IMPACT OF PROTON: A FOOD HANDLER CERTIFICATION COURSE ON FOOD HANDLERS' KNOWLEDGE, ATTITUDES AND BEHAVIORS

We conducted an evaluation of our food handler certification program, PROTON. Research examined changes in knowledge, attitude and behavior of participants as a result of completing the course. Participants completed a pre‐test assessing the three variables related to food safety at time of registration. One month following the completion of the program, participants completed an identical post‐test. A total of 1,042 pre‐tests and 320 post‐tests were completed. Scores in the pre‐test (6.3/10) and mean score for the post‐test (7.6/10) rendered a mean difference of 1.3 (95% confidence interval = 1.1 to 1.6; P < 0.0001) demonstrating an increase in knowledge by participants after taking the course. Significant increases for two attitudinal statements related to cross‐contamination and time‐temperature abuse scored high levels of participant agreement. PROTON is successful at positively impacting the knowledge, attitude and behavior of participants toward factors important to food safety, and recommendations for program enhancement are identified. From a program planning perspective, there are a number of implications from this study. It would be useful to revise the program according to the findings so that further positive changes in knowledge, attitude and behavior can be reached. For example, to enhance positive changes, certain parts of the workshop should have greater emphasis on improving skill building opportunities so that food handlers have the practical skills required to complete various safe food handling tasks when in their place of employment. It would also be important to ensure that the program content includes a variety of learning strategies, based on adult‐learning principles, to ensure the content is relevant and acceptable to all participants. Overall, PROTON is an effective food handler education and certification program, and enhancement to the program could increase further positive changes.