A preliminary assessment of food safety training needs and preferences among Ohio food processors of various sizes

摘要

An anonymous survey regarding food safety training needs and preferences was distributed through an email-embedded link to Ohio food processors through extension listservs. Respondents were characterized by food production in licensed facilities inspected by the Ohio Department of Agriculture's Division of Food Safety. They were also categorized into one of four groups depending on total number of employees, including Very Small (1-2), Small (3-10), Medium (11-30), and Large ( > 30). Descriptive statistical analyses were performed based on the 75 out of 500 food processors that responded to the survey. Both "time" ( > 25%) and "cost" (19%) were most frequently identified as barriers to implementing on-going employee training across respondents. Additionally, respondents from facilities with 1-2 employees indicated a preference for online training (89.2%) compared to respondents from the facilities with >30 employees who preferred in-person trainings (61.9%). Close to 50% of respondents from Very Small, Small, and Large facilities required continuing food safety training for employees, which was required in only 27.3% of the Medium-sized facilities. Future training programs that addresses the preferences and perceived needs among food processors may increase the implementation of continuing food safety education among diverse facilities.