45B-4 |
Development of food safety educational materials and training strategies for Hispanic workers in the mushroom industry |
S. NIETO-MONTENEGRO1, J. L. Brown1, L. F. LaBorde1, C. N. Cutter1, and R. B. Radhakrishna2. (1) Dept. of Food Science, Pennsylvania State Univ., 8-F Borland Lab., University Park, PA 16802-2503, (2) Agricultural & Extension Education Dept., Pennsylvania State Univ., 318 Agricultural Administration Bldg., University Park, PA 16802 Foodborne illnesses are an overwhelming public health problem costing the food industry billions of dollars yearly. Worker food handling practices are key to keep food safe. Food safety education is critical to avoid foodborne outbreaks. Pennsylvania is the main US producer of fresh mushrooms. Mushroom farming and packing require manual labor in all production phases. Approximately 95% of mushroom workers in southeast Pennsylvania are Mexicans immigrants. Food safety educational programs work better when they are tailored to the target audience and specific situation. However, no food safety education materials based on a theoretical framework existed to address this specific food safety educational need. Our objective was to assess food safety educational needs of mushroom industry workers and target audience factors such as ethnic background, motivation, social and environmental norms and peer role models that affect food safety educational programs. We conducted a needs assessment based on a framework supplied by an educational model and gathered both qualitative and quantitative information about workers and the worksites. The information gathering process, conducted in Spanish, involved a) observations at each worksite (N=12), b) Individual interviews (N=100) that examined workers’ food safety attitudes, beliefs and food safety knowledge and workplace norms, and c) focus groups (N=7) with workers to explore their working environment and motivational needs. Regardless of setting, we found similarities in workers’ food safety practices, food safety beliefs and concerns, and attitudes of workers toward cleanliness and sanitizing practices. Motivational strategies needed to encourage following food safety rules were similar at all participating mushroom companies. Based on these results, we plan to develop and assess food safety training strategies that take into account specific cultural attributes of Hispanic workers and to provide the mushroom industry with practical procedures and training for developing and implementing food safety programs in their operations.
Session 45B, Extension & Outreach: General
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