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Development of a Systematic Approach to Delivering a Comprehensive Food Safety Extension Program with a Focus on Small Food Processors.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Development of a Systematic Approach to Delivering a Comprehensive Food Safety Extension Program with a Focus on Small Food Processors./
作者:	Magiya, Riya.
面頁冊數:	1 online resource (117 pages)
附註:	Source: Masters Abstracts International, Volume: 84-11.
Contained By:	Masters Abstracts International84-11.
標題:	Food contamination & poisoning. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30400516click for full text (PQDT)
ISBN:	9798379470845

Development of a Systematic Approach to Delivering a Comprehensive Food Safety Extension Program with a Focus on Small Food Processors.
Magiya, Riya.

Development of a Systematic Approach to Delivering a Comprehensive Food Safety Extension Program with a Focus on Small Food Processors. - 1 online resource (117 pages)

Source: Masters Abstracts International, Volume: 84-11.

Thesis (M.Sc.)--North Carolina State University, 2023.

Includes bibliographical references

Few studies have focused on the effectiveness of food safety training programs for small food processors. While there is a plethora of existing food safety training programs, evidence shows that there is a lack of food safety implementation. In addition, small-sized ready-to-eat (RTE) facilities with limited resources have greater challenges implementing food safety regulations and complying with third-party audit schemes. Therefore, there is a need to redesign and deliver a training program that includes learning and applying food safety controls, such as developing an environmental monitoring program (EMP) that controls and reduces environmental pathogens such as Listeria monocytogenes in facilities. Through three chapters, the project developed and used a systematic approach called L.I.Ve., which stands for Learn, Implement, and Verify. It is an evidence-based educational program that can verify the efficacy of the training program that supports the reduction of Listeria spp. in RTE facilities. The first two chapters reflect the development of the L.I.Ve model and its components. The last chapter is the case study that focuses on the majority of the research as it consists of the application of chapters 1 and 2.The first chapter encompasses an overview of numerous systematic reviews of food safety training programs and different approaches to transferring knowledge to implementation. The three components of L.I.Ve were developed by using a knowledge-sharing process model. The components include learning and determining the processor's knowledge gaps through a needs assessment, modifying a curriculum based on their assessment, implementing the knowledge training into practice through hands-on activities and training videos, and verifying the efficacy of the whole program through a microbiological examination. The second chapter involves developing a curriculum that discusses the risk reduction strategies for facilities to control environmental contaminants. The curriculum is divided into two parts: prevention and verification, which focuses on the importance of constructing and executing pre-requisite programs such as sanitation program and verification activities, including EMP in food processing facilities. The third chapter is a case study demonstrating the systematic approach's application at a fresh-cut facility. The L.I.Ve model was used to deliver the training program. First, it incorporated the needs assessment highlighting the facility's knowledge and practice gaps, which were modified in the curriculum. Next, the workshop was delivered, which included the curriculum, hands-on activities, and training videos to enforce food safety implementation. Last, a baseline was created to measure the program's efficacy by collecting Listeria spp. environmental samples (n=80) before the workshop and before the facility implemented control measures to reduce the risk of environmental hazards. After the facility implemented control measures, environmental sampling was conducted again for Listeria spp. (n=25). Pre- and postworkshop surveys were also conducted to evaluate the knowledge level of the facility. Based on the survey and swabbing results, the processors showed an increase in knowledge and a decrease in the prevalence of Listeria spp.. This study demonstrates that the L.I.Ve model can be an effective food safety training program for various food industries.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798379470845Subjects--Topical Terms:

3562624
Food contamination & poisoning.
Index Terms--Genre/Form:

542853
Electronic books.

Development of a Systematic Approach to Delivering a Comprehensive Food Safety Extension Program with a Focus on Small Food Processors.
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