There seems to be a positive correlation between food safety training and proper food handling procedures. Food Safety Certification and Its Impacts , Journal of Environmental Health, 1999. Inspections alone cannot guarantee prevention of foodborne outbreaks. Supervision and education of food service workers and consistent adherence by food service workers to good hygienic practices are critical and perhaps neglected elements in the control and prevention of food borne disease. The responsibility of all persons involved in food preparation particularly food service managers, needs to be emphasized.
Training is necessary to prepare most candidates to pass the exam.
It has been demonstrated that behavioral changes occur only after training, and not after testing alone. Illness from food-related disease outnumbers illnesses from all other environmental factors combined . Inc. All rights reserved. This document has been compiled by the American Food Safety Institute from sources believed to be reliable. The American Food Safety Institute assumes no liabilities whatsoever for errors or omissions.