This document summarizes a study investigating the food safety and occupational health knowledge of dining center workers at Colorado State University. The study found that while most workers received initial training, their knowledge declined over time, indicating training needs improvement. Workers who previously worked in food service were more likely to cut themselves than those for whom the job was their first. The study concluded that training gaps exist, training should focus on knife safety, and supervisor communication and instruction could be improved to boost worker knowledge retention and safety.

1. Slip, Slice, Sneeze: An Investigation of Food Safety and
Occupational Health Knowledge of CSU Dining Center Workers
Eric Howard
Master of Public Health Candidate, Colorado State University
Need for Assessment
Based on verbal feedback from supervisors in dining centers
and revision of submitted injury incident reports, Colorado
State Housing and Dining Services(HDS) sought to investigate
what they could do to improve their training strategies for
hourly employees. Novel assessment based on review of the
current HDS new employee orientation course content.
Public Health Impact
Approximately 5500 meals (to students, faculty, staff, and
campus visitors) per week day are served on campus via 5
residence hall dining centers.
HDS Hourly Employees and Supervisors
HDS employs over 560 Hourly employees(focus of study,) over
40 part-time Student Trainers, and over 120 full-time State
Classified employees.
Surveyed Hourly Employee Demographics
Approximately 60% Females, 65% are between 18
and 21 years old, 3% are high school students,
3% are not currently students,
91% are enrolled at CSU
20%
30%
40%
50%
60%
70%
80%
90%
<1 1-2 2-3 3-4 >4
HourlyEmployees
Time at CSU in Semesters
Knowledge Trends Over Time
Answered Wash, Rinse, Sanitize Bucket Question Correct
Answered Sanitation Concentration Question Correct
Answered Hot Holding Temperature Question Correct
Answered Cold Holding Temperature Question Correct
Answered Cross Contamination/Safety Question Correct
Answered Injury Reporting Question Correct
Knows About Cutting Glove
Figure 1. Hourly Employee Knowledge Trends Over Time.
Trends over time show that either hourly employees are inconsistent in
there retention of food safety and occupational health knowledge or
that training is inconsistent from semester to semester. Knowledge of
occupational health issues appear less well known or less well taught
compared to food safety concerns.
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
First Job Other Food Serv
HourlyEmployees
Previous Employment Categories
Previous Employment of Injured
No Cut Cut
Figure 2. Previous
Employment of Hourly
Employees Who Have Cut
Themselves at Work.
Employees who have
previously worked in food
service appear to be at
more risk than those who
list CSU-HDS as their first
employer. A trending,
near significant result,
with an Odds Ratio of 1.73
(95% CI 0.82-3.64) was
found.
3.43
3.23
3.27
3.16
3.08
3.28
3.06
3.09
2.95
2.87
Job Knowledge
Approachability
Helpfulness
Instruction
Communication
Average Score of All Supervisors
OpinionCategories
Hourly Employees’ Opinions of Supervisors
Cut Has Occurred Cut Has Not Occured
Figure 3. Opinion of Supervisors by Hourly Employees with Cut Injuries.
Using a Likert scale (with 4 being “Very Good” and 0 being “Very Poor”)
attitudes towards Student Trainers, Student Managers, and State
Classified Employee were measured. Statistically insignificant trends of
decreased attitude toward supervisors by hourly employees who have
cut themselves while at work were found.
78%
22%
Hourly Employees Who Wear Non-Slip Shoes
Wears Non-Slip Shoes
Does Not Wear Non-Slip
Shoes
Figure 4. Hourly Employees Who Wear Non-Slip Soled Shoes.
Survey results show that nearly 4 out of 5 hourly employees
take precautions from kitchen floors and claim to wear non-slip
shoes to work.
Special Thanks to: Colorado State University’s
Housing & Dining Services, Lori Vanagunas,
Cory Goins, and Dr. Tracey Nelson.
Conclusions
•Large gaps in initial training and “on the job” training may exist.
•Training improvements should focus in areas of knife use safety,
specifically use of the protective cutting glove.
•Areas of communication and instruction from supervisors to
hourly employees could use improvement.
•Attitudes of hourly employees may effect their likelihood to
listen to or seek out instruction from supervisors.
•Semester re-training of hourly workers could be effective in
increasing food safety knowledge retention.
•Safety measures for pedestrian traffic are being used
effectively.