Effect of a Manager Training and Certification Program on Food Safety and Hygiene in Food Service Operations

Department of Public and Allied Health, Bowling Green State University, Bowling Green Ohio, 43403.
Environmental Health Insights 05/2010; 4:13-20.
Source: PubMed

ABSTRACT Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities.
Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

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Available from: Gary Silverman, Sep 11, 2015
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    • "Certified kitchen managers have been reported to be more positive toward training of food handlers than non-certified managers (Roberts & Barret, 2009). The presence of certified kitchen managers has also been suggested to decrease critical violations (Cates et al., 2009; Kassa, Silverman, & Baroudi, 2010) and help prevent restaurant outbreaks (Hedberg et al., 2006). On the other hand, several studies report that increased food safety knowledge does not always assure that good hygiene practices are implemented (Buccheri et al., 2010; Park, Kwak, & Chang, 2010; Soares et al., 2012), and several important barriers, such as difficulty with employee scheduling, lack of management time, and lack of off-site training opportunities , have been identified as hindering the training of food handlers (Roberts & Barret, 2009). "
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    ABSTRACT: We surveyed the knowledge and attitudes of restaurant business operators (RBOs) with respect to their restaurants' hygiene. A total of 82 RBOs were interviewed and a hygiene evaluation was performed in each of the restaurants by one researcher. Fifty-six food control officials responded to an electronic questionnaire. Based on our results, positive correlations exist between hygiene knowledge of the RBOs, their attitudes toward food hygiene and official food control, and their restaurants' hygiene level. Proper justification of control measures used by food control officials and a negotiative approach appear to be highly important for improving restaurant hygiene.
    Food Control 09/2014; 43:65–73. DOI:10.1016/j.foodcont.2014.02.043 · 2.81 Impact Factor
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    ABSTRACT: Problem statement: Conducting educational programs to enhance the knowledge of food preparation and distribution commerce is important in achieving health and food safety. This study aimed to compare the effects of two educational methods (book let and trade school) on the health principles knowledge of employees in food preparation and supply centers. Approach: In this cross-sectional study, 420 employees who were working at food supply centers in Semnan were entered. They were divided into three groups. Two groups received educational programs regarding health principles and food safety practice; one group was trained at a trade school (135 cases) and one group using booklet as a distant learning method (145 cases). 140 employees received no educational intervention and were considered as the control group. Knowledge of these groups in terms of health principles and food safety practice was assessed and compared before and after educational intervention. Results: Analysis of Variance (ANOVA) results after the educational intervention showed a significant difference between each of the two educated groups (either by trade school or booklet) in comparison to the control group (p< 0.001). No significant difference was seen between the two educated groups (p = 0.593). Difference in the rate of the knowledge of each of the trained groups before and after intervention was significant, with minimal difference. Conclusion: It was concluded that the important thing according to observed findings is comparison of mean scores in both educated groups after intervention did not show considerable increase. There is a requirement to develop training methods that they could change knowledge as well as behavior.
    American Journal of Applied Sciences 03/2012; 9(10):1678-1683.
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