On the Efficacy of an In-House Food Sanitation Training Program: Statistical Measurements and Practical Conclusions

Eli Cohen, Arie Reichel, Zvi Schwartz

Research output: Contribution to journalArticlepeer-review

44 Scopus citations

Abstract

Researchers agree that in-house food sanitation training decreases the number of incidents of food-borne illness caused by improper handling of food. However, few published works have tested the effectiveness of sanitation-training programs. This study tested the impact of a sanitation-training program on microbiological food quality. The training program was carried out at the production facility of a large food service company. Food samples were tested before, during, and after the training program. Results indicate that a statistically significant improvement was indeed achieved. Because not all departments benefited equally, it might be useful to tailor the program to the unique circumstances in each department to maximize the benefits of in-house sanitation programs.

Original languageEnglish
Pages (from-to)5-16
Number of pages12
JournalJournal of Hospitality and Tourism Research
Volume25
Issue number1
DOIs
StatePublished - 1 Jan 2001

Keywords

  • HACCP
  • catering
  • food service
  • sanitation
  • training

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