Effectiveness of Food Safety Managerial Training: Face-to-Face or Computer-Based Delivery

Date
2013-01-01
Authors
Arendt, Susan
Strohbehn, Catherine
Arendt, Susan
Ungku Zainal Abidin, Ungku Fatimah
Strohbehn, Catherine
Meyer, Janell
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Apparel, Events and Hospitality Management
Abstract

Because cases of foodborne illnesses are es􀆟mated to exceed 40 million each year, current and future managers of retail foodservices must understand their role in training employees about food safety and influencing the work culture to ensure knowledge is practiced. Two educational modules to aid managers in motivating employees and establishing a positive food safety culture were tested among industry managers: recognition and discipline and communication. The effectiveness of two delivery methods, face‐to‐face and computer ‐based training, was also assessed with knowledge based questions and attitude statements. Mixed findings from participants (mostly over 30 years of age) regarding effectiveness of delivery method illustrate there is no “one best way” to providing training to managers.

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This article is from Journal of Foodservice Management & Education 7 (2013): 7. Posted with permission.

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