Hand Washing Frequencies and Procedures Used in Retail Food Services

2008 ◽  
Vol 71 (8) ◽  
pp. 1641-1650 ◽  
Author(s):  
CATHERINE STROHBEHN ◽  
JEANNIE SNEED ◽  
PAOLA PAEZ ◽  
JANELL MEYER
Keyword(s):  
Assisted Living ◽  
Service Industry ◽  
Food Service ◽  
The Elderly ◽  
Hand Washing ◽  
Assisted Living Facilities ◽  
Food Services ◽  
Managerial Control ◽  
Lost Productivity ◽  
Retail Food

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

Evaluation of a Recirculating Dipper Well Combined with Ozone Sanitizer for Control of Foodborne Pathogens in Food Service Operations

2016 ◽  
Vol 79 (9) ◽  
pp. 1537-1548 ◽  
Author(s):  
GISELLE ALMEIDA ◽  
KRISTEN E. GIBSON
Keyword(s):  
Stainless Steel ◽  
Exposure Time ◽  
Service Industry ◽  
Control Point ◽  
Food Service ◽  
Skim Milk ◽  
Extended Period ◽  
E Coli ◽  
Critical Control Point ◽  
Retail Food

ABSTRACT In the retail food service industry, small countertop sinks, or dipper wells, are utilized to rinse and store serving utensils between uses. These dipper wells are designed to operate under a constant flow of water, which serves both to prevent the accumulation of microorganisms and to aid in the cleanliness of the dipper well itself. Here, a recirculating dipper well ozone sanitation system (DWOSS) was evaluated for the control and inactivation of Escherichia coli, Listeria innocua, PRD1 bacteriophage, and Staphylococcus aureus present on a stainless steel disher. In a low ozone (O3) demand medium, the DWOSS achieved over a 5-log reduction for E. coli, L. innocua, and PRD1 at 30 s when exposed to 0.45 to 0.55 ppm of residual O3. A greater than 5-log total CFU reduction was achieved for S. aureus at a 600-s exposure time and 0.50 ppm of residual O3. When evaluated in the presence of high O3 demand medium (10% skim milk), the DWOSS performed significantly better (P < 0.05) for all microbe–exposure time combinations compared with a conventional dipper well with respect to the reduction of microbes on the stainless steel disher. For example, at 30 s, the DWOSS achieved 4.37, 2.48, 1.38, and 1.31 greater log (CFU or PFU) reduction of E. coli, L. innocua, PRD1, and S. aureus, respectively, than a conventional dipper well. In addition, the DWOSS was evaluated under two neglect scenarios to determine its ability to control microbes in 10% skim milk medium on the stainless steel disher and within the dipper well basin itself over an extended period of use (2 h of use per day over 5 days). Considering the efficacy of the DWOSS unit against the microbes evaluated here, the integration of ozone into a dipper well could be a potential critical control point to reduce the incidence of microbial contamination during retail food service. To our knowledge, a dipper well with a cleaning-in-place sanitizing system is not currently available for use in the food service industry; and, thus, this is the first study to evaluate the efficacy of a cleaning-in-place dipper well.

scholarly journals Using Emotions in Intelligent Virtual Environments: The EJaCalIVE Framework

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Jaime A. Rincon ◽  
Angelo Costa ◽  
Paulo Novais ◽  
Vicente Julian ◽  
Carlos Carrascosa
Keyword(s):  
Virtual Environments ◽  
Assisted Living ◽  
The Elderly ◽  
User Needs ◽  
Assisted Living Facilities ◽  
Safe Environment ◽  
Decision Making Processes ◽  
Human Actors ◽  
New Applications

