Progress 09/01/09 to 08/31/14
Outputs
Target Audience: The Hispanic food service work force in the metropolitan area of Minneapolis and St. Paul. There are 3,000 restaurants in the City of Minneapolis alone and 55% of all restaurant businesses (Latin and non-Latin cuisine) employ Spanish speakers. For the entire life of the project we reached an audience of 1,351 restaurant handlers. During this last period of reporting we engaged with a total of 11 restaurants and as many as 39 food service workers who took the certified food manager class. Changes/Problems: The original proposed described the use of focus groups to assess the the effectiveness of training and to determine factors that influence the change of behavior. However, very early in during the grant period, we realized that assembling focus groups with this type of audiences was very difficult and we needed to spend extra resources to conduct them. Most of the information collected from the participants was done by individual surveys pre- and post- training. What opportunities for training and professional development has the project provided? See section above for all of the outreach activities devoted to train restaurant workers. How have the results been disseminated to communities of interest? A couple of posters were presented about the findings of this project and we are currently workiing on the manuscripts and educational materials. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
This project has been a pioneer in delivering food safety education and at the same time conducting research on the effectiveness of training to Spanish-speaking food service workers. This project was built on an existing team and network of stakeholders who benefited or contributed to its success. The greater impact was the outreach of the project to train Hispanic restaurant workers using three different approaches. Using a novel teaching method of ServSafe® course in Spanish as many as 168 individuals were trained and approximately 130 workers were certified in a total of 18 course offerings. In the second training approach using community meetings 450 food service handlers and preparers were provided refresher sessions on good hygienic practices. In the third training intervention, as many as 62 on-site restaurant visits were deployed to deliver a 2-hour training addressing the specific restaurant practices and personnel. As a result 733 restaurant workers were trained. The overall audience that received training on food safety was 1,351 food service workers. The novel ServSafe® course consisted in delivering the material in four 3 hour sessions spread during 4 weeks. This change was adopted based on the educational background of typical Spanish speaking food service workers. The average test score and passing rate attained by students was 81 and 83%, respectively. For comparisons, the same national figures are: 63 and 72%. These differences clearly showed an improved effectiveness of this new format in training restaurant workers. The highlights of the demographic characteristics of the participants in the training programs conducted by this project were: 51% male; 43% between age of 20 and 29; 82% Mexican nationals; 99% spoke Spanish as first language; 85% with annual income below $25,000; 60% with middle school or lower as maximum level of education; and 74% with 6 or less years of work in food industry. From the research conducted in the 2-hour on-site training, some of the most important findings were: Participants indicated that perception of co-worker behavior improved in all areas but one. Workers reported improvement in behaviors related to food safety in five areas that included proper use of gloves, utensils, thermometer and sanitizing. Responses indicated that participants’ knowledge of food safety related behaviors improved. Respondents also indicated that more diverse sources were perceived as sources of food safety information after the intervention. After the intervention information pursuers were more varied and the information “hubs” more diversified. At six months post intervention there were still more information pursuers than pre-intervention. At six months post intervention the information hub reverted and greatly narrowed to a single Certified Food Manager.
