Assessment of the methodological strategies adopted by food safety training programmes for food service workers: A systematic review

• Published in: Food control Vol. 22; no. 8; pp. 1136 - 1144
• Main Authors: Medeiros, Caroline Opolski, Cavalli, Suzi Barletto, Salay, Elisabete, Proença, Rossana Pacheco C.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-08-2011
• Subjects: Food safety; Food service; Training; Training; Food safety; Food service
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2011.02.008

This is a systematic review conducted to identify and assess the methodological strategies used in training programmes designed to enhance food safety in food services. Fourteen original articles were selected from the Scopus, Scielo and Medline digital databases. The topics most dealt with in the educational programmes were personal hygiene, food safety and best practices. The resources most widely used during the training courses were interactive media, audiovisual materials, videos, lectures and recreational activities. In addition to being low cost, hand washing activities yield positive results in food safety. Employee training assessment is carried out by using questionnaires, analytical monitoring, a check list and the Likert scale. Hand washing is the most assessed item. The activities most widely accepted by the employees during training courses are interactive media and hands-on activities. These activities contribute toward the enhancement of employees’ skills and knowledge, and encourage changes in attitude and behaviour.