Food Service Establishments Research Articles

Consumer preferences for commission rates in the online food delivery industry: a willingness-to-pay approach

PurposeFood service establishments and online food delivery companies use a revenue share model based on a commission rate. Because of the asymmetry of bargaining power, many food service establishments are vulnerable to a high commission rate. What is missing in the ongoing discussion about the revenue share model is the perspective of food consumers, who are the third party in the multi-sided market.Design/methodology/approachWithin a willingness-to-pay (WTP) framework, we study if food consumers have preferences for the commission rate charged by food delivery companies to food service establishments. With 456 random consumers in the United States, we conduct a controlled experiment in which information is used as treatment in two groups. In the first group, the provided information only relates to the revenue share model (i.e. economic). In the second group, participants also received information about price control initiatives (i.e. economic and political).FindingsBased on WTP-space mixed logit model results, there is a significant effect of information on preferences for the commission rate. While participants in the control group exhibited no aversion to the commission rate, participants who received treatment had a significant and negative WTP. The magnitude of the effect is estimated at -$1.08 for participants in the first treatment and -$2.28 for participants in the second treatment.Originality/valueTo date there is no applied research on the preferences of consumers in the online food order and delivery industry with respect to upstream conditions (i.e. commission rates).

Instruments to evaluate the profile of food and enteral formulation hardlers

To know the profile of food and enteral formulation handlers is important to promote more effective health education actions for these individuals. This study aimed to develop instruments to evaluate the profile of food handlers in households (PFH) and in food service establishments (PFSE), as well as the profile of handlers of enteral formulations in households (PEFHH). A scoping review was carried out to identify questions about the profile of food and enteral formulation handlers evaluated in studies in thein the main national and international databases. From 47 selected articles, 66 questions were identified. Of these, 17, 22, and 18 questions were established to assess the PFH, PFSE, and PEFHH, respectively. The instrument questions were subdivided by subject into personal data, sociodemographic and professional characteristics, and general information. Some questions differ between instruments due to segment specificities. The proposed instruments are novel tools. Through a scoping review and expert consultations, a comprehensive set of questions was identified and organized into instruments tailored to each specific segment. These tools will be valuable for nutritionists, researchers, and other professionals involved in assessing and addressing the needs of food handlers.

A Cross-sectional Study to Assess Bacteriological Quality of Fresh Vegetable Salads and Associated Risk Factors in Food Service Establishments in Mwanza City

This study examined the bacteriological quality of fresh vegetable salads and associated risk factors in restaurants and street food vendors in Nyamagana and Ilemela municipalities, Mwanza City, Tanzania. Thirty samples of vegetable salads (i.e., Kachumbari), along with 30 swabs from hands and chopping boards, were collected and analyzed. High contamination levels exceeding acceptable limits were observed with total bacterial counts, S. aureus, and E. coli ranging from 3.6 to 6.7 log CFU/g. All Kachumbari samples (100%) were unsatisfactory, and 17 (56.7%) had unsatisfactory E. coli levels. Moreover, 22 samples (73.3%) had unsatisfactory S. aureus levels, and 10 samples (33.3%) showed unsatisfactory Salmonella spp. contamination. Further, Kachumbari from street food vending sites had a significantly (p < 0.05) higher TBC mean value (6.5 ± 0.3 log CFU/g) than the one from restaurants (5.2 ± 0.6 log CFU/g). On the other hand, chopping boards and hands had high total counts ranging from 3.5 to 4.7 log CFU.cm-2. Also, the type of chopping board was significantly related to the S. aureus contamination levels in the Kachumbari salads (p < 0.05). The presence of both hygiene indicator microorganisms and pathogens indicates a potential public health risk associated with the consumption of Kachumbari. Urgent intervention measures are required to enhance handling practices, personal hygiene, and overall safety throughout the food value chain, thus ensuring the quality and safety of vegetable salads in food service establishments.

