School Foodservice Employees' Perceptions of Practice: Differences by Generational Age and Hours Worked

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Date
2014-04-01
Authors
Strohbehn, Catherine
Strohbehn, Catherine
Jun, Jinhyun
Arendt, Susan
Arendt, Susan
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Apparel, Events and Hospitality Management
Abstract

Purpose/Objectives This study investigated the influences of school foodservice employees' age and average number of hours worked per week on perceived safe food handling practices, barriers, and motivators.

Methods A bilingual survey (English and Spanish) was developed to assess reported food safety practices, barriers, and motivators to follow safe food handling behaviors. Perceptions of frequency of following listed food handling practices, importance of barriers to following safe food handling, and importance of motivating factors that encouraged safe food handling were rated using a 5 point Likert type scale. Demographic questions were also included on the survey.

Results A total of 879 responses (response rate of 24.2%) was collected with 754 usable responses. The majority of participants were female (95%) and had received food safety training (98.2%). Overall, employees perceived most listed barriers and motivators as important or very important. However, depending on employees' age and average number of hours worked each week, significant differences in safe food handling practices and perceptions of the importance of barriers and motivators were found among groups.

Applications to Child Nutrition Professionals Managers can ensure all employees perform safe food handling practices by customizing delivery of food safety messages to targeted generational groups.

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this is an article from Journal of Child Nutrition and Management, 2014, 38(1). Posted with permission.

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