The means from the two groups were examined and a t-test was performed in order to determine if there was a statistically significant difference between their food safety knowledge.
It was determined that there was a difference in food safety knowledge between the two groups and researchers recommended that a food safety educational program be administered to employees in order to reduce the incidence of food borne illness. In addition, it was recommended that this group be tracked for further incidences of outbreaks in order to determine the efficacy of that food safety program.
100 employees at the Environmental Protection Agency, Region 4, contracted food borne illnesses in 5 consecutive years. It was determined that an investigation into food safety handling knowledge of employees would be beneficial in determining whether or not an educational program needed to be administered. 2
Two groups of participants were recruited, those with food safety education that occurred less than 10 years ago and those that had education longer than 10 years ago or no education at all. These participants were then administered a food safety test and test results were rated on a percentage basis. ...
Demographic Educational Efforts and Results 14
Home Safety Practices and Evaluation of Efficacy 18
Food Safety Knowledge and Attitude Surveys 19
Chapter III: Methodology 24
Target Population 24
Sample Selection 24
Data Collection and Analysis 24
Food Safety Test (Oregon Food Handlers Manual June 2006). 25
A.Reliability and Validity 31
Scope and Limitation 31
Chapter IV: Results 32
Table 1: Group 1 Data 32
Table 2: Group 2 Data 32
Table 3: Sample Statistics from Data 33
Chapter V: Summary and Conclusions 34
Chapter 1: Introduction and Background Information
In an examination of disease dissemination at the Environmental Protection Agency (EPA), Region 4, it was discovered that 100 employees contracted food borne illnesses in a period of 5 years. It was deemed this investigator that this number of outbreaks was considered problematic and that inadequate food safety practices among employees were the likely culprit. Food safety practices are usually taught by health care practitioners, dieticians and through media outlets that attempt to inform consumers, food handlers and at risk population's effective procedures to prevent the spread and ingestion of potentially harmful pathogens that are transmitted by unsafe food handling procedures. The investigator found no media flyers regarding food safety practices posted at this particular office of the EPA. In addition, it was determined that there was no disease communication programs currently being disseminated to employees at the facility. It was established by the investigator that employees either were not receiving food safety handling education from their workplace or other outlets, or if they were, they were not following adequate food