Preventing and Controlling Foodborne Disease in Commercial and Institutional Food Service Settings: A Systematic Review of Published Intervention Studies

2015 ◽  
Vol 78 (2) ◽  
pp. 446-456 ◽  
Author(s):  
CATHERINE VIATOR ◽  
JONATHAN BLITSTEIN ◽  
JENNA E. BROPHY ◽  
ANGELA FRASER
Keyword(s):  
Food Safety ◽  
Management Practices ◽  
Service Industry ◽  
Food Service ◽  
Evidence Base ◽  
Personal Hygiene ◽  
Foodborne Disease ◽  
Disease Rates ◽  
Safety Interventions ◽  
And Behavior

This study reviews the current literature on behavioral and environmental food safety interventions conducted in commercial and institutional food service settings. A systematic search of the published literature yielded 268 candidate articles, from which a set of 23 articles reporting intervention outcomes was retained for evaluation. A categorization of measured outcomes is reported; studies addressed multiple outcomes ranging from knowledge, attitudes, and behavior of personal hygiene and food safety to management practices and disease rates and outbreaks. This study also investigates the quality of reported research methods used to evaluate the effectiveness of the interventions, using a nine-point quality index adapted by the authors. The observed scores suggest that there are opportunities to improve the design and reporting of research in the field of foodborne disease prevention as it applies to food safety interventions that target the food service industry. The aim is to aid researchers in this area to design higher quality studies and to produce clearer and more useful reports of their research. In turn, this can help to create a more complete evidence base that can be used to continually improve interventions in this domain.

Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

scholarly journals Effect of a Publicly Accessible Disclosure System on Food Safety Inspection Scores in Retail and Food Service Establishments

2017 ◽  
Vol 80 (7) ◽  
pp. 1188-1192 ◽  
Author(s):  
Jihee Choi ◽  
Robert L. Scharff
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Time Series Data ◽  
Food Service ◽  
Ordinary Least Squares ◽  
Series Data ◽  
Local Health ◽  
Public Health Department ◽  
Foodborne Disease ◽  
Least Squares Regression

ABSTRACT The increased frequency with which people are dining out coupled with an increase in the publicity of foodborne disease outbreaks has led the public to an increased awareness of food safety issues associated with food service establishments. To accommodate consumer needs, local health departments have increasingly publicized food establishments' health inspection scores. The objective of this study was to estimate the effect of the color-coded inspection score disclosure system in place since 2006 in Columbus, OH, by controlling for several confounding factors. This study incorporated cross-sectional time series data from food safety inspections performed from the Columbus Public Health Department. An ordinary least squares regression was used to assess the effect of the new inspection regime. The introduction of the new color-coded food safety inspection disclosure system increased inspection scores for all types of establishments and for most types of inspections, although significant differences were found in the degree of improvement. Overall, scores increased significantly by 1.14 points (of 100 possible). An exception to the positive results was found for inspections in response to foodborne disease complaints. Scores for these inspections declined significantly by 10.2 points. These results should be useful for both food safety researchers and public health decision makers.

Linking food safety training with whistle-blowing

2019 ◽  
Vol 31 (1) ◽  
pp. 141-160 ◽  
Author(s):  
Heyao Yu ◽  
Sujata A. Sirsat ◽  
Jack A. Neal
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Service Industry ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Content Type ◽  
Whistle Blowing ◽  
Food Safety Training ◽  
And Gender

Purpose The purpose of this paper is to develop a validated food safety whistle-blowing scale and examine how training influences food handlers’ whistle-blowing, the mediating roles of job satisfaction and food safety self-efficacy and the moderating roles of organization type and gender. Design/methodology/approach A sample of 734 food handlers from the food service industry and 306 food handlers from the food processing industry were recruited. A two-step psychometric process was conducted to validate the scale, and a moderated mediation model was used to examine the mechanisms through which food safety training influences whistle-blowing. Findings The results showed that job satisfaction and self-efficacy fully mediated the relationship between training and whistle-blowing. Organization type moderated the first step of the two indirect paths and gender moderated the second step, thereby supporting the mediated-moderated model. Practical implications The results indicate the influence of food safety training programs on whistle-blowing behaviors and suggest other methods of enhancing employee whistle-blowing through human resource management. Originality/value A validated scale is lacking to measure whistle-blowing in the food safety context, and little research has examined the influence of human resource practices on whistle-blowing. This study provides meaningful insights for researchers by developing and validating food safety the whistle-blowing scale, connecting training with whistle-blowing, and provides useful information for practitioners by offering the methods of enhancing whistleblowing in both the food processing and food service industry.