Publications
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: The Hispanic food service work force in the Twin Cities (Minnesota) mainly, but the findings of this project would be valuable for the entire population of Spanish-speaking restaurant workers, educators and regulatory agencies. During the reporting period we have been reaching restaurant workers in Minneapolis for the ServSafe training. We expect we will be able to reach a larger population with the online materials currently developed. As many as 197 food handlers in 29 separate establishments were also trained via the on-site training format and 75 workers via the 4-part ServSafe course. Regulatory representativesare involvedduring differentevents and activities topromote a working relationship between industry, academics and regulatory agencies Other researchers and extension specialists have been interested in our project and findings during this past year. Changes/Problems: One of the co-PIs of the project, Thomas Bartholomaymoved to a different job and his involvement with the project has not been possible within the last year. We will be working with him in a consulting basis for the communication mapping data analysis. What opportunities for training and professional development has the project provided? A total of 197 food service employees including bar tenders, wait staff, banquet servers, cooks and supervisors at 29 separate establishments were trained in 2 hour FSET and SA sessions covering food safety, personal hygiene, cross contamination, sanitation, time/temperature and food security/ALERT. Training was conducted in Spanish. Seventy-five individuals attended manager training sessions (ServSafe). How have the results been disseminated to communities of interest? A poster was presented at the International Association for Food Protection Annual Meeting in Providence, Rhode Island to share our results with other researchers and industry stakeholders. We have maintained regular meeetings with local regulators. What do you plan to do during the next reporting period to accomplish the goals? A web-designer is working on creating a Moodle delivery system for the translated modules. A hybrid on-line/face-to-face manager renewal pilot session is scheduled for January 2014 at the Latino Economic Development Center’s computer based training lab. The session will be evaluated for efficiency and effectiveness of the training, as well as knowledge gain. Invitations were accepted to present programming and research to the U of M Extension Latino Community of Practice (February), U of MN Extension Food Safety Team (March), Minnesota Department of Health Food Manager Trainer Conference (May), Executive Director of the Chicano Latino Affairs Council (September), City of Minneapolis, Regulatory Agency (January 2013), Minnesota State Capitol (February 2013), the National Restaurant Association, ServSafe (March 2013) and the MN Extension Evaluation team (April 2013). We anticipate we should be working in finishing the 3 to 4 peer-review publications for submission. One of them will be on the demographics data of the populations that we have been working on. A second paper will be on the behavior change resulting from the on-site training. A third paper will result from the communication mapping within workers of restaurants. A possible fourth paper will be the evaluation results of the four-part ServSafe training series.
Impacts
What was accomplished under these goals?
Data collection on the effectiveness of training and the long-term behavior change was completed during the past year. Project data was analyzed and organized for information dissemination and paper publication. Network and communication mapping data are being processed in order to understand how restaurant workers communicate and share ideas around food safety. This information will be compared to sixth month follow-up interview data to be collected in July/August 2013 for ten participating restaurants. Continued efforts were directed at working with web page developers in creating an on-line food safety renewal course for Spanish speaking food managers. English curricula were evaluated and four modules (Preventing Foodborne Illness, Personal Hygiene, Cleaning and Sanitizing Basics and Cooling Principles) were translated to Spanish. Four additional modules have been developed in English (Cleaning & Sanitizing II, Ready-to-eat foods, Emerging Issues I and II) and are in the process of being translated to Spanish.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2012
Citation:
Kauppi, K. L., C. R. Buzo de Diez, G. L. Peterson-Vangsness, T. Bartholomay, and F. Diez-Gonzalez. 2012. Effect of multi-level Spanish food safety training on knowledge, behavior and system change. IAFP Annual Meeting, July 22-25, Providence, RI.
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Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: This project consisted of outreach activities intended for improving food safety training and education of Spanish-speaking food workers and targeting behavior and system changes at the restaurant level. 1. Conduct Food Safety Employee Training (FSET) and Self-Audit (SA). A total of 160 food service employees including bar tenders, wait staff, banquet servers, cooks and supervisors at 17 separate establishments were trained in 2 hour FSET and SA sessions covering food safety, personal hygiene, cross contamination, sanitation, time/temperature and food security/ALERT. Training was primarily conducted in Spanish. Training resources were evaluated and updated to reflect modifications to regulatory expectations. Research activities involved the collection and analysis of survey data pre and post training interventions. 2. Conduct Spanish Four Part Certified Food Manager Class. Fifty individuals attended manager training sessions (ServSafe) during the year. Marketing information and distribution, recruitment strategies and educational tools were evaluated. Resources and contacts stakeholders assisted in recruitment and programming. Regulatory representatives attended each session to promote a working relationship between industry, academics and regulatory agencies. 3. Develop Technology Based Food Safety Training. Continued efforts were directed at working with web page developers in creating an on-line food safety renewal course for Spanish speaking food managers. English curricula were evaluated and several modules translated into Spanish. 