Safety Training Materials Research Articles

Assessing the cost barrier for small and medium food processing businesses to meet Preventive Controls for Human Foods standards.

The Preventive Controls for Human Food Rule regulation under the Food Safety Modernization Act sets new food safety standards. Both food safety educators and small and medium sized food processing businesses that manufacture certain value-added or processed foods lack knowledge regarding costs to prepare, implement, and manage ongoing food safety practices under the new standards. Current food safety training materials do not acknowledge costs or provide content addressing potential costs, and food safety educators do not have information needed to guide development of relevant materials that address costs. We combine economics and food science principles and use mixed methods to identify and estimate cost barriers for food processing businesses through an interdisciplinary research and extension project in the Northeast U.S. We first modify Preventive Controls extension programming to acknowledge costs and test how modified programming improves self-reported knowledge about costs. Materials that acknowledge that costs are associated with meeting standards significantly increases participants' self-reported perceived knowledge of costs by 1.3 points on a 1-to-5-point Likert scale. Compared with programming areas in which detailed content is provided, however, improvements in knowledge of costs lags behind overall knowledge gains (3.2 for costs versus 4.1 for food safety content). To fill this content gap, we next conduct semi-structured group interviews with a subset of participants (N = 10), develop a costs analysis framework, and measure actual costs associated with Preventive Controls. We find that initial costs average $20,000 per business to plan, implement, and manage standards, and almost $8,000 in every subsequent year to manage. We demonstrate that even modest interventions can reduce cost barriers for businesses seeking to meet compliance standards. We provide food safety educators with concrete cost information to support businesses to pursue Preventive Controls standards. Study results imply that low-cost methods could improve food safety in mid-scale supply chains.

A study on the effectiveness of non-verbal teaching materials in construction accidents prevention education: through an International comparative experiment

ABSTRACT Safety is a top priority in the construction industry; therefore, safety training is essential to prevent construction casualties as the employment of foreign and young workers on construction sites worldwide increases. More studies are necessary to identify the effective training methods among novices and foreign workers. To address the gap, a rigorous comparative study of verbal and non-verbalized materials from two different countries was conducted. Statistically significant differences were found between nationalities in non-verbal materials due to different safety culture and background, and insignificant differences were found between both safety training materials with the same nationality. By comparing the outcomes of both training materials, the non-verbalized materials work effectively among the construction novices to provide visual aid to relate similar attitudes like technical trainees to the scenarios even without field experiences. The non-verbalized materials provide an alternative to passive learning methods to enhance the other safety training activities in the construction industry. The findings provide an initial stage for creating effective teaching materials that can be generally applied in other countries to capture the issues by a heterogeneous workforce personalized to suit the scenario of each country for better outcomes.

A Linked Data and Ontology-Based Framework for Enhanced Sharing of Safety Training Materials in the Construction Industry

A Linked Data and Ontology-Based Framework for Enhanced Sharing of Safety Training Materials in the Construction Industry

SMALL FARMS AND FOOD SAFETY PRACTICES IN TEXAS

Food safety means knowing how to buy, prepare, and store food to prevent the spread of harmful bacteria that cause foodborne illnesses, like Salmonella and E. coli. This review aimed to assess current food safety gaps among small farms in Texas to identify key areas of focus for potential education and training materials for these stakeholders. Small growers earn ≤$25,000 in annual sales over a 3-year period and have an average food sale of less than $500,000. The information in this review will help in the design of targeted and specific food safety training materials for small farms.

Use of Virtual Reality to Increase Awareness of Line-of-Sight Hazards around Industrial Equipment

Impaired operator line of sight has been implicated in several pedestrian–equipment accidents and fatalities in the mining industry. Existing training methods for conveying visibility information lack worker engagement and may be insufficient to capture the dynamic, three-dimensional nature of blind spots around industrial equipment. The present study utilized a custom virtual reality experience intended to shift the way in which visibility information is presented. Visibility knowledge, confidence levels and safe pedestrian behaviors around the load-haul-dump vehicle were examined among participants in control and experimental (virtual reality and conventional training) groups (n = 72). Results demonstrate that the virtual reality intervention was not effective for increasing visibility knowledge and safe pedestrian behaviors relative to controls, although the performances of the virtual reality and conventional training groups were comparable. A discrepancy was identified in the perceived versus actual visibility knowledge and safe pedestrian behaviors at the rear of the load-haul-dump vehicle among the virtual reality training group. The findings suggest poor knowledge transfer between the three-dimensional virtual reality experience and the two-dimensional visibility plot used. The work also speaks to the importance of emphasizing rear-facing visibility deficits around machinery within industry safety training materials.

