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M. Lynch, J. Painter, et al., “Surveillance for Food Borne Disease Outbreaks—United States, 1998-2002,” Morbidity and Mortality Weekly Report Surveillance Summaries, Vol. 55, No. SS-10, 2006, pp. 1-42.

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• TITLE: Social and Personal Determining Factors in the Results on Contents of Food Handlers’ Formation Plans

  AUTHORS: Esteban Pérez, António Raposo, Luis Tudela, Conrado Carrascosa, Esther Sanjuán, Rafael Millán

  KEYWORDS: Food Handlers, Social, Personal, Training, Evaluation, HACCP

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.6, August 4, 2011

  ABSTRACT: This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and refinement by food handlers. It is also a goal of this work to appreciate the level of general knowledge of food handlers before receive any training session and then see if there was some improvement after the course. On the other hand, identifying potential social and personal factors of food handlers that influence on the results of the evaluation. To this end, two tests were performed (one before the training and at the end) and evaluated the results per modules. In general, knowledge levels both initially and after taking the course proved to be satisfactory. Personal and social factors determined better or worse scores on the basis of these.