MULTIMEDIA FOOD HANDLERS TRAINING PROGRAM

该项目将开发一系列交互式多媒体培训 针对食品从业者的计划，通过以下方式减少食源性疾病的发生率 提供有关安全食品处理的信息和激励 应用这些信息。将开发四个独立的计划，其中一个用于 四个工作场所中的每一个：机构、快餐店、 熟食店和静坐餐厅。这些计划将是适当的 供商业和非商业饮食服务机构使用， 公共卫生机构和职业项目。形成性评价 将采用程序来开发培训食品处理人员的材料 (以及为所有者/管理者提供的一些额外材料)。 在项目的第一阶段，一个原型CD-ROM程序段，重点是 熟食业中最大的两个食品从业者群体 (即，男性和女性高加索人)将被开发，其功效 在一项涉及80名食品加工人员的随机对照试验中进行了评估。在……里面 第二阶段，我们将完成定制培训计划的制定 其余的餐饮服务机构。到第二阶段结束时，我们 将完成所有的研究，设计，视频制作，编程， 评估，以及全面生产所需的其他任务 用于培训食品操作员的交互式多媒体程序 全国范围内。 建议的商业应用： 该项目将导致制作一个互动式光盘节目 提供旨在通过以下方式预防食源性疾病的信息 告知和激励餐饮服务人员使用安全的食品处理方法 技巧。它将对餐饮服务机构具有吸引力， 促进食品安全的机构和政府组织。

This project will develop a series of interactive multimedia training programs for food handlers to reduce the incidence of foodborne illness by providing both information about safe food handling and motivation to apply the information. Four separate programs will be developed, one for each of four workplaces: institutions, fast-food restaurants, delicatessens, and sit-down restaurants. The programs will be appropriate for use by commercial and non-commercial food service establishments, public health agencies, and vocational programs. Formative evaluation procedures will be employed to develop materials to train food handlers (as well as some additional materials for owners/managers). In Phase I of the project, a prototype CD-ROM program segment focusing on the two largest sub-groups of food handlers in the delicatessen industry (i.e., male and female Caucasians) will be developed and its efficacy evaluated in a randomized control trial involving 80 food handlers. In Phase II, we will complete the development of customized training programs for the remaining food service establishments. By the end of Phase II, we will have completed all research, design, video production, programming, evaluation, and other tasks necessary for full-scale production of interactive multimedia programs for use in training food handlers nationwide. PROPOSED COMMERCIAL APPLICATION: This project will lead to the production of an interactive CD-ROM program that provides information designed to prevent foodborne illness by informing and motivating foodservice workers to use safe foodhandling techniques. It will be attractive to foodservice establishments, institutions, and governmental organizations that promote food safety.