School Foodservice Employees' Perceptions of Practice: Differences by Generational Age and Hours Worked

Autor/inn/en	Strohbehn, Catherine; Jun, Jinhyun; Arendt, Susan
Titel	School Foodservice Employees' Perceptions of Practice: Differences by Generational Age and Hours Worked
Quelle	In: Journal of Child Nutrition & Management, 38 (2014) 1, (34 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1559-5676
Schlagwörter	Employee Attitudes; Food Service; Food Standards; Lunch Programs; Best Practices; Generational Differences; Age Differences; Working Hours; Barriers; Likert Scales; Performance Factors; School Surveys; Gender Differences; Participant Characteristics; Safety; Health Behavior; Breakfast Programs + Suchen Sie Ihr Suchwort? Arbeitnehmerinteresse; Lebensmittelgesetz; Mittagessen; Age; Difference; Age difference; Altersunterschied; Hours of work; Arbeitszeit; Likert-Skala; Leistungsindikator; Geschlechterkonflikt; Sicherheit; Health behaviour; Gesundheitsverhalten; Schulfrühstück
Abstract	Purpose/Objectives: This study investigated the influences of school foodservice employees' age and average number of hours worked per week on perceived safe food handling practices, barriers, and motivators. Methods: A bilingual survey (English and Spanish) was developed to assess reported food safety practices, barriers, and motivators to follow safe food handling behaviors. Perceptions of frequency of following listed food handling practices, importance of barriers to following safe food handling, and importance of motivating factors that encouraged safe food handling were rated using a 5 point Likert type scale. Demographic questions were also included on the survey. Results: A total of 879 responses (response rate of 24.2%) was collected with 754 usable responses. The majority of participants were female (95%) and had received food safety training (98.2%). Overall, employees perceived most listed barriers and motivators as important or very important. However, depending on employees' age and average number of hours worked each week, significant differences in safe food handling practices and perceptions of the importance of barriers and motivators were found among groups. Applications to Child Nutrition Professionals: Managers can ensure all employees perform safe food handling practices by customizing delivery of food safety messages to targeted generational groups. (As Provided).
Anmerkungen	School Nutrition Association. 120 Waterfront Street Suite 300, National Harbor, MD 20745. Tel: 301-686-3100; Fax: 301-686-3115; e-mail: servicecenter@schoolnutrition.org; Web site: http://schoolnutrition.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10