Achieving Total Food Protection: Benefits From Integrating Food Safety and Food Defense Programs

2009 ◽  
pp. 255-272
Author(s):  
David K. Park
Keyword(s):  
Food Safety ◽  
Food Protection ◽  
Total Food ◽  
Food Defense

scholarly journals Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 203-215
Author(s):  
Mevhibe Terkuran
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Culinary Arts ◽  
Cross Sectional ◽  
Total Food ◽  
Education Status ◽  
Knowledge Levels ◽  
Hygiene Education ◽  
Safety Knowledge ◽  
Food Workers

This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students and food work-ers in the Çukurova Region of Turkey. A total of 155 participants (80 students, 75 food workers) have partici-pated in this cross-sectional study. The overall knowledge scores of food workers and the students were 89.33% and 78.89% respectively, and food workers have more scores in all sections (p<0.001). Hy-giene certification, occupa-tion, and working estab-lishments had a significant association with total food safety scores; however, gender, marital status, age, education level, frequency of hygiene education, work-ing experience, monthly in-come had no significant as-sociation with their scores (p>0.05). A positive correla-tion was found between gender, education status, hygiene certification, and frequency of receiving hy-giene education; but no cor-relation was found between working in any food busi-ness, graduated high schools, and age of the stu-dents (p>0.05). More knowledge gaps of both groups have been found about time-temperature con-trol, holding/storage tem-perature, and cross-contamination. Finally, it is important to measure the reflection of the hygiene training on practices and to make it regular in ensuring food safety.

scholarly journals Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature

2016 ◽  
Vol 81 (4) ◽  
pp. R823-R834 ◽  
Author(s):  
Louise Manning ◽  
Jan Mei Soon
Keyword(s):  
Food Safety ◽  
Food Fraud ◽  
Food Defense

Handwashing Observations in Fast-Food and Full-Service Restaurants: Results from the 2014 FDA Retail Food Risk Factors Study

2021 ◽  
Author(s):  
Linda Verrill ◽  
Marc Boyer ◽  
Laurie Williams ◽  
Jessica Otto ◽  
Amy Lando ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Fast Food ◽  
Management System ◽  
Safety Management ◽  
Safety Management System ◽  
Food Protection ◽  
Food Contact Surfaces ◽  
Fast Food Restaurants ◽  
Retail Food

Properly executed handwashing by food employees can greatly minimize the risk of transmitting foodborne pathogens to food and food contact surfaces in restaurants. However, food employee handwashing is often not done correctly nor does it occur as often as it should. The purpose of this study was to assess the relative impact of 1) the convenience and accessibility of handwashing facilities; 2) the maintenance of handwashing supplies, 3) multi-unit status, 4) having a Certified Food Protection Manager, and 5) having a Food Safety Management System on compliance with proper handwashing. Results showed marked differences in handwashing behaviors between fast-food and full-service restaurants. Forty-five percent of fast-food restaurants and 57% of full-service restaurants were found to be out of compliance for washing hands correctly. Fifty-seven percent of fast-food establishments and 78% of full-service establishments were out-of-compliance for employee hands being washed when required. Logistic regression results point toward the benefits of accessibility and maintenance of the handwashing sink and food establishments having a Food Safety Management System to increase the likelihood of employees washing hands when they are supposed to and washing them correctly when they do.

scholarly journals Natural bioactive substances for the control of food-borne viruses and contaminants in food

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Yao Pan ◽  
Zeyuan Deng ◽  
Fereidoon Shahidi
Keyword(s):  
Risk Factors ◽  
Food Safety ◽  
Health Hazard ◽  
Bioactive Substances ◽  
Food Protection ◽  
Food Borne ◽  
Prevention And Treatment ◽  
The Common ◽  
Preventive Effects ◽  
Global Food

Abstract Food-borne viruses and contaminants, as an important global food safety problem, are caused by chemical, microbiological, zoonotic, and other risk factors that represent a health hazard. Natural bioactive substances, originating from plants, animals, or microorganisms, might offer the possibility of preventing and controlling food-borne diseases. In this contribution, the common bioactive substances such as polyphenols, essential oils, proteins, and polysaccharides which are effective in the prevention and treatment of food-borne viruses and contaminants are discussed. Meanwhile, the preventive effects of natural bioactive substances and the possible mechanisms involved in food protection are discussed and detailed. The application and potential effects of natural bioactive substances in the adjuvant treatment for food-borne diseases is also described. Graphical abstract

Using the Food Skills Questionnaire (FSQ) to Evaluate a Cooking Intervention for University Students: A Pilot Study

