surveys completed, 307 were used to create the data set for this study. This study indicated that food safety knowledge in young Canadian adults (aged 19–29) is low. Common causes of foodborne illness were overlooked or not often recognized. For example, 4 °C – 60 °C was identified as an unsafe holding temperature by 41.0% of respondents; the safe internal temperature for chicken (74 °C) was identified by 38.8% of respondents. Multivariable logistic regression modeling indicated that food safety knowledge scores (proportion of questions answered correctly) were higher among females (OR = 1.20; 95% CI: 1.06, 1.37), those with previous food safety training (OR = 1.25; 95% CI: 1.09, 1.43), and those who indicated that they do not seek information about food safety from their family or friends (OR = 1.28; 95% CI: 1.12, 1.47). These results suggest the need for stronger, more targeted food safety education programs, aimed specifically at young adults. Although previous research indicated that social media may be a primary venue for education, most respondents did not desire to receive food safety information via social media at all. As such, food safety education programs targeted at this population will likely need to be multi-platform, and involve traditional and social media approaches.

Food safety education for people with diabetes and pregnant women: A positive deviance approach

Few education programs target audiences at high-risk for foodborne illness, especially people with diabetes and pregnant women. The objective of this study is to develop a food safety education program for each using a positive deviance approach. The positive deviance focus group is a novel educational intervention that allows participants to discuss their food handling behaviors and decide to try recommended positive practices modeled by people like themselves. To fit within the educational programs offered by the collaborating institutions, three sessions were given, discussing safe handling topics: ‘Cook and Chill,’ ‘Clean and Separate,’ and ‘Choose Safe Food.’ People with diabetes (32) and pregnant women (29) participated in the study. Focus groups were audiotaped and transcribed. Participants became involved and inspired by vivid discussions and were inspired to change their behaviors to the recommended food handling practices modeled by their peers. Safe food handling practices were reinforced by take-home tasks focused on using refrigerator and cooking thermometers and using separate cutting boards. Participants were unaware of details associated with safe handling recommendations, such as the recommended temperature for cooking specific items or the temperature of the refrigerator. Results of this study indicate that positive deviance discussion module could be a promising alternative to traditional methods of food safety education.

Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP

Objectives: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. Methods: Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0). Results: According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of ‘it is helpful to work’ and ‘pictures, images and charts are pertinent to study’ were higher than others while the score of ‘education contents is pleasant and interesting’ and ‘screen is pleasant and interesting’ were the lowest among all evaluation items. Conclusions: To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.

Food Safety Knowledge, Attitudes, and Behaviors of Native American Families with Young Children: A Mixed Methods Study.

Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach. A food safety knowledge survey created using FightBAC!™ concepts was administered prior to focus groups discussions held in Native American communities using a script based upon the Health Belief Model. Quantitative data were analyzed using SPSS. Qualitative data were coded by three reviewers independently and then compared jointly for themes. Over three fourths of participants (n = 102) were female with an average age of 38.3 years. Over one half of participants were unemployed (54 %), lived on reservations (54 %), and 86 % had a high school degree or higher level of education. The following four themes emerged from the eight focus groups (n = 66): food can make one sick, I am not in control when others handle food, I know how to safely prepare foods for my family, and I do not have time or best equipment (for food safety). Mixed method analysis revealed that participants were aware of the severity and susceptibility for foodborne illness but were confident in preparing foods safely for their family. A food safety education program for Native American food preparers with young children is needed to prevent foodborne illness (FBI) in this population and promote safe food handling practice.

Food Safety among Working and Non-Working Women in Damanhour

Although the public is increasingly concerned about food-related risks, the rise in food poisoning cases suggests that people still make decisions about food safety that are less ideal from a health and safety perspective. The aim: To assess the food safety knowledge and practices among working and non-working women in Damanhour. Subjects & Methods: Research design: Cross-sectional descriptive study. Sample: of 200 rural women were recruited (working and not working) from 2 villages in Damanhour. Tool: Structured interview questionnaire was used to collect data from food prepared women to identify their food safety knowledge and practices. The study conducted from August 2014 to December 2014. Results: Nearly 60% of the sample had a university education, nearly 40% of them were above 30 and less than 40 years old. Moreover, the majority of them had unsatisfactory food safety knowledge. The mass media was one of the main sources of their information. Conclusion: Significant differences was observed between women (working and nonworking) and their food safety knowledge and practices. Recommendation Develop and implement effective food safety educational programs that result in safer food handling practices of women in relation to all aspect of food safety.

Use of the Conceptual Change Teaching Method to Address Food Safety Among Native American and Hispanic Food Preparers

Use of the Conceptual Change Teaching Method to Address Food Safety Among Native American and Hispanic Food Preparers

Food Safety and School Garden Program for Elementary and Middle School Students

School food safety education programs have increased knowledge and promoted proper food safety practices, attitudes and beliefs of students. It is important to target children to have them be aware of good food safety practices at an early age. The purpose of the Food Safety and School Garden Program is to improve knowledge and best practices of elementary and middle school students related to the food safety of produce grown in school gardens. This is part of the Farm to School Project which is overseen by Farm Fresh RI, a not‐for‐profit organization with a mission to grow a local food system. The intervention was 2 lessons with interactive activities related to good versus bad bacteria, proper hand hygiene, and harvesting and washing garden produce. Students (N=115), ages 5‐11 years, were evaluated using baseline and post‐intervention tests consisting of 10 knowledge‐based questions. Paired t‐tests showed an increase in knowledge scores, over 39%, in correct responses from baseline to post‐intervention. Number of correct answers significantly increased from 5.3±1.8 to 7.4±2.0 (p&lt;.001). The 2 questions that had the greatest improvement were related to distinguishing good versus bad bacteria and proper produce handling practices. This study supports the importance of early education intervention on proper food safety handling of produce from gardens.