Knowledge, Attitude, and Practices on Food Safety among Food Handlers Working in Public Food Service Establishments in Lemi Kura Subcity, Addis Ababa, Ethiopia.

Foodborne diseases, resulting from poor food handling and sanitation practices, are common public health problems globally. The primary contributing factors to potential foodborne disease outbreaks are often attributed to the poor perception and practices of food handlers regarding food safety. This study is aimed at assessing the knowledge, attitude, and practices of food handlers working in public food service establishments in Lemi Kura subcity, Addis Ababa, Ethiopia. A cross-sectional study was conducted from December 2022 to September 2023, involving 400 food handlers from 20 randomly selected public food service establishments. Data were collected using a structured interview-administered questionnaire and an observational checklist. The collected data were entered into Microsoft Excel and then transferred to SPSS version 20 for analysis. Descriptive statistics were employed to summarize the data, and Pearson's chi-square test was used to evaluate the association of sociodemographic factors with the knowledge, attitude, and practices of food handlers towards food safety. Of the 400 food handlers, 65.5% had good knowledge about food safety. All food handlers were knowledgeable that washing hand before handling food will reduce risk of poisoning, bacteria are the main cause of food poisoning, and temperature plays a big role in bacterial growth. This study also revealed that 65.3% of the food handlers had good attitude towards food safety and 55.3% of food handlers had good food handling practice. Based on the observation, 38.5% of food handlers had good food handling practice. Taking training, age, and work experience of food handlers have statistically significant (P < 0.05) association with good attitude towards food safety. Additionally, taking training, educational level, employment, and work experience of food handlers have statistically significant (P < 0.05) association with good practice towards food safety. However, there was no statistically significant association between all sociodemographic factors and knowledge about food safety. Good knowledge and attitude were also associated with good food handling practices of the respondents. Based on the observation, there was a statistically significant association between employment status and good food handling practice. In conclusion, the findings suggest the necessity for implementing formal educational and training programs aimed at positively influencing the knowledge and attitude of food handlers, subsequently improving their food handling practices.

Price fairness in the online food delivery industry: a structural equation model of consumer perceptions

ABSTRACT There exist concerns about the fairness of the revenue share model between food service establishments and delivery companies, which often charge a commission rate of 20–30%. As the third party in the multi-sided market, the perception of food consumers may have bearing on potential market and policy solutions. With 500 survey responses from English food consumers, we inform perceptions of interactional, procedural, distributional, and overall price fairness in the online food order and delivery industry. On average, there is a 5% difference in perceptions of the actual commission rate (20%) and a fair commission rate (15%). Per the results of a structural equation model, procedural fairness and distributional fairness respectively have negative and positive relationships to overall price fairness. Interactional fairness is not related significantly to overall price fairness.

The effect of timers and precommitments on handwashing: a randomised controlled trial in a kitchen laboratory

Abstract Many foodborne illness outbreaks originate in food service establishments. We tested two behavioural interventions designed to improve the duration and quality of handwashing. We ran a three-armed parallel trial in a laboratory kitchen, from 7 March to 27 May 2022. Participants were n = 195 workers who handle food. We randomly allocated participants to three groups: Timer – tap-mounted timer that counted seconds while participants washed their hands; Precommitment – agreed to five statements on good hand hygiene before attending the kitchen; and Control. Participants completed a food preparation task under time pressure. Cameras focused on the sink captured handwashing. Outcome measures were number of times participants washed their hands; number of times they washed their hands using soap; number of times they washed using soap and washed the backs of their hands; and mean duration of handwashing attempts using soap. Participants in Timer washed their hands for 1.9 s longer on average than Control (β = 2.20, 95% CI = 0.34-4.06, p = 0.021). Participants in Precommitment washed their hands for 2.5 s longer on average than Control (β = 2.30, 95% CI = 0.33-4.27, p = 0.022). We found no statistically significant differences on any other outcome measure.

Food Safety Knowledge, Attitude, and Hygienic Practices of Food Handlers in Yeka Sub-city, Addis Ababa, Ethiopia: A Descriptive Cross-sectional Study.

