Food Protection Trends - March/April 2021 - 229

TABLE 9. One-way ANOVA for participants' age, ethnicity, and educational level (cont.)
18-25
(n = 17)

26-35
(n = 8)

36-45
(n = 15)

46-55
(n = 36)

56-65
(n = 126)

66+
(n = 54)

Risky food

1.50 (0.71)

1.14 (0.69)

1.45 (0.70)

1.37 (0.72)

1.45 (0.70)

1.54 (0.69)

Groups at risk

1.50 (0.71)

1.21 (0.56)

1.06 (0.62)

1.18 (0.74)

1.40 (0.60)

1.20 (0.67)

Common pathogens

2.50 (2.12)

3.07 (1.62)*

3.85 (1.52)

4.34 (1.63)*

4.80 (1.61)*

4.62 (1.50)*

Age Variable (yr)

F value

Mean (SD)
F (256)
1.373
F (256)
1.148
F (256)
5.975

Each correct answer received one point.
*P < 0.05
**P < 0.01
1, less than high school or GED; 2, high school or GED; 3, some college; 4, bachelor's degree;
5, some graduate/professional work; 6, graduate or professional degree.
a

TABLE 10. Correlations between food safety knowledge and self-reported practice
Variable
1. Knowledge
2. Practice

1

2

-.189**

.189**
--

**P < .01

prior to going on a camping trip. Consistent with the reports
from ACA (2, 3), campers should participate in a systematic
safety training program to learn the benefits of adhering to
food safety practices during camping, even at a young age.
Thus, camping staff should be thoroughly trained so certified
staff can transfer skills and knowledge to campers at the site.
Staff may also attend an intervention program or educational
session to help determine which areas or activities should
be thoroughly presented to campers preparing foods for
themselves (3).
Although we found no significant associations between
food safety knowledge and camping time or length of stay,
specific guidelines related to food safety during camping
should be provided upon arrival at campsites. Camping
trips may last a weekend, a week, or longer (15). Campsites
often become a substitute for the home, where campers
sleep, eat, and socialize (8). For overnight camping, safe
food handling practices are needed for keeping foods either
hot without a heat source or cold without a refrigerator
throughout the stay at a campsite (35). A campsite can

provide a pamphlet that provides accurate information
about aspects campers should pay particular attention to
when preparing and cooking meals.
In this study, food safety knowledge and self-reported practices did not differ between individuals who had experienced
foodborne illness and those who had not. Although the
affected campers were aware of foodborne illness symptoms,
they were not relatively more knowledgeable about safe handling and cooking of foods during camping. Thus, ongoing
food safety education is needed. Food service work experience also did not lead to enhanced food safety knowledge
and actual practices. This finding suggests that food safety
training was not properly provided to employees or that skills
learned did not transfer to outdoor activities. Food service
operations may lack educational programs and training for
their workers with methods and materials that can be easily
applied in other food safety situations. Demonstrations by experts can help identify development needs for employees by
emphasizing task-specific responsibilities to improve current
knowledge (29). Thus, demonstrations or job shadowing may

March/April Food Protection Trends

229
Food Protection Trends - March/April 2021

Table of Contents for the Digital Edition of Food Protection Trends - March/April 2021
