According to a recent Kansas State University study, restaurant workers blame time constraints, inconvenience, inadequate training and inadequate resources for failure to follow food safety practices.
K-State researchers conducted focus groups with restaurant employees to identify perceived barriers to hand-washing, cleaning work surfaces and using food thermometers. Foodborne illnesses are most commonly caused by poor personal hygiene, cross contamination and improper time/temperature controls.
Barriers, they found, were not only a lack of food safety knowledge but also often a lack of understanding why employees should comply with food safety guidelines. Previous research indicated that training increases knowledge regarding food safety issues, but that knowledge does not always translate into improved behaviors.
"We have used the results of this study to develop and implement an intervention program to address the barriers that training appears," said Amber D. Howells, an instructor of dietetics, registered dietitian and the study's first author.
The restaurant industry employs 13.1 million people, and 59 percent of reported foodborne illness outbreaks were associated with restaurants in 2005. Howells said outbreaks usually are directly related to food-handler error.
Because of the study, K-State researchers recommend that restaurant managers:
* Provide regular food safety training to their foodservice employees;
* Educate employees about the consequences of improper food handling to improve attitudes toward food safety;
* Place signs about consequences of improper food handling in food production areas;
* Encourage food safety compliance with verbal reminders and praise;
* Be good role models;
* Incorporate food safety practices into employees' daily routines to eliminate the perceptions that they do not have time to perform them.
Other researchers with the K-State's department of hospitality management and dietetics involved with the study included Betsy B. Barrett, associate professor and a registered dietitian; Kevin R. Roberts, assistant professor; and Carol W. Shanklin, professor, interim dean of the Graduate School and a registered dietitian. Also involved were Valerie K. York, an evaluator in K-State's office of educational innovation and evaluation, and Laura A. Brannon, associate professor of psychology.
For the study, two series of focus groups were conducted. Focus groups were to identify obvious barriers to following safe food preparation practices. The 34 participants in Group A, all restaurant employees involved in food preparation, received no special food safety training. The 125 participants in the second series of focus groups, Group B, were divided into 20 focus groups and received four hours of formal training from certified ServSafe instructors.
The research found that employees did not comply with food safety guidelines because of a variety of perceived barriers.
In Group A, additional barriers identified lack of space and other tasks competing with cleaning work surfaces; inconvenient location of sinks and having dry skin limiting hand-washing; and lack of working thermometers and thermometers in inconvenient locations.
Group B agreed with Group A, but added other barriers: lack of incentive to clean work surfaces and manager not monitoring the work and manager not monitoring the use of thermometers.
Research results were published in the August 2008 issue of the Journal of the American Dietetic Association. The study was funded by a grant from the U.S. Department of Agriculture to Shanklin. The $482,763 grant also is funding other food safety research.
Jane Marshall | Newswise Science News
Antarctic Ice Sheet mass loss has increased
14.06.2018 | Technische Universität Dresden
WAKE-UP provides new treatment option for stroke patients | International study led by UKE
17.05.2018 | Universitätsklinikum Hamburg-Eppendorf
Moving into its fourth decade, AchemAsia is setting out for new horizons: The International Expo and Innovation Forum for Sustainable Chemical Production will take place from 21-23 May 2019 in Shanghai, China. With an updated event profile, the eleventh edition focusses on topics that are especially relevant for the Chinese process industry, putting a strong emphasis on sustainability and innovation.
Founded in 1989 as a spin-off of ACHEMA to cater to the needs of China’s then developing industry, AchemAsia has since grown into a platform where the latest...
The BMBF-funded OWICELLS project was successfully completed with a final presentation at the BMW plant in Munich. The presentation demonstrated a Li-Fi communication with a mobile robot, while the robot carried out usual production processes (welding, moving and testing parts) in a 5x5m² production cell. The robust, optical wireless transmission is based on spatial diversity; in other words, data is sent and received simultaneously by several LEDs and several photodiodes. The system can transmit data at more than 100 Mbit/s and five milliseconds latency.
Modern production technologies in the automobile industry must become more flexible in order to fulfil individual customer requirements.
An international team of scientists has discovered a new way to transfer image information through multimodal fibers with almost no distortion - even if the fiber is bent. The results of the study, to which scientist from the Leibniz-Institute of Photonic Technology Jena (Leibniz IPHT) contributed, were published on 6thJune in the highly-cited journal Physical Review Letters.
Endoscopes allow doctors to see into a patient’s body like through a keyhole. Typically, the images are transmitted via a bundle of several hundreds of optical...
Light detection and control lies at the heart of many modern device applications, such as smartphone cameras. Using graphene as a light-sensitive material for...
Water molecules exist in two different forms with almost identical physical properties. For the first time, researchers have succeeded in separating the two forms to show that they can exhibit different chemical reactivities. These results were reported by researchers from the University of Basel and their colleagues in Hamburg in the scientific journal Nature Communications.
From a chemical perspective, water is a molecule in which a single oxygen atom is linked to two hydrogen atoms. It is less well known that water exists in two...
13.06.2018 | Event News
08.06.2018 | Event News
05.06.2018 | Event News
19.06.2018 | Physics and Astronomy
19.06.2018 | Materials Sciences
19.06.2018 | Health and Medicine