Foodborne diseases pose a significant global public health threat, often originating from improper food handling practices. Given the crucial role of food handlers in preventing transmission of foodborne diseases, this study assessed the food safety knowledge, attitudes, and hygiene practices related to foodborne diseases among food handlers in food service establishments in Yeka Sub-city, Addis Ababa, Ethiopia. A descriptive cross-sectional study was conducted among 373 randomly selected food handlers. Data collection involved observing the kitchen hygiene practices and food handling practices through an observational checklist, and administering structured/standardized questionnaires. Statistical analysis was performed using SPSS version 20, with associations examined using the linear by linear association test. Spearman's correlation assessed relationships between knowledge, attitude, and practice cut points. Pre-testing and Cronbach's alpha were used to ensure the reproducibility, and reliability of the questionnaire. Majority of food handlers (50.1%) were aged less than 25 years, with 78.8% being female, and attended secondary school (46.4%). The overall knowledge (65%), positive attitude (92.2%), and hygiene practices (44%) of the food handlers toward food safety were good. Regarding the knowledge perspective, gaps existed in understanding disease transmission, notably Hepatitis A and tuberculosis. Although positive attitudes toward food safety were reported, observed practices were inconsistent, with a significant proportion admitting to working while ill. Compliance with uniform and protective gear was lacking. Marital status, Experience in food safety, and Work satisfaction has been shown to affect the knowledge, attitude, and hygiene practices of food handlers in this study. This study highlights critical gaps in understanding disease transmission, and hygiene practices of food handlers in Yeka sub-city. Addressing these gaps will necessitate targeted interventions, including continuous education and training programs. Enhanced regulatory oversight is also needed to ensure compliance with food safety standards in public food establishments.

ІННОВАТИЗАЦІЯ ОРГАНІЗАЦІЇ ЗАКЛАДІВ ХАРЧУВАННЯ В ІНДУСТРІЇ ГОСТИННОСТІ УКРАЇНИ

The article examines topical issues of innovation in the field of catering in the tourism and hospitality industry of Ukraine. The concepts of the tourism industry are defined, which interact to ensure the efficiency and success of the industry. The strategic importance of innovations for increasing the competitiveness and socio-economic progress of the country in a difficult economic and political environment is emphasized. The impact of challenges, such as the effects of the COVID-19 pandemic and a full-scale invasion, on the development of the tourism and hospitality industry is analyzed. The author characterizes the consequences of these challenges for the hotel, restaurant and tourism sectors, including reduced revenues, damage to cultural heritage and economic losses. The author substantiates the need to introduce innovative approaches to the activities of catering establishments, develop infrastructure, and implement programs and projects to stabilize and develop the tourism industry. Particular attention is paid to the use of modern technologies and digital tools to optimize business processes and improve the quality of customer service. The importance of the optimal organization of these institutions, in particular in terms of product quality and effective management, is determined. The article presents promising areas of innovation in the field of catering and reflects the impact of innovative technologies on the tourism market. The article highlights the benefits of digital tools for attracting customers and improving the operational efficiency of food service establishments. The general purpose of the article is to identify the key areas of use of innovations in the field of catering aimed at ensuring sustainable development of the tourism industry and maintaining its competitiveness. In conclusion, it is noted that innovations in the field of catering open up ways to improve service, effective management and customer engagement.

Profile and Operations of Highway Tourist Stop-over Foodservice Establishments in Uganda

