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
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Food Protection Trends
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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)
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