4. Educational Materials. Eye appealing, bilingual, culturally appropriate, marketing materials have been updated for this innovative food safety outreach in Minnesota. Brochures and posters contain concise food safety course descriptions and registration information. Scholarship applications were granted to participants that demonstrated a need. 5. Facilitate Outstate Programming. Regional marketing efforts included live call-in programs on the Spanish radio station, releases in the Spanish newspaper, and English and Spanish releases in the internationally distributed Extension Latino Financial Literacy newsletter. Direct contact was made with individuals living out-state and accommodations made for attending class. 6. Partner Presentations and Networking. Invitations were accepted to present program and research to the U of M Extension Latino Community of Practice (February), U of MN Extension Food Safety Team (March), Minnesota Department of Health Food Manager Trainer Conference (May), and Executive Director of the Chicano Latino Affairs Council (September). In July, the most relevant findings of this project were presented at the International Association for Food Protection Annual Meeting in Providence, RI by means of a poster format. Also Dr. Diez represented the project at the Project Directors meeting before the IAFP Annual Meeting in RI. In addition, ongoing project updates were given through informal presentations made at U of M Extension Regional faculty meetings and Minnesota Food Safety Partnership meetings, Mankato, MN. PARTICIPANTS: Team project: Dr. Francisco Diez-Gonzalez, Professor and Project Director is responsible for the overall fiscal management and coordinating efforts of all personnel; Tom Bartholomay, an Evaluation Specialist at the University of Minnesota Extension and Co-PI leading the research and evaluation efforts of the project; Glenyce Peterson-Vangsness, Extension Educator, Food Science, Professor and Co-PI responsible for overseeing the extension efforts and coordinating the rest of the Extension personnel; Dr. Kendra Kauppi: Dr. Kauppi is an Food Safety specialist/Extension Educator who will be conducting outreach activities related to Self-Audit and technology-based training; Claudia Diez, Spanish-based Educator, who has been leading the training and education efforts for Spanish-speaking communities; and Balvina (Ballistrienri) Jones contributed to the in on-site survey data collection. We also briefly received support from Whitney Merideth, an Evaluation Specialist with Extension. The Department of Health of the City of Minneapolis is the closest collaborator for the entire project. Another close collaborator is Krista Johansen Dederich of Stellar Interactions, LLC, who is supporting the online materials development. In addition the St. Paul, Mankato and Blue Earth County health officials will provide the list of restaurants employing Spanish speaking food workers. Additional partner organizations to participate in our program: Latino Development Economic Center in Minneapolis, Latino Development Economic Center in the East Side of St. Paul, Guadalupe Alternative Programs in the cities of Minneapolis and St. Paul, The Ecuadorian Consulate and their Community Center and the Mexican Consulate. The project has been providing a combination of training opportunities to the Spanish-speaking community that involve: On-site Food Safety Employee Training (FSET) and Self-Audit, Community Meeting Training Sessions, Spanish Four Part Certified Food Manager Class (ServSafe). TARGET AUDIENCES: The Hispanic food service work force in the Twin Cities (Minnesota) mainly, but the findings of this project would be valuable for the entire population of Spanish-speaking restaurant workers, educators and regulatory agencies. There are 3,000 restaurants in the City of Minneapolis alone and 55% of all restaurant businesses (Latin and non-Latin cuisine) employ Spanish speakers. PROJECT MODIFICATIONS: We requested no-cost extension for one more year to continue working on the project's objectives.
Impacts
Outcomes reported are based on work conducted during the third year. The Life Skills Evaluation Systems, a retrospective pretest/posttest, was administered at the end of each FSET class. This instrument was used to assess short term knowledge and behavior change in problem solving, record keeping, decision making, communication, food safety regulations and trying new techniques in food safety. Overall, 83% of the FESET participants who responded made positive gains from pre-program to post-program. Food workers indicated appreciation learning with colleagues, interactive activities and restaurant walk-throughs. Participants self-reported they will "perform the restaurant self-audit", "wash my hands with soap and a nailbrush" and "use a thermometer when checking food". FSET participants were also administered for an interview survey pre training and one month post training. On an average, participants indicated that knowledge of food safety related behaviors improved from 65% to 73% when asked ten true/false questions. Participants also reported statistically significant improvement in behaviors related to food safety including hand washing, glove use and bare-hand contact of ready to eat food and cleaning and sanitizing of food contact surfaces. When asked about perceived restaurant behavior, statistically significant changes were reported in use of temperature log sheets, enforcing food safety policies and overall management practice and knowledge. The assessment of the Spanish Four Part Certified Food Manager Class indicated that 81% of the students taking the class obtained passing grades with an average passing score of 85%. Performance can be compared to national average passing rates (73%) and passing test scores (80%). In a preliminary 2-3 week follow up survey, most of the new managers were able to report increased frequency in hand-washing , use of a calibrated thermometer and preparation, and monitoring of sanitizer containers. Analysis of communication patterns at the restaurant suggest that after one month post training intervention, that a wider variety of people were perceived as sources of food safety information, while at six month post training more individuals were in pursuit of food safety information, but the information "hub" narrowed to a single food manager. Food safety training and program evaluation appears to demonstrate that the implementation of culturally sensitive and language appropriate interventions can result in knowledge, behavior and restaurant level system and communication improvements.
