Food Safety Training Programs Research Articles

Food Safety Knowledge, Attitudes, and Practices Among Food Handlers in Jeddah, Saudi Arabia

Background: Several outbreaks of foodborne illness have recently occurred in Saudi Arabia, posing a public health concern, especially considering the increasing trend of food consumption at restaurants. Objectives: This study evaluates the food safety knowledge, attitudes, and self-reported practices among food handlers in Jeddah, Saudi Arabia, and their association with the food handlers’ sociodemographic characteristics. Methods: A cross-sectional study was performed for a convenience sample of 80 food handlers (15–65 years old), followed by face-to-face interviews. A validated questionnaire with 65 questions across four sections (sociodemographic characteristics, knowledge, attitudes, and practice related to food safety) was utilized for data collection. Data entry and analysis were conducted using the SPSS version 26 software. Results: Most of the participants exhibited moderate levels of food safety knowledge and practices and a high level of food safety attitudes. Food safety knowledge was significantly greater among the oldest participants (>45 years old), those holding valid health cards, and those who had attended training courses (p<0.05). However, no significant differences in food safety attitudes and practices were found based on the sociodemographic characteristics of the participants (p>0.05). Food safety knowledge was found to be significantly correlated with the food safety attitudes of the participants (r= 0.379, p= 0.001), and food safety attitudes were significantly correlated with practices (r= 0.264, p= 0.018). Conclusion: This study revealed that continuous implementation of food safety educational and training programs is necessary to improve the knowledge of food handlers and transform it into appropriate attitudes and practices.

Socioeconomic constraints on low‐income individuals' perceptions toward food safety

AbstractFood safety has emerged as a critical concern in Vietnam, posing a significant threat to public health due to the prevalence of unsafe foods in the market. Among those most vulnerable to contaminated foods, low‐income individuals are significantly affected. This study aimed to investigate the perceptions of food safety among this demographic, utilizing qualitative and quantitative approaches, including focus groups, survey questionnaires, and behavioral experiments using steamed bun as a stimulus. Participants were generally from low‐income classes with certain variations in household monthly income. Results from focus groups and the survey highlighted that the factors influencing food purchases included perception of safety, sensory properties, and acceptable pricing. The behavioral experiment revealed that participants with lower incomes were more inclined to select foods containing unsafe chemicals. In conclusion, the study underscored the heightened vulnerability of low‐income individuals to unsafe foods, with their perception of food safety bounded by socioeconomic status.Practical ApplicationsThe study highlights the high risk of contaminated food consumption among low‐income individuals in Vietnam, intensified by economic struggles and heightened vulnerability to food insecurity. With this demographic relying on regulations for their health, urgent actions are needed. Governmental policymakers should focus on implementing food safety educational campaigns, promoting affordable and safe alternatives, and providing food aid to economically disadvantaged communities. Mandatory food safety training programs for street food vendors, food handlers, and small businesses, coupled with regular safety practice monitoring, can play a crucial role in mitigating serious consequences. In addition, the research methodologies employed in this study, especially the behavioral experiment approach, can serve as valuable tools for researchers in the field of consumer behavior, enabling them to attain valid and reliable results.

Evaluation of Food Safety Training Programs in the Food Service Industry in Tanzania

Purpose: The aim of the study was to investigate evaluation of food safety training programs in the food service industry in Tanzania
 Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries.
 Findings: The evaluation of food safety training programs in the food service industry in Tanzania revealed positive outcomes. Training initiatives led to significant improvements in food safety knowledge and practices among restaurant and food establishment staff. Compliance with food safety regulations increased, contributing to a reduced incidence of foodborne illnesses. However, challenges related to resource constraints and long-term sustainability were identified, calling for tailored strategies to address these issues. Overall, food safety training programs were effective in enhancing food safety standards in the Tanzanian food service industry but require ongoing support and adaptation to maintain their impact.
 Unique Contribution to Theory, Practice and Policy: Health belief model, Social cognitive theory , Theory of planned behavior may be used to anchor future studies on evaluation of food safety training programs in the food service industry in Tanzania. Implement continuous assessment mechanisms within food safety training programs. Encourage policymakers to establish and enforce regulations that require individuals to complete certified food safety training before working in food service roles.

