Food Protection Trends - October 2008 - 710

CONCLUSIONS Food safety, food sanitation, and food handling continue to be concerns for restaurant owners and managers. The model proposed in this research offers a holistic approach to improving employees’ safe food handling behaviors by addressing motivation as a supervisory function. While previous work in this area focused mainly on the need for training and effectiveness of training, this work emphasizes the importance of the supervisor and the context of supervision. Cohen, Reichel, and Schwartz (6) noted that “for the… sanitation training program to be fully effective, it must take into consideration the different environments and circumstances in which the departments operate” (p. 14). This may be extremely difficult for supervisors in foodservice organizations. Therefore, because the “one size fits all” employee training program has been proven ineffective, approaching training at the supervisory level may be more effective. A linkage between motivation and performance has been made whereby motivation can affect both learning outcomes and job performance (24). By training supervisors to help motivate employees to follow safe food handling practices, employee behaviors may be changed. As recommended by other researchers (35), motivational strategies may need to differ, based on employee maturity. REFERENCES 1. AGR/CA/APM. 2002. The incidence and costs of foodborne disease. OECD. Available at: http:// www.olis.oecd.org/olis/2002doc. n s f / E N G D AT C O R P L O O K / NT00000B0A/$FILE/JT00144339. PDF. Access 10 December 2007. 2. Brown, B. J., and J. R. Hermann. 2005. Cooking classes increase fruit and vegetable intake and food safety behaviors in youth and adults. J. Nutr. Educ. Behav.37:104–105. 3. Buzby, J. C., P. D. Frenzen, and B. Rosco. 2001. Product liability and microbial foodborne illness. US Department of Agriculture, Food and Rural Economics Division. Agricultural Economic Report No. 799. Washington, D.C. 4. Centers for Disease Control and Prevention. 2007. Foodborne disease outbreaks 1990–1995 [Searchable data file]. Available at: http:// www2.cdc.gov/ncidod/foodborne/ fbsearch.asp. Accessed 15 June 2007. 5. Cline,T. J., J. Sneed, and J. Skolmowski. 2005.Teenage foodservice workers: Are schools an effective setting for teaching food safety? J. Child Nutr. Manag. 29(1). Available at: http:// docs.schoolnutrition.org/newsroom/jcnm/05spring/cline/index. asp. Accessed 20 November 2007. 6. Cohen, E., A. Reichel, and Z. Schwartz. 2001. On the efficacy of an in-house food sanitation training program: Statistical measurements and practical conclusions. J. Hosp. Tour. Res.25:5–16. 7. Dillman, D., and P. Salant. 1994. How to conduct your own survey. John Wiley & Sons, New York. 8. DiPietro, R. G., and S. J. Condly. 2007. Employee turnover in the hospitality industry: An analysis based on the CANE model of motivation. J. Hum. Resour. Hosp. Tour.6:1–22. 9. Edwards, Z. M., M. Edlefsen, V. Hillers, and S. M. McCurdy. 2005. Evaluation of a teaching kit for family and consumer science classrooms: Motivating students to use a food thermometer with small cuts of meat. J. Food. Sci. Educ. 1:47–52. 10. Edwards, Z. M., M. T. Takeuchi, V. N. Hillers, S. M. McCurdy, and M. Edlefsen. 2006. Use of behavioral change theories in development of 11. 12. 13. 14. 15. LIMITATIONS AND FUTURE RESEARCH The findings from this study cannot be generalized as it is qualitative in nature. Rather, qualitative research provides opportunity to build theory as opposed to testing theory. From this unique piece of work, future research efforts can be focused on testing and validating the proposed model. Although college-aged adults comprise the largest segment of foodservice workers, other age groups working within the industry are also of interest. Motivational priority differences may be a real factor to consider in motivating older employees. 16. 17. 18. 19. ACKNOWLEDGMENTS This research was funded in part by the Food Safety Consortium. educational materials to promote food thermometer use. Food Prot. Trends 26(2):82–88. Ellis, J. D., J. G. Sebranek, and J. Sneed. 2004. Iowa high school students’ perceptions of food safety. Food Prot. Trends 24:239–245. Food and Drug Administration. 2004. FDA report of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. Available at: http://www.cfsan.fda. gov/~dms/retrsk2.html. Accessed 21 February 2007. Giampaoli, J., M. Cluskey, and J. Sneed. 2002. Developing a practical audit tool for assessing employee food-handling practices. J. Child Nutr. & Mgt 26(1). Available at: http://docs.schoolnutrition.org/ newsroom/jcnm/02spring/giampaoli1/. Accessed 11 November 2005. Giampaoli, J., M., J. Sneed, M. Cluskey, and H. F. Koenig. 2002. School foodservice directors’ attitudes and perceived challenges to implementing food safety and HACCP programs. J. Child Nutr. & Mgt. 26(1). Available at: http://docs. schoolnutrition.org/newsroom/ jcnm/02spring/giampaoli2/. Accessed 11 November 2005. Green, L. R., and C. Selman. 2005. Factors impacting food workers’ and managers’ safe food preparation practices: A qualitative study. Food Prot. Trends 25(1):981–990. Guion, L. A., A. Simonne, and J. Easton. 2004. Youth perspectives on food safety. J. Ext.. 42(1). Available at: http://www.joe . org/ joe/2004february/rb5.shtml. Accessed 11 November 2005. Henroid, D., and J. Sneed. 2004. Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa Schools. J. Am. Diet. Assoc.104:180–185. Hine, S., D. Thilmany, P. Kendall, and K. Smith. 2003. Employees and food safety: Is training important to food service managers? J Ext.41(1). Available at: www.joe. org/joe/2033february/rb1.shtml. Accessed 11 November 2005. Johnson, L., J. Shin, A. H. Feinstein, and K. J. Mayer. 2003. Validating a food safety instrument: Measuring food safety knowledge and attitudes of restaurant employees. J. Foodserv. Bus. Res. 6(2):49–66. 710 FOOD PROTECTION TRENDS | OCTOBER 2008
Food Protection Trends - October 2008

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