Foodservice Sanitation Research Articles

요양병원 인증제 관련 급식관리 기준에 대한 영양사들의 중요성 인식도

The purpose of this study was to examine dietitians perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of ‘establishment of ventilation equipment in kitchen’, ‘establishment of hand-washstand in toilet (warm-water, soap)’, ‘setup of sterilizing foothold in entrance of kitchen and toilet’, ‘division and use of knife, chopping board, gloves, and utensils before and after cook’, ‘establishment of cleaning plan and cyclic practice’, and ‘recording of receiving diary’. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

병원 영양부서 평가지표에 대한 중요도-수행도 분석

This study has attempted to collect actual spot's opinions and analyze importance-performance of indicators for the evaluation of hospital nutrition department. The results of this research were as follows: first, the average score of self-estimated performance was 3.75 based on a 5-point scale. The degrees of importance of hospital foodservice and nutrition department management were in the range of 3.71~4.85 out of 5.0 and the mean importance degree score was 4.37. Second, the average score of self-estimated performance in each category was significantly higher in the case of general special hospital compared to general hospital. Especially average performance score of nutrition management in the general special hospital was higher than that of general hospital (P<0.001). The average performance score of the hospital with more beds was significantly higher than that with less beds. Contract managed hospital's score was significantly higher than that of self-operated hospital in two categories, "facilities management" and "nutrition management" (P<0.05, P<0.01). In foodservice and nutrition management of task-separated hospitals, the average performance scores were significantly higher than those of not-separated hospitals (P<0.01, P<0.001). Third, according to the importance-performance analysis of recognition about indicators for the hospital nutrition department's operations evaluation, 'foodservice facilities management' and 'foodservice sanitation management' were in 'doing great', 'nutritional management' and 'operational management' were in 'low priority', and 'other foodservice management' was in 'overdone'. In conclusion, there's a need for institutional specific standards of sanitation for Korean hospital foodservice.

유치원 급식의 위생관리 실태조사 및 미생물적 품질평가

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at 10 4 ), tangpyeongchae (5.3

학교급식소 조리종사원 담당 위생관리항목에 대한 중요도-수행도 분석

The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and food service workers regarding school food service sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 food service workers and 71 dietitians in Gyeongbuk province. All statistical analyses were conducted using the SAS package program (version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis (IPA). According to the performance analysis, there were significant differences between dietitians and food service workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the food service workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of food service workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.

International Foodservice and Sanitation Management Curricula to Enhance Student Skills

Hospitality students hired by multinational hospitality corporations may need theoretical knowledge, skills, and abilities to be successful in the global business setting. The perceived competencies for an international foodservice management and international sanitation management curriculum are presented. Principal component analysis was used to determine the international competency dimensions in foodservice management, sanitation management, and leadership. Sanitation protocol, international operations, and international leadership were areas of expertise needed to be successful in a global business environment. Regression analysis indicated that sanitation protocol had the most effect on knowledge of sanitation benchmarks, and leadership traits and international operations highly influenced knowledge of foodservice management best practices.

Implementation of food safety refreshercourse for certified food service sanitation managers

Implementation of food safety refreshercourse for certified food service sanitation managers

SAFETY ISSUES RELATED TO USE OF TAKE-OUT FOOD

In the US, retail hosts have been considered the newest segment of the food-service industry. In 1988 they represented 16.2% of total foodservice units and 3.4% of food and drink purchases. Convenience stores (c-stores) are one type of retail host that often combines foodservice with grocery and gasoline sales. As early as 1979, 90% of c-stores were marketing take-out foods. Use of a takeout distribution subsystem implies shared control of food quality between the foodservice operator and the consumer. Consumers may obtain fresh prepared foods from self-service units, store and/or reheat foods before consumption. This paper discusses food safety issues related to consumer handling of fresh prepared, take-out foods in c-stores. C-stores typically prepare and sell foods using cook/chill and assembly/serve types of foodservice systems. Food quality problems arise because: microwave ovens are the most commonly used method of reheat; managers and employees seldom have training in foodservice sanitation; and consumers, who share with management control over food quality, probably have not had academic training in food safety. Potential solutions include: precertification (before hire) and frequent retraining in foodservice sanitation for c-store managers and hourly employees; consumer education through labeling on food packages and posters in food handling areas; and update of foodservice regulations to reflect needs of retail hosts who use cook/chill and/or assembly/service systems along with self-service and take-out distribution.

