Food Protection Trends - July/August 2018 - 281

TABLE 8. Participants' responses and percentage for when asked how much they felt
they have learned from the training, in different topics (n = 17)
Topic

None

Very little

Some

Quite a bit

Very much

(%)

#

(%)

#

(%)

#

(%)

#

(%)

#

Cleaning and sanitizing steps
TACT*
Cross-contamination (shoes)
Cross-contamination (clothes)
Cross-cont. (cutting/packing)
Cross-cont. (transporting)
Handwashing steps
Hair net and beard net utilization
Eating in the processing area
Leaving the cheesemaking room
Use of gloves

(0)
(0)
(0)
(0)
(0)
(6)
(0)
(6)
(0)
(0)
(12)

0
0
0
0
0
1
0
1
0
0
2

(0)
(6)
(0)
(6)
(0)
(6)
(0)
(6)
(6)
(6)
(6)

0
1
0
1
0
1
0
1
1
1
1

(18)
(12)
(29)
(35)
(24)
(35)
(24)
(53)
(35)
(35)
(29)

3
2
5
6
4
6
4
9
6
6
5

(59)
(59)
(59)
(53)
(53)
(47)
(47)
(35)
(53)
(53)
(41)

10
10
10
9
9
8
8
6
9
9
7

(24)
(24)
(12)
(6)
(24)
(6)
(29)
(0)
(6)
(6)
(12)

4
4
2
1
4
1
5
0
1
1
2

Average percent

(2)

(4)

(30)

(51)

(13)

* TACT = Temperature, Action, Concentration, and Time.
# number of responses.

TABLE 9. Participants' responses and percentage for when asked how much the training
helped them to improve their food safety and sanitation in different topics (n = 17)
Attribute

Knowledge (what you know)
Behavior (how you act)
Attitude (what you think or feel)
Skill: handwashing
Skill: vat cleaning
Average percent

No improvement

Some improvement

A lot of improvement

A great deal of
improvement

(%)

#

(%)

#

(%)

#

(%)

#

(0)
(6)
(18)
(0)
(24)

0
1
3
0
4

(71)
(59)
(47)
(71)
(47)

12
10
8
12
8

(24)
(24)
(35)
(18)
(30)

4
4
6
3
5

(6)
(12)
(0)
(12)
(0)

1
2
0
2
0

(9)

(59)

(26)

(6)

# number of responses.

Use of gloves following handwashing also increased from
0% (0/25) to 12% (3/26) in treatment group 1 and from
10% (2/21) to 24% (7/29) in treatment group 2, with no
changes in the control group (12%; 4/33). The number of
participants who used gloves without first washing their
hands also decreased in the treatment groups, but not in the
control group. Increased proper glove use during cutting
and packing is essential, since this is the last step in the
cheese production where contamination might reach the

product and is likely to reach consumers. Also, bare hand
contact with ready-to-eat foods has been linked to foodborne
disease outbreaks (35). Although glove use is deemed a
good practice when handling food, researchers have shown
that food handlers are less likely to wash their hands when
needed, especially when using gloves (15). Because of these
findings, the correct use of gloves should always be associated
with proper handwashing practices.

July/August Food Protection Trends

281



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
Food Protection Trends - July/August 2018 - 243
Food Protection Trends - July/August 2018 - 244
Food Protection Trends - July/August 2018 - 245
Food Protection Trends - July/August 2018 - 246
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
Food Protection Trends - July/August 2018 - 252
Food Protection Trends - July/August 2018 - 253
Food Protection Trends - July/August 2018 - 254
Food Protection Trends - July/August 2018 - 255
Food Protection Trends - July/August 2018 - 256
Food Protection Trends - July/August 2018 - 257
Food Protection Trends - July/August 2018 - 258
Food Protection Trends - July/August 2018 - 259
Food Protection Trends - July/August 2018 - 260
Food Protection Trends - July/August 2018 - 261
Food Protection Trends - July/August 2018 - 262
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
Food Protection Trends - July/August 2018 - 268
Food Protection Trends - July/August 2018 - 269
Food Protection Trends - July/August 2018 - 270
Food Protection Trends - July/August 2018 - 271
Food Protection Trends - July/August 2018 - 272
Food Protection Trends - July/August 2018 - 273
Food Protection Trends - July/August 2018 - 274
Food Protection Trends - July/August 2018 - 275
Food Protection Trends - July/August 2018 - 276
Food Protection Trends - July/August 2018 - 277
Food Protection Trends - July/August 2018 - 278
Food Protection Trends - July/August 2018 - 279
Food Protection Trends - July/August 2018 - 280
Food Protection Trends - July/August 2018 - 281
Food Protection Trends - July/August 2018 - 282
Food Protection Trends - July/August 2018 - 283
Food Protection Trends - July/August 2018 - Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
Food Protection Trends - July/August 2018 - 285
Food Protection Trends - July/August 2018 - 286
Food Protection Trends - July/August 2018 - 287
Food Protection Trends - July/August 2018 - 288
Food Protection Trends - July/August 2018 - 289
Food Protection Trends - July/August 2018 - 290
Food Protection Trends - July/August 2018 - 291
Food Protection Trends - July/August 2018 - 292
Food Protection Trends - July/August 2018 - 293
Food Protection Trends - July/August 2018 - 294
Food Protection Trends - July/August 2018 - 295
Food Protection Trends - July/August 2018 - 296
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
Food Protection Trends - July/August 2018 - 310
Food Protection Trends - July/August 2018 - 311
Food Protection Trends - July/August 2018 - 312
Food Protection Trends - July/August 2018 - 313
Food Protection Trends - July/August 2018 - 314
Food Protection Trends - July/August 2018 - Cover3
Food Protection Trends - July/August 2018 - Cover4
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