Recipient Organization
DELAWARE STATE UNIVERSITY
1200 NORTH DUPONT HIGHWAY
DOVER,DE 19901
Performing Department
(N/A)
Non Technical Summary
The food industry is among the largest and fastest-growing, private-sector employer with high-tech paying jobs in the United States, contributing billions of dollars to the gross national product, yet student enrollment in Food Science and related fields has been declining nationwide, especially among African Americans. Historically Black Colleges and Universities and 1862 institutions of higher learning produce many minority graduates from Life Science programs, yet only about 5% are in the food science profession. Furthermore, it has been well documented that stress and lack of sleep have an influence on employees' motivation, performance, and job retention. However, limited studies have investigated the impact of stress and sleep among diverse populations of food stakeholders. The aims of this proposal are: 1) To provide Master's level students holistic training in food safety (i.e., graduate level research projects, ServSafe Certification, and HACCP principles), extension and outreach opportunties (i.e., community engagement and traing), and education on the impact of sleep and stress related to occupational safety; 2) To provide Delaware Food Stakeholders (e.g., farmers, preparers, restaurant staff) training in food safety (i.e, ServSafe Certification, HACCP), and education on the effects of sleep and stress related to occupational performance and retention; 3) To collect and analyze data on the relationship between sleep, stress, and food safety among Delaware Food Stakeholders.
Animal Health Component
33%
Research Effort Categories
Basic
34%
Applied
33%
Developmental
33%
Goals / Objectives
The major goals of this project are to (1) provide Master's level students holistic training in food safety (i.e., Graduate level research projects, ServSafe Certification, and HACCP principles), extension and outreach opportunities (i.e., community engagement and training), and education on the impact of sleep and stress related to occupational safety. (2) Provide Delaware Food Stakeholders (e.g., farmers, preparers, restaurant staff) training in food safety (i.e., ServSafe Certification, HACCP), and education on the effects of sleep and stress related to occupational performance and retention. (3) Examine and analyze data on the relationship between sleep, stress, and food safety among Delaware Food Stakeholders
Project Methods
Aim 1: To provide Master's level students holistic training in food safety (i.e., Graduate level research projects, ServSafe Certification, and HACCP principles), extension and outreach opportunities (i.e., community engagement and training), and education on the impact of sleep and stress related to occupational safety.In year 1, PD and co-PDs will actively recruit students from Biology, Food Science, Biotechnology, and Natural Sciences programs at DSU and other colleges/universities within Delaware. Students will be required to hold a bachelor's degree and a cumulative GPA of at least 2.50. Students' tuition, stipend, and fringe benefits will be supported during years 2 and 3 of the project. This will develop the human capital to meet the USDA's mission and priority areas. These students will be paired with research faculty to complete a graduate research project. In year 2, students will assist PI and Co-PIs with aim 2 goals. In year 2, each graduate student will be assigned to a research advisor who will be responsible for guiding the student, assigning a research project, and assisting the students with the registration of courses. The graduate student's academic advisor is expected to assist the student in selecting a thesis committee of three faculty members from DSU, USDA-ARS, Wyndmoor, PA before the end of the second semester of year 1. Students will be required to perform a literature review and present it to the graduate thesis advisory committee quarterly. Resources of the College of Agriculture and the Office of Graduate Studies will be available to these Fellow students to assist with career and professional development opportunities. Students will be required to meet with the PD and Co-PDs to undertake their certification in ServSafe as a food handler, proctor and training in HACCP principles and learn how stress and sleep affects work performance and assisting in outreach and community engagement and recruitment food stakeholders. In year 3, graduate students will work closely with their research advisor on a graduate project to prepare and complete a master's degree. Each student will be required to enroll as a full-time student each semester and to complete a graduate thesis project by the end of year 3.Aim 2: To provide Delaware Food Stakeholders (e.g., farmers, preparers, restaurant staff) training in food safety (i.e, ServSafe Certification, HACCP), and education on the effects of sleep and stress related to occupational performance and retention.Brochures and pamphlets will be developed throughout the project to recruit a diverse population of 15 food stakeholders from each of the 3 counties within the state of Delaware. Recruitment of food stakeholders will be conducted at various venues and extension events (i.e., festivals and community events). The minimum requirements for the project will be to work in the food industry for at least 2 months and must be 18 years of age or older. Once recruited, the participants will meet in the selected county they were recruited from at the prearranged time. The project will last 8 days with day one consisting of an introduction to the project by the PI and Co-PI. After completion of the project, each participant will be compensated $100.00 dollars.ServSafe Training on day seven of the food stakeholders timeline, each stakeholder will be given a ServSafe booklet and will take part in an 8-hour ServSafe class. The food stakeholders who receive a 75 or higher on the examination will receive ServSafe certification. Participants will participate in anintroduction to HACCP training and how it relates to food stakeholders and the food industry. Furthermore, food stakeholders will be informed about the negative impacts of stress and inadequate sleep on occupational safety.At Visit 1, participants will be consented to and provided an overview of the study. In addition, educational training on the importance of understanding sleep and stress and their impact on workplace productivity and performance will take place. Specifically, the sleep and stress training will focus on: a) what stress is and how it is measured b) the importance of sleep and how it is measured c) the role of stress in food safety d) the role of sleep in food safety. At visit 1, participants will also complete a series of questionnaires assessing sleep quality/disturbance, perceived/workplace stress, and quality of life. Finally, at Visit 1, participants will be provided instructions on the actigraphy devices for in-home assessments. Participants will take a 10 min sleep diary over the course of the study.Aim 3: To examine and analyze data on the relationship between sleep, stress, and food safety among Delaware Food Stakeholders.In year 3, the data will be analyzed and reported by a multi-disciplinary team. PI, co-PIs, and students will use the results, from ServSafe grade results, HACCP Principal Test results, Demographic (e.g., food stakeholder job, age, time in job, Self-Report Assessments: Pittsburgh Sleep Quality Index, Insomnia Severity Index, Perceived Stress Scale, Workplace Stress Survey, 12-item short-form survey; sleep actigraphy data. Results will be shared with extension agents and the public. Scientists in this project will strengthen DSU's Food Science program and assist DSU's extension and outreach programs work within communities in all 3 counties of Delaware. Furthermore, the project will train 45 food handlers throughout the State of Delaware.