Food Protection Trends - January/February 2018 - 56

TABLE 3. Environmental temperatures (oC) for pork products manufacture, excluding
slaughter and office areas within facilities
Facility Area/Operation

Mean ± S.D.a

Minimum

Maximum

Carcass chiller/locker

2.1 ± 4.5

-5.6

10.0

Product packaging/manufacturing

8.3 ± 4.5

1.1

20.0

Finished product chilled storage

-2.2 ± 8.6

-28.9

3.9

Product transportation cooler

6.2 ± 8.5

-3.9

13.3

S.D.: Values given are means from one respondent-provided temperature datum (per respondent) ± one sample standard deviation.

a

TABLE 4. Respondent employee clothing/dress practices and requirements potentially
impacting food safety (n = 19)a
Protective Clothing/Dress Item

Raw Products Handling Required

Apron/Frock/Smock
Hair Net, Beard Net
Plastic Gloves (Latex, Nitrile, Vinyl)

n
17
14
12

%
89.5
73.7
63.2

Processed/Finished Products
Handling Required
n
13
14
10

%
68.4
73.7
52.6

Frequency of Clothing Items Change during Operationsb
Once/Day-Beginning of Operation
n
7

%
36.8

Multiple Times/Day
n
6

%
31.6

As Needed/Soiled
n
11

%
57.9

Values given are percentages of returned surveys indicating a required dress item (n/N).
Values given are percentages of returned surveys indicating the frequency of clothing item changes; respondents were allowed
to affirm simultaneous use of multiple practices. Percentages may not sum to 100.0%.
a
b

requirements during operations. When asked about
requirements for employee dress during operations, 100%
of respondents affirmed that the company maintained
appropriate dress requirements for employees. With
respect to harvest and fabrication of raw products, most
respondents required the use of aprons while working.
Fewer (13/18 responding facilities) reported requiring
apron use in handling of processed product compared
with those requiring that employees wear aprons for raw
product production (Table 4). Similarly, 73.7% respondents
reported requiring employees to wear hair and/or beard
nets during operations. Only 12/19 (63.2%) of facilities
reported requiring gloves as a cross-contamination barrier
during production or raw materials handling. Similarly, only
10/19 (52.6%) of respondents required employees to wear

56

Food Protection Trends January/February

gloves for handling of processed products. The majority of
respondents indicated that clothing items (aprons/frocks/
smocks), gloves and hair, and/or beard nets were changed at
least daily; laundered/new disposable items were donned at
the beginning of the work shift or changed on an as-needed
basis. In addition, four establishments indicated company
policy was to require employees to don cleaned or new
protective clothing articles daily at the start of operations but
to obtain a new article of clothing during his/her shift if the
article became soiled (data not shown).
In addition to employee dress and personal protective
equipment (PPE) requirements, 42.1% (8/19) of establishments reported use of sanitizing footbaths to prevent spread
of microbial cross-contamination by foot and/or forklift
traffic (Table 5). For respondents indicating use of sanitizing



Table of Contents for the Digital Edition of Food Protection Trends - January/February 2018

