Howells Amber D, Roberts Kevin R, Shanklin Carol W, Pilling Valerie K, Brannon Laura A, Barrett Betsy B
Department of Hotel, Restaurant, Institution Management and Dietetics, Kansas State University, Manhattan, KS 66506, USA.
J Am Diet Assoc. 2008 Aug;108(8):1345-9. doi: 10.1016/j.jada.2008.05.010.
Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers to implementing three food safety practices: handwashing, using thermometers, and cleaning work surfaces. Ten focus groups were conducted with 34 employees who did not receive training (Group A). Twenty focus groups were conducted with 125 employees after they had participated in a formal ServSafe training program (Group B). The following barriers were identified in at least one focus group in both Group A and Group B for all three practices: time constraints, inconvenience, inadequate training, and inadequate resources. In Group A, additional barriers identified most often were a lack of space and other tasks competing with cleaning work surfaces; inconvenient location of sinks and dry skin from handwashing; and lack of working thermometers and thermometers in inconvenient locations. Additional barriers identified most often by Group B were no incentive to do it and the manager not monitoring whether employees cleaned work surfaces; inconvenient location of sinks and dry skin from handwashing; and lack of working thermometers and manager not monitoring the use of thermometers. Results will be used to develop and implement interventions to overcome perceived barriers that training appears not to address. Knowledge of perceived barriers among employees can assist food and nutrition professionals in facilitating employees in overcoming these barriers and ultimately improve compliance with food safety practices.
为评估员工对实施食品安全措施的障碍的看法，已开展的相关研究有限。我们与两组餐厅员工进行了焦点小组访谈，以确定他们在实施三项食品安全措施（洗手、使用温度计和清洁工作表面）时所察觉到的障碍。我们对34名未接受培训的员工（A组）进行了10次焦点小组访谈。在125名员工参加正式的ServSafe培训计划后，我们对他们进行了20次焦点小组访谈（B组）。在A组和B组的至少一个焦点小组中，针对所有这三项措施都确定了以下障碍：时间限制、不便、培训不足和资源不足。在A组中，最常发现的其他障碍包括空间不足以及与清洁工作表面相竞争的其他任务；水槽位置不便以及洗手导致皮肤干燥；缺乏可用的温度计以及温度计放置位置不便。B组最常发现的其他障碍包括没有这样做的动力以及经理未监督员工是否清洁工作表面；水槽位置不便以及洗手导致皮肤干燥；缺乏可用的温度计以及经理未监督温度计的使用情况。研究结果将用于制定和实施干预措施，以克服培训似乎无法解决的那些已察觉到的障碍。了解员工所察觉到的障碍，有助于食品和营养专业人员帮助员工克服这些障碍，并最终提高对食品安全措施的遵守情况。
