scholarly journals Food Worker Experiences with and Beliefs about Working While Ill†

2013 ◽  
Vol 76 (12) ◽  
pp. 2146-2154 ◽  
Author(s):  
L. RAND CARPENTER ◽  
ALICE L. GREEN ◽  
DAWN M. NORTON ◽  
ROBERTA FRICK ◽  
MELISSA TOBIN-D'ANGELO ◽  
...  
Keyword(s):  
Disease Control ◽  
Environmental Health ◽  
Foodborne Pathogens ◽  
Work Experience ◽  
Job Loss ◽  
Foodborne Illness ◽  
Job Responsibilities ◽  
Control And Prevention ◽  
Food Workers ◽  
The U.S

Transmission of foodborne pathogens from ill food workers to diners in restaurants is an important cause of foodborne illness outbreaks. The U.S. Food and Drug Administration recommends that food workers with vomiting or diarrhea (symptoms of foodborne illness) be excluded from work. To understand the experiences and characteristics of workers who work while ill, workplace interviews were conducted with 491 food workers from 391 randomly selected restaurants in nine states that participated in the Environmental Health Specialists Network of the Centers for Disease Control and Prevention. Almost 60% of workers recalled working while ill at some time. Twenty percent of workers said that they had worked while ill with vomiting or diarrhea for at least one shift in the previous year. Factors significantly related to workers having said that they had worked while ill with vomiting or diarrhea were worker sex, job responsibilities, years of work experience, concerns about leaving coworkers short staffed, and concerns about job loss. These findings suggest that the decision to work while ill with vomiting or diarrhea is complex and multifactorial.

scholarly journals Restaurant Food Cooling Practices†

2012 ◽  
Vol 75 (12) ◽  
pp. 2172-2178 ◽  
Author(s):  
LAURA GREEN BROWN ◽  
DANNY RIPLEY ◽  
HENRY BLADE ◽  
DAVE REIMANN ◽  
KAREN EVERSTINE ◽  
...  
Keyword(s):  
Food Safety ◽  
Disease Control ◽  
Environmental Health ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
Restaurant Industry ◽  
Foodborne Illness ◽  
Air Space ◽  
Food Workers ◽  
Cooling Methods

Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study.

scholarly journals Presenting or Spinning Facts? Deconstructing the U.S. Centers for Disease Control Statement on the Importance of Reopening Schools Under COVID-19

2021 ◽  
Vol 9 ◽  
Author(s):  
Habib Benzian ◽  
Marilyn Johnston ◽  
Nicole Stauf ◽  
Richard Niederman
Keyword(s):  
Public Health ◽  
Disease Control ◽  
Public Perception ◽  
Political Influence ◽  
Analysis Tool ◽  
Word Choice ◽  
The Public ◽  
Control And Prevention ◽  
Centers For Disease Control ◽  
The U.S

Credible, reliable and consistent information to the public, as well as health professionals and decision makers, is crucial to help navigate uncertainty and risk in times of crisis and concern. Traditionally, information and health communications issued by respected and established government agencies have been regarded as factual, unbiased and credible. The U.S. Centers for Disease Control and Prevention (CDC) is such an agency that addresses all aspects of health and public health on behalf of the U.S Government for the benefit of its citizens. In July 2020, the CDC issued guidelines on reopening schools which resulted in open criticism by the U.S. President and others, prompting a review and publication of revised guidelines together with a special “Statement on the Importance of Reopening Schools under COVID-19.” We hypothesize that this statement introduced bias with the intention to shift the public perception and media narrative in favor of reopening of schools. Using a mixed methods approach, including an online text analysis tool, we demonstrate that document title and structure, word frequencies, word choice, and website presentation did not provide a balanced account of the complexity and uncertainty surrounding school reopening during the COVID-19 pandemic. Despite available scientific guidance and practical evidence-based advice on how to manage infection risks when reopening schools, the CDC Statement was intentionally overriding possible parent and public health concerns. The CDC Statement provides an example of how political influence is exercised over the presentation of science in the context of a major pandemic. It was withdrawn by the CDC in November 2020.

scholarly journals A Distributional Analysis of the Costs of Foodborne Illness: Who Ultimately Pays?

1998 ◽  
Vol 30 (1) ◽  
pp. 95-107 ◽  
Author(s):  
Elise H. Golan ◽  
Katherine L. Ralston ◽  
Paul D. Frenzen
Keyword(s):  
Foodborne Pathogens ◽  
Premature Death ◽  
Foodborne Illness ◽  
Social Accounting Matrix ◽  
Distributional Analysis ◽  
Policy Makers ◽  
Costs Of Illness ◽  
Interview Survey ◽  
Using Data ◽  
The U.S

AbstractThis paper traces the economic impact of the costs of foodborne illness on the U.S. economy using a Social Accounting Matrix (SAM) framework. Previous estimates of the costs of seven foodborne pathogens are disaggregated by type, and distributed across the population using data from the National Health Interview Survey. Initial income losses resulting from premature death cause a decrease in economic activity. Medical costs, in contrast, result in economic growth, though this growth does not outweigh the total costs of premature death. A SAM accounting of how the costs of illness are diffused through the economy provides useful information for policy makers.

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