Food Protection Trends - January/February 2014 - (Page 34)

School foodservice operations serve many children and garner frequent attention from the media (8, 21). However, our findings showed that in general, school foodservice operations incur far fewer violations than restaurants, especially high risk violations. School foodservice directors, managers, supervisors, and employees still must remain aware of their facilities, equipment, and overall food safety programs to minimize risks. To our knowledge, this study was the first attempt to analyze health inspection reports over states. Because most state, county, or local health departments use different health inspection systems, a pre-determined coding system was created. Every food code item in the three states was used to determine appropriate categories and an alignment with behavioral or critical violations. This classification method allowed us to evaluate health inspection reports from three different states using consistent criteria. Food safety researchers who want to compare violations may benefit from using the categorization protocol developed for this research. Our data are not free from limitations. The researchers selected a convenience sample of three states in the U.S., and our results may not be generalizable beyond these three states. Other states use different inspection systems, and violations identified in one state may not be always identifiable from other states' inspection reports. While our data provide insight about general food safety challenges in restaurants and schools, many unanswered questions remain about health inspection data. One concern centers on the large number of citations for unpasteurized eggs in schools in one state. The Food Code (24) mandates the use of pasteurized eggs for only those food items that contains raw or undercooked eggs. To our knowledge, school foodservice operations do not typically serve raw or undercooked eggs or food items containing raw eggs. Under such conditions, use of unpasteurized eggs may not in itself pose a food safety threat. Further investigation may determine how purchasing fresh eggs violated the Food Code and/or how raw eggs are being used in schools. Based on such an investigation, we may be able to identify food safety risks associated with purchasing unpasteurized eggs, justifying the requirement that only pasteurized eggs be purchased. The degree of severity of any violation may vary; our findings focus only on the frequency of citations. Because some Food Code violations may pose more food safety risk than others, our data may not adequately represent the severity of food safety risk in restaurants or school foodservice operations. Future research could quantify relative food safety risks for Food Code violations so that food safety training can be modified without the need to observe a large number of foodservice facilities. Future research could also evaluate food safety risks in other types of foodservice operations (e.g., long-term care facilities, hospitals, grocery stores, or lodging operations). ACKNOWLEDGMENTS T he authors express their sincere appreciation to Amber Grisamore and Shenji Fan, Graduate Research Assistants in The Center of Excellence for Food Safety Research in Child Nutrition Programs, for their countless hours of data entry and support. The authors also thank Dr. Jeannie Sneed, Department Head of Hospitality Management and Dietetics of Kansas State University for her assistance with reviewing the report and the manuscript. This research was conducted by Kansas State University and funded at least in part with federal funds from the U.S. Department of Agriculture. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. REFERENCES 1. Bergman, E. 2010. Position of the American Dietetics Association: Local support for nutrition integrity in schools. J. Am. Diet. Assoc. 110:1244-1254. doi:10.1016/j.jada. 2010.06.014. 2. Centers for Disease Control and Prevention. 2011. Surveillance for foodborne disease outbreaks-United States, 2008. MMWR. 60:1197-1202. Retrieved from http://www. cdc.gov/mmwr/pdf/wk/mm6035.pdf. 3. Centers for Disease Control and Prevention. 2013. Incidence and trends of infection with pathogens transmitted commonly through food - Foodborne diseases active surveillance network, 10 U.S. sites, 1996-2012. MMWR. 62:283-287. Retrieved from http://www.cdc.gov/mmwr/ preview/mmwrhtml/mm6215a2.htm?s_ cid=mm6215a2_w. 34 Food Protection Trends 4. Chapman, B., T. Eversley, K. Fillion, T. MacLaurin, and D. Powell. 2010. Assessment of food safety practices of food service food handlers (risk assessment data): Testing a communication intervention (evaluation of tools). J. Food Prot. 73: 1101-1107. 5. Child Nutrition and WIC Reauthorization Act of 2004, Pub. L. No. 108-265, ยง 111, 118 Stat. 747. 2004. 6. Filion, K., K. S. Kukanich, B. Chapman, M. K. Hardigree, and D. Powell. 2011. Observationbased evaluation of hand hygiene practices and the effects of an intervention at a public hospital cafeteria. Am. J. Infect. Control. 39:464-470. January/February 7. General Accounting Office. 2003, May. School meal programs: Few instances of foodborne outbreaks report, but opportunities exist to enhance outbreak data and food safety practices. Retrieved from http://www.gao.gov/new.items/d03530.pdf. 8. Gregory, D. C. 2012. (August 22). 22 County schools cited for critical food safety violations. Chesterfield Observer. Retrieved from http:// www.chesterfieldobserver.com/news/201208-22/Family/22_county_schools_cited_for_ critical_food_safety_v.html. 9. Henson, S., S. Majowicz, O. Masakure, P. Sockett, A. Jones, R. Hart, D. Carr, and L. Knowles. 2006. Consumer assessment of the safety of restaurants: The role of inspection notices and other information cuies. J. Food Safety 26:275-301. http://www.gao.gov/new.items/d03530.pdf http://www.chesterfieldobserver.com/news/2012-08-22/Family/22_county_schools_cited_for_critical_food_safety_v.html http://www.cdc.gov/mmwr/pdf/wk/mm6035.pdf http://www.chesterfieldobserver.com/news/2012-08-22/Family/22_county_schools_cited_for_critical_food_safety_v.html http://www.cdc.gov/mmwr/pdf/wk/mm6035.pdf http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6215a2.htm?s_cid=mm6215a2_w http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6215a2.htm?s_cid=mm6215a2_w

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

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