Food Protection Trends - Vol. 31 - No. 2

Sep 22, 2026

Foodborne illness continues to threaten U.S. consumers, especially children, creating severe risks from unsafe food. Federal and private entities have used food safety education and regulatory measures, including the food manager certification exam, to improve school foodservice outcomes. A four-year, three-phase study by the University of Massachusetts and partners evaluates barriers to successful exam completion. Qualitative and quantitative methods assess learner needs, exam items, and materials, revealing language and comprehension challenges and concerns about exam relevance. Findings support revisions to exam policies, construction, and item testing.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages12

Reading Time30 min

AccessFree to download

Abstract

Introduction

Foodborne disease burden and federal responses

Food code knowledge requirements and exam options

Massachusetts policy history and passing-rate trends

Food Protection Trends, Vol. 31, No. 2, Pages 93-103 Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Examining the Exam: Implications for Participants and Policy Makers of the Food Manager Certification Exam RITA BRENNAN OlSON1 and ElENA T. CARBONE2* 1 Massachusetts Dept. of Elementary and Secondary Education, Office for Nutrition, health and Safety Programs, Malden, MA 02148, USA; 2University of Massachusetts, Dept. of Nutrition, Amherst, MA 01003, USA ABSTRACT Foodborne illness continues to plague U.S. consumers, with children being one of the most vulnerable populations to suffer severe consequences of unsafe food. Federal agencies as well as public and private entities have instituted comprehensive food safety education and regulatory programs such as the food manager credentialing exam to address critical food safety issues in foodservice operations. The University of Massachusetts and Department of Nutrition collaborated with state and national partners on a four-year, three-phase study to examine barriers to successful exam completion by child nutrition personnel.This unique multi-disciplinary investigation provides the first baseline information needed to address key barriers to successful food safety education and certification. Qualitative and quantitative methods were used to examine learners’ needs, exam items, and educational materials. Participant interviews revealed language and comprehension difficulties as well as potential concerns regarding relevance of exams to food service personnel in school settings. Results of this study indicate the need for revision of current exam policies, exam construction, and item testing. A peer-reviewed article *Author for correspondence: Phone: +1 413.545.1071; Fax: +1 413.545.1074 [E-mail: ecarbone@nutrition.umass.edu](E-mail: ecarbone@nutrition.umass.edu) INTRODUCTION The Centers for Disease Control and Prevention (CDC) estimates that foodborne diseases cause approximately 48 million illnesses and 3,000 deaths each year (19, 20), with children identified as especially vulnerable to severe illness and death (15) . Federal agencies such as the US Department of Agriculture (USDA), US Food and Drug Administration (FDA), and CDC have responded to this public health issue by developing and implementing interventions for all constituents in the food chain, from producers to food service personnel to consumers. These strategies include policies and recommended or required food safety procedures, such as good agricultural and manufacturing practices (29, 30) . Food safety programs such as Hazard Analysis Critical Control Points (31) have been designed to improve food handler practices in food processing and service, with specific guidance for developing safety plans in schools (26) . Education initiatives such as FightBac!® (16), Be Food Safe (25) and food manager certification (28) have been created and expanded for consumers and food service personnel to increase knowledge about the risks of foodborne disease and about food handling practices that can reduce risk of illness. While these initiatives reflect the critical importance of food safety knowledge through education and training (28), little is known about implications and consequences of training and testing programs on participants. Demonstration of knowledge as a preventive strategy for reducing foodborne illness risk is fundamental to the FDA Food Code (28) . Since 1997, the FDA Food Code has required demonstration of knowledge of foodborne disease along with food handling procedures that reduce the risk of food-related illnesses. The first of two options necessitates successful completion of a food manager certification exam. The experience of University of Massachusetts (UMass) Extension food safety educators has indicated that, while the people and responsibilities needed in food service operations may vary, the existing exam

FAQs

Why was the food manager certification exam studied in this work?

The study examines barriers to successful exam completion and evaluates how training and testing implications affect participants and policy outcomes.

What participant challenges were identified in relation to exam success?

Interviews reported language and comprehension difficulties, along with concerns about the relevance of exams to school foodservice personnel.

What changes do the results indicate are needed for the exam?

The findings call for revisions to current exam policies, exam construction, and item testing.

Sep 22, 2026

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