Mancini speaks: hands on food safety training

The importance of training food handlers is acknowledged as critical to effective food hygiene.  However, the effectiveness of traditional food safety training remains uncertain. Traditionally food safety training courses are delivered via class-room based settings or computer-based programs with little to no hands-on application. The literature suggests that adults learn best when they are actively involved in the learning process.  Retention by participants is directly affected by the amount of practice during the learning; yet traditional food safety training is not delivered in this fashion.

I will be presenting at the National Environmental Health Association Educational Conference in Washington, DC July 9-11, 2013. I will be discussing my previous work on hands-on food safety training, a collaborated effort with Drs. Doug Powell, Ben Chapman, and Leigh Murray, as well as a new food safety training delivery program developed for multicultural temporary food service events.

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About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time