Study Examines Why
Restaurant Workers Don't Follow Food Safety Practices ·
Dec 15, 2008 Source of Article: http://ohsonline.com/Articles/2008/12/15-Study-Examines-Workers-Food-Safety-Practices.aspx According to a recent K-State researchers conducted focus
groups with restaurant employees to identify perceived barriers to
hand-washing, cleaning work surfaces and using food thermometers. Foodborne illnesses are most commonly caused by poor
personal hygiene, cross contamination and improper time/temperature controls.
Barriers, they found, were not only
a lack of food safety knowledge but also often a lack of understanding why
employees should comply with food safety guidelines. Previous research
indicated that training increases knowledge regarding food safety issues, but
that knowledge does not always translate into improved behaviors. "We
have used the results of this study to develop and implement an intervention
program to address the barriers that training appears," said Amber D.
Howells, an instructor of dietetics, registered dietitian and the study's
first author. The restaurant industry employs 13.1
million people, and 59 percent of reported foodborne
illness outbreaks were associated with restaurants in 2005. Howells said
outbreaks usually are directly related to food-handler error. Because of the
study, K-State researchers recommend that restaurant managers: • Provide
regular food safety training to their foodservice employees. |
Copyright (C) All rights reserved under FoodHACCP.com
If you have any comments, please send your email to