Employees' Attitudes Affect Restaurants' Food Safety Practices

Armen Hareyan's picture
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The attitudes of foodservice workers toward food safety practices have a direct effect on foodborne illness occurrences in restaurants, according to researchers from Kansas State University.

The researchers surveyed 190 foodservice employees in 31 restaurants across three Midwestern states on their knowledge of and attitude toward three food safety measures that have the most substantial impact on public health: hand washing, using thermometers and proper handling of food contact surfaces. Only employees whose jobs directly involved food preparation tasks participated.

The researchers conclude that providing workers with training that does not target their attitudes may not improve food safety results. "While emphasis should be placed on training, it is also important to educate employees regarding positive outcomes of food safety such as decreasing patrons' risk of food borne illness, reducing the spread of microorganisms and keeping the work environment clean."

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Additional research articles in the June Journal of the American Dietetic Association include:

  • Physical Activity Is Associated with Risk Factors for Chronic Disease across the Adult Life Cycle for Women

  • Motivators and Barriers to Healthful Eating and Physical Activity among Low-Income Overweight and Obese Mothers

  • Motivational Interviewing in Internet Groups: A Pilot Study for Weight Loss.
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