RFSC Food Safety Training 2010

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This was a presentation to the Nevada Env. Health Folks on Retail and foodservice food safety training.

This was a presentation to the Nevada Env. Health Folks on Retail and foodservice food safety training.

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  • 1. Retail Foodservice Food Safety Education & Training Brian A. Nummer, Ph.D. Las Vegas, NV 2010
  • 2. Food Safety Training and Education: Which item is MOST important? A. Creating a food safety presentation B. Presenting - dissemination C. Getting your message across to your audience (knowledge acquisition) D. Actually leading to behavior change of your audience
  • 3. Food Safety Training and Education: Which item takes the most time? A. Creating a food safety presentation B. Presenting - dissemination C. Getting your message across to your audience (knowledge acquisition) D. Actually leading to behavior change of your audience
  • 4. Food Safety Training and Education: Which item is MOST important? A. Creating a food safety presentation (takes too much time) B. Presenting – dissemination (should take more time) C. Getting your message across to your audience (knowledge acquisition) (takes more effort) D. Actually leading to behavior change of your audience (measures success!)
  • 5. Food Safety Programs: Caption me:
  • 6. Food Safety:
  • 7. Is food safety training and education needed and does it work?
  • 8. Is training and education needed and does it work? a) Training and Education doesn’t work b) Training and education works only if done by outside professionals (trained educators) c) Training and education should be done by operators themselves, they know their business best d) Training and educ. works, but even restaurants closed due to critical violations had received training (needs improvement)
  • 9. Is training and education needed and does it work? J. Hertzman & D. Barrash. 2007. British Food Journal 109:562-576 K. Roberts ,B. Barrett , A. Howells , C. Shanklin, V. Pilling and L. Brannon. 2008. Food Safety Training and Foodservice Employees’ Knowledge and Behavior. Food Prot. Trends. 28: 252-260. Survey & Observation - employees earned a mean score of 71.5 per cent on the 20-question survey. They were most knowledgeable about personal hygiene, but did not practice proper hygiene during the catering functions. They were also observed not wearing gloves when required, not washing hands, not checking food temperatures, and not properly covering foods in warming and/or refrigeration units. Knowledge improved based on preand post training testing (albeit slightly) The observational behavioral compliance remained low even after food safety training. About a dozen additional studies confirm this information.
  • 10. Describe food safety educational efforts directed at the retail‐foodservice industry a) There is tremendous room for improvement b) Its good, but some improvement is needed c) Its pretty good, there is only need for a little tweaking d) Its really good e) Its excellent, no room for improvement at all
  • 11. Food Safety: Caption me:
  • 12. Food Safety:
  • 13. What is the risk of food safety non-compliance at retail and foodservice?
  • 14. What percentage of retail operate as if the health inspector was coming each and every day? (e.g. always in compliance) A. B. C. D. E. Under 1% 1-10% 11-50% 51-75% 76-100%
  • 15. If you cite an operation for one critical violation during an inspection, how many violations might that translate to in a year? A. B. C. D. E. 350 (at least once daily) 200 100 50 10
  • 16. Critical violations at retail are influenced most by: A. Lack of knowledge, skills, and abilities (e.g. training and education) B. Lack of consequences (e.g. illnesses rare) C. Lack of manager supervision D. Lack of importance to food safety (e.g. profit main goal)
  • 17. Critical violations at retail are influenced most by: A. Lack of knowledge, skills, and abilities (e.g. training and education) B. Lack of consequences (illnesses rare) C. Lack of manager supervision D. Lack of importance to food safety (e.g. profit main goal) E. All answers are correct
  • 18. Food Safety: Caption me:
  • 19. Food Safety: Caption me:
  • 20. Who’s responsible for training and education in food safety?
  • 21. Who is most responsible for food safety education? a) b) c) d) e) Operators Industry and their trade groups (e.g. NRA) Local Health departments FDA CFSAN and CDC Academia
  • 22. Who is most responsible for food safety education? a) Operators b) Industry and their trade groups (e.g. NRA) c) Local Health departments d) FDA CFSAN and CDC e) A consortium of all stakeholders
  • 23. TRAINING NEEDS
  • 24. What are your needs in food safety training and education? a) Factsheets & guides b) Posters c) Photos d) Audio & multimedia clips e) Foreign language materials
  • 25. If a resource were available to share food safety training and education materials would you want the ability to edit the materials? a) YES b) NO
  • 26. nothing happens nothing happens nothing happens nothing happens
  • 27. nothing happens nothing happens nothing happens nothing happens
  • 28. Editable Resources
  • 29. EDITABLE Documents
  • 30. Most downloaded resources • Spanish – Puerto Rico Translation (Puerto Rico Dept Health) ~ 200 downloads • Spanish – Mexican dialect translation (Maricopa County DH) ~ 100 downloads
  • 31. PHOTOS Contribute to our collection
  • 32. Beyond training: •Knowledge “I know it” •Motivation “I want to do it” •Behavior “ I do it”
  • 33. Food Safety Training and Education: Which item is MOST important? A. Creating a food safety presentation (takes too much time) B. Presenting – dissemination (should take more time) C. Getting your message across to your audience (knowledge acquisition) (takes more effort) D. Actually leading to behavior change of your audience (measures success!)
  • 34. Lebensmittelsicherheit auf English bedeutet? a) SOPs b) Critical violation c) Behavior-based food safety d) HACCP e) Food safety
  • 35. “I know it, I should do it, I do it” Behavior Change A-B-C Principle Activators Motivators (+) Barriers (-) Attitudes Background Behavior Choose safe behavior over unsafe behavior Consequences Rewards (+) Punishment (-)
  • 36. What are some barriers to learning and practicing food safety by operators? a) b) c) d) e) Cultural differences, diversity, language, & literacy Time, money Lack of interest, motivation, or consequences Lack of ownership /management support Lack of risk perception (only rarely does unsafe behaviors lead to foodborne illness)
  • 37. Some Barriers • employees must be paid for training time, and it is not planned in the budget; • employees must be trained outside of normal work hours, and their schedules do not permit the extra time; • there is little interest in training; • rapid turnover of employees reduces value of training; • lack of follow up/ reinforcement reduces value of training; • participants do not concentrate on training; • there are not many expert trainers; • materials to meet specific needs are not available; • materials are difficult to read. M. Cody, V. O’Leary, and J. Martin. (date not available). Food Safety Training Needs Assessment Survey. National Food Service Management Institute
  • 38. What are some motivators?
  • 39. Buy-in (motivators) Sometimes photos have impact anyone know what these are?
  • 40. Sometimes photos have impact Spinach + E. coli -- Guess his prognosis?
  • 41. Caption me: At ABC Café … “___________________________________ ____________________________________”.
  • 42. At ABC Café … “We care about the health and safety of our families and we treat our customers like family”.
  • 43. CONSEQUENCES • Punishment • Reward Do you think employees are motivated by health scores? a) Not in the least b) Maybe just a little c) Somewhat d) yes
  • 44. Rewards What is the very worst thing that your boss could give you for a job well done?