Food safety knowledge and practices of street food handlers for designing training module- a needs assessment study

A targeted food safety training program for street food handlers is very essential to provide safe food for consumers. An in-depth assessment of knowledge and specific food safety practices of vendors is a prerequisite for incorporating a novel approach in training programs. The present study is a cross-sectional study conducted on 400 street food vendors (Panipuri-150, Bhelpuri-150, Fruit juice vendors-50, Chinese fast food-50) in south Indian city-Hyderabad, by stratified random sampling technique from 5 zones. A validated pre-tested questionnaire was administered by interview mode, and practices were recorded through the observational checklist. Scores have been allotted for a knowledge-based questionnaire with 18 items of which 5 are exclusive on knowledge and 13 questions on knowledge and subsequent practices recorded via observation checklist with different weights. Among all the street vendors, panipuri vendors (20.5±1.94) secured high scores and bhelpuri vendors (14.04±1.20) secured the least scores for knowledge whereas practice scores were relatively the same for all types of vendors. The average percentage for knowledge (17.40±3.56) scores was 68.1% and for practices (8.28±2.54) 38% for all the vendors. Very few vendors know the importance of practices like separating raw from cooked foods (22%), cooking food thoroughly (21.7%), and safe storage of cooked food (8.5%). Only about 13.7% of vendors thought that it is important to use soap for washing hands and only 4 % of the vendors practiced. The present study helps in identifying knowledge and knowledge-practice gaps in street food vendors for developing targeted food safety training programs.

Impact of Training on Employees' Handwashing Behaviors in School Nutrition Programs.

School nutrition employee behavior plays an important role in preventing foodborne outbreaks and protecting the almost 30 million children who partake in daily school lunch. The study aim was to compare the impact of using a food safety training program with or without using a realistic-event video on handwashing behavior modification for school nutrition employees. A 2-group (control and experimental) pretest with 2 post-tests design was used. The control group received training without the video and the experimental group received the food safety training with a realistic-event video. Measurements used to address the purpose and objectives of this study included questionnaires and direct observations. The sample consisted of 443 school nutrition employees responsible for food preparation and service affiliated with 21 school districts in 18 states. Approximately half of the sample attended the original unmodified training and the other half attended the modified training. Data were collected in the United States during 2017. A total of 338 employees participated in the observations and 443 participants completed the questionnaires during the 3 phases; 935 questionnaires were used for the analysis. The intervention involved a food safety training program embedded with a realistic-event video related to handwashing. The video used previous research to target antecedents to handwashing behavior among participants. Actual behavior was observed across 3 phases-pretraining, post training, and final-for both the control and experimental groups. In addition, indirect and direct measures of behavioral intentions for handwashing were measured. For the observation data, a 2-way, fixed-effects, mixed-model procedure was used to analyze the data. Simple and multiple linear regression and contingency table analyses looking for differences among phases and treatments were used for questionnaire data analysis. Most practices were reported as in compliance (51.3% to 80.6%) for both the control and experimental groups during all phases. The experimental group had a higher behavioral intention of properly washing their hands than participants in the control group. The results showed that handwashing practices were in compliance most of the time for both the control and experimental groups during all 3 observation periods. Differences among the data collection periods on the theory of planned behavior constructs indicated no statistical effect of the treatment (exposure to the video) between the control and intervention groups.

