Food Safety Training and Education Alliance

An Alliance to Improve Food Safety Training and Education at the Retail Level

(Retail Food, Foodservice, Vending, Institutions, and Regulators)

Accessibility Info

This Web site is no longer being maintained.

For more updated food safety information, please visit FoodSafety.gov or contact the National Agricultural Library's Food Safety Information Center for additional assistance.

FSTEA Training Gaps
Survey Summaries

Below are summary results for the FSTEA Food Safety Training Gaps Survey. The survey was created to gather specific information about gaps in food safety training and education materials. For detailed results, click on the Job Title.

Job Title	Workplace	Language Needs	Training Needs	Obstacles
Auditor	Farm Production and Packshed	Spanish	Sanitation, HACCP, Pest Control, Personal Hygiene, Cross-contamination prevention, Foreign material prevention	Language barriers, Cultural barriers, Lack of materials
CACFP State Agency Director	Local/State Government	Spanish, Mandarin, Cantonese, Russian, Creole	Pest control, Personal hygiene, Cooking time and temperatures, Proper chilling, Reheating, Cross-contamination, Foreign material prevention, Train-the-Trainer	Lack of funding, Language barriers, Cultural barriers, Lack of materials, Lack of perceived need for Food Safety training in day care homes
Chef	Fine Dining		Sanitation, HACCP, Pathogens, Pest control, Personal hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination, Foreign materials prevention, Train-the-Trainer	Lack of funding, High employee turnover, Lack of time, Lack of training materials
Chef	School Foodservice	Spanish, English	Train-the-Trainer	Lack of time, Lack of materials
Chef	Fine Dining	Spanish	Sanitation, HACCP, Pest Control, Personal Hygiene, Cooking time and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Language barriers, Cultural barriers, Lack of materials
Consultant	Daycare		Personal Hygiene, Cooking times and temperatures
Consultant	Consulting Company	English	Sanitation, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Foreign material prevention	High employee turnover, Lack of time, Lack of materials
Consultant	Casual Dining	Spanish	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of materials, no training program
Consultant	Consulting Company	Spanish	Sanitation, HACCP, Personal Hygiene, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of management support, Cultural barriers
Consultant	School Foodservice		Sanitation, HACCP, Personal hygiene, Cooking time and temperatures, Proper chilling, Re-heating, Cross-contamination	Lack of management commitment
Consultant	Hospital		Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer, food storage	Lack of funding, High employee turnover, Lack of time, Lack of materials
Consultant	Consulting Company	Spanish, Mandarin, Cantonese, Vietnamese, Korean, Arabic	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding, Language barriers, Cultural barriers, Lack of materials
Consultant	Consulting Company		Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding, Lack of management support, Lack of time
Consultant	Consulting Company	Spanish, Mandarin, Cantonese	Sanitation, HACCP, Pathogens, Personal hygiene, Cooking time and temperatures, Proper chilling, Reheating, Cross-contamination, Foreign material prevention	Lack of management support, Language barriers
Consultant	Vendor		Pest Control, Train-the-Trainer	Lack of management support
Consultant	Grocery Store/Supermarket	Spanish, Mandarin, Cantonese, Vietnamese, Russian, French, Tagolog, Korean, Arabic, Italian, German	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking time and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding
Consultant	Consulting Company	Spanish, Cantonese	Sanitation, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention	Lack of management support, High employee turnover, Lack of time
Dietary Cook	Group home for the mentally handicapped		Cross-contamination prevention	High employee turnover, Employees unwilling to listen
Director	Summer Camp and Conference Center	Korean	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking time and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding, Lack of materials
Extension	University	Spanish, Mandarin, Cantonese, Vietnamese, Italian	Sanitation, HACCP, Pathogens, Pest control, Personal hygiene, Cooking time and temperatures, Proper chilling, Reheating, Cross-contamination, Foreign materials prevention, Train-the-Trainer	Lack of funding, Language barriers, Cultural barriers, High turnover, Lack of time, Lack of materials
Extension	Local/State Government	Mandarin, Cantonese	Train-the-Trainer	Language barriers, High employee turnover
Extension	Local/State Government	Spanish, Creole, French	HACCP, Pathogens	Lack of funding, Lack of time
Food Service Manager	Quick Serve Restaurant	Spanish	HACCP	High employee turnover
Food Service Manager	School Foodservice	Tagolog	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking time and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding, Lack of management support, Language barriers, High employee turnover, Lack of materials
