Studying Employees’ Food Safety Training Programs at In-Flight Catering
Hassan Metwaly, A., Abd El-fatah Zohry, M., Saleh Abd El-baset, M. (2018). Studying Employees’ Food Safety Training Programs at In-Flight Catering. EKB Journal Management System, 4(4), 1-26. doi: 10.21608/mkaf.2018.108128
Ahmed Hassan Metwaly; Mohamed Abd El-fatah Zohry; Mohamed Saleh Abd El-baset. "Studying Employees’ Food Safety Training Programs at In-Flight Catering". EKB Journal Management System, 4, 4, 2018, 1-26. doi: 10.21608/mkaf.2018.108128
Hassan Metwaly, A., Abd El-fatah Zohry, M., Saleh Abd El-baset, M. (2018). 'Studying Employees’ Food Safety Training Programs at In-Flight Catering', EKB Journal Management System, 4(4), pp. 1-26. doi: 10.21608/mkaf.2018.108128
Hassan Metwaly, A., Abd El-fatah Zohry, M., Saleh Abd El-baset, M. Studying Employees’ Food Safety Training Programs at In-Flight Catering. EKB Journal Management System, 2018; 4(4): 1-26. doi: 10.21608/mkaf.2018.108128

Studying Employees’ Food Safety Training Programs at In-Flight Catering

مجلة کلية السياحة والفنادق. جامعة المنصورة
Article 2, Volume 4, Issue 4, December 2018, Page 1-26  XML PDF (502.44 K)
Document Type: المقالة الأصلية
DOI: 10.21608/mkaf.2018.108128
View on SCiNiTO View on SCiNiTO
Authors
Ahmed Hassan Metwaly1; Mohamed Abd El-fatah Zohry1; Mohamed Saleh Abd El-baset* 2
1Faculty of Tourism and Hotels
2Faculty of Tourism and Hotels Mansoura University
Abstract
       The research aims to study food safety training programs at in-flight catering. So, the researchers distributed for employees (A number of 405 forms, only 373 forms (92%) were returned and were valid to analysis) and for their supervisors (A number of 110 forms were distributed; only 95 forms (86.36%) were returned and were valid to analysis). However, the research result stated that the trainees’ awareness and their understanding for perceived risk of foodborne illness were suitable; but, there was a lack in their commitment to food safety and HACCP practicing. As so, the researchers recommended that all the employees should attain training after starting their work, increasing management commitment to training process and solving any workplace problems which prevent food safety procedures.
Keywords
: In-flight catering; Employees training; Food safety
References
  • Anandappa, M. A. (2013). "Evaluating Food Safety Systems Development and Implementation by Quantifying Haccp Training Durability". University of Kentucky: published degree of Doctor dissertation.
  • Baines, R., & Seaman, P. (2012). "Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers". Journal of Food Protection , 75(4), pp. 793–804.
  • Barrett, B., Roberts, R., Howells, D., Shanklin , W., Pilling, K., & Brannon, A. (2008). "Restaurant Employees’ Perceptions of Barriers to Three Food Safety Practices". Journal of American Dietetic Association, 108(8), pp. 1345-1349.
  • Bush, D., Paleo, L., Baker, R., Dewey, R., & Cornelio, D. (2009). " Restaurant Supervisor Safety Training: Evaluating a Small Business Training Intervention". Association of Schools of Public Health.
  • Carol, S., & Laura, R. (2005). "Factors impacting food workers’ and managers’ safe food preparation practices: A Qualitative Study". Food Protection Trends, 25(12), pp. 981-990.
  • Clayton, D., & Griffith, C. (2004). "Observation of Food Safety Practices in Catering using Notational Analysis". British Food Journal, 106(3), pp. 211-218.
  • Edwards, J. S. (2013). "Factors Affecting Training Transfer in Supervisors and Hourly Employees in a manufacturing organization". A research thesis submitted for the degree of Doctor of Philosophy, College of Management, Southern Cross University, NSW, Australia.
  • Hatakka, M. (2000). " Hygienic Quality of Foods served on Aircraft". Helsinki: University of Helsinki.
  • Hillsman, T. L. (2007). " Measuring the Impact of Workplace Design on Training Transfer Relative to Other Organizational Factors" . Doctoral Dissertation.
  • Jones, P. (2004). "Flight Catering" (second ed.). London, United Kingdom: Elsevier Ltd.
  • Kirkpatrick, D. L. (2005). "Transferring Learning to Behavior: Using the Four Levels to Improve Performance". San Francisco: Berrett-Koehler Publishers, Inc.
  • Kirwan, C. (2009). " Improving Learning Transfer: A Guide to Getting More Out of what you Put Into your Training" . Gower Publishing Limited and Ashgate Publishing Company.
  • Lim, D. H. (2006). " Training Design Factors Influencing Transfer of Training to The Workplace within an International Context". Journal of Vocational Education and Training.
  • Mancini, R. (2012). "Food Safety Knowledge And Attitudes: Investigating The Potential Benefits Of On-Site Food Safety Training For Folklorama, Masters Dergree dissertation for Kansas State University.
  • Mortimore, S., & Wallace, C. (2013). " HACCP: A practical approach: Revisited with a view of food safety risk reduction" (3 ed.). Springer
  • Motarjemi, Y., & Lelieveld, H. (2014). " Food Safety Management: A Practical Guide for the Food Industry". Elsevier, Inc.
  • Noe, R. A. (2013). " Employee Training and Development" (5 ed.). Ohio State: McGraw-Hill.
  • Pajot, M. (2011). "Does food handler training improve food safety? A Critical Appraisal of the Literature".
  • Seaman, P., & Eves, A. (2009). "Perceptions of Hygiene Training amongst Food Handlers, Managers and Training Providers: a Qualitative Study". Food Control Journal, [Vol.22, No7], pp. 1037.
  • Wallace, C. A. (2009). " The impact of personnel, training, culture and organisational factors on application of the HACCP system for food safety management multinational organisation". Published Doctoral Degree Dissertation for University of Central Lancahire.
  • Yiannas, F. (2009). "Food Safety Culture: Creating a Behavior-Based Food Safety Management". Springer science Publishing.
  • Yüksel, M. (2007). " Difficulties and Barriers for The Implementing of HACCP and Food Safety Systems in Food Businesses in Turkey". Retrieved June 11, 2016, from www.elsevier.com/locate/foodcontrol.
  • Zayed, W. (2013). “Assessing Food Safety during Processing, Handling, Storing and Serving in In-flight Catering”. Thesis submitted for the Degree of Doctor of Philosophy in Hotel Management, Faculty of Tourism and Hotels, Helwan University. Cairo, Egypt.
Statistics
Article View: 206
PDF Download: 238