Food Protection Trends - May 2012 - (Page 232)

ARTICLES Copyright© 2012, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 32, No. 5, Pages 232–239 Assessing Food Safety Practices in Farmers’ Markets CARL BEHNKE,1* SOOBIN SEO and KAY MILLER 1 School of Hospitality and Tourism Management, Purdue University, 900 W. State St., West Lafayette, IN 47907–2115, USA INTRODUCTION ABSTRACT Temporary foodservice establishments such as farmers’ markets are increasing in popularity. However, rules governing the vendors at establishments tend to be inconsistent compared with rules that apply to permanent establishments. For example, some vendors are exempt from formal health department supervision, while others may sell food prepared in uninspected home facilities. This preliminary study employed a novel technologyoriented approach to assess key farmers’ market food safety practices, such as hand washing and glove usage. Employee behaviors were observed and coded in accordance with Indiana State Department of Health criteria. Using Smartphone technology, direct observations on eighteen employees in Indiana farmers’ markets were conducted, yielding 900 sequential food handling transactions. Results revealed that food safety behaviors were infrequently practiced, suggesting an increased risk of foodborne illnesses. MANOVA results showed that employees engaging in multiple simultaneous work roles demonstrated an increase in potential violations; however, simply increasing the number of employees working a booth does not ensure adequate work role segregation. The results signify the importance of having clearly divided employee work roles, a practice that contributes to better food safety behaviors at farmers’ markets. A peer-reviewed article *Author for correspondence: Phone: +1 765.494.9887; Fax: 1 765.494.0327 Email: Temporary foodservice establishments (TFE) are defined as “retail food establishments that operate for a period of no more than fourteen consecutive days in conjunction with a single event or celebration with the approval of the organizers of the event or celebration” (17). Under this definition, fairs, farmers’ markets, and roadside food stands all qualify as temporary foodservice establishments. Farmers’ markets have experienced massive expansion in terms of magnitude and sales revenue, growing from a reported 1,755 markets (1994) to 5,274 (2009), an average growth rate of 8.6 percent every year (26). More recently, there were 81 farmers’ markets located in Indiana (26). According to the National Farmers’ Market Manager Survey (2005), total revenues across the United States were estimated to exceed $1 billion, with markets averaging 959 customers per week and average annual sales of $242,581 (26). Considering the increasing popularity and significant economic impact of farmers’ markets, research focusing on farmers’ markets is warranted. Farmers’ markets face issues similar to those inherent to other temporary foodservice establishments. They serve food to many people; however, regulations governing them are often vague and less stringent than those for permanent facilities. For example, retailers cat- 232 FOOD PROTECTION TRENDS | MAY 2012

Table of Contents for the Digital Edition of Food Protection Trends - May 2012

Food Protection Trends - May 2012
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Assessing Food Safety Practices in Farmers’ Markets
Managing Food Safety Hazards: Shiga Toxin-producing Escherichia coli and Antibiotic-resistant Pathogens
IAFP Secretary Announcement
New Members
What’s Happening in Food Safety
Industry Products
IAFP 2012
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - May 2012