This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Cohen, E. Articles by Schwartz, Z. Search for Related Content Social Bookmarking                   What's this?

On the Efficacy of an In-House Food Sanitation Training Program: Statistical Measurements and Practical Conclusions

Ben-Gurion University of the Negev, Israel, elico{at}bgumail.bgu.ac.il

Arie Reichel

Ben-Gurion University of the Negev, Israel

Zvi Schwartz

Ben-Gurion University of the Negev, Israel

Researchers agree that in-house food sanitation training decreases the number of incidents of food-borne illness caused by improper handling of food. However, few published works have tested the effectiveness of sanitation-training programs. This study tested the impact of a sanitation-training program on microbiological food quality. The training program was carried out at the production facility of a large food service company. Food samples were tested before, during, and after the training program. Results indicate that a statistically significant improvement was indeed achieved. Because not all departments benefited equally, it might be useful to tailor the program to the unique circumstances in each department to maximize the benefits of in-house sanitation programs.

Key Words: training • sanitation • food service • catering • HACCP

CiteULike    Connotea    Del.icio.us    Digg    Reddit    Technorati    What's this?