A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma.* Restaurant managers took a survey designed to measure their understanding of basic food safety principles. * The questionnaire asked each participant to --identify the length of employment in the food industry, --estimate the number of hours of food safety training received, --estimate the time lapsed LEGACY, LAPSED. A legacy is said to be lapsed or extinguished, when the legatee dies before the testator, or before the condition upon which the legacy is given has been performed, or before the time at which it is directed to vest in interest has arrived. Bac. Ab. Legacy, E; Com. Dig. since food safety training had been received, --specify whether the training was from a government health agency or a corporate training source, --identify the type of training last received, and --indicate whether they were certified See certification. as trained food safety operators (FSOs). * Overall, food safety knowledge was high. * Respondents In the context of marketing research, a representative sample drawn from a larger population of people from whom information is collected and used to develop or confirm marketing strategy. who had received both health department and corporate training had the highest scores. * The group that had received no formal training had the lowest scores. * Individuals with FSO (Free Space Optics) Transmitting optical signals through the air using infrared lasers. Also known as "wireless optics," FSO provides point-to-point and point-to-multipoint transmission at very high speeds without requiring a government license for use of the spectrum. certification significantly outscored uncertified un·cer·ti·fied adj. Not officially verified, guaranteed, or registered; not certified: an uncertified teacher. Adj. 1. respondents. * Managers with health department training performed almost 10 points better than did those with corporate-only training. * The group with corporate-only training actually fared worse than the untrained group on a question about the temperature danger zone. * This group also did not have a good understanding of appropriate meat storage in refrigeration refrigeration, process for drawing heat from substances to lower their temperature, often for purposes of preservation. Refrigeration in its modern, portable form also depends on insulating materials that are thin yet effective. units. * Almost 22 percent of participants had received more than 40 hours of training, and 76 percent had received more than 10 hours. * Seventy-five percent of respondents had five or more years of experience in the industry, and 15 percent had more than 20 years experience. * Mean scores increased with experience, except in the case of the group with tenures of more than 24 years. * Training appeared to be an ongoing process, with 56 percent of respondents having received training within 15 months of the survey and 28 percent within the last five months. * A question that dealt with recognizing hepatitis A Hepatitis A Definition Hepatitis A is an inflammation of the liver caused by a virus, the hepatitis A virus (HAV). It varies in severity, running an acute course, generally starting within two to six weeks after contact with the virus, and lasting no symptoms was frequently answered incorrectly. * All groups demonstrated a poor knowledge of this subject. * Given the epidemic state of hepatitis A in Oklahoma, food service managers should have a robust knowledge of the subject. * Food service managers also had limited knowledge of optimal temperature ranges for bacterial growth Bacterial growth The processes of both the increase in number and the increase in mass of bacteria. Growth has three distinct aspects: biomass production, cell production, and cell survival. and of appropriate temperatures for heating and cooling foods. |
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