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首页> 外文期刊>Food Protection Trends >The CHEF Project: Results of a Randomized Bilingual Dual Format Passive Restaurant Food Handler Educational Intervention in Chicago
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The CHEF Project: Results of a Randomized Bilingual Dual Format Passive Restaurant Food Handler Educational Intervention in Chicago

机译：CHEF项目：芝加哥双语双语双格式被动餐厅食品处理人员教育干预的结果

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摘要

Restaurants are frequently reported as sources of the food associated with foodborne disease outbreaks. Using educational materials produced in English and Spanish, in formats that consisted of a straight forward brochure and a booklet in an illustrated story-based style (comic book), this study determined the efficacy of this educational intervention when distributed in a passive manner. From a total of 125 participating restaurants, 508 food handlers who spoke either English or Spanish were interviewed during January through July 2009 to determine baseline knowledge and identify which knowledge questions were most frequently answered incorrectly. An educational brochure and a comic book were then created based on the knowledge gaps most frequentlyidentified from the baseline knowledge study. Forty-two restaurants (128 food handlers) from the intervention group and 35 restaurants (101 food handlers) from the control group participated in the follow-up knowledge survey. The knowledge score increased by 1.7 points (6 percentage points knowledge score rise, from 67% to 73%) among the 35 food handlers that read either or both of the intervention materials (P < 0.05). Knowledge in the intervention group about bloody diarrhea being a possible manifestation of eating ground meat that is not completely cooked increased by 32% (P = 0,005). These data demonstrate that even with a passively delivered educational intervention, significant knowledge increases may be observed among restaurant food handlers.
机译：饭店经常被报道为与食源性疾病暴发相关的食物来源。本研究使用英语和西班牙语制作的教育材料，其格式包括简单明了的小册子和以故事为基础的图解式小册子（漫画书），这项研究确定了以被动方式分发这种教育干预措施的有效性。在2009年1月至2009年7月期间，从总共125家参与活动的餐厅中，接受了508名讲英语或西班牙语的食品从业人员的采访，以确定基线知识并确定最常错误回答的知识问题。然后，根据从基础知识研究中最经常发现的知识鸿沟，创建了一本教育手册和一本漫画书。干预组的42家餐厅（128名食品从业人员）和对照组的35家餐厅（101名食品从业人员）参加了后续知识调查。在阅读了两种或两种干预材料的35位食品从业人员中，知识得分提高了1.7点（知识得分从67％上升到6个百分点，达到73％）（P <0.05）。干预组中关于血痢的知识增加了32％（P = 0,005），这是由于食用未完全煮熟的绞肉的一种可能表现。这些数据表明，即使采用被动提供的教育干预措施，餐馆的食品从业人员也可以看到显着的知识增长。

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