Thus, the intervention described in this article was designed to examine the extent to which food handling knowledge would change among eastern European refugee restaurant candidates as a result of educational material taught either by the employee's child or the SLVHD. The primary goal of our study was to determine the most efficacious method to improve eastern European restaurant candidates' knowledge of proper food handling techniques in an effort to reduce transmission of foodborne illnesses.
The posttest was the actual food handler test given by SLVHD, so anyone who achieved a minimum passing score immediately received the food handler permit at the conclusion of the training.
Food handling knowledge was then compared between the study group participants who were trained in their own language by their children, and control group participants who were trained in English by an SLVHD instructor.
The food handler training test was developed by the Bureau of Food Protection (2000), SLVHD, using U.S.
The training curriculum was designed by SLVHD and was used to train eastern European refugee restaurant worker candidates in the control group and the study group's bilingual middle school-aged children on principles of food handling safety.
Overall, participants trained by their children demonstrated significantly greater improvement in their understanding of food handling compared to candidates trained by the SLVHD instructor.