Food Service Manager	Hotel Restaurant	English, Spanish, French,	Train-the-Trainer, management	Lack of management support, Language barriers, Lack of materials
Food Service Manager	Prison	Spanish	HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking time and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Train-the-Trainer	Cultural barriers, High employee turnover, Lack of time
Food Service Manager	Caterer	Spanish	Sanitation, HACCP, Personal Hygiene, Cooking time and temp, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding, High employee turnover, Lack of materials
Food Service Manager	Quick Serve Restaurant		Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking time and temp, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding, Lack of management support, Language barriers, High employee turnover, Lack of time
Food Service Manager	Nursing Home	Spanish	Sanitation, HACCP, Pathogens, Pest control, Personal hygiene, Cooking time and temperatures, Proper chilling, Reheat, Cross-contamination, Foreign material prevention, Train-the-trainer	Language barriers, Lack of time, Lack of training materials
Food Service Manager	Casual Dining		Sanitation, HACCP, Pathogens, Pest control, Personal hygiene, Cooking time and temperatures, Proper chilling, Reheating, Cross-contamination, Foreign material prevention, Train-the-Trainer	Lack of time
Food Service Manager	Quick Serve Restaurant	English	Pest control, Personal hygiene, Cooking time and temperature, Proper chilling, Reheating, Cross-contamination, Foreign material prevention, Train-the-Trainer	Lack of funding, lack of time, lack of materials
Food Service Manager	Caterer		HACCP, Personal Hygiene, Cooking time and temperatures, Proper Chilling, Train-the-Trainer	Lack of funding, Lack of management support, High employee turnover, Lack of time
Food Service Manager	Pastries, Chocolate, Cakes and Sweets Processing	Tagolog, Arabic, Urdu, English	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking time and temp, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	High employee turnover, Lack of time, Lack of materials
Food Service Manager	Nursing Home		Personal Hygiene, Cooking times and temperatures, Cross-contamination prevention, proper knife safety	Lack of time, Lack of materials
Food Service Manager	School Foodservice		Sanitation, HACCP, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Train-the-Trainer	High employee turnover, Lack of time
Food Service Manager	School Foodservice		Sanitation, Personal Hygiene	Lack of funding, Lack of materials
Food Service Manager	School Foodservice		Sanitation, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Train-the-Trainer	Lack of funding, Lack of management support, High employee turnover, Lack of time, Lack of materials
Food Service Manager	Quick Serve Restaurant	Spanish	Sanitation, HACCP, Personal hygiene, Cooking time and temperatures, Cross-contamination, Train-the-trainer	Lack of management support/commitment
Food Service Manager	Caterer	Spanish	Sanitation, HACCP, Pathogens, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer
Food Service Manager	Hospital	Spanish	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	High employee turnover, Lack of time, Lack of materials
Food Service Manager	School Foodservice	Spanish	Sanitation, HACCP, Pathogens, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Cross-contamination prevention, Foreign material prevention	Lack of funding, High employee turnover, Lack of materials
Food Service Manager	Nursing Home		Sanitation, HACCP, Personal Hygiene	High employee turnover
Food Service Manager	Hospital		Sanitation, HACCP, Pathogens, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Cross-contamination prevention, Train-the-Trainer	Lack of materials
Food Service Manager		Spanish, Portuguese	Sanitation, Pathogens, Personal Hygiene, Cross-contamination prevention	Language barriers, High employee turnover, Lack of time
Food Service Manager	Home Delivered Meals	Spanish	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Language barriers, Cultural barriers, Lack of time
Inspector	Local/State Government	Spanish, Mandarin, Tagolog, Korean, Arabic, Italian, Greek, Thai, Gujrati, Hindi, Hungarian, Japanese	Personal hygiene, Cookting time and temperatures, Proper chilling, Reheating, Cross-contamination, Train-the-trainer	Lack of funding, Lack of manage support/commitment, Instructors with no background in teaching/education
None given	Food Store	Spanish	Sanitation, HACCP, Pathogens, Pest Control, Personal hygiene, Cooking time and temperatures, Proper chilling, Cross-contamination
Nutrition educator and food safety trainier	Consulting Company	Spanish	Sanitation, HACCP, Personal hygiene, Cooking time and temperatures, Proper chilling , Reheating, Cross-contamination	Lack of funding, Lack of management support/commitment, High employee turnover, Lack of time, Lack of training materials, Lack of enough trained staff at state agencies