Nowadays, there is a need to provide new applications which allow the definition and implementation of safe environments that attends to the user needs and increases their wellbeing. In this sense, this paper introduces the EJaCalIVE framework which allows the creation of emotional virtual environments that incorporate agents, eHealth related devices, human actors, and emotions projecting them virtually and managing the interaction between all the elements. In this way, the proposed framework allows the design and programming of intelligent virtual environments, as well as the simulation and detection of human emotions which can be used for the improvement of the decision-making processes of the developed entities. The paper also shows a case study that enforces the need of this framework in common environments like nursing homes or assisted living facilities. Concretely, the case study proposes the simulation of a residence for the elderly. The main goal is to have an emotion-based simulation to train an assistance robot avoiding the complexity involved in working with the real elders. The main advantage of the proposed framework is to provide a safe environment, that is, an environment where users are able to interact safely with the system.

scholarly journals Elderly Care: An Examination of Shahuchi Old People’s Home, Kano, Nigeria

2014 ◽  
Vol 12 (1) ◽  
Author(s):  
Patience E. Ukiri Mudiare
Keyword(s):  
Assisted Living ◽  
Filial Piety ◽  
Elderly Care ◽  
The Elderly ◽  
Gender Segregation ◽  
Social Needs ◽  
Assisted Living Facilities ◽  
Term Care ◽  
Care For The Elderly ◽  
Proactive Measures

In Nigeria, it is expected that children take care of their parents in their old age. However, it is increasingly becoming more difficult for children to cater for their aged parents who are not economically buoyant. Because of filial piety, the idea of putting one’s parents in an institution like old people’s home is an anathema for most people. Yet the need for such homes and other specialized care for the elderly is obvious in the light of the burden being experienced by women who are the major primary caregivers. This study of an Old People’s Home in Kano revealed that other than the accommodation and feeding provided, there are no specialized programmes and facilities to cater for the physical, mental and social needs of the elderly. Gender segregation is enforced but no consideration is given to differences in age, physical and developmental challenges. This highlights the urgent need for the Nigerian government to take more proactive measures in its policy on ageing by making provisions for long-term care facilities, residential arrangements with assisted living facilities, and adult day care centres with competent personnel.

scholarly journals An empirical study of various factors, influencing the behavior of consumers towards fast food joints in Indian Market

2017 ◽  
Vol 8 (4) ◽  
pp. 1341
Author(s):  
Sugandha Agarwal ◽  
Rafika Ben Guirat
Keyword(s):  
Consumer Behavior ◽  
Urban Areas ◽  
Psychological Factors ◽  
Fast Food ◽  
Service Industry ◽  
Age Groups ◽  
Food Service ◽  
Business Environment ◽  
Business Strategies ◽  
Food Services

The global markets have witnessed major shifts in the consumers’ behavior that have been much influenced by the change of technology, innovation, research and development. The consumer’s needs thus dynamically change in order to respond to the change in the social and business environment. The corporate and business strategies of companies thus being developed in the light of capitalizing the potential from the markets but however, how the customers would react to the products and services of companies in new and existing markets remain the major question.Customers belonging to different age groups flock towards these outlets to satisfy their taste buds and hedonistic needs. Out of all the age groups, the youngsters are considered to be the primary target by the fast food service industry. Hence, these fast food services try to lure its customers through sensory appeals.It is well known that organized fast food services have already made their presence felt in a big way in almost all the major cities of India. The fast food outlets attract customers with their blend of tasty food, Quality of food served, efficient service, the appearance of staff, décor, general excitement a place generates and other aesthetic appeals. Organized as well as unorganized fast food service is a very fast growing industry in India especially in urban areas. The aim of this study is to investigate the factors that are influencing consumer behavior towards fast food joints present in unorganised form in India. It further aims to examine major growth drivers of fast food services in the market and the demographic profile of consumers of fast food services. This study aims to analyze that amount spent per visit to a fast food joint relates to the occupations and the income of customers. And the frequency of visiting fast food joints and preparation served at fast food joints are whether influenced by the dietary preference of customers. Organizations must analyze the consumer behavior which is largely influenced by number of socio-cultural, demographic and psychological factors. To differentiate itself from others in the market is the core purpose of organizations and to achieve this, an all-inclusive approach is essential to integrate all the crucial yet important factors that could improve the overall business strategy. Fast food joints realize the importance of factors that influence and affect the customer behavior and the potential of customer loyalty program in order to improve their brand image and company identity in the consumer market.Key Words: consumer behavior, business strategies, socio-cultural factors, psychological factors, sensory appeals, demographic factors

scholarly journals Scientific Evidence Supports the Use of Alcohol Based Hand Sanitizers as an Effective Alternative to Handwashing in Retail Food and Foodservice Settings When Heavy Soiling is Not Present on Hands