Prevalence of Listeria species in raw milk and traditional dairy products in Isfahan, Iran

Aim: The study aimed to assess the prevalence of Listeria spp. in raw milk and traditional non-pasteurized dairy products in Isfahan, Iran. Materials and Methods: A total of 292 samples of raw milk and traditional dairy were examined for the presence of Listeria spp. using a two-step selective enrichment recommended by the United States Department of Agriculture. All isolates were subjected to standard biochemical tests. L. monocytogenes strains were further confirmed by polymerase chain reaction (PCR) amplification. Results: Of 292 samples, 21 (7.14%) and 4 (1.47%) were positive for Listeria spp. and pathogenic L. monocytogenes, respectively. The prevalence of Listeria spp. in raw milk, ice cream, cream, and freni were 5.91 (5.49%), 12.63 (19.04%), 3.27 (11.11%) and 1.25 (4%), respectively. Listeria was not detected from yogurt, butter, Kashk, and cheese. Listeria innocua at 16.21 (5.44%) was the most prevalent species isolated, followed by L. monocytogenes at 4.21 (19%) and L. seeligeri at 1.21 (4.7%). All strains of L. monocytogenes identified by biochemical tests were also confirmed by PCR. Conclusion: The study shows the prevalence of L. monocytogenes in raw milk and traditional dairy products sold in the market. Consumption of raw milk with mild heat treatment or its usage in traditional dishes could pose serious health problems due to lack of appropriate control measures. The lack of knowledge on the risks of listeriosis transmission indicates the need for implementation of a food safety education program. In addition, the Iranian food safety authorities should urgently set up an effective standard to screen all susceptible food products for the presence of Listeria.

Effectiveness of a school-based nutrition and food safety education program among primary and junior high school students in Chongqing, China.

Health behavioral patterns, especially eating patterns, established in childhood often carry over into adulthood, and some of the unhealthy ones are later associated with adult morbidity and mortality. Recently, a few nutrition and food safety education programs have been implemented in primary and junior high schools in China. This study aims to examine the effectiveness of a school-based nutrition and food safety education program among primary and junior high school students in China. A mixed study design incorporating an intervention study and a quantitative survey was conducted for this research. With stratified cluster sampling, students from the 5(th) and 6(th) grade in one primary school and the 7(th) and 8(th) grade in one junior high school in Chongqing, China, were all selected and separated randomly into an intervention group (n = 501) and a control group (n = 522). Effectiveness evaluation investigations were performed at the initial time and nine-month follow-up (n = 472), respectively. Effectiveness of pre-/post-intervention and nine-month follow-up changes in scores of nutrition knowledge and food safety was assessed using a two-tailed t-test and analysis of variance. Nutrition knowledge scores for the intervention group were mean 9.03, SD±2.75 at the baseline, and 14.70±3.28 after intervention. There was a significant improvement (t = 29.78, p < 0.01). The nine-month follow-up knowledge scores of the intervention group were 12.35±2.89, which were lower than the immediately after the intervention group (t = 12.40, p<0.01), but higher than those of the baseline level (t = 18.04, p < 0.01). Food safety scores of the post-intervention were higher (p < 0.01) than that of the control group in both pre-intervention and nine-month follow-up. The control group had no significant change in the pre-post intervention. It is feasible and effective to improve nutrition and food safety knowledge among primary and junior high school students through school-based nutrition and food safety education programs.

Food safety knowledge of foodservice workers at a university campus by education level, experience, and food safety training

Food safety knowledge of university foodservice workers was evaluated and the relationship between food safety knowledge and education level, length of employment, and food safety training was assessed using a 40-item food safety questionnaire. Each knowledge question was scored as “1” for a correct answer and as “0” for an incorrect answer. The relationships between the level of education and food safety knowledge scores and length of employment in the foodservice industry and food safety knowledge scores were determined using bivariate correlation analysis. A total of 63.5% of the respondents had limited knowledge, 79% were well-informed about hygiene practices, while 33.9% of persons knew of correct time-temperature control measures. Kendall's tau = 0.067; p = 0.294 revealed a lack of strength of the relationship between education level and food safety knowledge. The relationship between length of employment and food safety knowledge was Kendall's tau = −0.133; p = 0.121. No mean differences (p = 0.426) were observed for mean knowledge scores between groups of food safety trained and untrained persons. Neither education level, nor the length of employment in the foodservice industry had a significant impact on food safety knowledge. The authors recommend that in order to improve food safety knowledge, attention should be given to the planning, implementation, monitoring, and evaluating food safety education programs.

Food Safety Knowledge, Attitudes and Behaviors of Native American Families with Young Children: A Mixed Methods Study

Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach. A food safety knowledge survey created using FightBAC!™ concepts was administered prior to focus groups discussions held in Native American communities using a script based upon the Health Belief Model. Quantitative data were analyzed using SPSS. Qualitative data were coded by three reviewers independently and then compared jointly for themes. Over three fourths of participants (n = 102) were female with an average age of 38.3 years. Over one half of participants were unemployed (54 %), lived on reservations (54 %), and 86 % had a high school degree or higher level of education. The following four themes emerged from the eight focus groups (n = 66): food can make one sick, I am not in control when others handle food, I know how to safely prepare foods for my family, and I do not have time or best equipment (for food safety). Mixed method analysis revealed that participants were aware of the severity and susceptibility for foodborne illness but were confident in preparing foods safely for their family. A food safety education program for Native American food preparers with young children is needed to prevent foodborne illness (FBI) in this population and promote safe food handling practice.