Publications
- No publications reported this period
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Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: This project conducted a series of outreach activities intended for improving food safety training and education of Spanish-speaking food workers. 1. Food Safety Employee Training (FSET) and Self-Audit (SA). One hundred fifty food service employees including bartenders, wait staff, banquet servers, cooks and supervisors at 13 separate establishments were trained in 2 hour FSET and SA sessions covering food safety, personal hygiene, cross contamination, sanitation, time/temperature and food security/ALERT. Training was conducted in both Spanish and/or English. Training resources were evaluated and updated to reflect modifications to regulatory expectations. Pre and post training evaluation data were collected. 2. Community Meetings. Training was held in partnership with the City of Minneapolis Regulatory Services. Twelve community meetings, in both Spanish and English, were conducted with 60 food service employees and managers representing 27 establishments. Training topics included food safety challenges, HACCP, plan review and emergency preparedness. 3. Spanish Four Part Certified Food Manager Class. Thirty-seven individuals attended manager training sessions (ServSafe) in February, June and September. Resources and contacts with the Latino Economic Development Center and local distributor representatives assisted in reaching the Spanish speaking food worker. An invitation from the National Restaurant Association Educational Foundation, Chicago, Illionis was accepted to work with ServSafe in reviewing food safety training and testing material for the Spanish speaking food worker. 4. Technology Based Food Safety Training. Continued efforts were directed at working with web page developers in creating an on-line food safety renewal course for Spanish speaking food managers. 5. Educational Materials. Eye appealing bilingual, culturally appropriate, marketing materials were updated. Brochures and posters contain concise food safety course descriptions and registration information. Scholarship applications are a welcomed edition to the registration materials. 6. Outstate Programming. An Extension outstate program advisory team was formed in Mankato, Minnesota, consisting of Extension NIFSI grant team members and regional representation from Minnesota Department of Health and Minnesota Department of Agriculture food inspection, and Extension Latino Financial Literacy programs. The team explored and marketed the Spanish Four Part series food safety program outreach in the region. Regional marketing efforts included live call-in programs on the Spanish radio station, releases in the Spanish newspaper, and English and Spanish releases in the internationally distributed Extension Latino Financial Literacy newsletter. The team anticipates initiating outstate regional Spanish food safety programming in 2012. PARTICIPANTS: Team project: Dr. Francisco Diez-Gonzalez, Professor and Project Director is responsible for the overall fiscal management and coordinating efforts of all personnel; Tom Bartholomay, an Evaluation Specialist at the University of Minnesota Extension and Co-PI leading the research and evaluation efforts of the project; Glenyce Peterson-Vangsness, Extension Educator, Food Science, Professor and Co-PI responsible for overseeing the extension efforts and coordinating the rest of the extension personnel; Dr. Kendra Kauppi is an Food Safety specialist/Extension Educator who is conducting outreach activities related to SafeAudit and technology-based training; Claudia Diez, Spanish-based Educator, who is leading the training and education efforts for Spanish-speaking communities; Dr. Amy Mayer, Evaluation Coordinator, who was involved in the research, extension and evaluation components (she left the team in March 2011), and Balvina (Ballistrienri) Jones, who has been hired as Community Outreach Data Collector, will be instrumental in on-site survey data collection. The Department of Health of the City of Minneapolis is the closest collaborator for the entire project. Another close collaborator is Krista Johansen Dederich of Stellar Interactions, LLC, who is supporting the online materials development. In addition the St. Paul and