ABSTRACT This study was set out to identify and document the highway tourist stop-over foodservice establishments (HTSFE) characteristics; thus, creating a profile and grading for informed choice by tourists. The study adopted a cross-sectional design and quantitative data was collected from managers of establishments. The questionnaire was interviewer- administered in addition to an observational check-list. The study involved 30 HTSFE identified with the assistance from Uganda Tourism Board (UTB) and Uganda Safari Guides Association (USAGA). The response rate was 100%. Most of HTSFE were located in Western (47.6%) and Eastern Uganda (36.7%). Some were either stand-alone restaurants (40%) or part of a bigger hotel (43%). A considerable number (30%) employed between 1-5 food handlers and most (63.3%) had operated for more than 10 years. Majority (58.6%) were inspected by UTB in addition to either local council or city council. The commonest complaint recorded was delay in service (73.7%). The dishes prepared included local dishes (90%) and international cuisines (66.7%). Most HTSFE used water from National Water and Sewerage corporation (79.3%). None of the HTSFE had a food safety management system. The HTSFE belonged to three grade categories: B (36.6%), C (30%) and Non-graded (33.3%). The findings of the study suggest the need for implementing food safety management systems and more regular inspections and trainings for food safety assurance.

The development of “chefs’ innovative cooktop”: A creative self-efficacy and open innovation perspective

As the key providers of eating-out experiences, food service establishments need to revisit their skill repertoire to continue achieving patronage and competitiveness. In this context, the role of chefs also becomes instrumental. Thus, examining chefs’ innovative practices, such as the uptake of technology or even the extent to which they consider traditional recipes as a source of innovation, could illuminate new innovative gastronomic pathways with positive implications for the food and beverage industry. Embracing the creative self-efficacy and open innovation literature, this study makes empirical and conceptual contributions in this area. In-depth interviews with 69 executive chefs in Australia and Vietnam revealed 11 aggregate dimensions, including chefs’ innovative sensibility, technology competency, and traditional recipe know-how. Building on the data analysis, a developed ‘innovative cooktop’ framework illustrates, for instance, that chefs ‘resynchronise’ or extend traditional recipes through innovative practices and processes. Key practical and conceptual implications will be discussed.

Assessment of Handling Practices of Fresh Vegetable Salads in Restaurants and Street Vendors: A Case of Mwanza City, Tanzania

Food safety is crucial for promoting public health and economic development. Food service establishments (FSE) provide a wide range of foods, including raw, mild and well-heat treated. Raw or mild-heat treated foods like fresh vegetable salads, Kachumbari, are potentially risky if not well handled. The objective of this study was to assess handling practices of operators involved in the preparation and serving of Kachumbari in various FSE in Mwanza City, Tanzania. A cross sectional study involving thirty food handlers from 10 restaurants and 20 street food vending sites was conducted in April 2023. A semi-structured questionnaire and observation checklist were used to collect data. Results indicated that 93.3% lacked formal food handling training, and 66.7% did not prioritize clean-as-you-go practices for food safety. Moreover, 53.3% felt that wearing clean clothes when handling food was not important, and only 26.6% underwent annual medical checkups. Moreover, the majority of the handlers (66.7%) demonstrated a poor understanding of food safety principles and procedures. Based on these findings, we recommend regular trainings on best handling practices among food handlers, coupled with inspections and supervision by relevant government authorities, to ensure that food prepared in FSE in Mwanza City and Tanzania as a whole is safe for human consumption.

Effectiveness of grease interceptors in food service establishments for controlling fat, oil and grease deposition in the sewer system

The water industry worldwide experiences numerous sewer blockages each year, partially attributed to the accumulation of fat, oil and grease (FOG). Managing this issue involves various strategies, including the requirement for installation of grease interceptors (GIs) installation. However, the claimed efficacy of commercial GIs of eliminating 99 % of FOG has been questioned for many years because FOG deposit formation occurs despite food service establishments (FSEs) using GIs, therefore detailed understanding of FOG wastewater compositions and its removal by GIs is required. This study provides an insight into the key FOG components such as FOG particle size, metals and fatty acid (FA) profile in GI influent and effluent, and within the GI, at three different FSEs. Analysis of FAs identified substantial proportions of extra-long-chain FAs in the effluents, including arachidic (C20:0), behenic (C22:0), mead (C20:3), lignoceric (C24:0), and nervonic (C24:1) acids. In contrast, the household kitchen released palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids. It was further observed that scums effectively remove the larger FOG particles, leaving only 10 % below 75.4 μm. Notably, FSEs which employed automatic dishwashers produced up to 80.4 % of particles ≤45 μm, whereas FSEs and household kitchen which used handwash sinks generated only 36.9 % and 26.3 % of particles ≤45 μm, respectively. This study demonstrated that the commercial GIs do not remove FOG entirely but clearly demonstrated that they discharge high concentrations of FOG with extra-long FFAs which were attributed to the occurrence of microbial activity and hydrolysis of triglycerides within the GI, potentially contributing to FOG deposition.

