Effectiveness of Food Safety Managerial Training: Face-to-Face or Computer-Based Delivery

Because cases of foodborne illnesses are esmated to exceed 40 million each year, current and future managers of retail foodservices must understand their role in training employees about food safety and influencing the work culture to ensure knowledge is practiced. Two educational modules to aid managers in motivating employees and establishing a positive food safety culture were tested among industry managers: recognition and discipline and communication. The effectiveness of two delivery methods, face‐to‐face and computer ‐based training, was also assessed with knowledge based questions and attitude statements. Mixed findings from participants (mostly over 30 years of age) regarding effectiveness of delivery method illustrate there is no “one best way” to providing training to managers

Use of qualitative research in foodservice organizations: a review of challenges, strategies, and applications

Purpose – The purpose of this paper is to present the challenges encountered when conducting qualitative research in foodservice operations and to discuss the strategies to overcome the identified challenges. Design/methodology/approach – The researchers conducted food safety observations, interviews, and focus groups with more than 600 foodservice employees and managers. The researchers encountered multiple challenges including institutional review board approvals, managements’ willingness to participate, and organizational and cultural barriers. Findings – Obtaining in-depth, credible information through observations, interviews, and focus groups adds depth and breadth to hospitality studies. However, given high industry turnover, recruitment and retention throughout a study is problematic. Moreover, researchers encounter many barriers as they obtain data, such as establishing authenticity and overcoming Hawthorne and halo effects. Originality/value – Strategies to increase participation and thereby improve qualitative research have not been previously addressed in the hospitality literatur

Motivating Foodservice Employees to Follow Safe Food Handling Practices: Perspectives From a Multigenerational Workforce

Hospitality managers deal with a very diverse workforce, employing workers from up to four different generations, which poses a challenge for managers as they attempt to train and motivate employees. Food safety is of particular concern in foodservice organizations. This study assessed the generational differences related to foodservice employees’ perceptions of their supervisors’ roles in food safety and how supervisors could improve their effectiveness. A mixed methods approach (survey and focus groups) was used. Qualitative data analysis revealed four themes: consistency, training, managers’ behaviors, and employees’ behaviors. Based on these, best practices are suggested for motivating a multigenerational workforce

Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors

This study identified the barriers and motivational factors that influence nonsupervisory foodservice employees’ decisions to perform safe food handling behaviors. Responses to a bilingual questionnaire were received from 1,103 employees working in four types of retail foodservice. Respondents rated 8 of 16 listed barriers as important obstacles in keeping them from handling food safely, including “the work pace” (mean = 4.28 on a 5-point scale, where 1 = Not Important and 5 = Very Important) and “lack of good habits” (mean = 4.19). Using the same scale, respondents assessed importance of 27 listed items that encourage them to follow safe practices. Of the 27 items, 23 were rated at a mean of 4.0 or higher. The item rated highest was “Keeping customers safe from food-related diseases,” (mean of 4.91), and the item rated lowest (mean of 3.39) was “An unsupportive work group.” Results show employees know what behaviors are considered proper to ensure the safety of food; however, real barriers exist, such as time pressures and habits that are not compatible with safe food practices, suggesting that improved organization and routinization of safe food handling practices in a work culture that values food safety would reduce the risk of foodborne illness

Food Pantry Produce Donation—Grower Information

Donations from local fruit and vegetable growers are important to food pantries. This publication provides information to growers about safe on-farm food practices and information to food pantry workers about how to keep donated produce safe.https://lib.dr.iastate.edu/extension_pubs/1281/thumbnail.jp

Food Pantry Produce Donation—Grower Information

Donations from local fruit and vegetable growers are important to food pantries. This publication provides information to growers about safe on-farm food practices and information to food pantry workers about how to keep donated produce safe.</p

Motivating staff to keep food safe

All foodservices employees are responsible for ensuring the food served in their operations is safe. However, it is the responsibility of managers and supervisors to monitor and motivate employees to consistently handle food safely.This article is from Dietary Manager 20 (2011): 30. Posted with permission.</p

Effectiveness of food safety managerial training : face-to-face or computer-based delivery

Because cases of foodborne illnesses are e