|
Food Protection Trends
Abstracts - February 2007
Food-handling Practices and
Operators’ Food Safety Attitudes
at Faith-based Louisiana
Organizations That Provided
Hurricane Evacuee Shelters
in 2005
Food Safety Knowledge
and Behaviors of Cooks
in Texas Childcare Centers
Food-handling Practices and
Operators’ Food Safety Attitudes
at Faith-based Louisiana
Organizations That Provided
Hurricane Evacuee Shelters
in 2005
Junehee Kwon-1, Dojin Ryi-1, and Lisa L. Zottarelli-2
1- Department of Nutrition and Food Sciences
2- Department of Sociology and Social Work,
304 Administration Drive, Texas Woman’s University, Denton, TX 76201, USA
SUMMARY
In 2005, the United States experienced two major hurricanes that forced evacuation of many people.
Along with government and disaster-relief organizations, faith-based organizations, where non-professionals
prepared food, provided food and shelter for evacuees. To assess food-handling practices and operators’
attitudes toward food safety at evacuation shelters operated by faith-based organizations, a sample of 166
such organizations that provided food and shelter for ≥ 20 evacuees was selected and contacted by telephone.
Of the 61 that responded, many accepted food donations that included potentially hazardous prepared food
items. Ten facilities reported a lack of refrigerator and/or freezer space, and 21 did not have hot-holding
equipment. Twenty-two facilities did not offer food safety training, and only one offered extensive food safety
training. Many used short verbal instruction (n=15), written materials (n=9), and local health inspector’s
instructions (n=15) for training. The majority did not perceive increased risk of illnesses because of wellmaintained
facilities (n=23), medical staff (n=7), and proper food preparation (n=6). Only a few identified the
increased risk due to crowded living conditions and exposure to infectious diseases. The majority were
willing to provide evacuation shelters in the future, and developing and implementing a food safety education
program targeting these organizations may be needed to ensure food safety.
Full Text Article
Food Safety Knowledge
and Behaviors of Cooks
in Texas Childcare Centers
Deanna M, Staskel, Margaret E. Briley, and Suzanne R. Curtis
The University of Texas at Austin, Dept. of Human Ecology, College of Natural Sciences,
1 University Station A2700, Austin, TX 78712, USA
SUMMARY
The purpose of this study was to evaluate food safety attitudes,
knowledge, and behaviors of cooks in a sample of Texas childcare
centers. The Food Safety Demographic, Knowledge and Attitude
Questionnaire (FSQ) was completed by the cook (n=36). Twentytwo
(61%) head foodservice personnel reported having food safety
certification, while 14 (39%) did not. Fifty percent of cooks achieved
passing scores on the knowledge portion of the FSQ. The Childcare
Food Safety Assessment Form (FSA) was completed by the researcher
while observing the cook during preparation of the lunch meal (n=35).
The scores ranged from 23% to 92% (mean = 57%). Texas Department
of Health food safety inspection scores were obtained from 18 Travis
County centers and were compared to the results of the FSA. Health
inspection score averaged 93.4% (82% to 100%), while the FSA scores
averaged 58.3% (26.9% to 92.3%). This study showed that childcare
center cooks are not adequately following food safety procedures
and that current inspections are not effectively uncovering deficiencies.
It is imperative that all food service workers in childcare be required
to have food safety certification training and be monitored regularly
to ensue that strict cleaning and sanitation procedures are followed.
Full Text Article
|
