scholarly journals A Survey of Educational Materials available for Training Food Processing and Food Service Employees in the Area of Sanitation Including: Personal Hygiene, Microbiology, Food Borne Illness, Cleaning and Sanitizing, Food Safety, and Food Plant Construction

1975 ◽  
Vol 54 (3) ◽  
pp. 927-944
Author(s):  
George A. Schuler
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Service ◽  
Personal Hygiene ◽  
Educational Materials ◽  
Service Employees ◽  
Plant Construction ◽  
Food Borne ◽  
Food Borne Illness ◽  
Food Service Employees

Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

2010 ◽  
Vol 73 (11) ◽  
pp. 2065-2071 ◽  
Author(s):  
JASON D. ELLIS ◽  
SUSAN W. ARENDT ◽  
CATHERINE H. STROHBEHN ◽  
JANELL MEYER ◽  
PAOLA PAEZ
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Demographic Characteristics ◽  
Food Handling ◽  
Service Employees ◽  
Motivation Factors ◽  
Handling Practices ◽  
Safe Food ◽  
Food Service Employees ◽  
Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

scholarly journals Evaluation of food safety related behaviors of retail and food service employees while handling fresh and fresh-cut leafy greens

Food Control ◽  
2016 ◽  
Vol 67 ◽  
pp. 199-208 ◽  
Author(s):  
Jihee Choi ◽  
Hillary Norwood ◽  
Soobin Seo ◽  
Sujata A. Sirsat ◽  
Jack Neal
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Service Employees ◽  
Leafy Greens ◽  
Fresh Cut ◽  
Food Service Employees

scholarly journals Sanitation at the Slaughterhouse and the Hygiene of Food of Animal Origin

2021 ◽  
Vol 9 (6) ◽  
Author(s):  
Mária Vargová ◽  
František Zigo ◽  
Katarína Veszelits Laktičová
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Food Borne ◽  
Colony Forming Units ◽  
Processing Plants ◽  
Food Borne Illness

Nowdays, one of the most important issues is the issue of food safety. There are many problems with the control of food safety and creation of appropriate legislation that protects food of animal origin. Hygiene and sanitation should be effectively applied and should be controlled at each step during production in food processing plants. The aim of study was to evaluate the surface microorganisms in the monitored parts of the slaughterhouse before slaughter and during slaughter but also after disinfection by disinfectant Virkon S. Disinfectant was used in a 1 % concentration and applied by spraying. Virkon S was effective on all monitored surfaces except the table for organs, where were detected 2x102 colony forming units per 10 cm2 of total count of bacteria, 2x102 colony forming units per 10cm2 of coliform bacteria and 1x102 colony forming unit per 10cm2 of moulds after disinfection. The sanitation program should be thoroughly planned, actively enforced, and effectively supervised. Disinfection has its meaning since, everything that comes into contact with the raw material can contribute to outbreaks of food borne illness.

Impact of Food-Borne Illness on Food Safety Concerns of International Air Travellers

2000 ◽  
Vol 6 (2) ◽  
pp. 169-185 ◽  
Author(s):  
Tanya L. MacLaurin ◽  
Donald J. MacLaurin ◽  
Loi Soh Loi
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
Food Service ◽  
Grading System ◽  
Survey Questionnaire ◽  
Sources Of Information ◽  
International Airport ◽  
Food Borne ◽  
Attitudes And Perceptions ◽  
Food Borne Illness

This study examines international air travellers' attitudes and perceptions of the importance of food safety, sources of information on food safety, and the value of a global grading system for food service establishments. A survey questionnaire was used to gather data from travellers at Changi International Airport, Singapore. Results indicated an increase in the reported incidence of food-borne illness occurring with increased frequency of travel. Friends who had travelled to the destination were considered the best source of food safety information. Travel plans were altered out of concern about food safety and the food safety reputation of the destination. Eighty per cent of respondents stated that they would benefit from a standardized food safety grading system for the world's eating establishments.

The Need for Standards in Foodservice Sanitation Education

1978 ◽  
Vol 41 (4) ◽  
pp. 295-301
Author(s):  
OSCAR P. SNYDER
Keyword(s):  
Educational Outcomes ◽  
Educational Program ◽  
Public Health Service ◽  
Food Service ◽  
Point Of View ◽  
Educational Outcome ◽  
Department Of Health ◽  
Food Borne ◽  
Food Borne Illness ◽  
The U.S

At present there is only one guideline for determining what information should be taught in foodservice sanitation courses. This basic document is the Food Service Sanitation Manual, including a model foodservice sanitation ordinance, 1976 revision, by the U.S. Department of Health, Education and Welfare, Public Health Service, and Food and Drug Administration. However, this manual is not written in terms of educational outcome and is not truly based on sound educational principles. This paper approaches the problem of prevention of food borne illness from the educator's point of view. It discusses the instructional problem in sanitation, why people must learn, who the students are, the values and benefits of this educational program, and what should be taught if the educational outcomes are to be attained.

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