Food-Service Sanitation: The Certification Controversy

Food-Service Sanitation: The Certification Controversy

Book Review: Applied Foodservice Sanitation (3rd ed.)

Book Review: Applied Foodservice Sanitation (3rd ed.)

Book Reviews

Book Reviewed in this Article: Food Carbohydrates. Ed. by David R. Lineback and George E. Inglett. Developments in Dairy Chemistry, Vol. 1. Ed. by P. F. Fox. Advanced Sugar Chemistry: Principles of Sugar Stereochemistry. By Robert S. Shallenberger. Energy Management in Foodservice. By Nan and Kenneth Unklesbay. Food Service Sanitation Handbook. By Gerald and Nancy E. Cohen. Brown Sugar and Heatth. By I. I. Brekhman and T. F. Nesterenko, translated by J. H. Appleby. Dietary Fibre. Ed. by G. G. Birch and K. J. Parker. Recent Advances in Food Irradiation. Ed. by P. S. Elias and A. J. Cohen. Demulsification: Industrial Applications (Surfactant Science Series Vol. 13). By K.J. Lissant. Developments in Food Proteins, Vol. 2. Ed. by B. J. F. Hudson. Food Texture and Viscosity: Concept and Measurement. By M. C. Bourne. Sensory Quality in Foods and Beverages: Definition, Measurement and Control. Ed. by A. A. Williams and R. K. Atkin.

Foodservice Sanitation Training and Reciprocity in the 80s

This is a review of FDA activities during the 1970s in development and implementation of foodservice manager sanitation training/certification programs. A number of these programs have resulted in reciprocal recognition by regulatory agencies in the United States. Suggested steps to be taken in the 80s to continue this trend are discussed. FDA encourages establishment of uniform manager training programs which meet the national criteria and result in reciprocal agreements. A vital component of any effective foodservice program is sanitation training. If it is provided, an additional step has been taken to protect the food the consumer receives.

The Need for Standards in Foodservice Sanitation Education

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.

Evaluation of a Fast Food Management Training Program: One Year Later

This report summarizes an earlier short-term evaluation of a fast food restaurant manager training program and presents result from a re-evaluation approximately 1 year later. Thirty-one establishments in a single corporation were evaluated using criteria from the USPHS Food Service Sanitation Manual. Only 12 of the 31 original managers were still with the corporation 18 months after the start of the project. Those managers who participated in the training program tended to maintain or increase the sanitary quality in their establishments when compared with the short-term effects of training. The sanitary quality of the establishments with new managers that had joined the corporation after the training sessions were completed usually reverted to a quality similar to that before the start of the project which was generally unsatisfactory.

Evaluation of State Foodservice Sanitation Programs

Outlined are procedures for evaluating foodservice sanitation programs with State Foodservice Sanitation Rating Officers certified by the Food and Drug Administration. Modifications are outlined to provide more continuity between the sanitary status of the establishments within the jurisdiction being evaluated and enforcement program being carried out by the regulatory agency. A greater degree of program uniformity is needed as the present trend of interjurisdictional movement of prepared foods for direct service to the consumer continues and increases. The increasing number of chain foodservice establishments also increases the need for standardized and certified foodservice programs and personnel.

Foodservice Manager Certification–The NIFI Program

A trend toward tightening sanitation regulations is spreading across the nation. Supported by an increasing number of health jurisdictions at all levels (city, county, and state) and by the industry's customers in every state, new regulations are becoming a way of life for every restaurateur. Courses at all degrees of technical specificity, length and cost have appeared, culminating in what has been called “cross-country chaos.”The National Institute for the Food Service Industry (NIFI) course, “Applied Foodservice Sanitation,” meets the FDA's recently-issued recommendations in every respect and is finding increased acceptance each day. It serves as the basis for the Illinois mandatory program and is accepted as one means of obtaining certification in the other two state mandatory programs (Florida and Washington, D.C.). Statewide voluntary programs are in full operation in Wisconsin, Michigan, Mssouri, and Massachusetts and have started in Hawaii. South Carolina, Southern California, and Pennsylvania. Pilot programs are underway in Indiana and Kentucky and have been approved for early implementation in the state of Washington. Approximately 7,000 foodservice managers and supervisors have been certified by NIFI, and more than 17,000 textbooks are in use. NIFI has been chosen by the Food and Drug Administration to develop a plan for implementing a uniform national foodservice sanitation training and certification program.

