Food Handler Assessment in Oregon

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Abstract
This survey reports on the knowledge and practices of 407 food handlers (FHs) working at 67 randomly selected restaurants in Washington and Marion counties in Oregon. During April–September 2000, a 28-question survey distilled from a longer survey obtained from the Oregon Food Handler Certification Program was administered in writing. FHs present at the time of visit were surveyed regarding their knowledge of food safety and prevention of foodborne illness. The average score on the FH survey was 68%. Of the 407 participants, 84% were line staff and 16% were managers, 56% were women and 44% men, 68% were English-speaking Whites, 19% were Spanish-speaking Hispanics, 9% were Asian, and 42% had some college education. Managers scored 74%, while line staff scored 67%. Women scored 69%, and men scored 66%. Non-Hispanic Whites scored 72%, and Spanish-speaking Hispanics scored 54%. FH staff who reported some college education scored 73%, and those who did not report any college education scored 64%. Those with a food handlers card (FHC) scored 69%, while those without an FHC scored 63%. The results demonstrate a lack of food-safety knowledge among FHs that may result in the transmission of foodborne pathogens to the public during food preparation. Survey scores emphasize the need for educational programs to improve workers' knowledge of foodborne diseases and their transmission. The scores also illustrate the need for Spanish language education in food safety in these two counties.

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