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The ultimate goal of this food safety research and extension program is to significantly enhance food safety best practices (FSBP) by Spanish speaking food service workers using comprehensive approaches. The proposed program necessarily addresses a broad range of behavioral changes that will lead to the utilization of best practices and associated systems change within food service establishments.
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The specific objectives that we plan to accomplish are the following: <OL> <LI> Define the unique characteristics and situations of the Spanish speaking food service worker and manager population related to learning and using FSBP in the workplace. <LI>Identify "knowledge/information systems" within food service establishments that inhibit and support the adoption and utilization of FSBP by Hispanic workers. <LI> Develop and implement effective FSBP training for Spanish speaking food service workers and managers. <LI>Develop and implement distance FSBP education methods that deliver effective food safety education to Spanish speaking food service workers. <LI> Develop and implement effective onsite FSBP educational approaches for food service establishments employing Spanish speaking food service workers and managers. <LI>Evaluate the proposed training activities in objectives 3, 4 and 5 and determine their effectiveness at generating FSBP learning/skill gains, behavior change, and the adoption of best practices and related organizational systems by food service establishments.
NON-TECHNICAL SUMMARY: Spanish speaking workers are the largest population group employed by the food service industry in the U. S., but there are very few educational and Extension programs that addresses their unique needs for effective learning of food safety practices. The few existing training programs for Spanish speaking workers often fail to understand the distinctive socio-cultural characteristics of this relatively diverse group. This collaborative research and Extension proposal has recognized the need for developing a better understanding of the Hispanic food service worker population that will complement the extension efforts of improving food safety education. The ultimate goal of this research and Extension proposal is to significantly promote the adoption of food safety best practices by Spanish speaking food service workers. The project plans to undertake diverse approaches to this goal. These efforts will involve training at multiple levels in food service organizations, which include novel course formats in preparation for ServSafe standard tests, training in self-audits, hands-on training, technology-based materials, and community outreach. The research component will seek to characterize an existing population of Hispanic food service workers as related to their educational needs and capabilities, and to better comprehend the organizational traits. This unique project involves research and extension experts in food safety, extension and program evaluation in collaboration with State and City Health Departments.
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APPROACH: A) Research The research scope of this project is focused on learning gains, behavior change, and systems change among Hispanic food service workers, managers, and related establishments. The research planned within this proposal will have the following aims: Aim 1: To learn about the Hispanic population regarding effective pedagogy, food safety perceptions and behavior, food service establishments, organizational systems and structures, and challenges and opportunities related to food safety within this context. A thorough research literature review will be conducted. Aim 2: To identify Hispanic food service worker and manger perceptions and situations that deter or enhance FSBP learning, application, and adoption within related establishments. Aim 3: This study will identify learning styles, teaching approaches, and education structures that are most effective with Hispanic food service workers and managers. Focus groups and interviews will be conducted for aim 2 and 3 to identify patterns of similarities and differences among perceptions related to training needs, and learning opportunities. Aim 4: This study will identify informal/formal knowledge/information systems within Hispanic related food service organizations that lead to or inhibit the utilization of FSBP knowledge and training. Aim 5: This study will identify challenges and opportunities to utilizing food safety best practices in Hispanic food service establishments with 35 successful graduates from the modified Food Safety program within the past year. B) Extension Extension activities will be largely based on the promising outcomes obtained in our pilot programs specifically designed to the needs of Spanish speaking food service workers. Aim 6: Direct Contact Instruction a. ServSafe Spanish Series The recently developed Spanish course based on the ServSafe curriculum, consists of four 2.5-hour sessions given once a week, addressing the specific food safety needs of the group based on observations made by their food inspectors. b. ServItUpSafely Spanish Renewal The renewal course provides four hours of continuing education in food safety and sanitation; emerging trends in food preparation and handling; sanitation; and the prevention of foodborne illness. c. Community Meeting Community meetings are an educational forum where the food service industry (managers and staff of restaurant operations), academics and regulatory agencies come together to discuss topics in food safety. d. Food Safety Employee Training (FSET) Food safety employee training is a two hour session in which front line restaurant workers including learn together about the food code based topics Aim 7: Onsite Training Self Audit Program The self audit program is a voluntary food protection system intended to prevent food-borne illness, detect and respond to emergencies sponsored by the City of Minneapolis. Aim 8: Technology-Based Food Safety Training This objective will be accomplished by the development of a ServSafe Spanish Online Course, a ServItUpSafely Renewal Online Course and a Certified Food Manager renewal online course.