Job Satisfaction and Its Relationship to Food Safety Learning Among University Food Service Employees PDF Download

Author: Miriam Tcheng
Publisher:
ISBN:
Category :
Languages : en
Pages : 98

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Book Description

Author: Shu-Ying Lin
Publisher:
ISBN:
Category :
Languages : en
Pages : 172

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Book Description
Food safety is a critical issue facing the foodservice industry. Foodservice workers play a major role in the preventing outbreaks of foodborne illness and meeting the goal of serving safe food. The purpose of this study was to assess foodservice employees' knowledge, attitudes, practices, and training regarding food safety at one university. Comparisons of food safety knowledge, attitudes, practices, and training were made between student and full-time employees. Two questionnaires were used for this study. A 5-part questionnaire was developed to assess student and full-time employees' food safety knowledge, attitudes, practices, and training. A 1-page questionnaire was sent to Iowa State University Dining managers to determine food safety topics included in training or orientation for student employees, and to determine perceptions of student employees' food safety practices compared to those of full-time employees. Student employees returned 221 questionnaires for a 40% response rate. Thirty-eight questionnaires were completed by full-time employees for a 42% response rate. Sixteen questionnaires were completed by managers for an 84% response rate. SPSS 11.0 for Windows was used for data analysis. ANOVA examined differences in food safety knowledge, attitudes, practices, and training between student and full-time employees. ANOVA and correlations assessed relationships among employees' demographic characteristics and mean total scores for food safety knowledge, attitudes, and practices. Multiple linear regression tested relationships among employees' food safety knowledge, attitudes, practices, training, and demographic variables. Full-time employees had higher (p[less than or equal to]0.001) mean total scores for food safety knowledge, attitudes, practices, and training than student employees. Student employees lacked knowledge about the importance of handwashing, time and temperature control, and sanitizer concentrations. Student employees lacked training about preventing cross contamination and the temperature danger zone. Student employees' food safety knowledge, attitudes, and training have a significant positive influence on their food safety practices (p[less than or equal to]0.001). Emphasis on food safety training for student employees is needed to ensure these employees have appropriate food safety knowledge and attitudes and to make sure practices are followed. Managers need to consider strengthening training related to proper handwashing procedures, time and temperature control, cross contamination, and sanitizer concentrations for student employees.

Author: Clair Saunders Gothard
Publisher:
ISBN:
Category : Food service employees
Languages : en
Pages : 190

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Author: Nichelle G. Harris
Publisher:
ISBN:
Category :
Languages : en
Pages : 114

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Author: Richard Frederick Patterson
Publisher:
ISBN:
Category :
Languages : en
Pages : 320

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Book Description

Author: Frank Yiannas
Publisher: Springer Science & Business Media
ISBN: 0387728678
Category : Technology & Engineering
Languages : en
Pages : 96

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Book Description
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760

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Book Description

Author: Anna M. Brown
Publisher:
ISBN:
Category : Job satisfaction
Languages : en
Pages : 88

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Book Description

Author: Mildred E. Jacobs
Publisher:
ISBN:
Category : Employee motivation
Languages : en
Pages : 248

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Book Description

Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 140

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Book Description
Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.