Retail Foodservice Food Safety Education & Training

Brian A. Nummer, Ph.D.Las Vegas, NV 2010

Food Safety Training and Education: Which item is MOST important?

A. Creating a food safety presentationB. Presenting - disseminationC. Getting your message across to your

audience (knowledge acquisition)D. Actually leading to behavior change of

your audience

Food Safety Training and Education: Which item takes the most time?

A. Creating a food safety presentationB. Presenting - disseminationC. Getting your message across to your

audience (knowledge acquisition)D. Actually leading to behavior change of

your audience

Food Safety Training and Education: Which item is MOST important?

A. Creating a food safety presentation(takes too much time)

B. Presenting – dissemination (should take more time)

C. Getting your message across to your audience (knowledge acquisition)(takes more effort)

D. Actually leading to behavior change of your audience (measures success!)

“______________________________________________________________________________”

Food Safety Programs:Caption me:

Despite the look of your “food safety” ride, both can still get you to your

destination.

Food Safety:

Is food safety training and education needed

and does it work?

Is training and education needed and does it work?

a) Training and Education doesn’t workb) Training and education works only if done by

outside professionals (trained educators)c) Training and education should be done by operators

themselves, they know their business bestd) Training and educ. works, but even restaurants

closed due to critical violations had received training (needs improvement)

J. Hertzman & D. Barrash. 2007. British Food Journal 109:562-576

Survey & Observation - employees earned a mean score of 71.5 per cent on the 20-question survey. They were most knowledgeable about personal hygiene, but did not practice proper hygiene during the catering functions. They were also observed not wearing gloves when required, not washing hands, not checking food temperatures, and not properly covering foods in warming and/or refrigeration units.

K. Roberts ,B. Barrett , A. Howells , C. Shanklin, V. Pilling and L. Brannon. 2008. Food Safety Training and Foodservice Employees’ Knowledge and Behavior. Food Prot. Trends. 28: 252-260.

Knowledge improved based on pre-and post training testing (albeit slightly)

The observational behavioral compliance remained low even after food safety training.

Is training and education needed and does it work?

About a dozen additional studies confirm this information.

Describe food safety educational efforts directed at the retail foodservice industry‐

a) There is tremendous room for improvementb) Its good, but some improvement is neededc) Its pretty good, there is only need for a little

tweakingd) Its really goode) Its excellent, no room for improvement at all

“__________________________________________________________”

Food Safety:Caption me:

“To clean and sanitize or not to clean and sanitize.”

Food Safety:

What is the risk of food safety non-compliance at

retail and foodservice?

What percentage of retail operate as if

the health inspector was

coming each and every day? (e.g.

always in compliance)

A. Under 1%B. 1-10%C. 11-50%D. 51-75%E. 76-100%

If you cite an operation for one critical violation during an inspection, how many violations might that translate to in a year?

A. 350 (at least once daily)B. 200C. 100D. 50E. 10

Critical violations at retail are influenced most by:

A. Lack of knowledge, skills, and abilities (e.g. training and education)

B. Lack of consequences (e.g. illnesses rare)C. Lack of manager supervisionD. Lack of importance to food safety (e.g.

profit main goal)

Critical violations at retail are influenced most by:

A. Lack of knowledge, skills, and abilities (e.g. training and education)

B. Lack of consequences (illnesses rare)C. Lack of manager supervisionD. Lack of importance to food safety

(e.g. profit main goal)E. All answers are correct

“__________________________________________________________”

Food Safety:Caption me:

“Safe food is IN your hands. Unsafe foods might be ON your hands”

Food Safety:Caption me:

Who’s responsible for training and education

in food safety?

Who is most responsible for food safety education?

a) Operatorsb) Industry and their trade groups (e.g. NRA)c) Local Health departmentsd) FDA CFSAN and CDCe) Academia

Who is most responsible for food safety education?

a) Operatorsb) Industry and their trade groups (e.g.

NRA)c) Local Health departmentsd) FDA CFSAN and CDCe) A consortium of all stakeholders

TRAINING NEEDS

What are your needs in food safety training and education?

a) Factsheets & guidesb) Postersc) Photosd) Audio & multimedia clipse) Foreign language materials

If a resource were available to share food safety training and education

materials would you want the ability to edit the materials?

a) YESb) NO

nothing happens

nothing happens

nothing happens

nothing happens

Caption?

nothing happens

nothing happens

nothing happens

nothing happens

Foodborne Illness Russian Roulette

Low odds… but, significant consequences.

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Most downloaded resources

• Spanish – Puerto Rico Translation (Puerto Rico Dept Health) ~ 200 downloads

• Spanish – Mexican dialect translation (Maricopa County DH) ~ 100 downloads

PHOTOS

Hazards Signs Icons PHFs

Thermometers FSIS PICs Microbiology

Contribute to our

collection

Beyond training:•Knowledge “I know it”

•Motivation “I want to do it”•Behavior “ I do it”

Food Safety Training and Education: Which item is MOST important?

A. Creating a food safety presentation(takes too much time)

B. Presenting – dissemination (should take more time)

C. Getting your message across to your audience (knowledge acquisition)(takes more effort)

D. Actually leading to behavior change of your audience (measures success!)

Lebensmittelsicherheit auf English bedeutet?

a) SOPsb) Critical violationc) Behavior-based food safetyd) HACCPe) Food safety

Activators Behavior Consequences

Motivators (+)Barriers (-)AttitudesBackground

Choose safe behavior over unsafe behavior

Rewards (+)Punishment (-)

“I know it, I should do it, I do it”Behavior Change A-B-C Principle

What are some barriers to learning and practicing food safety by operators?

a) Cultural differences, diversity, language, & literacyb) Time, moneyc) Lack of interest, motivation, or consequencesd) Lack of ownership /management supporte) Lack of risk perception (only rarely does unsafe

behaviors lead to foodborne illness)

Some Barriers • employees must be paid for training time, and it is not planned in the

budget; • employees must be trained outside of normal work hours, and their

schedules do not permit the extra time; • there is little interest in training; • rapid turnover of employees reduces value of training; • lack of follow up/ reinforcement reduces value of training; • participants do not concentrate on training; • there are not many expert trainers; • materials to meet specific needs are not available; • materials are difficult to read.

M. Cody, V. O’Leary, and J. Martin. (date not available). Food Safety Training Needs Assessment Survey. National Food Service Management Institute

What are some motivators?

Buy-in (motivators)Sometimes photos have impact

anyone know what these are?

Trichinella Taenia

Sometimes photos have impact

Spinach + E. coli -- Guess his prognosis?

Raw Meat

Properly Cooked Meat

At ABC Café …

“_______________________________________________________________________”.

Caption me:

At ABC Café …

“We care about the health and safety of our families and we treat our customers like family”.

CONSEQUENCES• Punishment • Reward

Do you think employees are motivated by health scores?

a) Not in the least c) Somewhatb) Maybe just a little d) yes

Rewards

What is the very worst thing that your boss could give you for a job well done?