Food Protection Trends - January/February 2014 - (Page 28)

TABLE 1. Mean number of behavioral, non-behavioral, critical, and non-critical violations in restaurants and schools Restaurants (n = 2,624) Schools (n = 2,511) Mean ± SD t Pa Behavioral Violations 2.94 ± 3.23 0.94 ± 1.21 29.17 <0.001 Non-behavioral Violations 1.68 ± 1.89 0.90 ± 1.24 17.56 <0.001 Critical Violations 1.68 ± 1.89 0.90 ± 1.24 17.56 <0.001 Non-critical Violations 1.68 ± 1.89 0.90 ± 1.24 17.56 <0.001 Total Violations 4.75 ± 4.51 1.99 ± 1.98 28.61 <0.001 Based on independent t-tests between school inspections and restaurant inspections a Behavioral violations Of 30 violation categories, behavioral food code violations were present in 26 categories. Schools had fewer behavioral citations than restaurants in 20 violation categories (Table 2). Results for the following four categories did not differ between restaurants and school foodservice operations: Approved Food Sources, Cooling, Use of Thermometers and Test Kits, and Display of Valid Permit and Consumer Advisories. Schools had more behavioral violations than restaurants in two categories: Ware Washing and Garbage and Recycling Facilities Outside. Restaurants were more challenged than school foodservice operations (P < 0.001) with regard to Use of Single-use Gloves and Utensils/Bare Hand Contact (0.38 ± 0.86 vs. 0.04 ± 0.22), Non-food Contact Surface Maintenance (0.27 ± 0.53 vs. 0.09 ± 0.29), and Protecting Food from Contamination (0.29 ± 0.58 vs. 0.10 ± 0.32), all of which are related to cross-contamination and other food contamination. Other challenging areas for restaurants were Maintenance of Utensils and Linens (0.24 ± 0.56 vs. 0.07 ± 0.27) and Time and Temperature Control (0.18 ± 0.49 vs. 0.08 ± 0.29). Although previous research has indicated higher relative risks (14), violations related to adequate cooking were rare in both restaurants and schools (0.05 ± 0.26 vs. 0.01 ± 0.11). Restaurants and schools did not differ in the number of violations for Approved Sources of Food. School foodservice operations have strict regulations related to food sources and vendor selection. A more detailed investigation of the school foodservice inspection data showed that of the 133 violations in this category, 93 were due to use of unpasteurized eggs in 28 Food Protection Trends January/February Rhode Island. The Rhode Island food codes, consistent with the federal food codes, state that using unpasteurized eggs is prohibited when further cooking of the eggs is not required (22). The types of food affected by this prohibition include: "[s]alad dressings, sauce such as hollandaise or Béarnaise, mayonnaise, meringue, ice cream, or raw egg containing beverages" (24). We could not identify the food products using unpasteurized eggs because this was a retrospective study. School foodservice and restaurant operations did not differ significantly in violations related to cooling practices. Cooling practices are often implicated in foodborne illness outbreaks in foodservice establishments (7), but improper cooling practices continue to be a particular concern in school foodservice operations (11). School foodservice directors identified several challenges to proper cooling: cooling not being completed before the workday ends, lack of equipment, and inadequate refrigerator and freezer space (11). Our results are consistent with this finding. School foodservice and restaurant operations did not differ significantly in behavioral violations related to Use of Thermometer and Test Kits; the numbers were low, indicating that this issue was not a common problem (0.01 ± 0.10 for restaurants vs. 0.00 ± 0.07 for school foodservice operations). Food code violations in the Ware Washing category, one of two categories in which restaurants performed better than schools, included "equipment and utensils scraped and soaked," "wash rinse water clean," "proper temperature (for ware washing)," and "sanitization frequency and methods." These violations are related to employee behavior, as are the following in Garbage and Recycling Facilities Outside:

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2014

Food Protection Trends - January/February 2014
Contents
Economically Motivated Adulteration of Honey: Quality Control Vulnerabilities in the International Honey Market
Efficacy of Quaternary Ammonium Compounds on Different Conveyor Chips Contaminated with Poultry Rinsate
What Implications Does a Baseline of Self-efficacy of Food Safety in Adolescent Populations Have for Future Food Safety Education Interventions?
Food Safety Risks in Restaurants and School Foodservice Establishments: Health Inspection Reports
INOFOOD 2013 Conference & Expo
The 3rd Asia Pacific International Conference on Food Safety
China International Food Safety & Quality Conference (CIFSQ) + Expo
Dubai International Food Safety Conference (DIFSC)
Beyond the Bio
FSMA: Article 7
PDG
Industry Products
Coming Events

Food Protection Trends - January/February 2014