A systematic characterization of food safety training interventions using the analyze, design, develop, implement, evaluate (ADDIE) instructional design framework

Food safety training designed systematically to impact the intended target audience is a vital part of maintaining a safe food system. The objective of this systematic review of peer-reviewed studies was to assess how current food safety training programs analyzed the needs of the target audience and how those trainings were designed, developed, implemented, and evaluated. The goal was to identify training design strategies that effectively impact safe food handling behaviors of food processors. Twenty-three peer reviewed studies evaluating the impact of food safety training on knowledge, attitudes, and behaviors of food handlers were identified and included in this study. Twenty-two (5/23) percent of the studies reported performing a needs analysis prior to developing training, mainly to gather demographic data on the target audience. The majority of the interventions were face-to-face (83%, 19/23), followed a behaviorist framework (52%, 12/23) and lasted less than 8 hours (43%, 10/23; 30%, 7/23 did not report length of training). Little information was reported on which tools were used to develop training. The evaluation design for the majority of the training programs followed an uncontrolled before and after design (65%, 15/23), 9% (2/23) were non-randomized controlled trials, and 26% (6/23) were randomized controlled trials. All of the studies included in this review evaluated one, two, or all three of the key learning outcomes, i.e., knowledge (83%, 19/23), attitudes (30%, 7/23), and behaviors (70%, 16/23). It was impossible to compare the effectiveness of the training interventions to each other due to high bias and the fact that not all were evaluated using the same methods. However, it appeared that training did have the greatest impact on knowledge and a lesser impact on attitudes and behaviors. Few studies reported performing follow-up testing to measure retention. The results of this study indicate that a systematic approach is not being taken in designing most food safety training. If food safety training programs are developed in a more systematic way, and evaluations are performed to at least Kirkpatrick Level 3, it appears there is potential for that training to become more impactful with regard to positive changes in knowledge, attitudes, and behaviors. A discussion and illustration of how training fits into the Food Safety Culture Maturity Model was provided.

Development and assessment of a food safety training program for farmers’ market vendors

Based on results collected through a comprehensive needs assessment of farmers market (FM) vendors in Pennsylvania, the purpose of this study was to develop and pilot-test a customized, food safety training program for FM vendors. A customized 3-hour, in-person, training program was developed and pilot tested. Using pre- and post-test assessment tests through piloted training, the results found participants scores on knowledge questions increased significantly by ~20%.

Food Safety Knowledge, Attitude, and Practices Among Food Handlers in Kirkuk City Hospitals, Iraq

Introduction: Food safety and hygiene remains one of the important public health issues. In hospitals, poor food handling by food handlers during food preparation has been linked to many incidences of foodborne disease or food poisoning. This study assesses food handlers’ food safety knowledge, attitudes, and practises at Kirkuk city hospitals in Iraq. Method: Fifty food handlers from three hospitals in Kirkuk’s city centre were asked to complete a four-part questionnaire. Results: Results revealed that most respondents had a fair understanding of food safety, with the highest pass rate of 96% for knowledge of hand washing, 90% for knowledge of foodborne illness symptoms, and 80% for knowledge of cross-contamination. In regard to attitudes, 56% of participants had fair attitudes toward food safety, with highest marks observed for attitudes toward wearing gloves, masks, and head caps (90%), followed by cooking habits (90%). Food safety practises were also observed with 98% participants receiving a fair level of practice in terms of food safety hygiene. Spearman rho coefficient revealed a statistically significant weak positive correlation between knowledge and attitude scores (r = 0.304, P = 0.032). Conclusion: This study highlighted the important need for specific food safety education and training programmes to enhance food safety and practices understanding among hospital food handlers in Iraq.

