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首页> 外文学位 >Influence of Demographic Characteristics, Delivery Methods, and Self-Reported Evaluations on Food Safety Knowledge after ServSafe(TM) Training in Minnesota (2010-2011).
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Influence of Demographic Characteristics, Delivery Methods, and Self-Reported Evaluations on Food Safety Knowledge after ServSafe(TM) Training in Minnesota (2010-2011).

机译：在明尼苏达州（2010-2011年）进行ServSafe（TM）培训后，人口统计学特征，交付方式和自我报告的评估对食品安全知识的影响。

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摘要

Food safety is a growing concern in the United States. Foodborne outbreaks related to the food service industry are especially of concern as Americans continue to patronize such businesses in increasing numbers. As many of the root causes of foodborne illness outbreaks have been traced to worker illness and poor food handling practices, knowledge and training is essential to ensure foods are served safely. ServSafe(TM) is the most widely utilized food safety-training course in the United States. Originally, it was an instructor-led training offered in class but in the last few years, it has been offered through on-line training as well. Numerous studies have documented comparable outcomes from web-based and traditional classroom instruction. Because of its prevalence, we were interested to evaluate the effectiveness of on-line training in comparison to in-class training.;The purpose of this study was to examine influence of demographic characteristics and delivery methods on food safety knowledge using on-line and in-class training scores. In addition, we also examined self-reported evaluations after ServSafe(TM) training in Minnesota in 2010 and 2011.;Based on data gathered, when comparing the on-line to in-class mode of training, there was no significant difference (at p-value of 0.05) between in-class and on-line instruction with respect to total exam scores and 10 domains, except in the "Temperature Measuring Devices" (D5) content area. On-line participants appeared to perform better in that area (D5) with an average score of 90% compared to in-class participants with average score of 83%. Participants' performance in different locations (cities) did not 2 show a significant difference with respect to total exam score and 10 domains. No significant interaction (p-value at 0.05%) was noticed between mode of training (on-line and in-class) and cities where participants took the training when we looked at all cities combined. However, when mode of instruction was considered in every single city, a significant difference was noticed. Participants in St.Paul showed better performance in in-class training (93%) than in on-line training (88%) in "Monitoring Food Personnel" (D4) content area. Participants in Rochester performed better in in-class (98%) compared to on-line training (93%) in "Training Employees" (D10). There was no in-class training in Andover and Grand Marais and no on-line training in Grand Rapids. Thus, there was not sufficient data to be able to compare the mode of instruction in those cities. There was no interaction between mode of training and gender; meaning that effect of on-line and in-class training did not vary by gender. However, an interaction was noticed between males and females in St.Cloud, Marshall, Bemidji, and Little Falls (p-value at 5%).
机译：食品安全在美国日益受到关注。随着美国人继续光顾这类企业，与食品服务业有关的食源性疾病暴发尤其令人关注。由于食源性疾病暴发的许多根本原因都可追溯到工人的疾病和不良的食品处理习惯，因此知识和培训对于确保安全提供食物至关重要。 ServSafe（TM）是美国使用最广泛的食品安全培训课程。最初，这是在课堂上由讲师指导的培训，但在最近几年中，也通过在线培训来提供。大量研究记录了基于网络和传统课堂教学的可比结果。由于其普遍性，我们有兴趣评估在线培训与班级培训相比的有效性。;本研究的目的是使用在线和在线方式研究人口统计学特征和交付方式对食品安全知识的影响。课堂培训成绩。此外，我们还检查了2010年和2011年在明尼苏达州进行ServSafe（TM）培训后的自我报告评估；基于收集的数据，当将在线培训与课堂培训模式进行比较时，没有显着差异（在相对于总考试成绩和10个域，在课堂和在线指导之间的p值是0.05）（“温度测量设备”（D5）内容区域除外）。在线参加者在该领域（D5）表现较好，平均得分为90％，而课堂上参加者的平均得分为83％。参与者在不同位置（城市）的表现在总考试成绩和10个领域方面没有2表现出显着差异。当我们考察所有城市的总和时，在培训方式（在线和课堂上）与参加培训的城市之间，没有发现显着的交互作用（p值为0.05％）。但是，在每个城市中考虑教学方式时，都会发现明显的差异。在“监控食品人员”（D4）内容区域中，圣保罗的参与者在课堂培训（93％）中的表现优于在线培训（88％）。与“培训员工”（D10）的在线培训（93％）相比，罗切斯特的参与者在课堂上的表现更好（98％）。在安多佛和大马雷，没有课堂培训，在大急流城也没有在线培训。因此，没有足够的数据能够比较那些城市的教学模式。培训方式和性别之间没有相互作用；这意味着在线和课堂培训的效果不会因性别而异。但是，在St.Cloud，Marshall，Bemidji和Little Falls中发现了男性和女性之间的相互作用（p值为5％）。

著录项

  • 作者

    Makari, Afsaneh.;

  • 作者单位

    University of Minnesota.;

  • 授予单位 University of Minnesota.;
  • 学科 Agriculture Food Science and Technology.;Health Sciences Public Health.;Health Sciences Nutrition.;Education Health.
  • 学位 M.S.
  • 年度 2014
  • 页码 101 p.
  • 总页数 101
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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