{"id":{"repo_id":"missouri","oai_identifier":"oai:mospace.umsystem.edu:10355/10537"},"canonical_url":"https://search.dev.ndltd.org/etd/missouri/oai:mospace.umsystem.edu:10355/10537","repository":{"repo_id":"missouri","name":"University of Missouri","base_url":"https://mospace.umsystem.edu/oai/request"},"display":{"title":"Observation of food safety behavioral practices in foodservice employees after training and examination","abstract":"Food establishments implement training to prevent the occurrence of food borne illness in their operation with the understanding that increased food safety knowledge will ignite appropriate situational response from foodservice employees and result in improved food safety behavior. However, knowledge gained from food safety training programs does not always transfer into behaviors. There is gap between knowledge and practice of food safety where the issue lies in the transference of food safety training from cognitive being into behavioral performance. The study was conducted to evaluate the effectiveness of food safety training through observance of food safety behavioral instances pre- and post-training. It concluded that four of nine food safety behaviors indicated a positive improvement after food safety training. This discovery suggests there is a need for emphasis on performance training by developing more \"hands on,\" active training methods and conduct regular training sessions to continuously review food safety procedures.","abstract_html":"Food establishments implement training to prevent the occurrence of food borne illness in their operation with the understanding that increased food safety knowledge will ignite appropriate situational response from foodservice employees and result in improved food safety behavior. However, knowledge gained from food safety training programs does not always transfer into behaviors. There is gap between knowledge and practice of food safety where the issue lies in the transference of food safety training from cognitive being into behavioral performance. The study was conducted to evaluate the effectiveness of food safety training through observance of food safety behavioral instances pre- and post-training. It concluded that four of nine food safety behaviors indicated a positive improvement after food safety training. This discovery suggests there is a need for emphasis on performance training by developing more "hands on," active training methods and conduct regular training sessions to continuously review food safety procedures.","abstract_has_math":false,"creators":["Dirks, Lerin, 1985-"],"institution":"University of Missouri--Columbia","degree_name":"M.S.","degree_level":"Masters","degree_discipline":"Food science (MU)","degree_department":null,"school":null,"contributors":[],"advisors":["Groves, James L."],"committee_chairs":[],"committee_members":[],"year":2010,"date_issued":"2010","date_published":"2010","updated_at":"2026-07-24T03:09:39Z","subjects":[],"languages":["eng","English"],"rights":["OpenAccess."],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier.doi","label":"DOI","values":["https://doi.org/10.32469/10355/10537"],"render_values":[{"text":"https://doi.org/10.32469/10355/10537","href":"https://doi.org/10.32469/10355/10537","code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10355/10537","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Groves, James L."]},{"key":"dc:creator","label":"Author","values":["Dirks, Lerin, 1985-"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2011-04-25T14:31:44Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2011-04-25T14:31:44Z"]},{"key":"dc:date.issued","label":"Date","values":["2010"]},{"key":"dc:publisher","label":"Institution","values":["University of Missouri--Columbia"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food science (MU)"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Missouri--Columbia"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:language.iso","label":"Language (ISO)","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["OpenAccess."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.doi","label":"DOI","values":["https://doi.org/10.32469/10355/10537"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10355/10537"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Title from PDF of title page (University of Missouri--Columbia, viewed on March 28, 2011).","The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.","Thesis advisor: Dr. James Groves.","M.S. University of Missouri--Columbia 2010."]},{"key":"dc:description.abstract","label":"Abstract","values":["Food establishments implement training to prevent the occurrence of food borne illness in their operation with the understanding that increased food safety knowledge will ignite appropriate situational response from foodservice employees and result in improved food safety behavior. However, knowledge gained from food safety training programs does not always transfer into behaviors. There is gap between knowledge and practice of food safety where the issue lies in the transference of food safety training from cognitive being into behavioral performance. The study was conducted to evaluate the effectiveness of food safety training through observance of food safety behavioral instances pre- and post-training. It concluded that four of nine food safety behaviors indicated a positive improvement after food safety training. This discovery suggests there is a need for emphasis on performance training by developing more \"hands on,\" active training methods and conduct regular training sessions to continuously review food safety procedures."]},{"key":"dc:title","label":"Title","values":["Observation of food safety behavioral practices in foodservice employees after training and examination"]}]}],"canonical_facts":{"dc:contributor.advisor":["Groves, James L."],"dc:creator":["Dirks, Lerin, 1985-"],"dc:date.accessioned":["2011-04-25T14:31:44Z"],"dc:date.available":["2011-04-25T14:31:44Z"],"dc:date.issued":["2010"],"dc:description":["Title from PDF of title page (University of Missouri--Columbia, viewed on March 28, 2011).","The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.","Thesis advisor: Dr. James Groves.","M.S. University of Missouri--Columbia 2010."],"dc:description.abstract":["Food establishments implement training to prevent the occurrence of food borne illness in their operation with the understanding that increased food safety knowledge will ignite appropriate situational response from foodservice employees and result in improved food safety behavior. However, knowledge gained from food safety training programs does not always transfer into behaviors. There is gap between knowledge and practice of food safety where the issue lies in the transference of food safety training from cognitive being into behavioral performance. The study was conducted to evaluate the effectiveness of food safety training through observance of food safety behavioral instances pre- and post-training. It concluded that four of nine food safety behaviors indicated a positive improvement after food safety training. This discovery suggests there is a need for emphasis on performance training by developing more \"hands on,\" active training methods and conduct regular training sessions to continuously review food safety procedures."],"dc:identifier.doi":["https://doi.org/10.32469/10355/10537"],"dc:identifier.uri":["http://hdl.handle.net/10355/10537"],"dc:language":["English"],"dc:language.iso":["eng"],"dc:publisher":["University of Missouri--Columbia"],"dc:rights":["OpenAccess."],"dc:title":["Observation of food safety behavioral practices in foodservice employees after training and examination"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food science (MU)"],"thesis:degree_level":["Masters"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Missouri--Columbia"]},"updated_at":"2026-07-24T03:09:39Z"}