Development of the safety and health training materials using a PID personal exposure monitor in university workplaces

Development of the safety and health training materials using a PID personal exposure monitor in university workplaces

Creating safety training materials using videos

Creating safety training materials using videos

Retraction

The online ahead of print article titled “Assessing Food Safety Practices Among Texas Small Growers” by Zahra H. Mohammad, Isabelle do Prado, Rene Nieto, Richard De Los Santos, and Sujata A. Sirsat has been retracted by the authors and the Scientific Editors. The retraction is necessary because the study and its survey were conducted prior to Institutional Review Board (IRB) approval.

Designing Occupational Safety and Health Training Materials for Clear Communication.

Printed materials are an essential part of occupational safety and health programs. Public health professionals at the Centers for Disease Control and Prevention (CDC) have created a Clear Communication Index (CCI) to guide design of health education materials for the general public. We revised an existing handout on heat exposure hazards in construction using the CCI and tested the old and new versions of the handout with an audience of 425 construction apprentices and journey-level workers. Some features recommended by the CCI-such as the use of subheadings, numbering, and other visual cues-strongly conditioned the readers' understanding of the main message. Design and layout have a significant impact on the delivery of messages in written materials. A communications-based rubric such as the CCI can help writers preparing written occupational safety and health materials for workers and general audiences.

Summary of Indiana Farm Fatalities Involving Individuals 55 Years and Older—1988–2017

Agriculture has historically been one of the most hazardous of all occupations, with a variety of potential safety risks to workers and even higher risks documented for older agricultural workers. This study was undertaken to document and summarize Indiana farm work-related fatalities involving persons 55 years and older over the 30 year period from 1988 to 2017. Data were mined from the Purdue University Agricultural Safety and Health Program’s Fatality Database that dates back to the 1960s. A total of 388 fatalities involving persons 55 years and older was documented. The average age of the victims was 69.3 years old, and an overwhelming majority of the cases involved males (96.1%). The average number of deaths per year has remained fairly consistent, though it has occasionally been erratic, with an unanticipated increase in the number of documented fatalities over the period 2012–2017. There appeared to be a direct positive correlation between the level or intensity of agricultural production in a county and the frequency of fatalities. The type of fatal injury most commonly reported was crush/run-over, with 229 cases (59%). The most common agent or source of injury involved was tractors, with 157 cases (40.5%). Another noted contributing factor was the high frequency of incidents in which the victim was reported to be working alone at the time of death. Findings will be used to develop evidence-based injury prevention strategies, including the development of agricultural safety training materials and methods more relevant to older farmers. A special emphasis should be placed on reducing the risk of tractor and farm machinery overturns, especially when older, non-roll over protection structure (ROPS) equipped tractors are being operated.

Food Safety Regulations for Childcare Programs: State Agency Perspectives

Regulations for childcare facilities vary greatly in terms of licenses, services provided, times of operation, and type of care offered. Food safety regulations are determined by each state and they can differ depending on the type of childcare operation (childcare centers and in-home operations). Determining differences between food safety regulations for childcare centers and in-home operations is important to establish food safety education and training needs specific to each setting. Therefore, the purpose of this project was to identify food safety regulations of both center and in-home childcare operations through a questionnaire distributed to personnel responsible for the Child and Adult Care Food Program in each of the 50 states. A total of 41 representatives from 29 states completed the questionnaire. Different state agencies and personnel were involved in the regulation and licensing of childcare facilities. Personnel from most states reported having different opening requirements and food safety regulations between childcare centers and in-home childcare operations. The difference reported most often was the requirement for childcare centers to follow public state and local food safety regulations, while in-home operations are not required to follow these regulations. In-home operations are subject to licensing standards alone—or they have no regulations at all—in most of the responding states. However, similar food safety concerns and needs for education and training were reported for centers and in-home operations. Results from this study are intended to inform the future development of food safety education and training materials for childcare facilities.

