The Food Safety Consortium (FSC) Web site project has expanded its content significantly this pas... more The Food Safety Consortium (FSC) Web site project has expanded its content significantly this past year with new initiatives, a full set of HACCP procedures with examples for small meat processors and a biotechnology section. A presentation on biotechnology has been downloaded more than 300 times since its posting in a 3 month period. We have continued our partnership with the University of Guelph, Ontario, Canada, to provide daily international food safety news from newswires and scientific journals. More than 38,000 consumers have accessed and completed one of the four interactive food safety lessons. Additionally, more than 264,000 consumers had 467,000 page views accessed through the Food Safety Web site home page or one of its links for a total of 2,744,880 hits last year. Visitors from 77 countries accessed our site and used our information about the source, symptoms, and methods of preventing Staphylococcus, Salmonella, and Listeriosis. Companies or net providers accounted fo...
and Implications The Food Safety Consortium (FSC) consumer Web site project continues to receive ... more and Implications The Food Safety Consortium (FSC) consumer Web site project continues to receive a significant number of site visits and be recognized for its work. More than 380,000 visitors have accessed the food safety Web site home page or one of its links over the past year. Visitors from 130 countries accessed our site and used our information while averaging 11 minutes per visit. Our online training lessons continue to be used. Forty thousand scores were recorded last year to bring the total number of scores to over 95,000 consumers have accessed and completed one of the four interactive food safety lessons.
ABSTRACT Training employees on food safety practices has been shown to be one of the most importa... more ABSTRACT Training employees on food safety practices has been shown to be one of the most important programs that food service establishments can implement. However, results also provide evidence that traditional approaches used to educate and train employees (such as ServSafe) may not be particularly effective, and new behavior-based approaches that include food safety education as part of the culture of the organization need to be developed. Therefore, this preliminary study was conducted to identify the factors and behaviors that constitute the food safety culture among food service workers. Food service employees (103) were surveyed using a modified version of the Food Safety Climate Tool. Participants rated 38 items by means of a 5-point Likert-type scale related to management commitment to food safety, work unit commitment to food safety,food safety training, food safety system infrastructure.and worker food safety behavior. Principal component factor and ANOVA analyses were conducted, using SPSS. Respondents reported that the most important factors for developing a food safety culture are management commitment and worker food safety behavior. Results indicate that if they create a work environment that encourages good food safety behavior and culture, food service operators may be able to reduce the risk of foodborne illness outbreaks.
The Food Safety Consortium (FSC) Web site project has expanded its content significantly this pas... more The Food Safety Consortium (FSC) Web site project has expanded its content significantly this past year with new initiatives, a full set of HACCP procedures with examples for small meat processors and a biotechnology section. A presentation on biotechnology has been downloaded more than 300 times since its posting in a 3 month period. We have continued our partnership with the University of Guelph, Ontario, Canada, to provide daily international food safety news from newswires and scientific journals. More than 38,000 consumers have accessed and completed one of the four interactive food safety lessons. Additionally, more than 264,000 consumers had 467,000 page views accessed through the Food Safety Web site home page or one of its links for a total of 2,744,880 hits last year. Visitors from 77 countries accessed our site and used our information about the source, symptoms, and methods of preventing Staphylococcus, Salmonella, and Listeriosis. Companies or net providers accounted fo...
and Implications The Food Safety Consortium (FSC) consumer Web site project continues to receive ... more and Implications The Food Safety Consortium (FSC) consumer Web site project continues to receive a significant number of site visits and be recognized for its work. More than 380,000 visitors have accessed the food safety Web site home page or one of its links over the past year. Visitors from 130 countries accessed our site and used our information while averaging 11 minutes per visit. Our online training lessons continue to be used. Forty thousand scores were recorded last year to bring the total number of scores to over 95,000 consumers have accessed and completed one of the four interactive food safety lessons.
ABSTRACT Training employees on food safety practices has been shown to be one of the most importa... more ABSTRACT Training employees on food safety practices has been shown to be one of the most important programs that food service establishments can implement. However, results also provide evidence that traditional approaches used to educate and train employees (such as ServSafe) may not be particularly effective, and new behavior-based approaches that include food safety education as part of the culture of the organization need to be developed. Therefore, this preliminary study was conducted to identify the factors and behaviors that constitute the food safety culture among food service workers. Food service employees (103) were surveyed using a modified version of the Food Safety Climate Tool. Participants rated 38 items by means of a 5-point Likert-type scale related to management commitment to food safety, work unit commitment to food safety,food safety training, food safety system infrastructure.and worker food safety behavior. Principal component factor and ANOVA analyses were conducted, using SPSS. Respondents reported that the most important factors for developing a food safety culture are management commitment and worker food safety behavior. Results indicate that if they create a work environment that encourages good food safety behavior and culture, food service operators may be able to reduce the risk of foodborne illness outbreaks.
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