Nutr Res Pract.  2010 Feb;4(1):58-68.

Evaluation of the food safety training for food handlers in restaurant operations

  • 1Imported Food Analysis Division Center for Food and Drug Analysis, Gyeongin Regional Food and Drug Administration, Incheon 402-825, Korea.
  • 2Department of Food and Nutrition, Yonsei University, Seoul 120-749, Korea.
  • 3Department of Food Science and Nutrition, College of Natural Science, Dankook University, Jukjeon-dong, Suji-gu, Youngin 448-701, Korea.


This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.


Restaurants; effectiveness of the food safety training; hygiene knowledge; hygiene practice; on-site safety inspection

MeSH Terms

Food Safety
Surveys and Questionnaires


  • Fig. 1 Procedures of the study


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