Developing Safety and Risk Assessment Tools and Training Materials

Purpose: This article presents the results of a two-phase dialogue between social work practitioners and researchers regarding the development and implementation of safety and risk assessment tools and training materials for social workers in the South African context. Methods: The first phase of the dialogue included interviews with 81 professionals to determine current practices in safety and risk assessment, resulting in the development of assessment tools and training materials. The second phase involved dialogue with 13 social workers who attended a workshop on the developed safety and risk assessment tools and who were able to implement the tools in practice. Results: A need for uniform safety and risk assessment tools and procedures was identified, and encouraging evidence indicated the effectiveness of the developed tools. Discussion: Constructive dialogue between practice and research was instrumental in developing and implementing safety and risk assessment tools and training materials for the South African context.

Development and Pilot Testing of a Food Safety Curriculum for Managers and Staff of Residential Childcare Institutions (RCCIs)

AbstractFood safety training materials, targeted for residential childcare institution (RCCI) staff of facilities of 20 residents or less, were developed, piloted, and evaluated. The goal was to assist in the implementation of a Hazard Analysis Critical Control Points (HACCP)‐based food safety plan as required by Food and Nutrition Service/United States Department of Agriculture. RCCI staff and instructor training manuals, Food Safety Basics: Food Safety Education for RCCIs was developed and pilot tested in RCCIs in both Rhode Island and Massachusetts. The program was evaluated by participants and pre‐/posttraining onsite inspector and microbial assessments. The core curriculum contained 3 modules and corresponding activities: Module 1: cause, prevention, and strategies to reduce foodborne illness; Module 2: components of a HACCP‐based food safety plan and standard operating procedures; and Module 3: actual food safety plan development, including instructions for implementation and corresponding monitoring procedures required. There were 50 to 82 RCCI staff members that attended 2 or 3 modules. Participants rated the modules 4.5 ± 0.4, 4.3 ± 0.4, and 4.4 ± 0.4 out of 5‐point Likert scale (1 = strongly disagree, 5 = strongly agree) for teaching modules 1, 2, and 3, respectively. The evaluations assessed their understanding of key topic areas taught. Onsite inspections showed improvement in many critical food safety issues. Some deficiencies still appeared to be problematic, such as refrigerator temperature monitoring and issues with storage and cross‐contamination.

Developing Effective Health and Safety Training Materials for Workers in Beryllium-Using Industries

Despite reduced workplace exposures, beryllium sensitization and chronic beryllium disease still occur. Effective health and safety training is needed. Through an Occupational Safety and Health Administration (OSHA) Targeted Topic Training grant and company partners, we developed a training program. Evaluation and validation included knowledge and training reaction assessments and training impact survey. We describe herein the iterative, five-pronged approach: (1) needs assessment; (2) materials development; (3) pilot-testing, evaluation, and material revisions; (4) worker training; and (5) evaluation and validation. Mean posttraining test score increased 14% (82% to 96%; P < 0.005) and were unchanged at 90-day follow-up (94%; P = 0.744). In addition, 49% reported making changes in work practices. The use of a five-pronged training program was effective and well received and resulted in improved work practices. These materials are available on the OSHA Web site.

초등학교 안전교육 실태와 발전방향에 대한 연구

Recently, children's deaths are found to be mostly caused by various accidents in Korea. But it is in reality that the safety training are very roughly conducted, and even contemporarily appropriate training materials are not sufficiently furnished contrary to the increasing significance of the safety training to reduce the children's accidental risks. This study is to compare and analyze the safety training courses of domestic and overseas elementary schools and various safety training materials. This study is purposed ultimately to reduce the accidental risks of elementary school students by suggesting the future development direction. It is concluded in this study that more appropriate safety training courses and materials should be provided to train the students to habituate their safe behaviors with a view to protect the elementary school students against the accidents. In addition, the safety training should be conducted consistently by reflecting the students' characters, and the pertinent training materials should be developed for the students' spontaneous learning and for more practical preventive training.

Identifying baseline food safety training practices for retail delis using the Delphi expert consensus method

With the seriousness of foodborne illness risk in the deli industry, more emphasis is being placed on food safety training for deli employees. It is critical to identify the minimal, baseline training that must be given to every new employee in order to keep the public safe from foodborne illnesses. Food safety objectives (286) were obtained based on the 2009 United States Food and Drug Administration Food Code and four online food safety training platforms, and were screened by expert Beta panelists to 75. These were presented to 15 experts currently working in or managing retail delis in a three round modified Delphi technique by means of Qualtrics survey software. Delphi is a unique method to develop group consensus for what should be included in subject matter where precise information is not readily available. In the first Delphi round none of the objectives, including those from the FDA Model Food Code, reached the consensus level. A 5-point Likert scale was used to identify the relevance of each deli specific, food safety objective. The results of our statistical analysis were presented to the expert panel before each subsequent Delphi round, so that by the third iteration, 53% of the panelists agreed with the inclusion of particular deli specific training objectives. Fifty-eight of the 75 training objectives achieved at least a 70% consensus rate. None of the current online food safety training materials addresses deli specific content. The results of this research could serve as a guideline when food safety instructors in deli operations develop their own training materials or to identify key concepts in existing training platforms.

