東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

The impact of foodservice manager cr...

Binkley, Mary Margaret.

Linked to FindBook

Google Book

Amazon

博客來

The impact of foodservice manager credentialing on food safety knowledge and health inspection scores.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The impact of foodservice manager credentialing on food safety knowledge and health inspection scores./
Author:	Binkley, Mary Margaret.
Description:	179 p.
Notes:	Source: Dissertation Abstracts International, Volume: 66-10, Section: B, page: 5152.
Contained By:	Dissertation Abstracts International66-10B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3191425
ISBN:	9780542348723

The impact of foodservice manager credentialing on food safety knowledge and health inspection scores.
Binkley, Mary Margaret.

The impact of foodservice manager credentialing on food safety knowledge and health inspection scores. - 179 p.

Source: Dissertation Abstracts International, Volume: 66-10, Section: B, page: 5152.

Thesis (Ph.D.)--Purdue University, 2005.

When consumers dine in restaurants they have the right to expect the food they consume is healthy, wholesome, and free from contaminants. One of the best ways to protect the public from foodborne illnesses is through the restaurant inspection process. Even though this process can vary from state to state and county to county, the basic elements of the inspection process are usually consistent.

ISBN: 9780542348723Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The impact of foodservice manager credentialing on food safety knowledge and health inspection scores.
LDR:03182nmm 2200325 4500 001 1820045
005 20061011103038.5
008 130610s2005 eng d
020 $a 9780542348723
035 $a (UnM)AAI3191425
035 $a AAI3191425
040 $a UnM $c UnM
100 1 $a Binkley, Mary Margaret. $3 1909290
245 1 4 $a The impact of foodservice manager credentialing on food safety knowledge and health inspection scores.
300 $a 179 p.
500 $a Source: Dissertation Abstracts International, Volume: 66-10, Section: B, page: 5152.
500 $a Major Professors: Barbara Almanza; Douglas Nelson.
502 $a Thesis (Ph.D.)--Purdue University, 2005.
520 $a When consumers dine in restaurants they have the right to expect the food they consume is healthy, wholesome, and free from contaminants. One of the best ways to protect the public from foodborne illnesses is through the restaurant inspection process. Even though this process can vary from state to state and county to county, the basic elements of the inspection process are usually consistent.
520 $a Many studies have shown food safety knowledge and manager certification have translated into better health inspection scores and fewer cases of foodborne illness. Other studies have shown no such improvement while still others have shown certification leads to improved knowledge but has no effect on health inspection scores.
520 $a The purpose of this study was to examine the impact of foodservice manager credentialing and knowledge and how it related to health inspection scores. The study was conducted by surveying 4788 foodservice managers from 8 states and 28 counties at the time of the routine health inspection. The questionnaire was divided into three sections, the first gathered information concerning the manager, the second presented 12 scenarios to gauge food safety knowledge, and the third gathered information concerning the foodservice establishment. Data were analyzed to determine if there were any relationships between inspection scores and food safety knowledge scores. Additionally, correlations and regression analysis were used to examine relationships between credentialing, knowledge, training method and certification program.
520 $a The results of the study showed that certification program and training method do have an impact on the level of food safety knowledge of the foodservice manager. The study showed that managers who were certified were more knowledgeable in food safety practices, but this knowledge did not transfer over to better health inspection scores. The study found no significant relationship between knowledge as measured by the survey and inspection scores. Clearly certifying foodservice managers is not enough to keep food safe. A way must be found to convert knowledge gained through certification into practice.
590 $a School code: 0183.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Public Health. $3 1017659
690 $a 0359
690 $a 0573
710 2 0 $a Purdue University. $3 1017663
773 0 $t Dissertation Abstracts International $g 66-10B.
790 1 0 $a Almanza, Barbara, $e advisor
790 1 0 $a Nelson, Douglas, $e advisor
790 $a 0183
791 $a Ph.D.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3191425