Purpose: The purpose of this study was to evaluate this train-the-trainer volunteer food handlers training program for efficacy as a food safety knowledge change and skill building intervention.
Methods: A posttraining evaluation was given to volunteers and agents. Structured questions measured knowledge change, skills, and aspirations related to preparation to deliver materials to others. T-tests were performed on knowledge change scores. Exams assessed posttraining volunteer knowledge related to indicators of doneness, handwashing, home food preservation, product dating, and safe temperatures.
Results: Eight FCS Agents and 23 volunteers completed the food safety training evaluation. Both agents and volunteers improved their knowledge most regarding safe temperatures related to storing, transporting, and preparing food (57% and 91% improved, respectively). Mean knowledge ratings improved for both agents and volunteers (agents: 0.04 to 1.00 Likert scale points, SD 1.51 to 1.76; volunteers: 1.10 to 1.60 Likert scale points, SD 0.57 to 0.95). Results for both agents and volunteers were not significant due to small sample size. The majority of volunteers were able to correctly answer questions regarding indicators of doneness (95%; n=20), handwashing (100%; n=21), home food preservation (100%; n=21), and product dating (53%; n=10). Most participants incorrectly answered questions regarding time/temperature considerations (78.6%; n=11).
Significance: The EMFV Program has some efficacy as a knowledge change program for training volunteer food handlers on safe food handling best practices, however additional evaluations are needed to evaluate sustained knowledge and self-reported skills.