Food Protection Trends - November 2011 - (Page 664)

ARTICLES Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 31, No. 11, Pages 664–671 A Comparison of Overall Versus Duty-specific Food Poisoning Prevention Knowledge among Restaurant Food Handlers MARK S. DWORKIN,* PATPONG UDOMPAT, PALAK PANCHAL and LI LIU University of Illinois at Chicago School of Public Health, Division of Epidemiology and Biostatistics, 1603 W. Taylor St., MC 923, Chicago, IL 60612, USA ABSTRACT Data collected in a baseline knowledge survey of Chicago restaurant food handlers were analyzed to determine knowledge scores related to questions relevant to the food handler’s job duties. It was hypothesized that food handler knowledge scores would be higher when only the score based on the questions more relevant to their duties was determined, rather than the overall score that included all knowledge questions in the score denominator. The mean knowledge score for the meat and poultry food handlers (n = 372) was 71% on the overall survey and 75% when the score based on only the questions specifically relevant to their duties was calculated. Among the findings in a multivariable model, meat or poultry handlers whose primary language was Spanish (with or without the ability to speak English) or other language (with the ability to speak English) scored significantly lower than persons for whom English was their primary language, after controlling for confounding variables. Despite the fact that a knowledge survey of meat and poultry restaurant food handlers was limited to meat and poultry relevant questions, the mean knowledge score was not substantially higher than their mean score on a more general food safety knowledge survey. A peer-reviewed article Author for correspondence: Phone: +1 312.413.0348; Fax: +1 312.996.0064 E-mail: mdworkin@uic.edu * 664 FOOD PROTECTION TRENDS | NOVEMBER 2011 http://www.foodprotection.org/files/food-protection-trends/Nov-11-Dworkin.pdf

Table of Contents for the Digital Edition of Food Protection Trends - November 2011

Food Protection Trends - November 2011
Contents
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
A Comparison of Overall Versus Duty-specific Food Poisoning Prevention Knowledge among Restaurant Food Handlers
Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens
IAFP 2011 in Review
Award Winners
bioMérieux Industry – Black Pearl Award Winner
Ivan Parkin Lecture – Roger Cook
John H. Silliker Lecture – Jorgen Schlundt
Travel Award for State or Local Health or State Agricultural Department Employees
Student Travel Scholarships
Session Summaries
Executive Board Meeting Topics
Minutes of the 2011 Annual Business Meeting
Committee Minutes
Executive Board Response to Committee Recommendations
Silent Auction R esults
Exhibitors of IAFP 2011
IAFP 2012 Award Nominations
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - November 2011