The purpose of this project was to create a food safety education program for hospital foodservice workers. This program was based current literature and incorporated principles of Social Cognitive Theory using the Health Belief Model in order to improve knowledge retention and influence behavior change towards safer food handling practices. The curriculum includes an educational DVD script followed by a brief lecture, discussion and activities to positively influence learning. Evaluation tools were also developed, which includes a survey for participants to determine their perception of program effectiveness as well as an observational worksheet to test if knowledge is correlated with behavior change.

The program was reviewed by an expert panel and revisions were made based on their recommendations. The final curriculum was not field tested. However, the program will be pilot tested in the future before it is distributed to hospital foodservice facilities.