The National Sanitation Training Program: Canadian Restaurant Association's Answer to Safe and Sanitary Foodservice

There are an estimated 120,000 cases of bacterial food poisoning occuring in the Canadian foodservice industry each year. The Canadian Restaurant Association in co-operation with all Provincial departments of health and Health and Welfare Canada, developed a sanitation code to help the foodservice operator understand every essential sanitation requirement. In conjunction with the code, a national sanitation training program was developed to assist in the total education in foodservice sanitation of all personnel in the Canadian foodservice industry. To date, 3,200 personnel have successfully completed one of the national sanitation training programs and gained a more responsible level of foodservice sanitation awareness. The program as well as being accepted by all Provincial departments of health and Health and Welfare Canada, has officially been endorsed by the Canadian Public Health Association and the Consumers Association of Canada.

Microbiological Aspects of Certain Military Feeding Systems

There are various types of feeding systems within the military services. This paper considers the microbiological safety of those systems involved in feeding the military consumer in garrison, missile sites, and in the field with and without an organized kitchen. Since food readily supports growth of infectious and toxigenic microorganisms, comprehensive food service sanitation guidelines are provided which emphasize proper food preparation, storage, and serving. When such guidelines are not enforced by adequate and effective supervision, a combination of abuses may occur and present a potential microbial health hazard. Proper control of the microbiological quality of foods becomes even more important with centralized preparation. In a central preparation operation food is prepared for use at some future time. Therefore, if food is mishandled and growth conditions are presented to contaminating microorganisms, there is adequate time for multiplication. This could result in widespread food poisoning since foods prepared in a central preparation facility reach more consumers than with the usual kitchen operation. The importance of proper sanitation in the field feeding system cannot be overemphasized. In the field facilities are limited. However, every precaution must be taken to see that food is properly prepared, transported, and served and that the mess gear is sanitized. For field conditions where kitchens are not available, stable foods have been developed. Precooked dehydrated foods (food packet, long range patrol), thermally processed foods (meal, ready-to-eat, individual), and eventually radiation sterilized meats provide the consumer in the field with highly acceptable items which are microbiologically stable.

Utensil swab test: its effectiveness in food service sanitation programs.

The effectiveness of the utensil swab test as part of the periodic inspection of food establishments was studied both as an indicator of cleanliness during the period between inspections and as an educational tool. Two to seven samplings were taken at intervals of two to three months at 95 food establishments in rural areas in the northern part of Israel. A statistical analysis showed a high variation and almost no correlation between repeated samplings of the same establishment. Also, no trend to suggest an educational effect was found. We concluded that, though the swab test had proved to be useful in special projects, it had no value as part of the periodic sanitary inspections.

A.D.A. comments on FDA proposals for foodservice sanitation regulations

A.D.A. comments on FDA proposals for foodservice sanitation regulations

A NEW APPROACH TO CONSUMER PROTECTION AND ENVIRONMENTAL HEALTH

Recently, the Public Health Service (PHS) milk, food service, shellfish, and interstate carrier sanitation programs were transferred to the Food and Drug Administration (FDA) within the Consumer Protection and Environmental Health Service.To administer these programs, a Division of Sanitation Control has been created within FDA's Bureau of Compliance. The Division consists of three branches: the Milk and Food Service Sanitation Branch, the Interstate Travel Sanitation Branch, and the Shellfish Sanitation Branch. Field operations will be under the administrative control of the Associate Food and Drug Directors in the ten regional offices of the Department. Scientific activities associated with the programs will continue primarily at the laboratories in Cincinnati, which are now a part of the FDA Bureau of Science.The transfer of these voluntary, cooperative programs does not imply any change in their direction or philosophy. The programs have been shifted to the FDA so that our total. effort in food protection can be more closely coordinated and can have the benefit of the strongest possible scientific base. The FDA will work with State agencies and private industry to continue and strengthen the voluntary, cooperative approach which has characterized the PHS programs in the past.Maintaining the purity and safety of the nation's food supply encompasses problems that grow more complex with every innovation in food technology and with the changing life-style that marks contemporary life. New ways of preparing, packaging, and distributing food introduce new problems, while some of the old familiar hazards of foodborne diseases are intensified or complicated.The Consumer Protection and Environmental Health Service was established to provide a single agency that can take into account the relationship of all environmental problems, coordinate activities, and provide leadership to the nation's effort to maintain environmental quality and protect the consumer. It includes, in addition to the Food and Drug Administration, the National Air Pollution Control Administration, and the Environmental Control Administration.