An evaluation of two sanitary food service manuals in educating Oregon State University food service workers Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/cz30pw82x

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  • A study was made by comparing two manuals and determining their effectiveness in teaching the principles of food sanitation to food service workers at Oregon State University. Sixty food service workers on the Oregon State University campus were selected at random and divided into two groups of thirty each for the study. Each group was tested for food sanitation knowledge then given a food sanitation manual to study for one week at which time they were retested. Two similar food sanitation manuals were used with each group using one of the two. Two equivalent multiple-choice tests, judged valid and reliable were used. Each of the two groups was given one of the two tests on the pre-test. The tests were interchanged between groups during post-testing. It was found that both of the manuals used are effective in educating food service workers at Oregon State University and that one manual has a significant advantage in educating workers in personal hygiene. Job classification and years of education were found to he non-significant in influencing workers gain in food sanitation knowledge. It was also found that age, experience and prior training have a definite influence on the amount learned by the group studied. Older workers learned less for any level of experience or prior training. The experienced workers learned more for any level of age or prior training. Trained workers scored high on the pretesting and thus learned less for any level of experience and age.
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