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1.
Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well‐being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18‐ to 26‐year‐old Univ. of Maine students. Demographic questions and the previously validated Food Safety Knowledge Questionnaire (FSKQ) were placed online. Of 123 people who responded to the email recruitment notice, 104 Univ. of Maine undergraduates aged 18 to 26 years completed the survey. The average score among all participants was 60% correct (53 points out of a possible 89 points). Survey questions that required participants to identify common sources of foodborne pathogens had the lowest average percent correct (31%). Less than 50% of participants were able to correctly identify several high‐risk foods, including sliced melon, raw sprouts, and unpasteurized fruit juice. Our findings indicate a need for educational programs for 18‐ to 26‐year‐old Univ. of Maine students in regards to common sources of foodborne pathogens and proper handling of fresh produce and that food safety knowledge among university students has not improved since publication of a national survey using the FSKQ in 2006. Effective educational programs are needed to ensure that young adults understand food risks and appropriate food handling practices.  相似文献   

2.
Food safety training materials, targeted for residential childcare institution (RCCI) staff of facilities of 20 residents or less, were developed, piloted, and evaluated. The goal was to assist in the implementation of a Hazard Analysis Critical Control Points (HACCP)‐based food safety plan as required by Food and Nutrition Service/United States Department of Agriculture. RCCI staff and instructor training manuals, Food Safety Basics: Food Safety Education for RCCIs was developed and pilot tested in RCCIs in both Rhode Island and Massachusetts. The program was evaluated by participants and pre‐/posttraining onsite inspector and microbial assessments. The core curriculum contained 3 modules and corresponding activities: Module 1: cause, prevention, and strategies to reduce foodborne illness; Module 2: components of a HACCP‐based food safety plan and standard operating procedures; and Module 3: actual food safety plan development, including instructions for implementation and corresponding monitoring procedures required. There were 50 to 82 RCCI staff members that attended 2 or 3 modules. Participants rated the modules 4.5 ± 0.4, 4.3 ± 0.4, and 4.4 ± 0.4 out of 5‐point Likert scale (1 = strongly disagree, 5 = strongly agree) for teaching modules 1, 2, and 3, respectively. The evaluations assessed their understanding of key topic areas taught. Onsite inspections showed improvement in many critical food safety issues. Some deficiencies still appeared to be problematic, such as refrigerator temperature monitoring and issues with storage and cross‐contamination.  相似文献   

3.
Developing novel, engaging courses in food safety is necessary to train professionals in this discipline. Courses that are interactive and case‐based encourage development of critical thinking skills necessary for identifying and preventing foodborne disease outbreaks. The purpose of this study was to assess the efficacy of a case study module‐based course for upper division undergraduate and graduate students interested in food safety. Four independent case study modules were developed and implemented by 4 universities working in tandem over a semester course. All case studies incorporated molecular and epidemiological methods employed by professionals in food safety in outbreak investigations. Each case study was based on a (i) suspect foodborne pathogen, (ii) identification tools including biochemical test variations and pulsed field gel electrophoresis, multiplex PCR and/or whole genome sequencing, and (iii) suspect location and company type from farm to production site to restaurant. Pre‐ and postinstruction evaluations revealed significant increases in understanding of the concepts introduced through each module as demonstrated by overall mean normalized gain of 0.32 ± 0.35 (15% ± 19%; n = 60). Institution, role of instructor, prescore, and learning environment all played a significant role in the effects of overall learning. This study provides a successful model for a case study‐based course in food safety. The guidelines and materials developed by our group are available for use by other institutions.  相似文献   

4.
构建基于人才培养目标评价的教学机制是评价和完善大学本科教育的重要举措。食品安全是食品工程的基本要求,也是食品科学的重要研究方向。"食品安全学"课程体系建设是食品科学与工程专业工程教育体系的重要内容。通过食品安全综合实验教学内容与教学方式的改革探索与实践经验,创建了"食品安全学"课程的项目式教学体系。"食品安全学"课程建设显著提高了教学质量,实现了学生从被动学习向主动学习的转变,取得了理想的教学效果,对于综合实验具有较好的示范作用。  相似文献   

