Use of cognitive interview techniques in the development of an instrument to evaluate the effectiveness of foodborne illness and food allergen training for independently–owned restaurants
Developing educational materials to help reduce the incidence of foodborne illness and allergic reactions from food served in independently owned restaurants is imperative. The purpose of this study is to determine how effective an assessment instrument developed for food safety training is in addressing the target audience’s information processing needs. Following development of the assessment tool, one-on-one cognitive interviews were conducted with foodservice workers using two cognitive interviewing methods: “think-aloud” and verbal probing. Content analysis was used to analyze the field notes collected from study participants. Field notes were structured into a matrix. The constant comparative method used to classify the data contained in the matrix. A deficit in food safety knowledge in our participants, misconceptions, issues with language used, and cultural and educational barriers informed the development of the final assessment instrument. Key categories that emerged from the cognitive interviews were: confusing questions and response options with unfamiliar wording and awkward sentence structure, food safety concept misconceptions, and variable interpretation of food safety terms.
Kutumia mbinu za mahojiano ya utambuzi katika maendeleo ya chombo cha kutathmini ufanisi wa ugonjwa wa chakula na mafunzo ya allergen ya chakula kwa mikahawa ya kujitegemea ni muhimu sana kuendeleza vifaa vya elimu kusaidia kupunguza matukio ya ugonjwa wa chakula na athari za mzio kutoka kwa chakula kilichotolewa katika mikahawa ya kujitegemea. Lengo la utafiti huu ni kuamua jinsi ufanisi wa chombo cha tathmini iliyoundwa kwa ajili ya mafunzo ya usalama wa chakula ni katika kushughulikia mahitaji ya usindikaji wa habari ya watazamaji lengo. Kufuatia maendeleo ya chombo cha tathmini, moja-kwa-moja mahojiano ya utambuzi yalifanywa na wafanyakazi wa huduma ya chakula kwa kutumia mbinu mbili za mahojiano ya utambuzi: <unk>think-aloud<unk> na uchunguzi wa mdomo. Uchambuzi wa maudhui ulitumiwa kuchambua maelezo ya uwanja yaliyokusanywa kutoka kwa washiriki wa utafiti. Maelezo ya shambani yalipangwa katika matrix. Constant mbinu ya kulinganisha kutumika kwa ajili ya kuainisha data zilizomo katika matrix. Ukosefu wa maarifa ya usalama wa chakula katika washiriki wetu, dhana zisizo za kweli, masuala ya lugha iliyotumiwa, na vizuizi vya kitamaduni na elimu viliongoza kwenye maendeleo ya chombo cha tathmini ya mwisho. "Makundi muhimu ambayo yalionekana kutoka kwa mahojiano ya utambuzi yalikuwa: maswali ya kuchanganyikiwa na chaguzi za majibu na maneno yasiyo ya kawaida na muundo wa sentensi mbaya, dhana za ""usalama wa chakula"" na tafsiri tofauti ya maneno ya ""salama ya chakula."""