Comparative microbial analyses of hydroponic versus in-soil grown Romaine lettuce obtained at retail

The overarching goal of this study was to assess the microbiological profile of hydroponically grown Romaine lettuce and in-soil Romaine lettuce (organic and conventional). Thirty-six samples of hydroponic lettuce, seventy-two samples organic lettuce (thirty-six bagged lettuce and thirty-six non-bagged lettuce), and thirty-six conventionally grown lettuce was purchased from retail stores. A portion of each sample was analyzed for aerobic bacteria (APC), coliforms and E. coli, and yeasts and molds (YM). Another portion of each sample was enriched for Salmonella, E. coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, and confirmed with RT-PCR. No statistical differences were found in the microbial profile (P > 0.05) between the different farming practices. The APC, coliforms, E. coli, and YM counts were similar across bagged samples. The results demonstrated that APC and E. coli were significantly higher (P<0.05) in organic non-bagged samples compared to other practices. Salmonella and L. monocytogenes were detected in some organically and conventionally grown lettuce samples but were only detected in 3 hydroponically grown lettuce samples. This study indicated that hydroponically grown lettuce obtained at retail may have food safety risks similar to organic and conventional systems. These findings highlight the need for food safety training and educational programs.

Food safety risk factors associated with chicken consumption and chicken handling practices in Accra, Ghana

This study was conducted to evaluate the risk factors associated with chicken consumption and chicken handling practices in Accra, Ghana. A questionnaire was used to conduct face-to-face interviews with 470 consumers. Respondents who scored ≥ 70 of the maximum possible score were categorized as having good food safety practices. Respondents generally had poor food safety practices with a mean score of 19.50 ± 4.11 (1.9%). Significant food safety gaps identified include packaging freshly dressed chicken meat with other grocery items in the same bag and storing fresh chicken meat on upper shelves of refrigerators. The majority (89.3%) of respondents reported washing fresh chicken before cooking. Respondent's level of education (P-value=0.009) and income (P-value=0.012) were significantly associated with their food safety practice score. The results show that there is a need to educate consumers on safe chicken handling practices through proper labelling warnings, and community food safety training programs.

The effect of food safety training program on food safety knowledge and practices in hotels’ and hospitals’ food services

Food Safety Knowledge (FSK) among Food Handlers (FHS) in the food services in both hotels and hospitals has a crucial role in food protection and combating against foodborne diseases. The aim is to check the food safety (FS) training program upon FSK in the Jordanian hotels’ and hospitals’ food services. A pre-test-post-test design was used. A convenience sample of 412 food handlers from randomly selected hotels and hospitals were recruited. Data were collected using 118-questions Food Safety Knowledge Questionnaire (FSKQ); 40- questions tool for FS Practices. A significant improvement in FSK mean scores in the post-test (85.48±17.07/118 points corresponded to 72.44%) compared with the pretest (78.50±13.69/118 points, corresponding to 66.66%). The overall mean FSK score was considered to be “moderate” in pre and post-tests. FS Practice level mean was 26.86±4.38/40 points (67.14%), regarded as “moderate” in the pre-test and continued to be “moderate” after the training despite a significant increase in the post-test scores (27.92±4.45/40 point, corresponded to 69.80%, P=0.000). FHS worked in organizations where HACCP principles are implemented, possessed higher FSK and better FS practices. Although continued to be “moderate”, FSK and FS Practices among FHS in the Jordanian hotels and hospitals have been significantly improved after the FS Training Program.

Operational Antecedents Associated with Clostridium perfringens Outbreaks in Retail Food Establishments, United States, 2015-2018.

Clostridium perfringens is a common foodborne pathogen, frequently associated with improper cooking, and cooling or reheating of animal products. The U.S. Food and Drug Administration Food Code outlines proper food preparation practices to prevent foodborne outbreaks; however, retail food establishments continue to have C. perfringens outbreaks. We qualitatively analyzed responses to two open-ended questions from the National Environmental Assessment Reporting System (NEARS) to understand patterns of unique circumstances in the retail food establishment that precede a C. perfringens outbreak. We identified three environmental antecedents, with three subcategories, to create nine operational antecedents to help explain why a C. perfringens outbreak occurred. Those antecedents included factors related to (1) people (a lack of adherence to food safety procedures, a lack of food safety culture, and no active managerial control), (2) processes (increased demand, a process change during food preparation, and new operations), and (3) equipment (not enough equipment, malfunctioning cold-holding equipment, and holding equipment not used as intended). We recommend that food establishments support food safety training and certification programs and adhere to a food safety management plan to reduce errors made by people and processes. Retail food establishments should conduct routine maintenance on equipment and use only properly working equipment for temperature control. They also should train workers on the purpose, use, and functionality of the equipment.