Indoor air quality and its determinants in underground shopping malls in Korea

Underground shopping malls (USMs) are often open or semi-open environments with interconnected passageways, resulting in the sharing of indoor air. However, indoor air quality (IAQ) within these spaces can vary due to many diverse emission sources. We investigated the relationships between IAQ and geographical areas, as well as IAQ and store types, within USMs, in Korea.In 2020, we studied 10 different USMs, with a total of 128 outlets. We conducted comprehensive IAQ assessments (including measurements of fine particles (PM2.5), aldehydes, and volatile organic compounds (VOCs)) in stores, passages, and outdoor areas. The stores were categorized into three types: clothing, fashion accessories, and food services. Additionally, we measured environmental factors such as CO2 levels and presence of storefront walls.PM2.5 levels were higher outdoors, whereas aldehyde and VOC levels exhibited elevations within passages and the interior of stores than in the outdoor environment. The store-to-passage ratios for PM2.5, individual aldehydes, and VOC concentrations ranged from 1.06 to 4.93. Formaldehyde and total VOC (TVOC) concentrations were found to be elevated in clothing and fashion accessory stores, whereas PM2.5 concentrations were more prominent in food service establishments. Specific individual compounds, including propionaldehyde, hexaldehyde, benzene, n-heptane, toluene, n-octane, xylene, d-limonene, n-undecane, n-dodecane, and ethylbenzene concentrations exhibited associations with store types. Multivariate regression models demonstrated positive associations between most aldehydes and VOCs with CO2 concentrations and presence of storefront walls.This study underscored variations within USMs based on area and store type. Aldehyde and VOC concentrations were notably higher in clothing and fashion accessory stores than in food service outlets; these elevations were closely linked to CO2 levels and presence of storefront walls. These findings suggest that monitoring CO2 levels within USM stores, optimizing air-conditioning systems, and designing future stores without storefront walls can collectively contribute to an overall improvement of IAQ within USMs.

Operational Efficiency and Environmental Impacts of Food Service Establishments in Phuket, Thailand

The expansion of global tourism development has led to an increase in environmental burdens. This study aimed to assess the operational performance and the environmental impacts associated with food service establishments in Phuket, an international tourist island in Thailand. A joint application of life cycle assessment and data envelopment analysis was employed to evaluate environmental burdens and calculate the efficiency scores encompassing several inputs and outputs of each food service establishment. There are several characteristics of food service establishments that affect their operational and environmental performance. The results showed that location, opening hours, and surrounding conditions are key factors driving the performance of air-conditioned food service establishments, while the performance of non-air-conditioned ones is mainly decided by opening hours. However, these factors are not significant for the performance of street food service establishments. It is advised to carefully consider the characteristics of the included food service establishments based on their products and services to enhance their performance. As an effort to achieve a balanced connection between environmental quality and economic growth, it is essential to evaluate both operational and environmental performance. Attaining maximum operational efficiency does not necessarily ensure the same for eco-efficiency.