Mankato health officials will provide the list of restaurants employing Spanish speaking food workers. Additional partner organizations to participate in our program: Latino Development Economic Center in Minneapolis, Latino Development Economic Center in the East Side of St. Paul, Guadalupe Alternative Programs in the cities of Minneapolis and St. Paul, The Ecuadorian Consulate and their Community Center and the Mexican Consulate. The project has been providing a combination of training opportunities to the Spanish-speaking community that involve: On-site Food Safety Employee Training (FSET) and Self-Audit, Community Meeting Training Sessions, Spanish Four Part Certified Food Manager and Workers Class(ServSafe). TARGET AUDIENCES: The Hispanic food service work force in the Twin Cities mainly, but the outreach and research findings of this project would be valuable for the entire population of Spanish-speaking restaurant workers in Minnesota with the potential for nation-wide distribution. There are 3,000 restaurants in the City of Minneapolis alone and 55% of all restaurant businesses (Latin and non-Latin cuisine) employ Spanish Speaking workers. PROJECT MODIFICATIONS: Based on the level of participation of audiences, the team decided to postpone conducting focus groups, the priority will be on the evaluation of the educational activities.
Impacts
Extension. Outcomes reported are based on work conducted during the second year. The Life Skills Evaluation Systems, a retrospective pre-test/post-test, was administered at the end of each FSET and Community Meeting to access knowledge and behavior gains in problems solving, record keeping, decision making, trying new techniques in food safety and communicating. Overall, 81.9% of the FSET participants made positive gains from pre-program to post-program. Food workers indicated appreciation for the group learning experience, hands on activities and educational material. Participants self-reported they will "take into consideration my personal hygiene before preparing meals", "wash my hands in a proper way and to take caution to not cross-contaminate meals I prepare" and "follow proper thermometer use when checking food". When presented with the Life Skills Evaluation, 85.4% Community Meeting participants indicated positive gains after attending the training and better able to make safe food decisions, to communicate clearly and train employees on food safety topics and to understand current issues in food safety. In a preliminary 2-3 week follow up survey, most of the new managers were able to report increased frequency in hand-washing , use of a calibrated thermometer and preparation and monitoring of sanitizer containers. Research and Evaluation. A literature review is nearing completion and will be continuously updated that focuses on the learning styles, restaurant management, and food safety practices of the Spanish speaking population. Seven search engines were used to identify 192 articles of which about 50 met inclusion criteria. A practical evaluation tool designed to measure impact has been finalized that incorporates the logistical and demographic challenges in working with the cities of Minneapolis and St. Paul, and low performing Spanish speaking restaurants. The design compared the effects of three different food safety interventions on similar participants and restaurants in two different city inspector contexts. The multi-method design includes participant learning gains, knowledge retention and behavior change, as well as changes in restaurant level food practice related to the interventions. Included is new research on changes in social networks within participating restaurants and their association with readiness to improve. Participating restaurants are sampled from city inspection reports based on a high number of Spanish speaking employees and low inspection performance criteria. A pre-post interview questionnaire has been developed to capture knowledge levels and behavior practices of program participants, restaurant employees, and restaurants. A companion demographic questionnaire will enable analysis of these variables on improvement. The design and instruments were piloted and improved over a six month period. Currently six restaurants have been successfully interviewed for pre-data and follow-up interviews are scheduled.
