The document discusses food safety training and education for the retail foodservice industry. It addresses several key questions: - The most important aspect of food safety training is actually leading to behavior change in the audience, as this measures the success of the training. Simply disseminating information or creating presentations is not as impactful. - Multiple studies have found that while food safety knowledge increases after training, observed behavioral compliance in food handling practices remains low. Training needs to be improved to better drive behavior change. - There are many barriers that can limit the effectiveness of training, such as lack of time, interest, management support, perceived risk, and lack of consequences for unsafe behaviors. Motivators like rewards, photos

1. Retail Foodservice Food Safety
Education & Training
Brian A. Nummer, Ph.D.
Las Vegas, NV 2010

2. Food Safety Training and Education:
Which item is MOST important?
A. Creating a food safety presentation
B. Presenting - dissemination
C. Getting your message across to your
audience (knowledge acquisition)
D. Actually leading to behavior change of
your audience

3. Food Safety Training and Education:
Which item takes the most time?
A. Creating a food safety presentation
B. Presenting - dissemination
C. Getting your message across to your
audience (knowledge acquisition)
D. Actually leading to behavior change of
your audience

4. Food Safety Training and Education:
Which item is MOST important?
A. Creating a food safety presentation
(takes too much time)
B. Presenting – dissemination
(should take more time)
C. Getting your message across to your
audience (knowledge acquisition)
(takes more effort)
D. Actually leading to behavior change of
your audience (measures success!)

5. Food Safety Programs:
Caption me:

6. Food Safety:

7. Is food safety training
and education needed
and does it work?

8. Is training and education needed and
does it work?
a) Training and Education doesn’t work
b) Training and education works only if done by
outside professionals (trained educators)
c) Training and education should be done by operators
themselves, they know their business best
d) Training and educ. works, but even restaurants
closed due to critical violations had received
training (needs improvement)

9. Is training and education needed and
does it work?
J. Hertzman & D. Barrash. 2007.
British Food Journal 109:562-576
K. Roberts ,B. Barrett , A. Howells , C. Shanklin, V. Pilling and L.
Brannon. 2008. Food Safety Training and Foodservice Employees’
Knowledge and Behavior. Food Prot. Trends. 28: 252-260.
Survey & Observation - employees
earned a mean score of 71.5 per cent
on the 20-question survey. They
were most knowledgeable about
personal hygiene, but did not
practice proper hygiene during the
catering functions. They were also
observed not wearing gloves when
required, not washing hands, not
checking food temperatures, and not
properly covering foods in warming
and/or refrigeration units.
Knowledge improved based on preand post training testing (albeit
slightly)
The observational behavioral
compliance remained low even after
food safety training.
About a dozen additional studies confirm this information.

10. Describe food safety educational
efforts directed at the
retail‐foodservice industry
a) There is tremendous room for improvement
b) Its good, but some improvement is needed
c) Its pretty good, there is only need for a little
tweaking
d) Its really good
e) Its excellent, no room for improvement at all

11. Food Safety:
Caption me:

12. Food Safety:

13. What is the risk of food
safety non-compliance at
retail and foodservice?

14. What percentage of
retail operate as if
the health
inspector was
coming each and
every day? (e.g.
always in
compliance)
A.
B.
C.
D.
E.
Under 1%
1-10%
11-50%
51-75%
76-100%

15. If you cite an operation for one critical
violation during an inspection, how
many violations might that translate
to in a year?
A.
B.
C.
D.
E.
350 (at least once daily)
200
100
50
10

16. Critical violations at retail are
influenced most by:
A. Lack of knowledge, skills, and abilities
(e.g. training and education)
B. Lack of consequences (e.g. illnesses rare)
C. Lack of manager supervision
D. Lack of importance to food safety (e.g.
profit main goal)

17. Critical violations at retail are
influenced most by:
A. Lack of knowledge, skills, and abilities
(e.g. training and education)
B. Lack of consequences (illnesses rare)
C. Lack of manager supervision
D. Lack of importance to food safety
(e.g. profit main goal)
E. All answers are correct

18. Food Safety:
Caption me:

19. Food Safety:
Caption me:

20. Who’s responsible for
training and education
in food safety?

21. Who is most responsible for food
safety education?
a)
b)
c)
d)
e)
Operators
Industry and their trade groups (e.g. NRA)
Local Health departments
FDA CFSAN and CDC
Academia

22. Who is most responsible for food
safety education?
a) Operators
b) Industry and their trade groups (e.g.
NRA)
c) Local Health departments
d) FDA CFSAN and CDC
e) A consortium of all stakeholders

23. TRAINING NEEDS

24. What are your needs in food safety
training and education?
a) Factsheets & guides
b) Posters
c) Photos
d) Audio & multimedia clips
e) Foreign language materials

25. If a resource were available to share
food safety training and education
materials would you want the ability
to edit the materials?
a) YES
b) NO

27. nothing
happens
nothing
happens
nothing
happens
nothing
happens

28. nothing
happens
nothing
happens
nothing
happens
nothing
happens

30. Editable Resources

32. EDITABLE Documents

33. Most downloaded resources
• Spanish – Puerto Rico
Translation (Puerto Rico
Dept Health) ~ 200
downloads
• Spanish – Mexican dialect
translation (Maricopa
County DH) ~ 100
downloads

34. PHOTOS
Contribute
to our
collection

35. Beyond training:
•Knowledge “I know it”
•Motivation “I want to do it”
•Behavior “ I do it”

36. Food Safety Training and Education:
Which item is MOST important?
A. Creating a food safety presentation
(takes too much time)
B. Presenting – dissemination
(should take more time)
C. Getting your message across to your
audience (knowledge acquisition)
(takes more effort)
D. Actually leading to behavior change
of your audience (measures success!)

37. Lebensmittelsicherheit
auf English bedeutet?
a) SOPs
b) Critical violation
c) Behavior-based food safety
d) HACCP
e) Food safety

38. “I know it, I should do it, I do it”
Behavior Change A-B-C Principle
Activators
Motivators (+)
Barriers (-)
Attitudes
Background
Behavior
Choose safe
behavior over
unsafe behavior
Consequences
Rewards (+)
Punishment (-)

39. What are some barriers to learning and
practicing food safety by operators?
a)
b)
c)
d)
e)
Cultural differences, diversity, language, & literacy
Time, money
Lack of interest, motivation, or consequences
Lack of ownership /management support
Lack of risk perception (only rarely does unsafe
behaviors lead to foodborne illness)

40. Some Barriers
• employees must be paid for training time, and it is not planned in
the budget;
• employees must be trained outside of normal work hours, and
their schedules do not permit the extra time;
• there is little interest in training;
• rapid turnover of employees reduces value of training;
• lack of follow up/ reinforcement reduces value of training;
• participants do not concentrate on training;
• there are not many expert trainers;
• materials to meet specific needs are not available;
• materials are difficult to read.
M. Cody, V. O’Leary, and J. Martin. (date not available). Food Safety Training Needs Assessment Survey.
National Food Service Management Institute

41. What are some motivators?

42. Buy-in (motivators)
Sometimes photos have impact
anyone know what these are?

43. Sometimes photos have impact
Spinach + E. coli -- Guess his prognosis?

45. Caption me:
At ABC Café …
“___________________________________
____________________________________”.

46. At ABC Café …
“We care about the health and safety of our
families and we treat our customers like family”.

47. CONSEQUENCES
• Punishment
• Reward
Do you think employees are motivated by health scores?
a) Not in the least
b) Maybe just a little
c) Somewhat
d) yes

48. Rewards
What is the very worst thing
that your boss could give
you for a job well done?