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Baseline knowledge survey of restaurant food handlers in suburban Chicago: do restaurant food handlers know what they need to know to keep consumers safe?
J Environ Health. 2013 Jul-Aug; 76(1):18-26; quiz 67.JE

Abstract

In the U.S., foodborne disease causes millions of illnesses annually, resulting in thousands of deaths. To reduce food poisoning, restaurant food handlers need accurate knowledge of food safety principles as a starting point for the outcome of optimal food safety behavior. The study described in this article determined food safety knowledge gaps among suburban Chicago restaurant food handlers. A cross-sectional survey of 729 food handlers at 211 suburban Chicago restaurants was conducted from June 2009 through February 2010. A 50-question survey was administered by a trained interviewer in either English or Spanish. Mixed-effects regression analysis identified risk factors associated with an overall food safety knowledge score. The mean overall knowledge score was only 72% and substantial knowledge gaps related to cross contamination, cooking, and holding and storage of food were identified. Spanish-speaking food handlers scored significantly lower than English-speaking food handlers (p < .05). Although certified food managers scored significantly higher than noncertified food handlers, their score was only 79%. These data provide targets for educational interventions to remedy knowledge gaps in food handlers in order to prevent food poisoning from restaurants.

Authors+Show Affiliations

Manes MR
Division of Epidemiology and Biostatistics, School of Public Health, University of Illinois at Chicago, Chicago, IL 60612, USA. mmanes3@uic.edu
Liu LC
No affiliation info available
Dworkin MS
No affiliation info available

MeSH

AdolescentAdultChicagoConsumer Product SafetyCross-Sectional StudiesData CollectionFemaleFood ContaminationFood HandlingFood SafetyFoodborne DiseasesHealth Knowledge, Attitudes, PracticeHumansMaleMiddle AgedRegression AnalysisRestaurantsRisk FactorsSurveys and QuestionnairesYoung Adult

Pub Type(s)

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

Language

eng

PubMed ID

23947285

Citation

Manes, Mindi R., et al. "Baseline Knowledge Survey of Restaurant Food Handlers in Suburban Chicago: Do Restaurant Food Handlers Know what They Need to Know to Keep Consumers Safe?" Journal of Environmental Health, vol. 76, no. 1, 2013, pp. 18-26; quiz 67.
Manes MR, Liu LC, Dworkin MS. Baseline knowledge survey of restaurant food handlers in suburban Chicago: do restaurant food handlers know what they need to know to keep consumers safe? J Environ Health. 2013;76(1):18-26; quiz 67.
Manes, M. R., Liu, L. C., & Dworkin, M. S. (2013). Baseline knowledge survey of restaurant food handlers in suburban Chicago: do restaurant food handlers know what they need to know to keep consumers safe? Journal of Environmental Health, 76(1), 18-26; quiz 67.
Manes MR, Liu LC, Dworkin MS. Baseline Knowledge Survey of Restaurant Food Handlers in Suburban Chicago: Do Restaurant Food Handlers Know what They Need to Know to Keep Consumers Safe. J Environ Health. 2013 Jul-Aug;76(1):18-26; quiz 67. PubMed PMID: 23947285.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Baseline knowledge survey of restaurant food handlers in suburban Chicago: do restaurant food handlers know what they need to know to keep consumers safe? AU - Manes,Mindi R, AU - Liu,Li C, AU - Dworkin,Mark S, PY - 2013/8/17/entrez PY - 2013/8/21/pubmed PY - 2013/9/6/medline SP - 18-26; quiz 67 JF - Journal of environmental health JO - J Environ Health VL - 76 IS - 1 N2 - In the U.S., foodborne disease causes millions of illnesses annually, resulting in thousands of deaths. To reduce food poisoning, restaurant food handlers need accurate knowledge of food safety principles as a starting point for the outcome of optimal food safety behavior. The study described in this article determined food safety knowledge gaps among suburban Chicago restaurant food handlers. A cross-sectional survey of 729 food handlers at 211 suburban Chicago restaurants was conducted from June 2009 through February 2010. A 50-question survey was administered by a trained interviewer in either English or Spanish. Mixed-effects regression analysis identified risk factors associated with an overall food safety knowledge score. The mean overall knowledge score was only 72% and substantial knowledge gaps related to cross contamination, cooking, and holding and storage of food were identified. Spanish-speaking food handlers scored significantly lower than English-speaking food handlers (p < .05). Although certified food managers scored significantly higher than noncertified food handlers, their score was only 79%. These data provide targets for educational interventions to remedy knowledge gaps in food handlers in order to prevent food poisoning from restaurants. SN - 0022-0892 UR - https://www.unboundmedicine.com/medline/citation/23947285/Baseline_knowledge_survey_of_restaurant_food_handlers_in_suburban_Chicago:_do_restaurant_food_handlers_know_what_they_need_to_know_to_keep_consumers_safe L2 - https://medlineplus.gov/foodborneillness.html DB - PRIME DP - Unbound Medicine ER -