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

dc.contributor.author Strohbehn, Catherine
dc.contributor.author Strohbehn, Catherine
dc.contributor.author Jun, Jinhyun
dc.contributor.author Arendt, Susan
dc.contributor.author Arendt, Susan
dc.contributor.department Apparel, Events and Hospitality Management
dc.date 2018-02-19T01:44:00.000
dc.date.accessioned 2020-06-29T22:48:06Z
dc.date.available 2020-06-29T22:48:06Z
dc.date.copyright Wed Jan 01 00:00:00 UTC 2014
dc.date.issued 2014-04-01
dc.description.abstract <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p>
dc.description.comments <p>this is an article from <em>Journal of Child Nutrition and Management,</em> 2014, 38(1). Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/aeshm_pubs/95/
dc.identifier.articleid 1093
dc.identifier.contextkey 11005363
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath aeshm_pubs/95
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/2338
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/aeshm_pubs/95/0-2014_Granted_Arendt_Strohbehn_SchlOfNutrition_Form.pdf|||Sat Jan 15 02:34:03 UTC 2022
dc.source.bitstream archive/lib.dr.iastate.edu/aeshm_pubs/95/2014_StrohbehnC___SchoolFoodServiceEmployees.pdf|||Sat Jan 15 02:34:05 UTC 2022
dc.subject.disciplines Elementary and Middle and Secondary Education Administration
dc.subject.disciplines Fashion Design
dc.subject.disciplines Food Science
dc.subject.disciplines Nutrition
dc.subject.disciplines Other Languages, Societies, and Cultures
dc.subject.keywords school foodservice workers
dc.subject.keywords food safety practices
dc.subject.keywords barriers
dc.subject.keywords motivation; gender; work status
dc.title School Foodservice Employees' Perceptions of Practice: Differences by Generational Age and Hours Worked
dc.type article
dc.type.genre article
dspace.entity.type Publication
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relation.isOrgUnitOfPublication 5960a20b-38e3-465c-a204-b47fdce6f6f2
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