Food Safety and Diversity in the COVID-19 Era: Experiences of Public Health and Settlement Officials with New Immigrants

Canada has a diverse socio-cultural population, 21.5% of which is comprised of immigrants born outside of the country, a figure now reaching 49.5% in big cities, such as Toronto. This diversity is also reflected in the food culture. While traditional foods carry immense importance for retaining immigrants’ socio-cultural and ethnic identities, the safe handling of cultural foods has been a concern for public health authorities in recent decades. Food handling training programs provided by public health and settlement agencies play a crucial role in educating new immigrants about critical aspects of food safety in households and commercial establishments. Little knowledge is available about main issues related to food safety and how COVID-19 has influenced the related outreach programs of different service agencies. Our study, the first of its kind, identifies knowledge gaps regarding public health risks among recent immigrants regarding food safety practices in light of the COVID-19 pandemic. Factors that lead to a decline in access to food safety knowledge among immigrants are identified. Responses of 14 public health and settlement workers working with different immigrant communities were collected through a qualitative online survey. Data were thematically analyzed using NVivo software. Results show that while food safety training and outreach programs are quite beneficial and build on new immigrants’ background knowledge about the critical aspects of food safety, food safety outreach programs offered by different service agencies have been significantly reduced.as a result of COVID-19. COVID and related health restrictions also worsened the financial challenges faced by new immigrants due to the closure of many foodservice businesses. Results also reveal that food safety infractions among newcomers are mainly due to language barriers and financial constraints. To meet the desired food safety learning targets, there is a need for developing culturally appropriate food safety training for different immigrant groups.

Evaluation of Incompliance Criteria CPPB-IRT in Chocolate Processed (Company X)

MSMEs (Micro, Small, and Medium Enterprises) have proven to survive and restore the economy in Indonesia. However, in practice, there are still several obstacles, one of which is standardization. Standardization is essential for business actors because it serves as a benchmark for the readiness of the MSMEs to compete and meet market demands, both domestic and foreign. MSMEs Chocolate X, which is engaged in chocolate processing, in this case still faces various obstacles and needs proper handling so that it is ready to become a local product on an international scale. This research method uses descriptive methods, including observation, interviews, and documentation of all activities related to the production process. The results showed that there were several deviations found in MSMEs Chocolate X, including (1) maintenance and cleanliness of ventilation, doors, and windows, (2) the presence of a person in charge of employee health and hygiene, (3) the presence of a person in charge who has a food safety instructor certificate, (4) routine internal supervision and corrective actions within the company, (5) updating production documents, easy to store (at least 2x shelf life of food products) and easy to find, (6) food safety training program for employees. The status of the implementation of CPPB in MSMEs Chocolate X has a grade of D (deficient) with a rating of IV.

Smart Supervision for Food Safety in Food Service Establishments in China: Challenges and Solutions

Foodborne diseases are a burden in countries worldwide. Several countries have successfully implemented policies that establish innovative systems for the inspection and grading of food service establishments (FSEs), which have greatly contributed to a reduction in foodborne diseases. China's government has also responded by developing policies to protect consumers' food safety, including the routine inspection policy and the risk-based grading policy. However, implementation of both policies has been poor to date. The aim of this study was to identify regulatory challenges and design a smart supervision solution. The results of a national survey showed that the major barriers to policy implementation were a heavy individual workload, the high turnover rate of FSEs, lack of a monitoring and evaluation system, lack of social support, low development of food safety training programs in FSEs, and a lack of financing. A smart supervision solution to these challenges was designed based on mobile Internet and two-dimensional (2D) barcode technology. A pilot application in Jilin province assisted local supervisors in carrying out regulatory work on FSEs, which proved the feasibility of smart supervision. This study can be used as an example for food safety supervision in other regions, and it can assist other governments that wish to implement similar policies to ensure food safety in their countries.

