Mitigating Cross Contamination in Four Retail Foodservice Sectors

摘要

The purposes of this study were to identify food-handling practices that contribute to cross contamination and to assess whether intervention strategies mitigated the occurrence of these practices. A convenience sample of sixteen retail foodservice operations from four sectors of industry participated in the 3-year project. Data were collected during two visits in year one and a third visit in year three, following a I-year intervention period. Observational data were collected using three structuredforms: a food flow form; a food practices assessment form; and a validated handwashing observation form.Temperatures of cold deli meat were tracked with a data logger. Intervention activities focused on mitigation strategies and included formal trainingas well as provision of tools and supplies. The food flow step with the highest number of cross-contamination opportunities was preparing/thawing, followed by lack of standard operating procedures for cleaning and sanitizing. Food safety practice scoresimproved between groups pre- and post-interventions. Data showed reduction in times hands should have been washed, and some improvements in handwashing frequency and procedures. Mild temperature abuse of cold meats was noted both pre- and post-interventions. Findings indicate that intervention efforts were partially effective, but further investigation of effective delivery of food safety messages and assessments of the workplace food safety culture