Pendidikan Kesehatan Penjamah Makanan: Penyuluhan Higiene Menggunakan Booklet Di Masa Endemi Covid-19

SARS-Cov-2 is a new virus that causes respiratory diseases that can cause respiratory system disorders, acute pneumonia, and death. The COVID-19 endemic continues to show positive things towards the endemic. The step to prevent COVID-19 is to convey information to the public regarding the prevention of COVID-19. The importance of hygiene in food handlers so that safe food is served is the focus of the implementation of Community Service activities. Hygiene implementation behavior is supported by nutritional knowledge, attitudes or behavior of the handler starting from the preparation, cleaning, processing, transportation to serving to consumers. Booklets as a health education communication medium can increase the average knowledge and nutritional attitudes of the handler towards the implementation of institutional food hygiene. Community service through a community partnership program was carried out through counseling and simulations using booklet media in Batu Merah Village as an effort to implement food handler hygiene during the Covid-19 endemic period. The counseling participants were food handlers at the Batu Merah Village Institutional Food Site, totaling 50 people. This activity adds insight into the thinking of participants regarding the application of hygiene, and through simulations the handlers can realize hygiene practices and be applied every day at food service institutions.&#x0D; &#x0D; Keywords: Hygiene, Booklet, Food Handlers, Covid-19 Endemic

Spatiotemporal analysis of bike-share demand using DTW-based clustering and predictive analytics

This paper investigates bike-share activities and explores their relationships with neighborhood features, advancing our current knowledge for integrating cycle facilities into urban space to support first/last-mile mobility. To identify distinct demand patterns, bike stations are clustered based on time-series ridership. Measuring the similarity between time-series data in the transportation field should take into account the influence of phase difference because similar demands happening in the morning and in the afternoon should be considered dissimilar. This study uses a weighted Dynamic Time Warping to address this issue by assigning a larger weight to data points with a larger time difference, enabling a more realistic measure to compare ridership. Using bike-share trip data from Citi Bike, we identified eight station clusters, each of which exhibits unique temporal activities. We further integrated the locations of various points of interest to explore the profiles of the clusters. Bike stations that are closer to public transport, commercial buildings and food service establishments are generally more popular, suggesting that incorporating spatial contexts can develop a richer understanding of bike-share usage. In addition, this study goes beyond descriptive analytics by investigating the role of neighborhood features in predicting cluster memberships of bike stations. Our results show that non-tree-based models, such as Support Vector Machines and K-Nearest Neighbors, outperform tree-based models. This study provides valuable insights for both urban planners and bike-share operators. When assessing the potential of new bike-share infrastructure, urban planners can deploy our models to identify the cluster-specific demand pattern based on neighborhood features. Bike-share operators can also utilize our findings to identify neighborhoods that require strategic supply of bikes and parking space that may vary within a day.

What motivates food workers to adhere with WHO guidelines to combat the COVID-19? A social cognitive theory perspective.

COVID-19 has become a public health emergency and pandemic of global concern, and the hundreds of millions of foodborne illnesses that occur each year also wreak havoc on human lives, society and the economy. Promoting workers in food service establishments to adhere to the hygiene practices in the WHO guidelines is a two-birds-one-stone strategy in preventing the spread of COVID-19 and limiting the occurrence of foodborne illness. The aim of this study was to determine the drivers that motivate workers to adhere to hygiene practices based on social cognitive theory. The cross-sectional survey targeting food workers using face-to-face interviews was conducted from July to September 2022. Stratified random sampling and convenience sampling were employed to locate survey sites and respondents, respectively. The survey uses a credible questionnaire evaluated by multiple reliability and validity measures. Binary logistic regression was employed to identify significant determinants of adherence to WHO-initiated hygiene practices. A total of 900 workers were interviewed and 609 valid questionnaires were received. The study showed that the average correct rate of knowledge about hygiene practices was only 51.09%, that perceived non-adherence to hygiene practices was most likely to result in lower customer satisfaction and the spread of COVID-19, and that only about 11.7% of the workers always adhered to hygiene practices. Three of the cognitive dimensions in the personal factors, self-efficacy, risk perception, and knowledge, had significant positive effects on adherence practices. Among the demographic variables, there were significant differences in adherence practices differing by income level and place of residence. It was found that workers' knowledge of the WHO-initiated hygiene practices is insufficient and that the frequency of adherence to hygiene practices is poor and require improvement. The significant drivers and effects of demographic variables provide evidence-based guidance to identify priority intervention information and populations to improve worker hygiene practices.

