Purpose: This project was undertaken to implement culturally sensitive and language appropriate food safety training interventions for Hispanic food workers and to determine their effectiveness related to knowledge gain, behavior change, and the exchange of food safety information.
Methods: Restaurants meeting selection criteria were invited to participate in multi-level food safety training consisting of on-site education, manager certification and community engagement. Pre and post-training interviews were conducted including questions on demographics, food safety knowledge, behavior and communication. Training topics included personal hygiene, cross contamination, proper heating, cooling and holding of food, approved source and self-auditing.
Results: One hundred sixty Spanish speaking food workers were trained at 17 restaurants. Eighty-two percent of the participants made positive food safety behavior gains from pre to post programming. Participants indicated appreciation for group learning, interactive activities and educational material. Food manager class assessment indicated 89% of the students obtained passing scores with an average score of 87% as compared to 40% in a traditionally structured class. Analysis of employee social networks indicated substantial change in socially based food safety information structures – especially the elevated role of certified managers.
Significance: Food safety training and program evaluation appears to demonstrate that the implementation of culturally sensitive and language appropriate interventions can be effective at producing changes in knowledge, behavior, and social structures related to the exchange of food safety information at the restaurant level.