Lynch Robert A, Elledge Brenda L, Griffith Charles C, Boatright Daniel T
Department of Occupational and Environmental Health, College of Public Health, University of Oklahoma Health Sciences Center, 801 N.E. 13th Street, Oklahoma City, OK 73104, USA.
J Environ Health. 2003 Sep;66(2):9-14, 26.
The annual incidence of illness related to food consumption continues to present a challenge to environmental health management. A significant fraction of cases have been attributed to consumption of food in restaurants, and as the number of meals eaten away from the home continues to rise, the potential for large-scale foodborne-disease outbreaks will continue to increase. Food handlers in retail establishments contribute to the incidence of foodborne disease; therefore, it is essential that workers and management staff have a thorough understanding of safe food practices. Since the training, certification, and experience of food service managers vary greatly, it is also likely that managers' knowledge base may differ. In the study reported here, restaurant managers were administered a survey designed to measure their understanding of basic food safety principles. The sources of training, certification, and experience were found to significantly affect the level of food safety knowledge; however, increased hours of training did not increase knowledge. In addition, the time lapsed since training did not significantly affect the level of knowledge.
与食物消费相关疾病的年发病率持续给环境卫生管理带来挑战。相当一部分病例归因于在餐馆就餐，并且随着外出就餐次数持续增加，大规模食源性疾病暴发的可能性也将不断上升。零售场所的食品从业人员导致了食源性疾病的发生；因此，工作人员和管理人员全面了解安全食品操作规范至关重要。由于食品服务经理的培训、认证和经验差异很大，经理们的知识储备也可能不同。在本文报道的研究中，对餐馆经理进行了一项旨在衡量他们对基本食品安全原则理解程度的调查。结果发现，培训、认证和经验的来源显著影响食品安全知识水平；然而，培训时长的增加并未提升知识水平。此外，自培训后经过的时间对知识水平没有显著影响。
