Abstract An anonymous survey regarding food safety training needs and preferences was distributed through an email-embedded link to Ohio food processors through extension listservs. Respondents were characterized by food production in licensed facilities inspected by the Ohio Department of Agriculture's Division of Food Safety. They were also categorized into one of four groups depending on total number of employees, including Very Small (1–2), Small (3–10), Medium (11–30), and Large (>30). Descriptive statistical analyses were performed based on the 75 out of 500 food processors that responded to the survey. Both “time” (>25%) and “cost” (19%) were most frequently identified as barriers to implementing on-going employee training across respondents. Additionally, respondents from facilities with 1–2 employees indicated a preference for online training (89.2%) compared to respondents from the facilities with >30 employees who preferred in-person trainings (61.9%). Close to 50% of respondents from Very Small, Small, and Large facilities required continuing food safety training for employees, which was required in only 27.3% of the Medium-sized facilities. Future training programs that addresses the preferences and perceived needs among food processors may increase the implementation of continuing food safety education among diverse facilities.

中文翻译：

---

对俄亥俄州各种规模食品加工商的食品安全培训需求和偏好的初步评估

摘要 一项关于食品安全培训需求和偏好的匿名调查通过电子邮件嵌入的链接分发到俄亥俄州食品加工商，通过扩展列表服务。受访者的特点是在俄亥俄州农业部食品安全司检查的许可设施中生产食品。他们还根据员工总数分为四组之一，包括非常小 (1–2)、小 (3–10)、中 (11–30) 和大 (>30)。基于对调查做出回应的 500 家食品加工商中的 75 家进行了描述性统计分析。“时间”(>25%) 和“成本”(19%) 最常被认为是在受访者中实施持续员工培训的障碍。此外，来自拥有 1-2 名员工的工厂的受访者表示更喜欢在线培训 (89.2%)，而来自员工超过 30 名的工厂的受访者则更喜欢面对面培训 (61.9%)。来自超小型、小型和大型设施的近 50% 的受访者需要对员工进行持续的食品安全培训，而只有 27.3% 的中型设施需要接受此类培训。未来针对食品加工者偏好和感知需求的培训计划可能会增加在不同设施中实施食品安全持续教育的力度。只有 27.3% 的中型设施需要。未来针对食品加工者偏好和感知需求的培训计划可能会增加在不同设施中实施食品安全持续教育的力度。只有 27.3% 的中型设施需要。未来针对食品加工者偏好和感知需求的培训计划可能会增加在不同设施中实施食品安全持续教育的力度。