Changing behavior, changing lives: food safety training for kitchen workers

摘要

Effective training of foodservice workers is critical. Food safety training programs are typically directed at supervisors, and may not be effective in reaching line-level employees, who face motivational barriers. These barriers must be consciously addressed to change workers self-perceptions and enable behavior change. The importance of the design of effective, targeted training programs is described, including application of Kirkpatrick's levels of training and evaluation, learning theory, safety training, and social marketing methodologies. These are integrated into a HACCP model for designing training models.