Purpose: This study examined whether demographic factors (gender, generation, job position, education level) have an effect on perceived training quality among food workers.
Methods: A national survey was designed to collect food workers’ perceived training quality and demographic information with 1,203 responses. The dependent variable was perceived training quality and the independent variables were generation (Baby Boomer, Generation X, Millennials), gender, education level and job position (produce, process, and distribution), creating a 3* 2* 2* 2 study design. Statistical analysis was conducted and a multivariate analysis of variance (MONOVA) was used.
Results: For main effects, employees with a high school education perceived training quality significantly higher (4.00) than those with a college education (3.53) (F= 4.00, P<0.05). There was no significant difference of perceived training quality for genders, generations or job position. For interaction effects, a two-way interaction between education level and gender was significant (F-value= 3.87, P< 0.05). Female employees with higher educational level tended to perceive training quality lower than males. A three-way interaction among generation, gender and job position was also significant (F-value= 3.84, P<0.01). Generation X female employees working in the produce industry had the highest perceived training quality.
Significance: The results suggest perceived training effectiveness differed depending on the employee’s education level. Therefore, food safety training materials should be task specific as well as balanced with the appropriate level of explanation of why certain food safety behaviors, tasks and procedures should be followed.