Other	Soup Kitchen/Food Bank		Sanitation, HACCP, Pest control, Personal hygiene, Cooking time and temperatures, Proper Chilling, Reheating, Cross-contamination, Foreign material prevention	Lack of management support/commitment
Professor	University	Spanish	Sanitation, HACCP, Pest control, Personal hygiene, Cross-contamination, Foreign material prevention, Train-the-trainer	Language barriers, Lack of time, economic barriers
QA Manager	Dairy Manufacturer	Spanish	Sanitation, HACCP, Pathogens, Pest control, Personal hygiene, Cross-contamination, Foreign material prevention	Lack of time, Lack of training materials
Registered Dietitian	Hospital		Sanitation, HACCP, Personal hygiene, Cooking time and temperatures, Proper chilling, Re-heating, Cross-contamination, Train-the-Trainer	Lack of funding, Cultural barriers, High employee turnover, Lack of time, Lack of Materials
Regulator	Casual Dining	French	Sanitation, HACCP, Personal hygiene, Cooking time and temperatures, Proper chilling, Reheating, Cross-contamination	Language barriers, Lack of training materials
Regulator	Local/State Government	Spanish, Mandarin, Vietnamese	Sanitation, HACCP, Pathogens, Pest control, Personal hygiene, Cooking time and temperatures, Proper chilling, Reheating, Cross-contamination prevention, Foreign material prevention	Lack of funding, Lack of management support/commitment, Language barriers, Cultural barriers, High employee turnover, Lack of time for training, Lack of training materials
Regulator		Spanish, Mandarin, Cantonese, Arabic	Sanitation, Pathogens, Pest control, Personal hygiene, Cooking time and temperatures, Proper chilling, Reheating, Cross-contamination	Lack of funding, Language barriers, High turnover, Lack of time, Lack of training materials
Regulator	Quality Control	Spanish	Sanitation, HACCP, Pest Control, Cooking time and temp, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of management support, Language barriers, Cultural barriers, High employee turnover, Lack of time
Regulator	Local/State Government	Mandarin, Cantonese, Vietnamese	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking time and temperatures, Proper Chilling, Reheating, Cross-contamination prevention	Language barriers, Cultural barriers, High employee turnover
Regulator	Casual Dining		Sanitation, Personal Hygiene, Cooking time and temperatures, Reheating	Lack of management support, Cultural barriers, Lack of time, Lack of materials
Regulator	Caterer	Persian	Sanitation, HACCP, Pathogens, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Cultural barriers
Regulator	Local/State Government	Spanish, Mandarin, Cantonese, Vietnamese	Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention	Lack of funding, Lack of management support, Language barriers, Cultural barriers, High employee turnover, Lack of time
Residual setting	Nursing Home		Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention	Lack of funding, Lack of time, Lack of materials
Restaurant Manager	Children's shelter	Spanish	Sanitation, HACCP, Personal hygiene, Cooking time and temperature, Proper Chilling, Reheating, Cross-contamination, Foreign materials prevention, Train-the-Trainer	Lack of time, Lack of training materials
Retail Manager	Vendor		Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention	Lack of funding, High employee turnover, training nurse surveyors what to look for in kitchens
Secretary	Non-profit organization		Sanitation, HACCP, Pathogens, Pest Control, Personal Hygiene, Cooking times and temperatures, Proper Chilling, Reheating, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding, Lack of management support, Lack of materials
Store manager	Local/State Government	Russian	Sanitation, HACCP, Pathogens, Pest control, Personal hygiene, Cooking time and tempeartures, Proper chilling, Reheating, Cross-contamination, Foreign material prevention, Train-the-Trainer	Lack of funding, Lack of management support, Language barriers, Cultural barriers, Lack of time, Lack of materials
Student working on Hospitalitiy degree	College	English	HACCP, Pathogens, Cooking time and temperatures, Proper Chilling, Reheating	Lack of management support, Lack of time, Lack of materials
Teacher	School	Spanish	Sanitation, HACCP, Personal Hygiene, Cooking times and temperatures, Reheating, Cross-contamination prevention, Train-the-Trainer	Lack of funding, Lack of time
Trainer	Convenience Store		Sanitation, Pathogens, Personal hygiene, Cooking time and temperature, Proper Chilling, Cross-contamination, Train-the-trainer	Lack of funding, High employee turnover, Lack of time
Trainer	Vendor	Spanish	Sanitation, HACCP, Pathogens, Pest control, Personal hygiene, Cross-contamination, Foreign Materials, Train-the-Trainer	Lack of funding, High employee turnover, Lack of time
Training Manager	Quick Serve Restaurant	Mandarin	Sanitation, Pathogens, Pest Control, Personal Hygiene, Cross-contamination prevention, Foreign material prevention, Train-the-Trainer	Lack of funding, Language barriers, Cultural barriers, Lack of time, Lack of materials

Take the survey!

FSTEA Training Gaps Survey Summaries

FSTEA Training Gaps
Survey Summaries