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Impact analysis of training food ser...

Hart, Christopher Eric.

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Impact analysis of training food service personnel relative to food safety.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Impact analysis of training food service personnel relative to food safety./
Author:	Hart, Christopher Eric.
Description:	298 p.
Notes:	Source: Dissertation Abstracts International, Volume: 58-08, Section: B, page: 4171.
Contained By:	Dissertation Abstracts International58-08B.
Subject:	Health Sciences, Public Health. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9805540
ISBN:	0591555441

Impact analysis of training food service personnel relative to food safety.
Hart, Christopher Eric.

Impact analysis of training food service personnel relative to food safety. - 298 p.

Source: Dissertation Abstracts International, Volume: 58-08, Section: B, page: 4171.

Thesis (Ph.D.)--The Union Institute, 1997.

With a national average turnover rate of 115%, the foodservice industry is currently spending between

ISBN: 0591555441Subjects--Topical Terms:

1017659
Health Sciences, Public Health.

Impact analysis of training food service personnel relative to food safety.
LDR:02843nmm 2200337 4500 001 1860084
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035 $a (UnM)AAI9805540
035 $a AAI9805540
040 $a UnM $c UnM
100 1 $a Hart, Christopher Eric. $3 1947732
245 1 0 $a Impact analysis of training food service personnel relative to food safety.
300 $a 298 p.
500 $a Source: Dissertation Abstracts International, Volume: 58-08, Section: B, page: 4171.
500 $a Adviser: H. Ira Fritz.
502 $a Thesis (Ph.D.)--The Union Institute, 1997.
520 $a With a national average turnover rate of 115%, the foodservice industry is currently spending between $9 and \ $2 4 billion annually to hire and re-train foodservice personnel. The public, government, special interest groups and food industry have traditionally maintained that training foodservice personnel is crucial to food safety. This study explores this paradigm both quantitative and qualitative methodologies in an attempt to assess the true impact of training foodservice personnel relative to food safety.
520 $a Surveys were designed and given to foodservice personnel to assess employee job satisfaction, examinations to test pre and post training knowledge; and random sampling of beef products, prior to and after training, for bacteriological analysis including total count and a modified hydrophobic grid membrane filtration method for the detection of the sanitation index organism Escherichia coli.
520 $a Application of the Kruskal-Wallis One-Way Anova revealed that the difference in population means between pre and post training beef samples, were insignificant suggesting that process rather than training is the key to food safety.
520 $a Based on findings in this study, it is recommended that foodservice establishments adopt and implement a system that the author refers to as food safety through total quality. This system is based on a two-pronged strategy including Hazard Analysis Critical Control Point implementation and process mapping to increase food protection, operational efficiency of foodservice establishments and salaries of foodservice personnel with the ultimate aim of satisfying the customer.
520 $a Because this study involved small sample sizes, future studies concerning training and its impact on food safety should expand the sample sizes. Additionally, there should be a variety of locations utilized and more comprehensive job satisfaction surveys conducted.
590 $a School code: 1033.
650 4 $a Health Sciences, Public Health. $3 1017659
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Industrial. $3 626639
690 $a 0573
690 $a 0359
690 $a 0546
710 2 0 $a The Union Institute. $3 1023809
773 0 $t Dissertation Abstracts International $g 58-08B.
790 1 0 $a Fritz, H. Ira, $e advisor
790 $a 1033
791 $a Ph.D.
792 $a 1997
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9805540