Food safety training and evaluation of handwashing intention among fresh produce farm workers

Food safety training is mainly focused towards food service establishments. Therefore, this paper aims to develop food safety educational and training materials for fresh produce farm workers. The Theory of Planned Behaviour (TPB) model was used to investigate handwashing intentions among fresh produce farm workers. The findings in this study showed an immediate increase in knowledge gained between pre- and post-training, suggesting that the educational and training programme was successful in improving food safety knowledge of participants. The overall farm food safety knowledge gain was significant at t(41) = −6.95, p < 0.001. Generally, all the participants preferred the You Tube video and hand hygiene demonstration, reiterating the fact that practical and hands-on sessions will create a much more vivid experience for workers. The TPB has provided a useful framework for understanding fresh produce farm workers’ adherence to hand hygiene practices where the multiple regression model explained approximately 57% of the variance in handwashing intention (p < 0.001). Furthermore, perceived behavioural control was identified as the significant predictor of handwashing intention (p < 0.001). This suggests that participants were more likely to wash hands before harvesting or packing fresh produce when they perceived fewer barriers to wash hands. The findings here also suggest that for handwashing behaviour, intention is not considered to be wholly within the fresh produce farm workers’ control as the working environment is different from a food service establishment which have easier access to handwashing facilities and potable water at all times.

Focusing Food Safety Training Based on Current Grower Practices and Farm Scale

Recent outbreaks of foodborne illness associated with produce have prompted national attention on grower practices and produce handling. In 1998, we conducted a survey of New York fruit and vegetable growers to compare current management practices related to manure, compost and on-farm water quality with federal guidelines to reduce food safety risk. We were able to identify areas requiring additional educational effort, particularly for small farms. The respondents (213 total) represented 36% of the produce acreage in the state and many (54%) farmed less than 100 acres (40 ha). While most growers (60% to 95%) were able to identify meat and fruit as associated outbreaks, fewer (23% to 36%) identified outbreaks associated with vegetables. Of the 76 respondents (36% of total) who applied manure or compost, most (88%) used practices that would reduce food safety risks based on federal guidelines. However, only 52% of growers identified these practices as reducing food safety risk. Most growers used surface water for irrigation (76%), but few reported testing water quality. However, we do not have standards for surface water quality or cost-effective remediation strategies. Testing ground water for bacteria was more frequently reported by organic growers (P &lt; 0.01). Growers commonly washed produce on farm (92%) but rarely added sanitizers to this water (16%). General food safety training should increase emphasis on past outbreaks associated with produce, manure management practices that reduce risks so that growers can more accurately report on-farm efforts and record keeping of manure and water management for traceback purposes. Small farms specifically required additional training in three key areas: record keeping of manure applications, composting processes to achieve pathogen kill, and sanitation of wash water. Organically certified farms were more frequently in compliance with federal food safety guidelines for manure and water quality management than conventional growers (P &lt; 0.05), but required additional training in proper composting to kill pathogens. These results have been incorporated into our current food safety extension efforts, which focus on design of self-assessment tools for small farms, development of bilingual food safety training materials, and dissemination of food safety presentations and resources for extension and other agricultural agencies to use in training programs.

Agricultural Chemical Safety Training Materials for Farmworkers

ABSTRACT Preventing or reducing exposure to agricultural chemicals is an important focus for health educators serving migrant and seasonal farmworkers and their families. The development of the US Environmental Protection Agency Worker Protection Standard requiring that farmworkers receive pesticide-related training created a demand for culturally appropriate and effective training materials, yet no compendium of such materials exists. This paper reports the results of a search for and evaluation of training materials designed for use with farmworkers. There is considerable redundancy in the training materials currently available to health educators. Few items address the health issue of chemical residues in the fields, an important source of low level chronic chemical exposure for farmworkers. There are no published evaluations of the effectiveness of any of the materials. Our review suggests the need for further development and testing of appropriate training materials to reduce the exposure of farmworkers to agricultural chemicals.