Walter A, Cohen N L, Swicker R C
University Dining Services, University of Massachusetts, Amherst, USA.
J Am Diet Assoc. 1997 Jun;97(6):619-25. doi: 10.1016/s0002-8223(97)00157-0.
To determine staff and consumer-focused food safety training needs in community-based homes for people with developmental disabilities as well as dietitians' perceptions of food-handling practices in these homes.
Direct-care staff and dietitians were surveyed according to a modified Dillman method using a mailed, self-administered questionnaire. Main outcome measures included food-handling knowledge, attitudes, and practices of staff and consumers as reported by staff and dietitians; critical control points in safe food preparation in the homes based on the Hazard Analysis and Critical Control Point system; and learning preferences of staff and consumers.
A 10% probability sample of direct-care staff in homes for people with developmental disabilities in western Massachusetts and a nonprobability sample of dietitians who work with this population were surveyed. Results are reported from 132 and 18 respondents, respectively.
Descriptive statistics, chi 2 statistic, and the Fisher's exact test.
Staff knowledge of safe food preparation is lacking in several areas, including storage and handling procedures. Although staff and consumers do not always follow safe food-handling practices, the staff reported that they follow recommended food-handling practices more often than the dietitians reported they do. Most staff and dietitians reported that staff and consumers had never attended a food safety training program, but that all of the critical control points surveyed would be somewhat helpful if they were included in a food safety workshop.
A food safety training program would be beneficial for staff and consumers. Programs should be geared to staff and include ideas and materials for consumers. Consumer modules could then be adapted to individual learning levels by direct-care staff in the homes. The Safe Food at Home workshop was developed on the basis of the results of this study and incorporates the approaches described in this article.
确定针对发育障碍人士的社区家庭中以工作人员和消费者为重点的食品安全培训需求，以及营养师对这些家庭中食品处理做法的看法。
采用改良的迪尔曼方法，通过邮寄自填式问卷对直接护理人员和营养师进行调查。主要结果指标包括工作人员和营养师报告的工作人员及消费者的食品处理知识、态度和做法；基于危害分析与关键控制点系统的家庭安全食品制备中的关键控制点；以及工作人员和消费者的学习偏好。
对马萨诸塞州西部发育障碍人士家庭中10%的直接护理人员概率样本以及与该人群合作的营养师非概率样本进行了调查。分别报告了132名和18名受访者的结果。
描述性统计、卡方统计和费舍尔精确检验。
工作人员在包括储存和处理程序在内的几个领域缺乏安全食品制备知识。尽管工作人员和消费者并非总是遵循安全的食品处理做法，但工作人员报告称他们比营养师报告的更常遵循推荐的食品处理做法。大多数工作人员和营养师报告称，工作人员和消费者从未参加过食品安全培训项目，但如果将所有调查的关键控制点纳入食品安全研讨会，会有一定帮助。
食品安全培训项目对工作人员和消费者有益。项目应针对工作人员，并包括针对消费者的想法和材料。然后，家庭中的直接护理人员可根据消费者的个人学习水平调整消费者模块。“家庭安全食品”研讨会就是根据本研究结果开发的，并纳入了本文所述的方法。
