J Korean Diet Assoc.  2008 May;14(2):139-151.

Development and Evaluation of Sanitation Education Media for Restaurant Employers and Employees

Affiliations
  • 1Department of Food Science and Nutrition, Kyungpook National University, Daegu 702-201, Korea. yklee@knu.ac.kr

Abstract

Presently, media for sanitation education consisting of a sanitation manual and a CD-ROM intended for restaurant employers and employees was developed and evaluated. The sanitation manual consisted of five principles: prevention of foodborne illness, personal hygiene, control of food production, instrument and equipment cleaning and sanitation, and management of environmental sanitation. The CD-ROM was composed of animations detailed real-life examples of Salmonella, Staphylococcus aureus, and Norovirus foodborned illness outbreaks; slides summarizing the five principles of the manual; and a poster entitled You can prevent foodborne illness listing and describing the principles. A 15 question evaluation survey was developed to gauge the efficacy of the animations. The survey was divided into five sections on comprehension of the instructions, content organization concerning understanding, content organization concerning the information presented, content organization concerning retention of interest (concentration), and recommendations concerning concentration. Ranked on a 5-point scale the survey produced a mean value of 3.80+/-0.39 and individual scores of 3.92+/-0.45 (learning instruction), 3.86+/-0.48 (understanding), 3.82+/-0.52 (information), 3.75+/-0.49 (concentration), and 3.67+/-0.58 (concentration-recommendation). Overall, evaluation results of the animation were good and easy to understand, with only a few respondents electing to watch the animations more than once. In terms of continuous and recurring education, sanitation training programs should be easy to learn and contain sufficient and specific examples of the importance of sanitation in achieving food safety.

Keyword

sanitation education; education animation; sanitation manual; restaurant

MeSH Terms

CD-ROM
Comprehension
Surveys and Questionnaires
Humans
Hygiene
Norovirus
Restaurants
Retention (Psychology)
Salmonella
Sanitation
Staphylococcus aureus
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