Finch Cristin, Daniel Eileen
SUNY College at Brockport, Department of Health Science, NY 14420, USA.
J Environ Health. 2005 May;67(9):30-4, 58; quiz 63-4.
The food safety knowledge and food-handling behaviors of 267 volunteer and staff workers in emergency food relief organizations in western New York State were assessed before and after food safety training. Training was voluntary and emphasized basic food safety and prevention of foodborne illness. Results from the pre-test showed major gaps in the knowledge and behaviors of those working with physically vulnerable populations in emergency food services. These gaps, particularly failure to use food thermometers and unsafe use of hands, could lead to outbreaks of foodborne disease. Independent-samples t-tests, used to compare pre- and post-test scores, indicated that workers' knowledge and reported behaviors significantly improved followin good safety training (p < .0001). There is a need for relevant and ongoing food safety education in this group.
在食品安全培训前后，对纽约州西部应急食品救济组织的267名志愿者和工作人员的食品安全知识及食品处理行为进行了评估。培训是自愿参加的，重点是基本食品安全和食源性疾病预防。预测试结果显示，应急食品服务中与身体脆弱人群打交道的人员在知识和行为方面存在重大差距。这些差距，尤其是未能使用食品温度计和不安全的手部使用方式，可能导致食源性疾病暴发。用于比较测试前和测试后分数的独立样本t检验表明，经过良好的安全培训后，工作人员的知识和报告的行为有显著改善（p < .0001）。该群体需要相关且持续的食品安全教育。
