Worker attitude affects food safety

MANHATTAN, Kan., June 2 (UPI) -- Food service workers' attitudes toward safety practices have a direct effect on food-borne illnesses in restaurants, U.S. researchers say.

Researchers from Kansas State University surveyed 190 food service employees in 31 restaurants across three Midwestern states on their knowledge of, and attitude toward, three food safety measures that have the most substantial impact on public health: hand washing, using thermometers and proper handling of food contact surfaces. Only employees whose jobs directly involved food preparation tasks participated.

The study, published in The Journal of the American Dietetic Association, said that providing workers with training that does not target their attitudes may not improve food safety results.

"While emphasis should be placed on training, it is also important to educate employees regarding positive outcomes of food safety such as decreasing patrons' risk of food-borne illness, reducing the spread of microorganisms and keeping the work environment clean," the researchers said in a statement.