This paper focuses on how people working in the Swedish food production industry engage in in-service training by means of computer-mediated communication. The empirical material consists of archived chat log files from a course concerning quality assurance and food safety hazards control in the preparation and handling of foodstuff. Drawing on…

Many small to medium sized manufacturing organizations do not have adequate resources to conduct formalized workplace training or properly evaluate its results. The purpose of this study was to examine the effectiveness of electronic training on workplace behavior and small business organizational performance in the manufacturing environment using…

The purpose of this study is to determine the potential effects of an Internet2 implementation at the FDA. Because Internet2 does not currently exist in the FDA, research will be made to compare the tools used today to transmit data to what may develop with an Internet2 presence. These effects will be assessed from the point-of-view of the…

The prevention of foodborne illness in childcare centers is a major public health concern. One prevention mechanism is the education of childcare providers. Because of the very diverse population in the childcare profession, the constant turnover rate and the need for high-quality, accessible training, providing this training proves to be an…

The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease…

The UK Food Standards Agency has decided not to recommend fortification of foods with folate, the family of vitamins associated with the prevention of neural tube defects in babies. This is a change in attitude from previous recommendations made by a series of committees and reports in the UK. Notably, it differs from US policy on the matter. The…

The Food Safety Knowledge Network (FSKN) is a collaboration between Michigan State University, the Global Food Safety Initiative of the Consumer Goods Forum, and other food industry and public sector partners. FSKN's goal is to help strengthen the food industry's response to the complex food safety knowledge and training challenges that affect…

A food safety education program developed for retail food establishments was evaluated to assess the extent to which participants were practicing selected behaviors linked to reducing the risk of foodborne disease both before and after the program. Scores from the state health department's Certified Food Manager (CFM) exam also were examined.…

Consumer acceptance or rejection of biotechnology is often shaped by information prepared by communicators with varying levels of scientific knowledge, awareness, and acceptance. This study compared the prior, post-workshop, and sustained (1 year) biotechnology awareness, acceptance, and attitudes of professionals who communicate biotechnology to…

Decades of research have provided evidence that food irradiation is a safe technology that can decrease the incidence of foodborne diseases; however, adoption of this technology has been slow. The purpose of our study was to qualitatively explore the effectiveness of various components of a professional development training on family and consumer…