Research to evaluate reaction to a food safety and health and safety training package for restaurant personnel and to investigate factors influencing attendance

Green, L

Abstract

An action research project based upon the design, development, delivery and
preliminary evaluation of a combined Food Safety and Health and Safety Training
Package targeted at a specific group of small food businesses was conducted in a
City Challenge area. Factors which influenced the decision of restaurant personnel to
attend this training programme in view of the previously low uptake of training
opportunities presented to them by the Local Authority were also investigated.
The study comprised part of an overall funded research project to provide food
hygiene and health and safety training to restaurateurs and their staff in the Bethnal
Green City Challenge Area, London Borough of Tower Hamlets.
Review of relevant literature indicates reluctance by the proprietors of small
businesses to participate in training activities. Studies relating to the effectiveness of
food hygiene and health and safety education highlight the lack of clear evidence to
support the assumption that provision of knowledge translates into improved hygiene
and safety practices in the workplace. The importance of tailoring service provision
to the needs of the target audience is emphasised in order to promote uptake and to
ensure that expressed needs are met.
Information gained from a needs assessment exercise conducted in 1996 was used to
guide the design and development of the training programme, and it's subsequent
delivery in February 1997. Self complete questionnaires were used to evaluate course reaction. The design, development and delivery process was also reviewed using
multiple data sources.
The findings of the evaluation in terms of attendance figures and data relating to
course reaction provide evidence of the acceptability of the training programme to
the target audience, and suggest that training initiatives can be made acceptable to the
small business sector if they are appropriately tailored to their needs. Evaluation of
the design, development and delivery process highlighted the relative strengths and
weaknesses of the training programme, enabling recommendations to be formulated
in respect of modifications required to improve the programme for future delivery,
and also with regard to further research to evaluate the effectiveness of the training
programme in terms of improved practices.

Citation

Green, L. Research to evaluate reaction to a food safety and health and safety training package for restaurant personnel and to investigate factors influencing attendance. (Dissertation). University of Salford

• Thesis Type: Dissertation
• Deposit Date: Jun 17, 2021
• Award Date: Nov 1, 1998