Between Dec 19, 2024 and Jan 2, 2025, datasets can be submitted to DRUM but will not be processed until after the break. Staff will not be available to answer email during this period, and will not be able to provide DOIs until after Jan 2. If you are in need of a DOI during this period, consider Dryad or OpenICPSR. Submission responses to the UDC may also be delayed during this time.
 

Development of an Integrated Multi-Level Food Safety Training Program for Spanish-Speaking Food Service Workers

Loading...
Thumbnail Image

View/Download File

Persistent link to this item

Statistics
View Statistics

Journal Title

Journal ISSN

Volume Title

Title

Development of an Integrated Multi-Level Food Safety Training Program for Spanish-Speaking Food Service Workers

Published Date

2014-10

Publisher

University of Minnesota Extension

Type

Presentation

Abstract

Spanish speaking workers are the largest population group employed by the food service industry in the U. S., but there are very few educational programs that address their unique needs for effective learning of food safety best practices. Less than 10% of Spanish speaking restaurant workers have received formal food safety training. A $600,000 National Integrated Food Safety Initiative Grant was awarded for September 2009 – August 2014 in Minnesota. The ultimate goal of this collaborative research and Extension outreach grant was to significantly enhance food safety best practices by Spanish speaking food service workers using comprehensive educational approaches. These efforts involved design and delivery of hands-on, food safety training in Spanish, at multiple levels in food service establishments and classrooms. The project reached over 1,350 food workers through 62 on-site restaurant trainings, 25 community meetings and 18 ServSafe® certified food manager and food worker 4-part course series. Overall, 85% of participants made positive gains from pre-program to post-program. Participants made statistically significant improvement in hand washing; gloves, tongs or deli sheet use, to minimize bare-hand contact of ready-to-eat foods; cleaning and sanitizing of food contact surfaces. The grant project involved University of Minnesota Food Science and Nutrition research, Extension food safety outreach and program evaluation, in collaboration with local Health Departments.

Description

Related to

Replaces

License

Series/Report Number

Funding information

Isbn identifier

Doi identifier

Previously Published Citation

Other identifiers

Suggested citation

Peterson-Vangsness, Glenyce; Diez-Gonzalez, Francisco; Buzo de Diez, Claudia. (2014). Development of an Integrated Multi-Level Food Safety Training Program for Spanish-Speaking Food Service Workers. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/167594.

Content distributed via the University Digital Conservancy may be subject to additional license and use restrictions applied by the depositor. By using these files, users agree to the Terms of Use. Materials in the UDC may contain content that is disturbing and/or harmful. For more information, please see our statement on harmful content in digital repositories.