5.
ABSTRACT: Food Safety Manager's Certification is offered through a state‐local Extension partnership in Utah using an online course management system. Exams and course materials were created by an Extension Specialist at Utah State Univ. Extension Agents provide exam and curriculum facilitation in each county. This form of distance education enables access for students in all 29 Utah counties. All 454 students (Jan 2008–Mar 2009) successfully passed the food safety managers exam in 1 or 2 attempts and received certification. Twenty‐nine percent of those taking the exam received certification without accessing any of the course materials. The overall passing exam score mean was 82%. When combining both passing and failing exam attempts, the students' mean was 79%. The students' mean of the lower 25% was only 65%. When evaluating the 7 food safety knowledge domains, students' means were highest in personal hygiene and lowest in facility, equipment, and layout. The lower 25% of students failed to score 70% in 6 of 7 food safety knowledge domains. The English course materials were provided in 3 options where students could select 1 or more: online, textbook, and DVD. For students who chose to access educational materials 67% used online learning, 40% textbooks, and 10% DVDs as part of their study options. Extension Agent feedback on Hispanic students enrolled in the program indicates a need for Spanish language study materials. Overall, the Utah Food Safety Managers program demonstrates a successful state‐local Food Science Extension approach to distance education, online curricula, and the use of computers to facilitate testing and learning.  相似文献   

6.
2009年《食品安全法》实施,然而其中有些内容仍不够完善,笔者对此提出四点建议：政府监管要落实权力和责任主体;召回制度要加以细化;重点是要完全实施惩罚性赔偿制度,将＂价款10倍＂赔偿改为＂损害赔偿额＂的数倍;最后为保护食品侵权案件的受害人的合法权益,为食品产业平稳升级护航,需推行产品责任强制保险制度。惩罚性赔偿制度和产品责任强制保险制度相辅相成,必须成为本法之亮点,才能使《食品安全法》充分保障消费者的合法权益。  相似文献   

7.
Abstract: This article describes an innovative assessment tool designed to evaluate the effectiveness of a food safety skills curriculum for learners receiving special education services. As schools respond to the increased demand for training students with special needs about food safety, the need for effective curricula and tools is also increasing. A Food Safety Education for High School and Transition Special Needs Students curriculum served as the basis upon which our assessment tool was developed. The project was a collaborative effort by food safety and education professionals in Connecticut, Rhode Island and Massachusetts. This USDA‐funded initiative emerged from teacher‐generated data that identified critical gaps in food safety knowledge and skills among students with disabilities (SWD) receiving special education services. As an adjunct to this curriculum, a Food Safety Practices Assessment Tool was developed to: 1) conduct observations of students as they demonstrate food safety practices, and 2) use this information to design classroom‐based learning activities that are aligned with students’ Individual Education Plans (IEP). Pilot data suggest that the tool is valid and reliable for use in a kitchen‐based setting. This is the first known tool of its kind to test food safety skills of individuals with special needs in a real‐world environment. Further testing is needed to determine the usefulness of the tool for broader audiences.  相似文献   

8.
Adults aged 60 or older are more likely than younger adults to experience severe complications or even death as a result of foodborne infections. This study investigated which specific groups of healthcare providers or other caregivers are most receptive to providing food safety information to older adults. Telephone-based focus groups were conducted with health care providers and caregivers to determine their knowledge, attitudes, and behaviors regarding foodborne illness prevention for older adults. Focus groups identified a gap between older adults’ trust in healthcare providers as a credible source of food safety information and healthcare providers’ lack of training, knowledge, and willingness to provide food safety information to older adults.  相似文献   

9.
In Canada, as in many countries, public continuing education of the non‐vocational general interest type for people in post‐work languishes on the margins of political discourse. This case study of one such traditional program for seniors run by a school board in Ontario explores the experiences of older adults and the meanings they attach to their learning. The goal is to better understand the roles and effects later life learning has in promoting health and well‐being at both the individual and community levels. This study analyzes qualitative data collected through interviews, classroom observations and documents, referring to the micro, meso and macro levels of theory in adult education, psychology, health and social gerontology. The three main learning outcomes identified include: 1) the effects of enduring interest, 2) classrooms as social support networks, and 3) the awareness of the right to learn. The article examines how these outcomes function as health promoting mechanisms for individuals and communities. The results indicate the vital role played by affordable and accessible public continuing education program for retirees, especially seniors at risk. They also suggest the need for further quantitative research to measure the impact of learning on health and the quality of later life.  相似文献   

10.
Abstract: With the persistence of microbiological foodborne illness and anticipated future shortage of scientists with agricultural and food science expertise in the United States, it is imperative to educate youth on microbiological food safety and enhance their awareness of opportunities to become engaged in finding solutions to food safety challenges. To help integrate food science education across the high school curriculum, new educational materials on microbiological food safety were developed and then disseminated to and evaluated by educators of secondary basic and applied sciences. The materials present food safety concepts in the context of foodborne illness outbreaks to introduce basic concepts of food microbiology, epidemiology, and food safety strategies as well as their broad impact on economics, communication, and regulations. The ready‐to‐implement educational materials support educational content standards and various learning styles and encourage critical thinking skills. The materials include a presentation on food microbiology and foodborne illness surveillance, case studies on foodborne illness outbreaks, a video on the laboratory investigation of foodborne illness, interactive web‐based activities, and supporting materials for teachers and classroom display. Exposure to the materials in a 1‐d workshop positively impacted educator familiarity with general microbiology, food safety strategies, regulatory requirements, and associated terminology as measured by a test administered prior to and after use of the materials. Teachers of biology, chemistry, family and consumer sciences, and related sciences rated the materials favorably on applicability, anticipated ease of implementation, and anticipated reception by students.  相似文献   

