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Knowledge Transfer In Public School Food Service: Post-Implementation Of The Process Approach To Haccp Food Safety System, Lydia Rebecca Frass
Knowledge Transfer In Public School Food Service: Post-Implementation Of The Process Approach To Haccp Food Safety System, Lydia Rebecca Frass
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Based on Havelock's (Havelock & University of Michigan. Center for Research on Utilization of Scientific Knowledge, 1969) Knowledge Transfer Model and using Kirkpatrick's Training Evaluation Model (1996a, 1996b) levels of Reaction, Behavior, and Learning, this study analyzed knowledge transfer between public school district managers, cafeteria managers, and line workers. These employees were trained through cascade training methods during the federally mandated implementation of the Process Approach to HACCP food safety system beginning in the 2005-2006 school year.
Measuring Behavior, an Observation Checklist (based on HACCP's 7 steps and 10 FDA food borne illness risk factors and interventions) was used to …