Posted August 3rd, 2008 by harminka
Source of Article: http://www.huliq.com/65687/reasons-why-restaurant-employees-may-not-follow-food-safety-procedures
training and resources, time constraints and the inconvenience of following
procedures all stand in the way of restaurant employees' applying food safety practices in their workplace,
according to researchers at
In focus groups totaling 125 restaurant employees, those barriers were most often identified as reasons why three important food safety practices may not take place: hand washing, using thermometers and cleaning work surfaces. The responses were similar for workers with no formal food safety training as well as those who had participated in a formal ServSafe training program.
In the group that had received formal training, additional barriers included no incentive to implement the practices; managers not monitoring if employees cleaned work surfaces; inconvenient location of sinks; dry skin from hand washing; lack of working thermometers; and managers not monitoring the use of thermometers. Between the two groups of employees, 90 different barriers to implementing food safety practices were identified.
The researchers conclude: "Knowledge of perceived barriers among employees can assist food and nutrition professionals in facilitating employees in overcoming these barriers and ultimately improve compliance with food safety practices.-American Dietetic Association
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