Social and Personal Determining Factors in the Results on Contents of Food Handlers’ Formation Plans

Esteban Pérez, António Raposo, Luis Tudela, Conrado Carrascosa, Esther Sanjuán, Rafael Millán

.

DOI: 10.4236/fns.2011.26080                

Abstract

This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and refinement by food handlers. It is also a goal of this work to appreciate the level of general knowledge of food handlers before receive any training session and then see if there was some improvement after the course. On the other hand, identifying potential social and personal factors of food handlers that influence on the results of the evaluation. To this end, two tests were performed (one before the training and at the end) and evaluated the results per modules. In general, knowledge levels both initially and after taking the course proved to be satisfactory. Personal and social factors determined better or worse scores on the basis of these.

Keywords

Food Handlers, Social, Personal, Training, Evaluation, HACCP

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Codex Alimentarius, Section X, Capacitation. CAC/RCP 1-1969, Rev. 4-2003.
[2]	J. R. Carballido, A. R. Viyella and I. J. Moreno, “Exigencias de Calidad en las Empresas Alimentarias: Industria Cárnica,” Alimentaria, No. 249, 1994, pp. 23-26.
[3]	M. O. Jannadi, “Impact of Human Relations on the Safety of Construction Workers,” International Journal of Project Management, Vol. 13, No. 6, 1999, pp. 383-386. HHHUdoi:10.1016/0263-7863(95)00031-3U
[4]	M. P. Mortlock, A. C. Peters and C. J. Griffith, “Food Hygiene and Hazard Analysis Control Points in the United Kingdom Food Industry: Practices, Perceptions and Attitudes,” Journal of Food Protection, Vol. 62, No. 7, 1999, pp. 786-792.
[5]	M. Howes, S. McEwan, M. Griffiths and L. Harris, “Food Handler Certification by Home Study: Measuring Changes in Knowledge and Behavior,” Dairy, Food and Environmental Sanitation, Vol. 16, No. 11, 1996, pp. 737-744.
[6]	D. A. Clayton, C. J. Griffith, P. Price and A. C. Peters, “Food Handlers’ Beliefs and Self-Reported Practices,” International Journal of Environmental Health Research, Vol. 12, No. 1, 2002, pp. 25-39. HHHUdoi:10.1080/09603120120110031U
[7]	C. K. Manning and O. S. Snider, “Temporary Public Eating Places: Food Safety Knowledge, Attitudes and Practices,” Journal of Environmental Health, Vol. 56, No. 1, 1993, pp. 24-28.
[8]	L. Green, C. Selman, et al., “Food Service Workers’ Self-Reported Food Preparation Practices: An EHS-Net Study,” International Journal of Hygiene Environmental Health, Vol. 208, No. 1-2, 2005, pp. 27-35. HHHUdoi:10.1016/j.ijheh.2005.01.005U
[9]	T. F. Jones and F. J. Angulo, “Eating in Restaurants: A Risk Factor for Foodborne Disease?” Clinical Infectious Diseases, Vol. 43, No. 10, 2006, pp. 1324-1328. HHHUdoi:10.1086/508540U
[10]	S. P. Luby, J. L. Jones and J. M. Horan, “A Large Salmonellosis Outbreak Associated with a Frequently Penalized Restaurant,” Epidemiology and Infection, Vol. 110, No. 1, 1993, pp. 31-39. HUdoi:10.1017/S0950268800050652U
[11]	M. Lynch, J. Painter, et al., “Surveillance for Food Borne Disease Outbreaks—United States, 1998-2002,” Morbidity and Mortality Weekly Report Surveillance Summaries, Vol. 55, No. SS-10, 2006, pp. 1-42.
[12]	M. A. Widdowson, A. Sulka, et al., “Norovirus and Food Borne Disease, United States, 1991-2000,” Emerging Infectious Diseases, Vol. 11, No. 1, 2005, pp. 95-102.
[13]	T. W. Hennessy, L. H. Cheng, et al., “Egg Consumption is the Principal Risk Factor for Sporadic Salmonella Serotype Heidelberg Infections: A Case-Control Study in FoodNet Sites,” Clinical Infectious Diseases, Vol. 38 Supplement 3, 2004, pp. S237-S243. HUdoi:10.1086/381593U
[14]	J. G. Cruickshank, “Food Handlers and Food Poisoning: Training Programmes are Best,” British Medical Journal, Vol. 300, No. 6719, 1990, pp. 207-208. HHHUdoi:10.1136/bmj.300.6719.207U
[15]	N. H. Bean and P. M. Griffin, “Food Borne Disease Outbreaks in the United States 1973-1987: Pathogens, Vehicles and Trends,” Journal of Food Protection, Vol. 53, No. 9, 1990, pp. 804-817.
[16]	C. Kitcher, “Case for Food Hygiene Training,” Journal of Environmental Health, Vol. 102, No. 6, 1994, pp. 139-140.
