Knowledge assessment of food safety managers in Utah and its implications on the exam and instruction

Abstract

Food Safety Manager's Certification is offered through a state-local Extension partnership in Utah using an online course management system. Exams and course materials were created by an Extension Specialist at Utah State Univ. Extension Agents provide exam and curriculum facilitation in each county. This form of distance education enables access for students in all 29 Utah counties. All 454 students (Jan 2008-Mar 2009) successfully passed the food safety managers exam in 1 or 2 attempts and received certification. Twenty-nine percent of those taking the exam received certification without accessing any of the course materials. The overall passing exam score mean was 82%. When combining both passing and failing exam attempts, the students' mean was 79%. The students' mean of the lower 25% was only 65%. When evaluating the 7 food safety knowledge domains, students' means were highest in personal hygiene and lowest in facility, equipment, and layout. The lower 25% of students failed to score 70% in 6 of 7 food safety knowledge domains. The English course materials were provided in 3 options where students could select 1 or more: online, textbook, and DVD. For students who chose to access educational materials 67% used online learning, 40% textbooks, and 10% DVDs as part of their study options. Extension Agent feedback on Hispanic students enrolled in the program indicates a need for Spanish language study materials. Overall, the Utah Food Safety Managers program demonstrates a successful state-local Food Science Extension approach to distance education, online curricula, and the use of computers to facilitate testing and learning. © 2010 Institute of Food Technologists367 Bevier Hall®.