Engaging food service workers in behavioral-change partnerships

When food inspectors pay educational visits to food service establishments, the goal is prevention. For that reason, such visits form a valuable component in local-government programs to improve food safety. The efficacy of educational programs can be measurably improved by the application of behavioral-change theory. The study reported here was conducted with the cooperation of Key Arena Sportservice, a large sports arena in downtown Seattle, Washington. The facility serves 1.2 million customers per year through 40 individual food service operations staffed by approximately 250 workers. Analysis of facility inspection reports for the period 1998 through 2001 identified three key types of violation. Problematic food preparation processes were analyzed and modified through the application of behavioral-change theory. Food safety inspection reports were used to detect and evaluate changes in behavior. Results from the study appear to support the authors' hypothesis, which was that sustainable improvements in food safety, as measured by food service inspection scores, can be achieved through the systematic application of behavioral-change theory in active partnership with industry.