Highlights from the August 2008 Journal of the American Dietetic A...(ce: hand washing using thermometers and ...)

In the group that had received formal training, additional barriers included no incentive to implement the practices; managers not monitoring if employees cleaned work surfaces; inconvenient location of sinks; dry skin from hand washing; lack of working thermometers; and managers not monitoring the use of thermometers. Between the two groups of employees, 90 different barriers to implementing food safety practices were identified.

The researchers conclude: "Knowledge of perceived barriers among employees can assist food and nutrition professionals in facilitating employees in overcoming these barriers and ultimately improve compliance with food safety practices.

Additional research articles in the August Journal of the American Dietetic Association include:

• Data from a Validation Study of Reporting Accuracy over Multiple Recalls, and School Foodservice Production Records Provide Insight into the Origins of Intrusions (Reports of Uneaten Items) in Children's Dietary Recalls

• Comparison of Baseline Dietary Intake of Hispanic and Matched Non-Hispanic White Breast Cancer Survivors Enrolled in the Women's Healthy Eating And Living (WHEL) Study

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