11.
We propose a new model of the factors influencing acceptance of evolutionary theory that highlights a novel variable unexplored in previous studies: the feeling of certainty (FOC). The model is grounded in an emerging understanding of brain function that acknowledges the contributions of intuitive cognitions in making decisions, such as whether or not to accept a particular theoretical explanation of events. Specifically, we examine the relationships among religious identity, level of education, level of knowledge, FOC, and level of evolutionary acceptance to test whether our proposed model accurately predicts hypothesized pathways. We employ widely used measures—the CINS, MATE, and ORI—in addition to new variables in multiple regression and path analyses in order to test the interrelationships among FOC and acceptance of evolutionary theory. We explore these relationships using a sample of 124 pre‐service biology teachers found to display comparable knowledge and belief levels as reported in previous studies on this topic. All of our hypothesis tests corroborated the idea that FOC plays a moderating role in relationships among evolutionary knowledge and beliefs. Educational research into acceptance of evolutionary theory will likely benefit from increased attention to non‐conscious intuitive cognitions that give rise to feeling of knowing or certainty. © 2011 Wiley Periodicals, Inc. J Res Sci Teach 49: 95–121, 2012  相似文献   

12.
ABSTRACT:  This study examined the experiences of students in an active learning group work exercise in an introductory food microbiology course involving the study of foodborne pathogens. Small groups were required to access, analyze, and present information regarding a single food poisoning bacterium. The presentations contained features and epidemiological information of the pathogen and also a review of a research journal article and a real food poisoning outbreak report involving the pathogen. Analysis of responses from a questionnaire that allowed direct comparisons to be made with other published group work studies revealed that this exercise was a positive learning experience. In particular, students noted improvements in communication, interaction, information acquisition, and organizational skills.  相似文献   

13.
ABSTRACT:  Previous studies have shown that those with severe food allergies have significant gaps in knowledge about their disease and how to prevent recurrences. The purpose of this study was to address these deficiencies by creating and testing an educational packet, "Coping with Food Allergies." Participants included 46 of 58 adults with documented severe food allergies (response rate = 79%); and indeed, over half (57%) of the participants had experienced a food allergic reaction in the past year. The educational packet was tested in waves, with comments from participants used to revise the next version of the packet. Language targeted a lay audience and hand-drawn illustrations were added to make the material more appealing. Most participants recommended expanding sections dealing with symptom management and approaches to take when eating at restaurants. These sections became prominent features of the final edition.
The participants were equally divided regarding preferred learning type: text-based compared with visual. No significant associations could be drawn between learning style and perceived clarity of information, with 93% finding the packet very clear and easy to read. Participants commented that the simple illustrations were ideal for a child with allergies or someone reading at a 6th to 8th grade level. Even among this group with longstanding food allergy, over 60% reported that they learned something new from the packet. "Coping with Food Allergies" will be made available to the public via the Food Safety Educators web site of the USDA and the allergy support group, Food Allergy and Anaphylaxis Network (FAAN).  相似文献   

14.
This article offers insight into the realization of the Higher Education Funding Council for England's vision for Centres for Excellence in Teaching and Learning (CETLs) as catalysts for change. Two CETLs, the Centre for Interprofessional e‐Learning (CIPeL) and the Surrey Centre for Excellence in Professional Training and Education (SCEPTrE), provide illustrative cases of two similar but different change initiatives. CETLs might be expected to embody and inspire creativity in teaching and learning yet they are embedded in institutions where activities are increasingly shaped by the discourse of performativity. Findings from the two case studies, which focus on similar schemes designed to promote staff involvement in creative projects, challenge the suggestion that creativity is stifled in a performative context.  相似文献   

15.
The question of religious education is one of the most controversial questions in the current discussions on religion and politics in Russia. Most notably a new subject, Fundamentals of Orthodox Culture (FOC), is of interest because it differs markedly from Western European approaches to religious education. Referring to ‘Culturology’ FOC combines an introduction into Russian culture and patriotism with moral education and the imparting of knowledge about Orthodox Christianity. According to its own self‐image FOC is a non‐denominational subject, but an analysis of two widespread textbooks will be used to show that FOC is, in all respects, Orthodox.  相似文献   

16.
阐述食品食源性疾病监测的立法、目的、重点内容及开展相关工作的要求和重要性。简析国际上食源性疾病监测相关工作的实施情况,并详细介绍我国食源性疾病监测工作开展情况及监测网体系。  相似文献   

