Planning for Food Protection During the Bicentennial Celebration in the Nation's Capital

1976 ◽  
Vol 39 (2) ◽  
pp. 125-127
Author(s):  
BAILUS WALKER ◽  
ROBERT N. BECK
Keyword(s):  
Food Service ◽  
Disease Outbreaks ◽  
The United States ◽  
Food Services ◽  
Service Workers ◽  
Food Protection ◽  
Food Borne ◽  
Health Agencies ◽  
Feeding Activities ◽  
Food Service Workers

The potential for foodborne disease outbreaks is increased during mass feeding activities and periods in which food services are overtaxed; this is a major concern of health agencies throughout the United States as they prepare for the Bicentennial celebration. As the District of Columbia government has had some experience in planning food protection services for intense activities generated by large influxes of people, it has developed a comprehensive food protection program in preparation for the Bicentennial activities. Included in the District government's plans is the implementation of a “self-inspection” program to be conducted by trained and certified food service workers in selected food service establishments throughout the city. While the District government cannot guarantee that no food borne diseases will occur during the Bicentennial celebration, the food protection program will maximize its efforts to ensure that consumers are protected against food-borne health hazards.

scholarly journals Outbreak of P.3 (Theta) SARS-CoV-2 emerging variant of concern among food service workers in Louisiana

2021 ◽  
Author(s):  
Rebecca Rose ◽  
David J Nolan ◽  
Tessa M LaFleur ◽  
Susanna L Lamers
Keyword(s):  
United States ◽  
Oil And Gas ◽  
Food Service ◽  
Genomic Analysis ◽  
The United States ◽  
The Philippines ◽  
Service Workers ◽  
Food Service Workers

In May, 2021, during routine oil and gas industrial quarantine/premobilization procedures, four individuals who recently arrived to Louisiana from the Philippines tested positive for SARS-CoV-2. Subsequent genomic analysis showed that all were infected with a Variant of Interest (P.3-Theta). This increases the number of known P.3 infections in the United States to eleven and highlights the importance of genomic surveillance within industries that are prone to rapidly spread the infection.

FOOD-BORNE DISEASES IN THE NAVY — A TRAINING PROGRAM FOR FOOD SERVICE PERSONNEL AS A PREVENTIVE MEASURE*

1952 ◽  
Vol 15 (5) ◽  
pp. 222-227
Author(s):  
Lieutenant Fred E. Stewart ◽  
Lieutenant Junior Grade Robert E. Mytinger
Keyword(s):  
Food Service ◽  
Preventive Measure ◽  
Visual Aids ◽  
Service Workers ◽  
Intensive Training ◽  
Food Borne ◽  
Safe Food ◽  
Food Service Workers ◽  
Navy Personnel ◽  
And Training

From the need for intensive training in food sanitation in the Navy has evolved a program of in-service courses at various levels of Navy life and for various degrees of specialization of assignments, as well as of organized classes at civilian schools which Navy personnel may attend. The principle behind such training is the development of proper attitudes toward safe food handling rather than the rote memorizing of facts. Such “attitude-formation” methods are used for food-service workers, and training of professional scope for potential instructors. Visual aids and classroom discussion techniques are also used.

scholarly journals Food Waste in Schools: A Pre-/Post-Test Study Design Examining the Impact of a Food Service Training Intervention to Reduce Food Waste

2021 ◽  
Vol 18 (12) ◽  
pp. 6389
Author(s):  
Sara A. Elnakib ◽  
Virginia Quick ◽  
Mariel Mendez ◽  
Shauna Downs ◽  
Olivia A. Wackowski ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Service ◽  
The United States ◽  
School Food ◽  
Service Workers ◽  
Food Component ◽  
School Based ◽  
Post Test ◽  
Food Service Workers ◽  
The Impact

This study aimed to assess change in school-based food waste after training and implementing the Smarter Lunchrooms Movement (SLM) strategies with school food service workers. This non-controlled trial was implemented in a random sample of 15 elementary and middle schools in a Community Eligibility Program school district in the Northeast, the United States. Baseline and post-intervention food waste measurements were collected at two different time points in each school (n = 9258 total trays measured). Descriptive statistics, independent t-tests, and regression analyses were used to assess SLM strategies’ impact on changes in percent food waste. The mean number of strategies schools implemented consistently was 7.40 ± 6.97 SD, with a range of 0 to 28 consistent strategies. Independent t-tests revealed that at post-test, there was a significant (p < 0.001) percent reduction (7.0%) in total student food waste and for each food component: fruit (13.6%), vegetable (7.1%), and milk (4.3%). Overall, a training session on food waste and the SLM strategies with school-based food service workers reduced school food waste. However, the extent of the training and SLM strategies to reduce food waste varied on the basis of the consistency and type of strategies implemented.

scholarly journals Hard Times: Routine Schedule Unpredictability and Material Hardship among Service Sector Workers

Social Forces ◽  
2020 ◽  
Author(s):  
Daniel Schneider ◽  
Kristen Harknett
Keyword(s):  
Service Sector ◽  
Food Service ◽  
The United States ◽  
Economic Security ◽  
Work Schedules ◽  
Material Hardship ◽  
Cross Sectional ◽  
Hard Times ◽  
Advance Notice ◽  
Food Service Workers

Abstract American policymakers have long focused on work as a key means to improve economic wellbeing. Yet, work has become increasingly precarious and polarized. This precarity is manifest in low wages but also in unstable and unpredictable work schedules that often vary significantly week to week with little advance notice. We draw on new survey data from The Shift Project on 37,263 hourly retail and food service workers in the United States. We assess the association between routine unpredictability in work schedules and household material hardship. Using both cross-sectional models and panel models, we find that workers who receive shorter advanced notice, those who work on-call, those who experience last minute shift cancellation and timing changes, and those with more volatile work hours are more likely to experience hunger, residential, medical, and utility hardships as well as more overall hardship. Just-in-time work schedules afford employers a great deal of flexibility but at a heavy cost to workers’ economic security.

Food-Borne Disease Outbreaks in the United States, 1973

1975 ◽  
Vol 132 (2) ◽  
pp. 224-228 ◽  
Author(s):  
J. M. Hughes ◽  
M. H. Merson ◽  
R. A. Pollard
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
The United States ◽  
Food Borne

Workload Thresholds for Human Performance Models

2017 ◽  
Vol 61 (1) ◽  
pp. 781-785
Author(s):  
Dick Steinberg ◽  
Dan Donohoo ◽  
Laura Strater ◽  
Alice Diggs
Keyword(s):  
Human Performance ◽  
Food Service ◽  
Design Decisions ◽  
Service Workers ◽  
Loss Of Life ◽  
Maximum Time ◽  
Operator Tasks ◽  
Food Service Workers ◽  
The Times

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.

The Work of Performativity: Staging Social Justice at the University of Southern California

10.1068/d344 ◽  
2002 ◽  
Vol 20 (4) ◽  
pp. 401-424 ◽  
Author(s):  
Donna Houston ◽  
Laura Pulido
Keyword(s):  
Southern California ◽  
Food Service ◽  
University Of Southern California ◽  
Social Critique ◽  
Service Workers ◽  
Food Service Workers ◽  
The University ◽  
Work Contract ◽  
Alternative Reading

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.

Binge Drinking Among Public Sector Food Service Workers in Brazil

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 ◽  
...  
Keyword(s):  
Public Sector ◽  
Binge Drinking ◽  
Food Service ◽  
Service Workers ◽  
Food Service Workers
Sign in / Sign up

Export Citation Format

Share Document