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A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma.
J Environ Health. 2003 Sep; 66(2):9-14, 26.JE

Abstract

The annual incidence of illness related to food consumption continues to present a challenge to environmental health management. A significant fraction of cases have been attributed to consumption of food in restaurants, and as the number of meals eaten away from the home continues to rise, the potential for large-scale foodborne-disease outbreaks will continue to increase. Food handlers in retail establishments contribute to the incidence of foodborne disease; therefore, it is essential that workers and management staff have a thorough understanding of safe food practices. Since the training, certification, and experience of food service managers vary greatly, it is also likely that managers' knowledge base may differ. In the study reported here, restaurant managers were administered a survey designed to measure their understanding of basic food safety principles. The sources of training, certification, and experience were found to significantly affect the level of food safety knowledge; however, increased hours of training did not increase knowledge. In addition, the time lapsed since training did not significantly affect the level of knowledge.

Authors+Show Affiliations

Lynch RA
Department of Occupational and Environmental Health, College of Public Health, University of Oklahoma Health Sciences Center, 801 N.E. 13th Street, Oklahoma City, OK 73104, USA. robertlynch@ouhsc.edu
Elledge BL
No affiliation info available
Griffith CC
No affiliation info available
Boatright DT
No affiliation info available

MeSH

Administrative PersonnelFood ContaminationFood HandlingFood SupplyHealth EducationHealth Knowledge, Attitudes, PracticeHumansInservice TrainingOklahomaRestaurantsSafetySurveys and Questionnaires

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12971041

Citation

Lynch, Robert A., et al. "A Comparison of Food Safety Knowledge Among Restaurant Managers, By Source of Training and Experience, in Oklahoma County, Oklahoma." Journal of Environmental Health, vol. 66, no. 2, 2003, pp. 9-14, 26.
Lynch RA, Elledge BL, Griffith CC, et al. A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma. J Environ Health. 2003;66(2):9-14, 26.
Lynch, R. A., Elledge, B. L., Griffith, C. C., & Boatright, D. T. (2003). A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma. Journal of Environmental Health, 66(2), 9-14, 26.
Lynch RA, et al. A Comparison of Food Safety Knowledge Among Restaurant Managers, By Source of Training and Experience, in Oklahoma County, Oklahoma. J Environ Health. 2003;66(2):9-14, 26. PubMed PMID: 12971041.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma. AU - Lynch,Robert A, AU - Elledge,Brenda L, AU - Griffith,Charles C, AU - Boatright,Daniel T, PY - 2003/9/16/pubmed PY - 2004/1/13/medline PY - 2003/9/16/entrez SP - 9-14, 26 JF - Journal of environmental health JO - J Environ Health VL - 66 IS - 2 N2 - The annual incidence of illness related to food consumption continues to present a challenge to environmental health management. A significant fraction of cases have been attributed to consumption of food in restaurants, and as the number of meals eaten away from the home continues to rise, the potential for large-scale foodborne-disease outbreaks will continue to increase. Food handlers in retail establishments contribute to the incidence of foodborne disease; therefore, it is essential that workers and management staff have a thorough understanding of safe food practices. Since the training, certification, and experience of food service managers vary greatly, it is also likely that managers' knowledge base may differ. In the study reported here, restaurant managers were administered a survey designed to measure their understanding of basic food safety principles. The sources of training, certification, and experience were found to significantly affect the level of food safety knowledge; however, increased hours of training did not increase knowledge. In addition, the time lapsed since training did not significantly affect the level of knowledge. SN - 0022-0892 UR - https://www.unboundmedicine.com/medline/citation/12971041/A_comparison_of_food_safety_knowledge_among_restaurant_managers_by_source_of_training_and_experience_in_Oklahoma_County_Oklahoma_ DB - PRIME DP - Unbound Medicine ER -