2020 ◽  
Author(s):  
John M. Boyce ◽  
Donald W. Schaffner
Keyword(s):  
Hand Hygiene ◽  
Scientific Evidence ◽  
Food Service ◽  
Hand Washing ◽  
World Health ◽  
Healthcare Personnel ◽  
General Interest ◽  
Healthcare Settings ◽  
Model Food ◽  
Retail Food

Suboptimal food worker health and hygiene has been a common contributing factor in foodborne disease outbreaks for many years. Despite clear FDA Model Food Code recommendations for hand washing and glove use, food worker compliance with handwashing recommendations has remained poor for more than 20 years. Food workers’ compliance with recommended handwashing is adversely impacted by a number of barriers, including complaints of time pressure, inadequate number and/or location of handwashing sinks and handwashing supplies, lack of food knowledge and training regarding handwashing, the belief that wearing gloves obviates the need for hand washing, insufficient management commitment, and adverse skin effects caused by frequent handwashing. While many of the issues related to poor handwashing practices in food service facilities are the same as those in healthcare settings, a new approach to healthcare hand hygiene was deemed necessary over 15 years ago due to persistently low compliance rates among healthcare personnel. Evidence-based hand hygiene guidelines for healthcare settings were published by both CDC in 2002 and by the World Health Organization in 2009. Despite similar low handwashing compliance rates among retail food establishment workers, no changes in the Food Code indications for handwashing have been made since 2001. In direct contrast to healthcare settings, where frequent use of alcohol-based hand sanitizers (ABHSs) in lieu of handwashing has improved hand hygiene compliance rates and reduced infections, the Food Code continues to permit the use of ABHSs only after hands have been washed with soap and water. This general interest manuscript provides clear evidence to support modifying the FDA Model Food Code to  allow the use of ABHS as an acceptable alternative to handwashing in situations where heavy soiling is not present . Emphasis on the importance of handwashing when hands are heavily soiled and appropriate use of gloves are still indicated.

scholarly journals THE STRATEGY DEVELOPMENT OF SMALL AND MEDUIM ENTERPRISES (SMEs) OF ACCOMMODATION AND FOOD SERVICE IN PHUKET

2018 ◽  
Vol 20 (2) ◽  
Author(s):  
Anusara Sawangchai ◽  
Hiran Prasarnkarn ◽  
Noppadol Chanrawang ◽  
Wanida Hancharoen ◽  
Pipop Somwaythee
Keyword(s):  
Quantitative Research ◽  
Swot Analysis ◽  
Service Industry ◽  
Small And Medium Enterprises ◽  
Food Service ◽  
Strategy Development ◽  
Second Phase ◽  
Food Services ◽  
The Right ◽  
Medium Enterprises

This research aims to study the problematic conditions of small and medium enterprises, of hotels and food services, to provide a strategy for the development of small and medium enterprises, by providing hospitality and food services in Phuket by using integrated quantitative research which is divided into two phases. The first phase is a study of current problems of small and medium enterprises, accommodation and food services. The second phase is a strategy for the development of small and medium enterprises, accommodation and food services in Phuket by using qualitative research. Pieces of data were collected by the expert in-depth interview. Representatives from all sectors, local and national academics were to summarize information about strengths, weaknesses, opportunities and barriers to SWOT Analysis to find the right strategy and stage the forum. The participant were involved to present a draft strategy for the development of small and medium enterprises in Phuket accommodation and food service industry. The analysis of the data in the first phase of the questionnaire was using the statistical programme to distribute the frequency as a percentage value, average standard deviation and analysis of data in phase 2 by content analysis

