BC Drug and Poison Information Centre - Poison Control Service 1.800.567.8911           

Skip navigation.

In This Section

FOODSAFE Knowledge Retention Study

Purpose of Study

The purpose of the study was to find out

  • if the ability of FOODSAFE graduates to remember principles of food safety from the course declined over time,
  • if the workplace influences food safety knowledge and attitudes in workers, and
  • if trained (FOODSAFE) food service workers have better food safety practices at home

Participants

In the spring of 2009, a phone survey  of 500 FOODSAFE graduates working in the food services industry, 395 FOODSAFE graduates no longer working in the food services industry and 201 food workers who had not taken the FOODSAFE course before asked about food handler knowledge, practices and attitudes.

What were the results?

NEW! Final Report Sep 2011

Executive Summary and Recommendations from the Report.

FOODSAFE graduates did have significantly higher scores than untrained workers, but this knowledge decreased over time. After one year, FOODSAFE graduates forgot key food safety principles and most scored less than 70%. FOODSAFE graduates did have better attitudes and practices in comparison to untrained food workers.

Proper Food Cooling Method

An example of a key food safety principle is the proper way to cool foods.  To keep foods out of the DANGER ZONE cool after cooking to 20oC within 2 hours, then to 4oC within 4 hours. Using an ice bath is a good idea, or transfer foods from big pots into smaller shallow pans, so the food cools faster. Always measure the internal temperature of the food.

Proper Dish Washing
Another example of a key food safety principle is the proper way to wash dishes.  The sequence of steps is 
WASH     RINSE     SANITIZE     AIR DRY
The correct amount of household bleach to sanitize surfaces is one ounce per gallon (or 5 mL per litre) to achieve at least 200ppm (the desired range is between 100 and 200ppm, household bleach can vary between 3.25% and 5%). Only 64% of trained workers and 55% of untrained workers answered this correctly!

More results are discussed in  a 2 page hand-out  


        temperature chart


            food colling procedure

i-Pod Winners!

Thank-you to all who participated in our research survey! 
5 i-Pods were randomly awarded in October 2009.

     camera shy
Chandra R, Surrey Nancy K, Vancouver

To find out more contact Food Protection Services at 604.707.2440

Do you need to take a FOODSAFE course?

To find courses in your area visit the FOODSAFE web-site. 

Did you know that FOODSAFE Level 1 can be taken on-line?

Visit www.foodsafe.ca
Last Updated: October 12, 2011