Effect of food safety training on food handler's food safety knowledge and attitudes

The aim of this study is to examine the possible effects of food safety training and re-training that given in different education methods on food service system staffs knowledge and attitudes towards hygiene and food safety. The study was carried out by applying different training methods to the employees of 3 different food service and repeating the training 3 times for 2 months. Knowledge levels and attitudes of pre- and post-training employees were measured by questionnaire method. Demographic characteristics of the participants included age, educational level, working year in the food sector and previous food safety education. The questions related to food safety behavior in the questionnaire applied to the participants were grouped according to the subheadings of "food safety and hygiene", "personnel hygiene", "cross contamination" and "food hygiene". Questionnaires in which food safety information was evaluated were examined under the headings of "foodborne pathogens and food poisoning", "food thawing, cooking, reheating and cooling", "personal hygiene and cross contamination" and "safe food storage". Scoring was done as a result of the number of correct answers given to these questions. Kruskal-Wallis Test was used in cases where training method was compared. In the comparison of post-training data of the trainings given at 2-month intervals, analysis of variance was used for repeated measures.As a result of the findings showing the effect of different types of education and repetition on food safety knowledge level and behaviors, significant differences were observed in terms of both types of education and repetition of education. The results show that food safety education leads to positive improvements in food safety knowledge level and behavior. Key words; Food safety, training, hygiene, food handlers