TY - JOUR
T1 - Computer-based training for food services workers at a hospital
AU - Eckerman, David A.
AU - Abrahamson, Kristine
AU - Ammerman, Tammara
AU - Fercho, Heather
AU - Rohlman, Diane S.
AU - Anger, W. Kent
N1 - Funding Information:
Appreciation is extended to Nancy Oberschmidt and Robert Shulman of the Food Services and Nutrition Department for providing access, arranging for replacements so participants could take the training during work time, and reviewing training materials. Jan Fredrickson scheduled most of the training and Steven Hiatt provided meals production data. Mike Lasarev provided valuable statistical support. We also express appreciation to Dr. Winfred Arthur, Jr., of Texas A&M University for generously providing background information on his meta-analyses of the training literature in a very timely manner. The research described in this article was funded by the National Institute for Occupational Safety and Health (R01 OH04193), W.K. Anger, Principal Investigator. Copyright of the cTRAIN program is asserted by Oregon Health & Science University and Ronald R. Reed Consultants, Inc. Reprint requests should be directed to: Dr. Kent Anger, Oregon Health & Science University, 3181 SW Sam Jackson Park Road L606, Portland, OR 97239, 503-494-2514, anger@ohsu.edu .
Copyright:
Copyright 2008 Elsevier B.V., All rights reserved.
PY - 2004
Y1 - 2004
N2 - Introduction: Interactive computer-based safety instruction (CBI) was given to 73 workers in the food services department of an urban hospital. Results: Post-test accuracy (95%) improved significantly (p = <0.0001) from the pre-test (74.5 %), d = 1.09. Generalization was confirmed by increased accuracy in answering questions, posed on-the-job, that required application of knowledge to the work setting (from 46% to 79%; p<0.0001). Problematic kitchen conditions such as puddles increased slightly after training, but adjustment for increasing production/workload revealed an overall post-training decline in problems from 0.58 to 0.32 (p = 0.0001, d = 0.89). Work practice improvement was seen in 79% of workers (p<0.0001, d = 1.00). Effect sizes (d) of knowledge, location, and work practice improvements are large and demonstrate that the benefits of CBI extend to the workplace floor. Further, the decrease between knowledge and behavior change (d = 0.09-0.2) is less than reported following other forms of training.
AB - Introduction: Interactive computer-based safety instruction (CBI) was given to 73 workers in the food services department of an urban hospital. Results: Post-test accuracy (95%) improved significantly (p = <0.0001) from the pre-test (74.5 %), d = 1.09. Generalization was confirmed by increased accuracy in answering questions, posed on-the-job, that required application of knowledge to the work setting (from 46% to 79%; p<0.0001). Problematic kitchen conditions such as puddles increased slightly after training, but adjustment for increasing production/workload revealed an overall post-training decline in problems from 0.58 to 0.32 (p = 0.0001, d = 0.89). Work practice improvement was seen in 79% of workers (p<0.0001, d = 1.00). Effect sizes (d) of knowledge, location, and work practice improvements are large and demonstrate that the benefits of CBI extend to the workplace floor. Further, the decrease between knowledge and behavior change (d = 0.09-0.2) is less than reported following other forms of training.
KW - Computer-Based Instruction (CBI)
KW - Computer-assisted instruction (CAI)
KW - Food services safety
KW - Occupational safety
KW - Safety training
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U2 - 10.1016/j.jsr.2003.11.008
DO - 10.1016/j.jsr.2003.11.008
M3 - Article
C2 - 15288565
AN - SCOPUS:3242773002
SN - 0022-4375
VL - 35
SP - 317
EP - 327
JO - Journal of Safety Research
JF - Journal of Safety Research
IS - 3
ER -