[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340972-105":59,"doc-detail-340972-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","food-safety-knowledge-among-previously-certified-canadian-food-handlers","Food Safety Knowledge among Previously Certified Canadian Food Handlers","","Food handlers can endanger public health when food safety knowledge is insufficient. A survey of 197 Canadian TrainCan food handler certification students assessed knowledge at 1, 3, and 5 years after certification, using 27 questions and a response rate of 8.7%. Participants showed gaps in reheating potentially hazardous foods, manual dishwashing, and proper sanitary food storage. Logistic regression linked average knowledge scores to education level, years lived in Canada, and years worked in food service, with gender borderline; regular retraining is recommended.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-safety-knowledge-among-previously-certified-canadian-food-handlers/340972/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-safety-knowledge-among-previously-certified-canadian-food-handlers/340972.png","ImageObject",300,407,{"name":92,"@type":93},"Mabel","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-23","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How was food safety knowledge assessed among Canadian food handlers?","Question",{"text":112,"@type":113},"A survey with 27 questions was administered to 197 TrainCan certification students, assessing knowledge at 1, 3, or 5 years after certification.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What topics showed the biggest knowledge gaps?",{"text":117,"@type":113},"Participants lacked knowledge on reheating potentially hazardous foods, the manual dishwashing procedure, and proper sanitary food storage.",{"name":119,"@type":110,"acceptedAnswer":120},"Which demographic factors were associated with higher knowledge scores?",{"text":121,"@type":113},"Multivariable logistic regression found significant associations with education level, years lived in Canada, and years worked in the food service industry; the relationship with gender was borderline significant.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340972,1790647334,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},7971474920318,"https://ap-avatar.wpscdn.com/avatar/74000ee537e6b0ca360?x-image-process=image/resize,m_fixed,w_180,h_180&k=1788430171632181674","PEER-REVIEWED ARTICLE  \nFood Protection Trends, Vol 37, No. 4, p. 256–268  \nCopyright© 2017, International Association for Food Protection 6200 Aurora Ave. , Suite 200W, Des Moines, IA 50322-2864  \nAdrienne D. Andrew,*1 Ian Young2 and Andrew Papadopoulos3  \n1Dept. of Food Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1  \n2School of Occupational and Public Health, Ryerson University, 350 Victoria St. , POD 249, Toronto, Ontario, Canada, M5B 2K3  \n3Dept. of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, Ontario, Canada, N1G 2W1  \nFood Safety Knowledge among Previously Certified Canadian Food Handlers  \nABSTRACT  \nFood handlers can put the public’s health at risk if they lack food safety knowledge. From March to June of 2015, 197 Canadian TrainCan [Inc. food](Inc. food)handler certification students participated in a food safety survey to assess their knowledge at 1, 3 or 5 years post food handler certification. Multivariable logistic regression was used to identify and evaluate demographic variables associated with average knowledge scores. The survey consisted of 27 questions and had a response rate of 8.7%, with an average score of 88% . Participants showed a lack of knowledge on questions regarding reheating potentially hazardous foods, the manual dishwashing procedure and proper sanitary food storage. Multivariable logistic regression modelling identified a significant association (P \u003C 0.05) of average food safety knowledge survey scores to education level, years lived in Canada, and years worked in the food service industry, with the relationship to gender being borderline significant. Regular food  \nsafety retraining between recertification courses is advocated for food handlers, to maintain their food safety knowledge and awareness, so as to ensure safe food for consumers.  \nINTRODUCTION  \nIt is estimated that foodborne illness affects 4 million Canadians each year, and for each case of foodborne illness reported, there maybe hundreds of cases that are unreported (25). Norovirus, Clostridium perfringens, Campylobacter spp., and non-typhoidal Salmonella spp. are the most common domestically acquired foodborne illnesses in Canada (25). Foodborne illness can range from mild gastrointestinal discomfort to vomiting, bloody diarrhea, paralysis, miscarriage and even death (13).  \nOutbreaks of foodborne illness occasionally occur because of improper food handling, with significant and widespread impacts on human health and the economy. For example, a notable and high-profile outbreak of Staphylococcus aureus occurred in August, 2013, at the Canadian National Exhibition (CNE) in Toronto, Ontario, causing over 200  \n*Author for correspondence: Phone: +1 647.848.2979; E-mail: [adrienneandrew@gmail.com](adrienneandrew@gmail.com)  \n256 Food Protection Trends July/August  \npeople to report gastrointestinal symptoms after consuming hamburgers that contained contaminated bacon jam (22). It is hypothesized that temperature abuse of the bacon jamat both the bakery and the CNE led to conditions for S. aureus bacteria present in the jam to grow and produce a toxin that caused foodborne illness (22). This and hundreds of other outbreaks of foodborne disease could be prevented through proper food handling practices (26), which requires appropriate training of food handlers.  \nApproximately 25% of Canadians consume at least one food item prepared in a food premises each day (5). In Ontario, the legal definition of a food premises is an establishment that stores, prepares, packages, serves, vends or offers food for human consumption (6), such as restaurants, grocery stores and food commissaries. A 2012 report on food safety in Canada found that at least 50% of foodborne illness outbreaks with a known source originated in a food premise (14). Lapses in food safety by food handlers maybe a result of no training, improper training or declining food safety knowledge (12). The safety of those who eat me","cbCaiiItLvOEy65S","https://ap.wps.com/l/cbCaiiItLvOEy65S","pdf",234996,13,"English","# Abstract\n# Introduction\n## Foodborne illness burden in Canada\n## Outbreaks linked to improper food handling\n## Role of food handler training and certification\n## Declining knowledge over time and retraining rationale","[{\"question\":\"How was food safety knowledge assessed among Canadian food handlers?\",\"answer\":\"A survey with 27 questions was administered to 197 TrainCan certification students, assessing knowledge at 1, 3, or 5 years after certification.\"},{\"question\":\"What topics showed the biggest knowledge gaps?\",\"answer\":\"Participants lacked knowledge on reheating potentially hazardous foods, the manual dishwashing procedure, and proper sanitary food storage.\"},{\"question\":\"Which demographic factors were associated with higher knowledge scores?\",\"answer\":\"Multivariable logistic regression found significant associations with education level, years lived in Canada, and years worked in the food service industry; the relationship with gender was borderline significant.\"}]","Food Safety Knowledge among Previously Certified Canadian Food Handlers | PDF",1790039770,33]