Food Protection Trends - July/August 2018 - 276

Behavior assessment
For the 10 behavior questions, no significant difference
(P > 0.05) was found between pre- and post-test assessments
for any of the groups in any of those questions, either
for individuals or when the data were grouped by farm.
Hair protection use was common, with more than 70%
of participants in all groups reporting using it most of the
time or all of the time. Most participants in all groups also
reported using protective clothing during cheesemaking.
Separate shoes for use inside the cheesemaking room was
reported by 73% of participants in the control group, 44%
in the treatment 1 group, and 60% in treatment 2 group,
with no changes between pre- and post-test in all groups.
Overall, behavior before and after the training was the same.
Additional results are shown in Table 7.
Evaluation
Overall, evaluation of the program was positive, with
most participants (64%) either reporting learning "Quite
a bit" or "Very much" for all the topics covered during the
training. When asked how much participants believed that
the training helped them improve their knowledge, behavior,
attitude, or skills regarding food safety and sanitation,
most reported "Some improvement" (59%) or "A lot of
improvement" (26%). The majority of participants reported
the countertop/flip-chart training tool as "Very effective" as
a training delivery method. Regarding perceived long-lasting
changes in knowledge, behavior, attitude, and skills, 87%
responded either "Definitely yes" or "Probably yes." Most
participants (86%) exposed to the video vignette before the
training reported that it "Definitely" or "Probably" helped
them pay more attention to the training. When asked why did
they think the video vignette helped them pay more attention
to the training, some answered "Focused on actual hands
on [sic] contamination," "I learned a lot of information that I
did not realize contributes to contamination," "Not good to get
foodborne illness," and "It showed what to do." Additional results
are shown in Tables 8 to 10.
DISCUSSION
It has been estimated that U.S. organizations spent
$164.2 billion on employee learning and development
in 2012 (3). Food safety training has been adopted
universally in an effort to comply with U.S. food safety
regulations and to ensure the safety of U.S. consumers
who purchase foods. Food safety training has been
targeted toward employees of food service establishments,
since most food-related illness is associated with catering
or food service establishments (32). In contrast, fewer
training programs have been aimed at niche audiences
with specific characteristics (23, 26, 29, 30). If the public
interest in foods from local sources continues to grow
(29), the need for food safety training tailored to farmers
and other local food producers will grow as well (29).

276

Food Protection Trends July/August

In this study, an approximately 1-hour long counter-top
food-safety training program that was tailored to farmstead
cheesemakers and offered at their farms in Pennsylvania
was developed, delivered, and evaluated. The results
demonstrated that the combination of a counter-top
training program with a hands-on handwashing activity,
with or without the exhibition of a video vignette, resulted
in a significant gain in knowledge and handwashing skills.
However, changes in attitude and behavior were not
detected in this study. An increase in knowledge without a
measurable, significant change in attitude and behavior has
been reported before (23, 27, 29, 33). Change in knowledge
is usually the first step in the knowledge-attitude-behavior
(KAB) model, wherein an increase in knowledge leads to
changes in attitude, culminating in changes in behavior
(11). The model has been criticized for the weak correlation
sometimes found between changes in knowledge and
changes in behavior, especially if training efforts focus
only on changing knowledge in the hope that this change
alone will be the catalyst for changes in attitudes and
behavior (9). However, when training, based on the
model, incorporates aspects of not just knowledge, but also
attitudes and behavior, it has shown to be an appropriate
approach for educational interventions (31).
The findings indicate a significant increase in knowledge
for the treatment groups (average 18% increase). However,
there were no significant differences related to the use
of a video vignette involving a real foodborne outbreak
associated with cheese. It was not determined if the video
vignette helped participants perform better in the knowledge
assessment, possibly because of the small sample size.
However, use of the video vignette positively influenced
participants who viewed it, with 86% (6/7) reporting that
the video vignette definitely or probably helped them pay
more attention to the training (Table 10). These results are
aligned with results of other attempts to use vignettes and
storytelling as tools for food safety information delivery (13).
One possible reason that an effect of the video vignette was
not observed was that all problems and situations presented
in the video vignette were also covered in the training. The
small number of participants did not allow for a group
for which the video vignette alone was used as a source of
information.
Comparison of the pre-test results among groups showed
that there was a significant difference between the treatment
groups for the attitude portion of the survey. Also, the scores
for the control group were significantly different between
pre- and post-test. These results were probably unreliable,
since suboptimal Cronbach's alpha test results were achieved
for the construct used for the attitude assessment. A low
Cronbach alpha value indicates a low reliability and higher
possibility of measurement error (34). Another factor to
consider in the analysis is that changes in attitude are harder
to attain than changes in knowledge (27) and that there



Table of Contents for the Digital Edition of Food Protection Trends - July/August 2018

Evaluating the Implementation of Hazard Analysis Critical Control Point (HACCP) in Small Scale Abattoirs of Tigray Region, Ethiopia
Training Hard-to-Reach Pennsylvanian Cheesemakers about Food Safety, Using a Low-tech Training Tool
Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
Beoybon Taud thxee Bio
IAFP European Symposium on Food Safety Highlights
IAFP's European Student Travel Scholarship
PDG Highlight Beverages and Acid/Acidified Foods Professional Development Group
General Interest Paper The Very Real Impact of the Food Safety Modernization Act: A Roundtable Symposium Addressing FSMA’s Effect on Academia and Industry
Industry Products
Food Protection Trends - July/August 2018 - Cover1
Food Protection Trends - July/August 2018 - Cover2
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Food Protection Trends - July/August 2018 - 247
Food Protection Trends - July/August 2018 - 248
Food Protection Trends - July/August 2018 - 249
Food Protection Trends - July/August 2018 - Evaluating the Implementation of Hazard Analysis Critical Control Point (HACCP) in Small Scale Abattoirs of Tigray Region, Ethiopia
Food Protection Trends - July/August 2018 - 251
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Food Protection Trends - July/August 2018 - 263
Food Protection Trends - July/August 2018 - 264
Food Protection Trends - July/August 2018 - 265
Food Protection Trends - July/August 2018 - Training Hard-to-Reach Pennsylvanian Cheesemakers about Food Safety, Using a Low-tech Training Tool
Food Protection Trends - July/August 2018 - 267
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Food Protection Trends - July/August 2018 - 269
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Food Protection Trends - July/August 2018 - Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
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Food Protection Trends - July/August 2018 - 297
Food Protection Trends - July/August 2018 - Beoybon Taud thxee Bio
Food Protection Trends - July/August 2018 - 299
Food Protection Trends - July/August 2018 - IAFP European Symposium on Food Safety Highlights
Food Protection Trends - July/August 2018 - 301
Food Protection Trends - July/August 2018 - IAFP's European Student Travel Scholarship
Food Protection Trends - July/August 2018 - PDG Highlight Beverages and Acid/Acidified Foods Professional Development Group
Food Protection Trends - July/August 2018 - General Interest Paper The Very Real Impact of the Food Safety Modernization Act: A Roundtable Symposium Addressing FSMA’s Effect on Academia and Industry
Food Protection Trends - July/August 2018 - 305
Food Protection Trends - July/August 2018 - 306
Food Protection Trends - July/August 2018 - 307
Food Protection Trends - July/August 2018 - 308
Food Protection Trends - July/August 2018 - Industry Products
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Food Protection Trends - July/August 2018 - Cover3
Food Protection Trends - July/August 2018 - Cover4
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