Cited by 168Food Safety and HygieneOccupational Health and Safety in WorkplacesHuman Resource Development and Performance Evaluation

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Evaluation of the food safety training for food handlers in restaurant operations

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Park, Sung-Hee, Kwak, Tong-Kyung, Chang, Hye-Ja·2010·Nutrition Research and Practice

DOI 10.4162/nrp.2010.4.1.58PMC PMC2830416

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Abstract

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.

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Authors: Park, S.-H., Kwak, T.-K., & Chang, H.-J.
Affiliations: Imported Food Analysis Division Center for Food and Drug Analysis, Gyeongin Regional Food and Drug Administration, Incheon 402-825, Korea.
Yonsei University (KR)
Department of Food Science and Nutrition, College of Natural Science, Dankook University, Jukjeon-dong, Suji-gu, Youngin 448-701, Korea.
ORCID: Park, Sung-Hee
Kwak, Tong-Kyung
Venue: Nutrition Research and Practice
Publisher: The Korean Nutrition Society and The Korean Society of Community Nutrition
Published: 2010
Volume: 4
Issue: 1
Pages: 58
ISSN: 1976-1457 (ISSN-L)
DOI: 10.4162/nrp.2010.4.1.58
PMC: PMC2830416
OpenAlex: W2066466043
Cited by: 168
References: 20
Citations by year: 2026: 5 · 2025: 4 · 2024: 12 · 2023: 8 · 2022: 13 · 2021: 13 · 2020: 12 · 2019: 15 · 2018: 16 · 2017: 8 · 2016: 11 · 2015: 12 · 2014: 11 · 2013: 6 · 2012: 8
FWCI: 13.25
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by-nc
creativecommons.org/licenses/by-nc/3.0/ (tdm)
Locations: Nutrition Research and Practice (publishedVersion, cc-by-nc)
Europe PMC (PubMed Central) (publishedVersion, cc-by-nc)
PubMed Central (publishedVersion, cc-by-nc)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Occupational Health and Safety in Workplaces
Social Sciences › Psychology › Applied Psychology › Human Resource Development and Performance Evaluation
Keywords: food safety training, food handlers, restaurant employees, food safety knowledge, food safety practices, sanitation, performance evaluation (human resources), food service establishments

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Evaluation of the food safety training for food handlers in restaurant operations

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