Evaluation of fresh vegetable microbiological contamination in fast-food restaurants

PurposeFresh vegetables contain advantageous phytochemical components, making them one of the most significant sources of nutrition. The threat of harmful bacteria still exists because these vegetables are not heated in restaurants before being consumed. Therefore, this study aimed to evaluate the microbial quality of fresh vegetables in restaurants of different levels.Design/methodology/approachA total of 499 fresh vegetable samples (from sandwiches and fresh-cut vegetable salads) were collected from 3 different types of food service establishment: 201 from international restaurants (IRs), 210 from national restaurants (NRs), and 88 from cafeterias (CAs). The samples were prepared and inoculated on specific growth media. The aerobic mesophilic bacteria (AMB) Campylobacter spp., Staphylococcus aureus (S. aureus), Enterobacteriaceae, Escherichia coli (E. coli) and yeast and molds were counted, and Listeria monocytogenes, Salmonella spp. and Escherichia coli O157 were detected using specialized medium.FindingsHigh counts of S. aureus, above 3 log cfu/g, suggested that 71.5% of samples collected from NRs and 77.3% from CA were not accepted, whereas 81.6% of samples collected from IRs were accepted. The low population of E. coli, less than 2 log cfu/g, suggested that 99.0, 97 and 92.0 % of samples collected from IRs, NRs and CA, respectively, were accepted. Listeria monocytogenes and Escherichia coli O157 were absent from every sample. One sample was positive for Salmonella spp. in each of the NR and CA sample groups.Originality/valueRIs adhere to health and hygiene standards better than NRs and CAs, according to the findings of vegetable contamination tests.

Effects of the COVID-19 Pandemic on Restaurant Food Safety

Restaurants and other food service establishments are of major concern to public health as they can be sources of illnesses and disease outbreaks. Many of the measures that were put forth by public health to reduce COVID-19 transmission, would also have been beneficial to the overall food safety of restaurants. On the contrary, psychological stress, staff shortages and revenue losses may have had a negative impact on food safety practices in restaurants. This study aims to determine if the COVID-19 pandemic had a measurable impact on post-pandemic food safety in restaurants.

Barriers to implementing risk management practices in microgreens growing operations in the United States: Thematic analysis of interviews and survey data

Microgreens are an emerging raw salad crop most often cultivated using indoor farming systems. Minimal information is currently available regarding production and distribution practices of microgreens growers in the United States (U.S.). Describing these practices can inform training focused on risk management practices tailored to the U.S. microgreens industry. This study aimed to describe barriers to implementing risk management practices among U.S. microgreens growers. Data collection methods included semi-structured interviews (n = 47) and a supplemental online survey completed by microgreens growers (n = 48) in the U.S. Survey data indicated high prevalence of microgreens growing indoors in residential areas (70.8%) using traditional cultivation methods with soilless growing media. Revenue due to microgreens sales ranged from <US$5000 to > US$50,000 per year, and certifications, such as “USDA organic” or good agricultural practices (GAPs), were not widely pursued. The majority of microgreens were sold directly to consumers at farmer's markets (32.7%) and/or to restaurant operators for use in food service establishments (31.0%). The internet was the most popular source of educational information used by first-time microgreens growers. Growers were generally unsure whether their microgreens growing operations were covered by the FSMA Produce Safety rule. The 12 interview questions elucidated three classes of themes: contextual, barriers to risk management, and training. Eleven subthemes were identified, and an example of a subtheme within each class, respectively, includes: controlling climate and contaminants within the growing space; misunderstanding the definitions of cleaning, sanitizing, and disinfecting; and training preferences. Findings from this study indicate a need to create a centralized source of essential content to support microgreens growers' needs in different geographic areas, as regulations can vary by state. Moreover, microgreens growers are unique in that most are sole proprietors growing in residential areas, and the current produce safety training does not address information relevant to their operation.