Fulfilment of technical and hygienic requirements among street food vendors in Slovenia

PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/methodology/approachFood vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.Research limitations/implicationsDespite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.Practical implicationsThe results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.Originality/valueThe study provides valuable insights into current hygienic-technical conditions of the street food vending sector.

An assessment of the food safety knowledge and attitudes of food handlers in hospitals

BackgroundThe possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa.MethodUp to 210 individuals (18–65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions.ResultsOnly 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37 °C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK.ConclusionMore than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.

Food safety attitudes and practices of chefs in Cappadocia region, Turkey

ABSTRACTChefs working at hotels, restaurants, and public institutions play a major role in food safety. The aim of this study is to explore attitudes and practices regarding food safety issues among chefs in the Cappadocia region, Turkey. The data was collected using a convenience sampling method of the non-probability sampling technique. The survey was conducted between the period of September 2018 and November 2018, and 108 chefs working at hotels, restaurants, and public institutions participated. The data were analyzed using frequencies, exploratory factor analysis, independent sample t-test, ANOVA, correlation, and simple linear regression analyses. Most of the chefs (79.6%) had taken a basic food safety training course. The findings reveal that there are statistically significant (p < .05) differences between groups: (a) demographics and attitudes, and (b) demographics and practices. The findings also show that there is a significant (p < .05) and positive correlation (r = 0.48) between the attitudes and practices of chefs. This study posits that food safety trained chefs have higher scores in terms of both attitudes and practices than those who have not received. It is recommended that all chefs should be encouraged to attend food safety training programs. Practical and academic implications are discussed in detail.

Efficacy of Food Safety Training in Commercial Food Service.

Proper food safety training is essential to decrease incidences and overall rates of foodborne illnesses and outbreaks. Though many commercial restaurants should provide proper food safety training to food handler employees, this training is not always offered or effective. Here, we summarize the results of a primary literature study concerning the effectiveness of food safety training in commercial settings. The literature chosen for review contained only studies with experimental food safety training, with before and after training data. Through evaluation of these studies, the best practice for ensuring effective training and follow-through were the use of food safety training programs, which incorporated both knowledge and behavior-based training. PRACTICAL APPLICATION: Food safety managers in food service establishments may consider reevaluating their current food safety training program to incorporate behavioral-based food safety training in addition to knowledge-based training.

Linking food safety training with whistle-blowing

PurposeThe purpose of this paper is to develop a validated food safety whistle-blowing scale and examine how training influences food handlers’ whistle-blowing, the mediating roles of job satisfaction and food safety self-efficacy and the moderating roles of organization type and gender.Design/methodology/approachA sample of 734 food handlers from the food service industry and 306 food handlers from the food processing industry were recruited. A two-step psychometric process was conducted to validate the scale, and a moderated mediation model was used to examine the mechanisms through which food safety training influences whistle-blowing.FindingsThe results showed that job satisfaction and self-efficacy fully mediated the relationship between training and whistle-blowing. Organization type moderated the first step of the two indirect paths and gender moderated the second step, thereby supporting the mediated-moderated model.Practical implicationsThe results indicate the influence of food safety training programs on whistle-blowing behaviors and suggest other methods of enhancing employee whistle-blowing through human resource management.Originality/valueA validated scale is lacking to measure whistle-blowing in the food safety context, and little research has examined the influence of human resource practices on whistle-blowing. This study provides meaningful insights for researchers by developing and validating food safety the whistle-blowing scale, connecting training with whistle-blowing, and provides useful information for practitioners by offering the methods of enhancing whistleblowing in both the food processing and food service industry.