Vaccination of the Elderly in Assisted Living by the Israeli Emergency Medical Services

2021 ◽  
Vol 111 (7) ◽  
pp. 1223-1226
Author(s):  
Eli Jaffe ◽  
Keren Dopelt ◽  
Nadav Davidovitch ◽  
Yuval Bitan
Keyword(s):  
Public Health ◽  
Emergency Medical Services ◽  
Assisted Living ◽  
The Elderly ◽  
Vulnerable Population ◽  
Entire Population ◽  
Medical Services ◽  
Assisted Living Facilities ◽  
Emergency Medical ◽  
Two Parameters

Emergency Medical Services (EMS) in Israel was called on to vaccinate the most vulnerable population—the elderly in assisted living facilities and their caregivers. Two parameters led the operation: (1) maximum use of the scarce COVID-19 vaccine, and (2) minimizing the time it took to reach this entire population. We present the process of vaccinating 126 245 people in two weeks at 756 locations countrywide, focusing on the planning and logistics of this operation. Resilience, flexible logistics, and dedicated personnel provided an efficient public health operation.

Teaching at an Assisted Living Facility

2008 ◽  
Vol 9 (4) ◽  
pp. 186-191
Author(s):  
Alec Pruchnicki ◽  
James Janeski ◽  
Elsie Mitchell ◽  
Elizabeth Fetten
Keyword(s):  
Health Care ◽  
Assisted Living ◽  
The Elderly ◽  
Social Model ◽  
Health Care Personnel ◽  
Assisted Living Facilities ◽  
Clinical Services ◽  
The Social ◽  
Teaching Programs ◽  
And Training

The increase in assisted living facilities (ALFs) of various types has provided a new option for the delivery of clinical services to the elderly. For all these facilities, whether large or small, profit or nonprofit, primarily residential (the “social model”) or with significant nursing care (the “new” model), their sole mission is to provide an appropriate level of residential and clinical services to their residents. However, given the rise in the number and variety of these facilities, there may be other uses to which they can be put. Specifically, these facilities may make excellent sites for the education and training of health care personnel. Acute care hospitals and nursing homes primarily deliver clinical services, but both are common sites for the training of a variety of health care personnel, both professional and nonprofessional. This article examines the teaching programs at one ALF and explores some possibilities for the future.

scholarly journals Affordability of services for persons with disabilities in the assisted living facilities of Altai Krai: comparative analysis

2020 ◽  
pp. 86-95
Author(s):  
Tatiana Viktorovna Sirotina ◽  
Alina Yur'evna Nagikh ◽  
Yana Yur'evna Dubrovina ◽  
Alina Olegovna Shcherbinina
Keyword(s):  
Comparative Analysis ◽  
Quality Assessment ◽  
Social Services ◽  
Assisted Living ◽  
The Elderly ◽  
Assisted Living Facilities ◽  
Sociological Study ◽  
Persons With Disabilities ◽  
Normative Documents ◽  
Essential Components

The object of this research is the accessibility of services for persons with disabilities in the assisted living facilities. Affordability of social services for persons with disabilities is one of the essential components for normalization of their life. Independent quality assessment of conditions of rendering services by assistant living facilities includes the assessment of affordability of services for persons with disabilities as one of the five criteria. The subject of this research is the comparative analysis of affordability of services for persons with disabilities in different assisted living facilities of Altai Krai. The author took active participation in conducting independent quality assessment of the conditions of rendering services by the assisted living facilities – empirical sociological study, the key method of which was the questionnaire-base survey and expert observation. The article reviews the concept of affordability, its consolidation and implementation in the normative documents of international and federal levels. Based on the acquired data on affordability of services of nursing homes for the elderly and care centers of general type, psycho-neurological facilities, the conclusions is made on correspondence between affordability and imposed requirements. Comparative analysis of the data allowed determining the most problem areas in ensuring affordability of services for persons with disabilities in the assisted living facilities of Altai Krai.

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