Evaluation of the effectiveness of the food hygiene courses.

Abstract

This study was designed to evaluate the effectiveness of food hygiene courses in the overall strategy to improve food safety in Malta and to identify the barriers to the uptake of training and in the end to establish if refresher training is needed. In 2001 a legal notice LN178/200 1, was issued which required proprietors of food businesses to ensure that food handlers are trained in food hygiene prior to commencing work. There are two types of courses that could be carried out locally. These are course A and B which are done according to the job category. The aims of the legislation are to improve food safety and bring a behavior change in the food handlers and consequently try to decrease the incidence of food poisonings. Since 2001, 21026 food handlers have successfully completed the food hygiene course. The food hygiene courses cover a defined syllabus: prevention of food poisoning and food contamination; temperature control of food; personal hygiene - basic rules and responsibilities; cleaning and disinfection; pest control; premises and equipment; hazard analysis; and legal obligations. A questionnaire was designed and used to test the knowledge of the food handlers after the course. A group of food handlers were also chosen for an observation visit. The parameters for choosing the food handlers were according to the period when the course was successfully completed. Results of this study show that although all the food handlers' chosen for this study have successfully obtained the certification, not all of them achieved a 50% pass mark after being examined by the author and the level of retention of knowledge decreased with time. Also, several barriers for behavior change and for the uptake of the course were also determined. These include language and literacy problems. Various recommendations were made at the end of this study which could help in the improvement of these courses. Suggestions were Alistair Lowell B.Sc. (Hons) (Environmental Health) IV Evaluation on the effectiveness of the Food Hygiene Courses made regarding the course layout and course assessment. Grouping of participants is important to ensure that the maximum benefit is obtained from each group. Another problem with the current examinations is that it is possible to pass without any prior knowledge or attendance of a course, therefore it was recommended that critical questions should be introduced and if not answered correctly the participant will not get his certification. The overall result of this study showed that the food hygiene courses are not effective as they ought to be and therefore refresher training is needed more frequently. More commitment is needed from all involved, the government, the course providers and food handlers, to improve the overall strategy of the food hygiene course. This could be achieved with co-operation and dedication and last but not least, by providing adequate facilities at the place of work for the people working in the food industry which all could lead to one single goal, to provide safe food to the consumers.