| This research investigated the effectiveness of behavior-based food safety training using Hazard Analysis Critical Control Point (HACCP) principles to increase the level of correct performance of food safety practices. Observable, operationally-defined behaviors that would effectively prevent, control, or alleviate implicated food safety hazards were identified. A six phase multiple baseline design study was conducted. Subjects were the production staff employed in a dining center serving approximately 3,500 meals a day at a large midwestern land grant university. An observational instrument to rate the level of correct performance of food safety behaviors was developed. The mean level of correct performance and the variability in group performance was calculated for each phase. Concise behavior-based food safety training that emphasized the correct habitual food safety behaviors was presented to the subjects. Following training, behavioral management intervention techniques were introduced sequentially to transfer learning to the work place, reinforce desired behaviors, and habituate correct food safety behavior.;Subjects were initiaily performing safely one third of the time (M=35.6%) with wide variation in performance (SD = 12.7). Following training, the mean level and the variation of safe behaviors increased (M = 82.2%, SD = 16.6). During reversal to baseline phase the level of safe behavior declined slightly and variation in performance increased (M = 79.7%, SD = 17.5). The level of correct behaviors increased and variability in performance of food safety practice decreased with the motivational reinforcement intervention (M = 98.3%, SD = 4.6). Following the second reversal to baseline, the level of safe behavior decreased marginally with an increase in variation of performance (M = 94.9%, SD = 9.4). The mean level of safe behavior during the Sustainment Phase remained constant while the variability in performance decreased (M = 96.4%, SD = 7.3). The mean level of safe behaviors increased from 35% to 97% at the end of the six phase study. Variation in the level of performance also decreased.;Results indicated that behavioral management techniques are viable as a control measure for high-risk food safety hazards. Intervention, especially frequent feedback, was effective in improving and sustaining the mean level and decreasing the variability in safe performance. Observation and measurement of controlling process can be used for evaluation and verification of a food safety training program. |