[17]	G. M. Tebbutt, “An Assessment of Food Hygiene Training and Knowledge Among Staff in Premises Producing or Selling High-Risk Foods,” International Journal of Environmental Health Research, Vol. 2, 1992, pp. 131-137. HUdoi:10.1080/09603129209356744U
[18]	J. E. Ehiri and G. P. Morris, “Food Safety Control Strategies: A Critical Review of Traditional Approaches,” International Journal of Environmental Health Research, Vol. 4, No. 4, 1994, pp. 254-263. HUdoi:10.1080/09603129409356824U
[19]	F. L. Bryan, “Risks of Practices, Procedures and Processes That Lead to Outbreaks of Food Borne Diseases,” Journal of Food Protection, Vol. 51, 1988, pp. 663-673.
[20]	G. R. Laverack, “Content Analysis of a Food Hygiene Course and the Assessment of Its Effectiveness in Fulfflling the Training Needs of Food Handlers,” Master of Science Thesis, University of Manchester Medical School, Manchester, 1989.
[21]	E. Taylor, “Is Food Hygiene Training Really Effective?” Environmental Health, Vol. 104, 1996, pp. 275-276.
[22]	D. M. Rennie, “Health Education Models and Food Hygiene Education,” Journal of the Royal Society of Health, Vol. 115, No. 2, 1995, pp. 75-79. HHHUdoi:10.1177/146642409511500203U
[23]	L. Ackerley, “Consumer Awareness of Food Hygiene and Food Poisoning,” Environmental Health, Vol. 102, No. 3, 1994, pp. 69-74.
[24]	I. Ajzen, “The Theory of Planned Behavior,” Organizational Behavior and Human Decision Processes, Vol. 50, No. 2, 1991, pp. 179-211. HHUdoi:10.1016/0749-5978(91)90020-TU
[25]	K. Tones, “Past Achievement and Future Success,” In: I. Sutherland, Ed., Health Education Perspectives and Choices, George Allen & Unwin, London, 1979.
[26]	N. Janz and M. H. Becker, “The Health Belief Model: A Decade Later,” Health Education Quarterly, Vol. 11, 1984, pp. 1-47.
[27]	C. J. Griffith, B. Mullan and P. E. Price, “Food Safety: Implications for Food, Medical and Behavioral Scientists,” British Food Journal, Vol. 97, No. 8, 1995, pp. 23-28.HHH HHH HHHUdoi:10.1016/0749-5978(91)90020-TU
[28]	I. Ajzen and M. Fishbein, “Understanding Attitudes and Predicting Social Behavior,” Prentice Hall, Englewood Cliffs, 1980.
[29]	C. J. Armitage and M. Conner, “Social Cognition Models and Health Behavior: A Structured Review,” Psychology Health, Vol. 15, 2000, pp. 173-189. HHHUdoi:10.1080/08870440008400299U
[30]	B. Mullan, “Knowledge, Beliefs and Attitudes Concerning Food Hygiene in Children and Young Adults in South East Wales,” PhD Thesis, Open University, United Kingdom, 1997.
[31]	K. Ralston, C. P. Brent, Y. Starke, T. Riggins and C. T. J. Lin, “Consumer Food Safety Behavior: A Case Study in Hamburger Cooking and Ordering,” Consumer Food Safety Behavior (Unpublished Report), 2002.
[32]	J. B. Trenda and V. Hillers “Associations between Food Safety Beliefs, Self-Reported Behaviors, Knowledge and Observed Hamburger Patty Handling and Cooking,” Poster presented at: Changing Strategies-Changing Behavior: What Food Safety Communicators Need to Know, 12-13 June 1997, Washington.
[33]	C. O’Boyle, S. J. Henly and E. Larson, “Understanding Adherence to Hand Hygiene Recommendations: The Theory of Planned Behavior,” American Journal of Infection Control, Vol. 29, No. 6, 2001, pp. 352-360. HHHUdoi:10.1067/mic.2001. 18405U
[34]	I. F. Angellilo, N. M. A. Viggiani, L. Rizzio and A. Bianco, “Food Handlers and Food Borne Diseases: Knowledge, Attitudes and Reported Behavior in Italy,” Journal of Food Protection, Vol. 63, No. 30, 2000, pp. 381-385.
[35]	F. L. Bryan, “Teaching HACCP Techniques to Food Processors and Regulatory Officials,” Dairy, Food and Environmental Sanitation, Vol. 11, No. 10, 1991, pp. 562-568.
[36]	P. García, F. J. Eha?a, H. Marino, G. Brito and T. González, “Manual para Manipuladores de Alimentos,” Series of Public Health, Canary Islands Health Service, Ministry of Health of the Canary Islands, 1993.
[37]	R. Millán, C. Agudo, A. Cardona, M. Castelo and L. Tudela, “La Formación de los Manipuladores de Alimentos Como Base del Sistema HACCP (ARCPC). Análisis del Rendimiento Escolar en los Cursos de Manipuladores de Alimentos,” 2nd Meeting of Veterinarians of the Autonomous Regions of Madeira, Azores and Canary Islands, Funchal, 1993.