2020 ◽  
pp. 1-4
Author(s):  
Salma Mahmoud ◽  
Jamie A. Seabrook ◽  
Paula D.N. Dworatzek ◽  
June I. Matthews
Keyword(s):  
Food Safety ◽  
Nutrition Education ◽  
Food Selection ◽  
Weighted Average ◽  
Food Preparation ◽  
Post Intervention ◽  
Total Food ◽  
Food Planning ◽  
Meal Planning ◽  
Cooking Classes

Purpose: To pilot test the Food Skills Questionnaire (FSQ) to evaluate a cooking intervention. Methods: Students attending Western University were invited to participate in 3 cooking classes over a 3-month period. All participants were asked to complete the FSQ pre- and post-intervention. The FSQ evaluated food skills in 3 domains—Food Selection and Planning, Food Preparation, and Food Safety and Storage—with a maximum score of 100 per domain. Domain scores were then computed as a weighted average for the Total Food Skills Score out of 100. Open-ended questions assessed participants’ perceptions of the classes. Results: Forty-four students participated. There was a significant increase in food planning (70.6 ± 13.5–77.6 ± 14.3, P < 0.01), food preparation (67.5 ± 14.0–74.9 ± 12.9, P < 0.01), food safety (78.0 ± 9.9–80.8 ± 13.0, P = 0.04), and total food skills (71.9 ± 8.9–77.8 ± 10.6, P < 0.01) post-intervention. Content analysis of open-ended questions indicated that participants enjoyed healthy recipes, supportive Peer Educators, discussions, the cooking experience, socializing, and the safe environment. Conclusions: The FSQ shows strong potential for evaluating basic (e.g., peeling, chopping, slicing) to intermediate (e.g., meal planning) food skills in an effective and feasible manner. It can also capture changes in specific domains, allowing the development of more focused nutrition education and skills-based interventions.

Perceived food safety and food defense responsibility for farmers, transporters, retailers and consumers

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ronald B. Larson
Keyword(s):  
Food Safety ◽  
Design Methodology ◽  
Food Contamination ◽  
Grocery Stores ◽  
Multivariate Models ◽  
Cost Share ◽  
Content Type ◽  
Cultural Measures ◽  
Contaminated Food ◽  
Food Defense

PurposeContaminated food is a major source of illnesses around the world. This research seeks to learn how people assign responsibility for two food contamination risks and how they allocate costs to reduce these risks to four members of the food supply chain. The aims are to identify differences between countries and test options to control for cultural differences.Design/methodology/approachA random sample of online panellists from six countries (N = 6,090) was surveyed on how they assigned responsibility for controlling natural and accidental food contamination (traditional food safety) and for controlling intentional contamination (food defense) to farmers, transporters/distributors, retailer grocery stores/restaurants and consumers. They were also asked how they would allocate food safety and defense costs to the four groups. Differences between countries were tested with dummy variables and cultural measures.FindingsIn nearly every country, respondents assigned the least responsibility and allocated the smallest cost shares to consumers. In multivariate models, responsibility and cost-share results differed, suggesting that preferences varied by country and that respondents did not allocate costs the same way they assessed responsibility. The food safety and defense models also differed, implying that the respondents believed the two sources of contamination represented different risks.Originality/valueThis is the first study to examine how adults allocate the responsibility and costs for food safety and defense to farmers, transporters/distributors, retailer grocery stores/restaurants and consumers. Other research did not differentiate between these two food risks. This study also compared Hofstede's cultural measures with the recently developed Minkov's cultural measures.

scholarly journals Development of a method for assessing risks of food fraud and food defense as a component of food safety management

2021 ◽  
Author(s):  
Yu. Sliva ◽  
Keyword(s):  
Risk Assessment ◽  
Food Safety ◽  
Research Methods ◽  
Safety Management ◽  
International Standards ◽  
Management Systems ◽  
Safety Management Systems ◽  
Food Fraud ◽  
Food Protection ◽  
Selection Of

The work is devoted to the development and substantiation of the method of identification and assessment of risks of food protection from economically motivated fraud and bioterrorism, taking into account the requirements of international standards for the development and operation of food safety management systems. The purpose of the work is to scientifically substantiate and develop a method of identification and assessment of risks of food protection from economically motivated fraud and bioterrorism, which is based on the concepts of VACCP and TACCP taking into account the requirements of international standards GLOBALG.A.P. and ISO 22000: 2018. Research methods - theoretical and modeling (development of identification method and selection of risk assessment criteria), representative (presentation of the application of the developed method) and diagnostic. The latter tested the possibility of applying the developed method to assess the risks of protecting food products from economically motivated fraud and intentional harm, taking into account the requirements of international standards. Results. A method for identifying and assessing the risks of food protection from economically motivated fraud and intentional harm, taking into account the requirements of international standards, developed criteria and methodology for risk assessment.

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