Publications
- No publications reported this period
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Progress 09/01/09 to 08/31/10
Outputs
OUTPUTS: This project conducted a series of outreach activities intended for improving food safety training and education of Spanish-speaking food workers. 1.Food Safety Employee Training (FSET) and Self-Audit (SA) One hundred seventy-two food service employees including bar tenders, wait staff, banquet servers, cooks and supervisors at 15 separate establishments were trained in 2 hour FSET and SA sessions covering food safety, personal hygiene, cross contamination, sanitation, time/temperature and food security/ALERT. Training was conducted in both Spanish and/or English. Food workers indicated appreciation for the group learning experience, hands on activities and educational material. Training resources were evaluated and updated to reflect modifications to regulatory expectations. 2.Community Meeting Training Sessions In partnership with the City of Minneapolis Regulatory Services, 20 community meeting training sessions were held in two locations in both Spanish and English with 164 food service employees and managers attending which was representative of 30 establishments. Training topics included food safety challenges, HACCP, plan review and emergency preparedness. All individuals completing post class surveys (n=63) strongly agreed or agreed that the topics discussed were useful, that they plan to use the information presented at the meeting and that the information will help with improvement. Participant feedback comments included: I will pass the information to fellow employees, community meetings remind me of what the restaurant should focus on, community meetings are great opportunities to discuss common challenges with colleagues and the lessons are summarized and simplified for all to understand. 3. Spanish Four Part Certified Food Manager Class Twenty-nine individuals attended manager training sessions (ServSafe) in April, June and September. Marketing information, recruitment strategies and educational tools were evaluated to better serve the Spanish speaking food service worker. 4.Technology Based Food Safety Training Efforts were directed at working with web page developers in creating an on-line food safety renewal course for Spanish speaking food managers. 5.Educational materials Eye appealing bilingual, culturally appropriate, marketing materials have been developed for this innovative food safety outreach in Minnesota. Brochures and posters contain concise food safety course descriptions and registration information. The Community Program Specialist markets the Spanish food safety courses directly to establishment owners and managers that employ a Spanish speaking workforce. With the economic recession, scholarship applications are a welcomed edition to the registration materials. PARTICIPANTS: Team project: Dr. Francisco Diez-Gonzalez, Associate Professor and Project Director responsible for the overall fiscal management and coordinating efforts of all personnel; Tom Bartholomay, an Evaluation Specialist at the University of Minnesota Extension and Co-PI leading the research and evaluation efforts of the project; Glenyce Peterson-Vangsness, Extension Educator, Food Science, Professor and Co-PI responsible for overseeing the extension efforts and coordinating the rest of the extension personnel; Dr. Kendra Kauppi: Dr. Kauppi is an Extension Educator who will be conducting outreach activities related to SafeAudit and technology-based training; Claudia Diez, Spanish-based Educator, who will be leading the training and education efforts for Spanish-speaking communities; and Dr. Amy Mayer, Evaluation Coordinator, who primarily links the research, extension and evaluation components of the different project components. The Department of Health of the City of Minneapolis is the closest collaborator for the entire project. Another close collaborator is Krista Johansen Dederich of Stellar Interactions, LLC, who is supporting the online materials development. In addition the St. Paul, Mankato and Blue Earth County health officials will provide the list of restaurants employing Spanish speaking food workers. Additional partner organizations to participate in our program: Latino Development Economic Center in Minneapolis, Latino Development Economic Center in the East Side of St. Paul, Guadalupe Alternative Programs in the cities of Minneapolis and St. Paul, The Ecuadorian Consulate and their Community Center and the Mexican Consulate. The project has been providing a combination of training opportunities to the Spanish-speaking community that involve: On-site Food Safety Employee Training (FSET) and Self-Audit, Community Meeting Training Sessions, Spanish Four Part Certified Food Manager Class(ServSafe. TARGET AUDIENCES: The Hispanic food service work force in the Twin Cities mainly, but the findings of this project would be valuable for the entire population of Spanish-speaking restaurant workers. There are 3,000 restaurants in the City of Minneapolis alone and 55% of all restaurant businesses (Latin and non-Latin cuisine) employ Spanish Speaking workers. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Outcomes reported are based on preliminary work conducted during the first year. As a result of the Community Meeting Training Sessions, when presented with a knowledge gains evaluation post class, most participants were able to go from slight/moderate to great when asked about determination to apply the information they gained, about the ability to make safe food decisions, about the ability to communicate clearly and train employees on food safety topics and about current issues in food safety. The assessment of the Spanish Four Part Certified Food Manager Class indicated approximately 70% of the students taking the class obtained passing grades with and an average score of 84%. In a preliminary 2-3 week follow up survey, most of the new managers were able to report increased frequency in hand-washing , use of a calibrated thermometer and preparation and monitoring of sanitizer containers.
Publications
- No publications reported this period
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