Assessing the Usage of Food Thermometers at American University Football Tailgates
An Assessment of Potential Heavy Metal Contaminants in Bivalve Shellfish from Aquaculture Zones along the Coast of New South Wales, Australia
Mental Models of Pasteurized and Unpasteurized Milk Product Consumption in the United States
Sanitary Carcass Dressing and Food Safety Practices in South Central U.S. Small and Very Small Establishments Manufacturing Fresh and Not-Ready-to-Eat Pork Products
Beyond the Bio - Joe Frank
PDG Highlight The Dairy Safety & Quality Professional Development Group
General Interest Paper The Role of the European Food Safety Authority (EFSA) in the Fight against Antimicrobial Resistance (AMR)
Industry Products
Coming Events
Food Protection Trends - January/February 2018 - Cover1
Food Protection Trends - January/February 2018 - Cover2
Food Protection Trends - January/February 2018 - 1
Food Protection Trends - January/February 2018 - 2
Food Protection Trends - January/February 2018 - 3
Food Protection Trends - January/February 2018 - 4
Food Protection Trends - January/February 2018 - 5
Food Protection Trends - January/February 2018 - 6
Food Protection Trends - January/February 2018 - 7
Food Protection Trends - January/February 2018 - Assessing the Usage of Food Thermometers at American University Football Tailgates
Food Protection Trends - January/February 2018 - 9
Food Protection Trends - January/February 2018 - 10
Food Protection Trends - January/February 2018 - 11
Food Protection Trends - January/February 2018 - 12
Food Protection Trends - January/February 2018 - 13
Food Protection Trends - January/February 2018 - 14
Food Protection Trends - January/February 2018 - 15
Food Protection Trends - January/February 2018 - 16
Food Protection Trends - January/February 2018 - 17
Food Protection Trends - January/February 2018 - An Assessment of Potential Heavy Metal Contaminants in Bivalve Shellfish from Aquaculture Zones along the Coast of New South Wales, Australia
Food Protection Trends - January/February 2018 - 19
Food Protection Trends - January/February 2018 - 20
Food Protection Trends - January/February 2018 - 21
Food Protection Trends - January/February 2018 - 22
Food Protection Trends - January/February 2018 - 23
Food Protection Trends - January/February 2018 - 24
Food Protection Trends - January/February 2018 - 25
Food Protection Trends - January/February 2018 - 26
Food Protection Trends - January/February 2018 - Mental Models of Pasteurized and Unpasteurized Milk Product Consumption in the United States
Food Protection Trends - January/February 2018 - 28
Food Protection Trends - January/February 2018 - 29
Food Protection Trends - January/February 2018 - 30
Food Protection Trends - January/February 2018 - 31
Food Protection Trends - January/February 2018 - 32
Food Protection Trends - January/February 2018 - 33
Food Protection Trends - January/February 2018 - 34
Food Protection Trends - January/February 2018 - 35
Food Protection Trends - January/February 2018 - 36
Food Protection Trends - January/February 2018 - 37
Food Protection Trends - January/February 2018 - 38
Food Protection Trends - January/February 2018 - 39
Food Protection Trends - January/February 2018 - 40
Food Protection Trends - January/February 2018 - 41
Food Protection Trends - January/February 2018 - 42
Food Protection Trends - January/February 2018 - 43
Food Protection Trends - January/February 2018 - 44
Food Protection Trends - January/February 2018 - 45
Food Protection Trends - January/February 2018 - 46
Food Protection Trends - January/February 2018 - 47
Food Protection Trends - January/February 2018 - 48
Food Protection Trends - January/February 2018 - 49
Food Protection Trends - January/February 2018 - 50
Food Protection Trends - January/February 2018 - 51
Food Protection Trends - January/February 2018 - Sanitary Carcass Dressing and Food Safety Practices in South Central U.S. Small and Very Small Establishments Manufacturing Fresh and Not-Ready-to-Eat Pork Products
Food Protection Trends - January/February 2018 - 53
Food Protection Trends - January/February 2018 - 54
Food Protection Trends - January/February 2018 - 55
Food Protection Trends - January/February 2018 - 56
Food Protection Trends - January/February 2018 - 57
Food Protection Trends - January/February 2018 - 58
Food Protection Trends - January/February 2018 - 59
Food Protection Trends - January/February 2018 - 60
Food Protection Trends - January/February 2018 - 61
Food Protection Trends - January/February 2018 - 62
Food Protection Trends - January/February 2018 - 63
Food Protection Trends - January/February 2018 - 64
Food Protection Trends - January/February 2018 - 65
Food Protection Trends - January/February 2018 - 66
Food Protection Trends - January/February 2018 - 67
Food Protection Trends - January/February 2018 - Beyond the Bio - Joe Frank
Food Protection Trends - January/February 2018 - 69
Food Protection Trends - January/February 2018 - 70
Food Protection Trends - January/February 2018 - PDG Highlight The Dairy Safety & Quality Professional Development Group
Food Protection Trends - January/February 2018 - General Interest Paper The Role of the European Food Safety Authority (EFSA) in the Fight against Antimicrobial Resistance (AMR)
Food Protection Trends - January/February 2018 - 73
Food Protection Trends - January/February 2018 - 74
Food Protection Trends - January/February 2018 - 75
Food Protection Trends - January/February 2018 - 76
Food Protection Trends - January/February 2018 - 77
Food Protection Trends - January/February 2018 - 78
Food Protection Trends - January/February 2018 - 79
Food Protection Trends - January/February 2018 - 80
Food Protection Trends - January/February 2018 - 81
Food Protection Trends - January/February 2018 - Industry Products
Food Protection Trends - January/February 2018 - 83
Food Protection Trends - January/February 2018 - 84
Food Protection Trends - January/February 2018 - 85
Food Protection Trends - January/February 2018 - 86
Food Protection Trends - January/February 2018 - 87
Food Protection Trends - January/February 2018 - Coming Events
Food Protection Trends - January/February 2018 - Cover3
Food Protection Trends - January/February 2018 - Cover4
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