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Evaluation of the high school food safety curriculum using a positive deviance model

Author:
Whited, Taylor, Feng, Yaohua, Bruhn, Christine M.
Source:
Food control 2019 v.96 pp. 324-328
ISSN:
0956-7135
Subject:
curriculum, food handling, food safety, foodborne illness, high school students, models, questionnaires
Abstract:
Proper food handling practices can help protect consumers from foodborne illness. This study assessed high school students' food safety knowledge and handling practices and evaluated the effectiveness of a new food safety curriculum based on the Positive Deviance model. In phase I, 114 high school students completed a food safety on-line questionnaire assessing their baseline food safety knowledge and food handling practices; in phase II, 53 high school students took a one session class and completed pre- and post-assessment and take-home tasks. The results showed that there is a critical need for an effective high school food safety curriculum. The curriculum increased students' knowledge significantly.
Agid:
6162058