Food Allergy Survey Among Food Service Workers

2014 ◽  
Vol 133 (2) ◽  
pp. AB207
Author(s):  
Bruce M. Prenner ◽  
John Hollingsworth ◽  
Ron Oliver ◽  
Linnet Brew
10.5219/1111 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 318-324
Author(s):  
Anna Dunay ◽  
Anikó Kovács ◽  
Csaba Bálint Illés ◽  
András Tóth ◽  
András Bittsánszky

To provide food for children with food allergy or food intolerances represents an increasingly important role in school catering services. The number of children with food intolerances is growing continuously; therefore, it is necessary to improve the knowledge of foodservice workers, who are responsible for food provision in school catering units in relation with food intolerances, food allergies. The main goal of our research is to assess and analyze the knowledge of food service workers and food handlers on food intolerances and to determine those factors, which may influence their knowledge. Our research was conducted by using paper and pencil questionnaires. The mean of test results was 89,16% while deviation was 12,26%. There were no correlations between the test results and respondents’ education level, age group and the number of years working in food catering sector, and only partial correlation was detected with the job of the respondents. Based on the answers the food handling techniques of diet foods represented the poorest results. Our findings proved that the knowledge and food handling practice of food handlers regarding food intolerances and the preparation of diet meals should be improved.


Author(s):  
Dick Steinberg ◽  
Dan Donohoo ◽  
Laura Strater ◽  
Alice Diggs

Human performance modeling (HPM) can be an effective tool to use for determining crew designs. Crew design includes determining the number of operators needed, the role of automation, and member task responsibilities required to operate a system. Without effective measures of performance and thresholds for assessing success, design decisions from HPM will be erroneous. Operator tasks can be assigned and allocated to crew members in a simulation to estimate the workload for each operator during a period of performance. The methods for determining when an operator exceeds workload thresholds create challenges for those using HPM for crew design. Some types of analysis have more clearly defined thresholds. For example, if a military operator has too many tasks to complete to effectively initiate countermeasures between the times they receive a warning until the time the threat arrives, they are overloaded and cannot complete their mission. However, many missions do not have such a severe penalty for not completing the tasks within a given time. For example, pharmacists, satellite managers, traffic managers, food service workers do not have such stringent task timing completion thresholds. For example, the penalty for a food service provider to be overloaded is typically extended wait times rather than risk of a loss of life. For these types of operational situations, determining overload is much more challenging. This paper describes a new workload thresholds for operator workflow models. It incorporates the vigilance effort, the maximum time a crew member will be fully loaded, and determining the maximum time worked without a break.


10.1068/d344 ◽  
2002 ◽  
Vol 20 (4) ◽  
pp. 401-424 ◽  
Author(s):  
Donna Houston ◽  
Laura Pulido

In this paper we offer an alternative reading of the role of performativity and everyday forms of resistance in current geographic literature. We make a case for thinking about performativity as a form of embodied dialectical praxis via a discussion of the ways in which performativity has been recently understood in geography. Turning to the tradition of Marxist revolutionary theater, we argue for the continued importance of thinking about the power of performativity as a socially transformative, imaginative, and collective political engagement that works simultaneously as a space of social critique and as a space for creating social change. We illustrate our point by examining two different performative strategies employed by food service workers at the University of Southern California in their struggle for a fair work contract and justice on the job.


2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Bruna Vieira de Lima Costa ◽  
Ada Ávila Assunção ◽  
Jennifer Elaine Santos ◽  
Larissa Andreza França da Silva ◽  
Sabrina Alves Ramos ◽  
...  

1953 ◽  
Vol 16 (2) ◽  
pp. 55-60
Author(s):  
H. S. Adams

This article reports upon an investigation carried on by the author and his staff among restaurant owners and food workers in Minnesota. The object of this investigation was to determine how much food service personnel knew about, and understood, the basic principles of safe food handling. Owners and their employees were questioned in a casual manner during the course of routine inspections, and in addition some two hundred others were tested through the use of multiple choice questions prior to the operation of food handler classes. The data presented demonstrates the need for more emphasis by sanitarians upon basic principles of food hygiene and a constant program of explanation and instruction of personnel within the restaurant industry.


2018 ◽  
Vol 50 (7) ◽  
pp. S125
Author(s):  
Alyce D. Fly ◽  
Elizabeth Foland ◽  
Sarah Kenworthy ◽  
Megan Doyle

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