Implementation of Behavior-Based Training Can Improve Food Service Employees’ Handwashing Frequencies, Duration, and Effectiveness

2017 ◽  
Vol 59 (1) ◽  
pp. 70-77 ◽  
Author(s):  
Heyao Yu ◽  
Jay Neal ◽  
Mary Dawson ◽  
Juan M. Madera
Keyword(s):  
Food Safety ◽  
Significant Risk ◽  
Food Service ◽  
Significant Risk Factor ◽  
Safety Training ◽  
Personal Hygiene ◽  
Knowledge Based ◽  
Training Approach ◽  
Food Safety Training ◽  
Behavior Based

Personal hygiene is a significant risk factor that contributes to foodborne illness. Appropriate handwashing behaviors can significantly reduce this risk; however, knowledge-based training alone may be insufficient to prompt preventive food safety practices. An improved, more effective food safety training approach that can directly influence employees’ behavior is strongly recommended. The main objective of this study was to investigate the effectiveness of behavior-based food safety training on improving food handlers’ handwashing practices and frequency. Four of the nine critical behaviors that help effectively prevent the spread of pathogens and control food safety hazards were identified as target behaviors, and handwashing frequencies and durations were also included as measures of handwashing performance. A four-phase within-group experimental study with a behavioral motivation intervention was conducted. Employees’ handwashing behaviors were videotaped and coded by researchers. Results indicated that knowledge-based training alone failed to improve employees’ handwashing performance, especially when employees had multiple work tasks simultaneously during the busy meal service time. In comparison, the behavior-based training approach was effective in improving employees’ handwashing performance and frequency. More specifically, proper rates of all the critical behaviors measured were significantly increased during the motivational phase.

scholarly journals Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants

The Winners ◽  
2011 ◽  
Vol 12 (2) ◽  
pp. 196
Author(s):  
Sabainah Bachok ◽  
Nurfattaniah Jamalluddin ◽  
Aliffaizi Arsat ◽  
Aslinda Mohd Shahril ◽  
Suria Sulaiman
Keyword(s):  
Marketing Strategy ◽  
Hospitality Industry ◽  
Service Industry ◽  
Food Service ◽  
Behavior Intention ◽  
The Future ◽  
Main Factors ◽  
Eating Out ◽  
And Behavior ◽  
Main Strategy

The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the importance of attaching the genuine halal logo in their restaurant. From the findings, it is showed that customers are do aware of the use of halal logo on restaurants. It is also a factor in choosing a restaurant. It is concluded that halal logo is one of the main factors for customers in choosing restaurants which in return can be a main strategy to attract and retain more customers in the future, not only for the local customer but also to foreigners.

Surveillance of Foodborne Disease III. Summary and Presentation of Data on Vehicles and Contributory Factors; Their Value and Limitations

1997 ◽  
Vol 60 (6) ◽  
pp. 701-714 ◽  
Author(s):  
FRANK L. BRYAN ◽  
JOHN J. GUZEWICH ◽  
EWEN C. D. TODD
Keyword(s):  
Food Safety ◽  
Disease Surveillance ◽  
Food Service ◽  
Foodborne Disease ◽  
Contributory Factors ◽  
Related Information ◽  
Etiologic Agents ◽  
Processing Plants ◽  
Safety Programs ◽  
Specific Food

