Food tampering in foodservice facilities, especially
with self-serve foods, can result in consumer illness or
injury and adversely affect the foodservice organization.
This study explored foodservice managers' awareness and
perceptions of risk and evaluated a Hazard Analysis Critical
Control Point (HACCP)-based program of food tampering hazard
reduction developed for managers.
The study had two phases, descriptive and experimental.
The purpose of phase one was to determine food tampering
awareness and opinions, to obtain descriptive information
about foodservice managers and their facilities, and to
identify the population for phase two. The purpose of phase
two was to evaluate an educational workbook, which had been
developed by the researcher, using a post-test for the
experimental and control samples. One thousand foodservice
managers in commercial and non-commercial foodservices were contacted by mailed questionnaires in phase one; 376 continued on to phase two, one-half received both a food
tampering risk reduction self-instructional workbook and a
post-test; 238 completed the study.
The post-test included a food tampering hazard
inspection form used to evaluate facilities. The managers'
changes in opinions and actions to reduce food tampering
hazards and their understanding of a HACCP-based program
were identified and comparisons made through chi square
analyses. More non-commercial foodservice managers than
commercial managers had college degrees, but there was no
significant association between education level and food
tampering concern. Managers with self-serve foods reported
greater concern than those without; managers aware of food
tampering reported greater concern. Managers who had
received the self-instructional workbook had greater ability
to identify food tampering hazards through floor plan
evaluation. No significant changes in food tampering
concern or intent to take action to reduce risk were found
after the post-test. However, increased awareness led to a
trend of increased concern. It was concluded that the
questionnaire and post-test both had educational effects on
the participants.
The workbook and the inspection form are suggested as
an educational program to increase awareness and concern for
food tampering and the intent to reduce food tampering
hazards by foodservice managers. / Graduation date: 1993
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27153 |
| Date | 29 April 1993 |
| Creators | Look, Victoria E. |
| Contributors | Woodburn, Margy J. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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