This study addresses the development, dissemination, and assessment of a Food Safety System Management (FSSM) curriculum offered to college-aged, agribusiness students in Yerevan, Armenia. Prior to beginning the program, demographic data were collected and a paper-based pretest was administered to access the food safety knowledge, behavior, and attitude of participants (n = 29). For assessment of a skill, participants’ handwashing techniques were videotaped and scored before the program commenced. Immediately after completion of the entire curriculum, a paper-based post-test with identical questions for food safety knowledge, behavior, and attitude was administered and handwashing skills were assessed. ANOVA with repeated measures was used to evaluate significant differences (α = 0.05) for food safety knowledge using a pretest, post-test, and a 3-mo follow-up. A paired t-test was used to evaluate handwashing skills before and after the curriculum was presented. The pretest score (44.93%, ± 2.87) for food safety knowledge (n = 29) differed significantly (P <0.0001) when compared with the post-test score (73.21%, ± 3.28) and the 3-mo follow-up (n = 23) score (67.76%, ± 3.93). Participants’ (n = 9) handwashing skills prior to delivery of the FSSM curriculum differed significantly (P <0.0001), when compared to handwashing skills after completion of the curriculum. Students’ food safety attitudes and behavior assessed using a five-point Likert scale, also improved significantly as a result of the FSSM program. The 3-mo follow-up survey on food safety attitude and behavior was consistent with the post-test survey results. The information from this project may be of interest to education experts, Extension professionals, food industry personnel, or regulatory agencies, in the development and dissemination of an international food safety program.

中文翻译：

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制定，传播和评估针对亚美尼亚农业综合企业学生的食品安全系统管理课程

这项研究致力于为亚美尼亚埃里温的大学生，农业综合企业学生提供食品安全系统管理（FSSM）课程的开发，传播和评估。在开始该计划之前，收集了人口统计学数据，并进行了纸质预测试以获取参与者的食品安全知识，行为和态度（n = 29）。为了评估技能，在程序开始之前，对参与者的洗手技术进行了录像和评分。整个课程完成后，立即进行纸质后测试，对食品安全知识，行为和态度提出相同的问题，并评估洗手技能。使用前测，后测，并进行3个月的随访。在课程介绍之前和之后，使用配对的t检验评估洗手技巧。食品安全知识（n = 29）的测试前得分（44.93％，±2.87）与测试后得分（73.21％，±3.28）和3个月的随访结果（P <0.0001）有显着差异（P <0.0001）。 n = 23）分（67.76％，±3.93）。与完成课程后的洗手技能相比，参与者在提供FSSM课程之前的洗手技能（n = 9）存在显着差异（P <0.0001）。通过FSSM计划，使用五点李克特量表评估的学生的食品安全态度和行为也得到了显着改善。为期3个月的食品安全态度和行为后续调查与测试后调查结果一致。