17.
ABSTRACT: To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food‐handling responsibilities of middle school youth and obstacles they face in practicing safe food handling and develop recommendations for the design of food safety interventions for youth. Most youth reported that they prepared food at least once weekly and rated learning to prevent foodborne illness as important. Youth knew that food could make them sick, described foodborne illness as resulting from “something” getting into food, not cooking food “right,” or the food going bad. Most responses lacked details, suggesting knowledge was basic. Nearly all were interested in learning about food safety. Barriers that deterred them from learning about food safety were time and feeling they were not susceptible to foodborne illness. To overcome barriers, youth suggested focusing on the seriousness of and risks for foodborne illness, using a serious but comical educational approach, and using hands‐on educational media. Parents highly rated the importance of and degree to which they wanted youth to learn about food safety. Parents felt that their children had moderate levels of food safety knowledge, but many questioned whether they practiced food safety procedures when unsupervised. Parents felt that food safety education needed to be taught and reinforced in school and at home. After having reviewed youth and parent data, food safety experts proposed recommendations for youth‐focused food safety education that paralleled current consumer food safety initiatives.  相似文献   

18.
Abstract

The Participatory Case‐Based Model for Professional Development is an in‐service model which is useful across the human service disciplines (social work, occupational therapy, public health, special education, early childhood and family education). In the model, participants enrolled in a graduate course engage in dialogue and perspective‐taking, through case analysis and case writing. Using grounded theory and inductive data analyses, the major effects of this professional development model were studied. These effects included: (1) gaining new knowledge; (2) ‘really seeing’ from multiple perspectives; and (3) developing a sense of support, renewal and networking across various professions. Connections to the selected professional development literature —; problem‐based learning, case process and effects, and the practical argument model — offered affirmations and challenges to the Participatory Case‐Based Model for Professional Development  相似文献   

19.
ABSTRACT: Thirty-two recent graduates from the joint food science program of Washington State Univ. (WSU) and The Univ. of Idaho (UI) and 12 of their employers participated in a survey study to assess food science program outcomes. The objective of this study was to assess the joint curriculum in its ability to prepare undergraduate students for critical thinking, problem solving, and technical competence in the food industry. Two survey tools, 1 for graduates and 1 for their employers, were designed to assess job preparedness and the skill set attained by food science program graduates. Graduates of the joint food science program generally indicated satisfaction with their food science education and suggested that they were adequately prepared for their jobs. Both students and employers indicated that most of the identified Success Skills are used daily on the job, and that graduates were well prepared with Success Skills. Graduates and employers reported adequate preparation in Food Processing and Engineering competence. Some significant differences ( P < 0.05) were found in perceived and assessed competence. Specifically, while student indicated that they were well prepared with Food Chemistry and Analysis, Food Safety and Microbiology, and Applied Food Science competence, employers indicated only adequate preparation in Food Chemistry and Analysis, and Applied Food Science competence, but poor preparation in Food Safety and Microbiology competence. The findings suggest that students should be given opportunities for self-evaluation in undergraduate courses. Because the survey models are based on Institute of Food Technologists requirements, it is expected that the surveys can be readily adopted by other institutions to assess student learning and program effectiveness.  相似文献   

20.
Maintaining current, relevant curriculum in undergraduate Food Microbiology courses is essential for training future experts in food quality and safety. Having an understanding of the fundamental techniques (for example, polymerase chain reaction [PCR]) that are used in the food industry and regulatory agencies is critical for students entering the workforce. The purpose of this study was to assess the efficacy of integrating molecular methods into an undergraduate Food Microbiology course in both lecture and laboratory settings. Modules on PCR and pulsed‐field gel electrophoresis (PFGE), both of which are currently used by government agencies and the food industry to investigate the presence and persistence of foodborne pathogens, were developed, introduced, and evaluated among 269 students over 4 y. Multiple teaching and learning styles were incorporated through (i) traditional lecture format on the basics of PCR and PFGE; (ii) hands‐on group activities to build upon the lecture instruction; (iii) performing PCR and PFGE in the laboratory; and (iv) group discussions to analyze results from laboratory exercises. Pre‐ and postinstruction evaluations revealed significant increases in understanding and application of both methods in lecture and laboratory settings as demonstrated by 0.60 and 0.51 mean normalized gains for respective PCR and PFGE lectures and 0.50 and 0.56 mean normalized gains in respective labs. Academic year significantly impacted score improvement, potentially due to hidden factors, such as previous exposure to material and student aptitude. This study provides the platform for successful introduction of molecular techniques in an undergraduate Food Microbiology course. The guidelines and materials developed by our group are publicly available for use by other institutions.  相似文献   

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