Foodborne disease outbreak data are collected, collated, interpreted and disseminated to improve food safety programs at all organizational levels. Part II of this series described the disease aspects of foodborne surveillance. This part (III) focuses on the food components, with collation of data to list vehicles, significant ingredients, the places where foods were mishandled, the methods of processing or preparation, and operations that contributed to outbreaks. Specific food items should be cited as vehicles, but they will have to be put into subgroups and categories for some tabular presentations. Significant ingredients are the items in combined (mixed) foods that are the likely sources of the etiologic agents. Places of mishandling include farms, dairies, aquatic and land environments where foods are harvested, processing plants, food service establishments, homes, and transportation. Multiple places may contribute to the mishandling in any outbreak. The method of processing include all sorts of processing operations. The method of preparation is classified into the following food service systems: raw unaltered foods, assembled/prepare serve, cook-serve, cook hold-hot, cook chill serve, cook chill reheat, and acidify serve. The contributory factors are situations or operations that allow contamination of foods and survival and/or proliferation of the etiologic agents in the foods. This data will provide direction for setting food safety program priorities, suggest places and operations at which regulations need to be established and enforced, and indicate educational and training needs. Definitions of the terms used in the tables are given, and the value and limitations of each set of data in the tables and in tables of related information commonly presented in foodborne disease surveillance summaries are reviewed. The data from the tables should be used to improve food safety programs, which is the subject of the next part of this series.

scholarly journals Consumer Responsibility for Food Safety

2017 ◽  
Vol 3 (1) ◽  
pp. 1 ◽  
Author(s):  
Jelena Janjic ◽  
Jelena Ciric ◽  
Marija Boskovic ◽  
Danijela Sarcevic ◽  
Milka Popovic ◽  
...  
Keyword(s):  
Food Safety ◽  
Critical Role ◽  
The Elderly ◽  
Personal Hygiene ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
Food Hygiene ◽  
Hygiene Measures ◽  
Consumer Responsibility ◽  
Food Safety And Quality

<p><em>Nowadays, food safety and quality have a key role in maintaining the health of consumer, as the ultimate link in the food chain. Foodborne diseases can be a problem for every individual, but are particularly important to children, the elderly, and immunocompromised individuals. Although food hygiene experts widely accept many cases of foodborne disease occur as a result of improper food handling and preparation by consumers, the consumers themselves are still not aware of this fact. Correct personal hygiene measures are a well known step facilitating reductions in the risk of these diseases. However, actual implementation of personal hygiene and sanitation behaviors at home remains insufficient. The aim of many studies is to assess consumers’ knowledge of food security and to determine whether that knowledge is applied in practice. Such information can be of great help to professionals who deal with education of consumers about food safety, should help promote the principle among consumers that they themselves have a critical role in reducing the risk of foodborne disease.</em></p>

The food safety culture in a large South African food service complex

2017 ◽  
Vol 119 (4) ◽  
pp. 729-743 ◽  
Author(s):  
Christopher J. Griffith ◽  
Linda M. Jackson ◽  
Ryk Lues
Keyword(s):  
Food Safety ◽  
South African ◽  
Safety Culture ◽  
Safety Management ◽  
Food Service ◽  
Formal System ◽  
Foodborne Disease ◽  
Content Type ◽  
Food Safety Culture

Purpose The purpose of this paper is to assess elements of food safety management and food safety culture within a prominent South African entertainment, hotel and food service complex. Design/methodology/approach In this paper a qualitative case study approach was used. Following a comprehensive literature review, based on factors known to be important in developing a food safety culture, in combination with national and international food safety standards, an interview guide was constructed and utilised in a series of semi-structured interviews. The interviewees represented different management levels involved in food delivery but did not include board level managers. Findings Many of the factors considered important in good food safety management, including the presence of a formal food safety policy and the creation and maintenance of a positive food safety culture, were absent. Although a formal system of internal hygiene auditing existed and food safety training was provided to food handlers they were not integrated into a comprehensive approach to food safety management. Food safety leadership, communication and support were considered deficient with little motivation for staff to practise good hygiene. Originality/value Food safety culture is increasingly recognised as a contributory factor in foodborne disease outbreaks and is the focus of increasing research. However, although every food business has a unique food safety culture there are relatively few published papers concerning its analysis, application and use within specific businesses. This case study has identified food safety culture shortcomings within a large food service facility suggesting there was a potentially significant food safety risk and indicates ways in which food safety could be improved and the risk reduced. The results also suggest further work is needed in the subject of food safety culture and its potential for reducing foodborne disease.

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