The purpose was to compare the typical lecture method of teaching food safety principles to a computer-assisted interactive method. Food safety knowledge and computer anxiety and liking were assessed before, immediately after, and one week after the intervention with quick service restaurant employees. Food safety knowledge increased 29% for individuals that received the lecture and 20% for individuals that participated in the interactive computer training. Individuals who had the computer training, retained all their knowledge learned one week later. There were no differences in computer liking among the groups with all individuals indicating a high degree of liking for computer usage. Both methods were successful to teach food safety principles but in terms of practical application, the use of the computer training was a much easier method to implement.