Evaluating cabin crew food safety training using the Kirkpatrick model: an airlines’ perspective
Griffith, Christopher J.
MetadataShow full item record
Purpose - The purpose of this paper is to explore the evaluation of cabin crew food safety training using the Kirkpatrick model. Design/methodology/approach - Using a snowballing technique, 26 cabin crew, managers, supervisors and trainers participated in in-depth, semi-structured interviews. Summative content analysis was used to evaluate the data. Findings - In total, 26 respondents from 20 international airlines participated in the study. All respondents agreed that evaluating cabin crew food safety/hygiene issues is important in relation to in-flight food handling; for example, “Training evaluation helps in the improvement of the future training”; “We have an end of course feedback form, either done electronically or on paper and that looks at how the delegates felt the training went, if they came away learning something new, if the environment for learning was right, all sorts of things; the questionnaire is quite comprehensive”; and “Every trainee is given a feedback form to complete”. However, significant failures in food safety training and its evaluation were identified. Research limitations/implications - The evaluation of cabin crew food safety training shows that it is ineffective in some aspects, including learning achieved and behavioural change, and these can directly impact on the implementation of food safety practices. Evaluation failures may be due to the lack of available time in relation to other cabin crew roles. Further research may consider using a larger sample size, evaluating training effectiveness using social cognition models and assessments of airline and cabin crew food safety culture. Originality/value - This is the first study that evaluates cabin crew food safety training using the Kirkpatrick model. The findings provide an understanding of the current evaluation of cabin crew food safety training and can be used by airlines for improving and developing effective future food safety training programmes. This, in turn, may reduce the risk of passenger and crew foodborne disease.
British Food Journal;
Abdelhakim, A.S., Jones, E., Redmond, E.C., Griffith, C.J. and Hewedi, M. (2018) 'Evaluating cabin crew food safety training using the Kirkpatrick model: an airlines’ perspective', British Food Journal, 120(7), pp.1574-1589
Article published in British Food Journal on 01 July 2018 available at https://doi.org/10.1108/BFJ-07-2017-0395
Showing items related by title, author, subject and abstract.
Abdelhakim, Ayman (Cardiff Metropolitan University, 2016)The production and service of airlines meals is a “high-risk mass catering operation” with food safety implications, including temperature control during receiving/loading, storing and regeneration of meals, personal ...
Toh, Poh See (Cardiff Metropolitan University, 2000)Hawker foods in Malaysia are ready-to-eat or prepared-on-demand foods for consumption on-site, or takeaways, prepared by ubiquitous small entrepreneurs. Social, cultural and economic benefits of food hawking activities are ...
Abdelhakim, Ayman; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmood; Seaman, Philip (Elsevier, 2018-09-14)This study aims to explore the status of cabin crew food safety training in different airlines. Using the snowballing technique, 26 cabin crew managers, supervisors and trainers (from 20 international airlines) participated ...