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Do young workers in food service perform differently than older workers on safety knowledge tests after training?
APHA 130th Annual Meeting and Exposition, Philadelphia, Pennsylvania, November 9-13, 2002. Washington, DC: American Public Health Association, 2002 Nov; :43180
We did a secondary analysis of data collected in 1997 as part of a large study of safety training effectiveness in the food service industry (n=4000+; young worker n=228). Our research question was: Do young workers perform differently than older workers on knowledge tests after such training? Using multiple regression methods, we analyzed the association between safety test scores and respondent characteristics such as age, education, length of service, and job location (front vs. back of the house). We found that education (higher) and job location (front of the house) were the best predictors of a higher test score. Age was not a predictor of test score. Since some studies show a connection between safety knowledge and safe behaviors, it may be that policies regarding young workers and what jobs they are permitted to do should focus on level of education rather than age.
Workers; Demographic-characteristics; Age-factors; Food-processing-industry; Food-services; Safety-education; Safety-measures; Training; Education; Statistical-analysis
National Institute for Occupational Safety and Health, Centers for Disease Control and Prevention, 4676 Columbia Parkway, Cincinnati, OH 45226
APHA 130th Annual Meeting and Exposition, Philadelphia, Pennsylvania, November 9-13, 2002
Page last reviewed: May 5, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division