Navigation Links
Video study finds risky food-safety behavior more common than thought
Date:6/8/2010

How safe is the food we get from restaurants, cafeterias and other food-service providers? A new study from North Carolina State University -- the first study to place video cameras in commercial kitchens to see how precisely food handlers followed food-safety guidelines -- discovered that risky practices happen more often than previously thought.

"Meals prepared outside the home have been implicated in up to 70 percent of food poisoning outbreaks, making them a vital focus area for food safety professionals," says Dr. Ben Chapman, assistant professor and food safety specialist in the department of family and consumer sciences at NC State and lead author of the paper. "We set out to see how closely food handlers were complying with food safety guidance, so that we can determine how effective training efforts are."

In order to get firsthand data on these food-safety practices, researchers placed small video cameras in unobtrusive spots around eight food-service kitchens that volunteered to participate in the study. There were as many as eight cameras in each kitchen, which recorded directly to computer files and were later reviewed by Chapman and others. What they found demonstrates the need for new food safety-focused messages and methods targeting food handlers.

"We found a lot more risky practices in some areas than we expected," Chapman says. For example, most previous studies relied on inspection results and self-reporting by food handlers to estimate instances of "cross-contamination" and found that cross-contamination was relatively infrequent. But Chapman's study found approximately one cross-contamination event per food handler per hour. In other words, the average kitchen worker committed eight cross-contamination errors, which have the potential to lead to illnesses, in the course of the typical eight-hour shift.

Cross-contamination occurs when pathogens, such as Salmonella, are transferred from a raw or contaminated source to food that is ready to eat. For example, using a knife to cut raw chicken and then using the same knife to slice a sandwich in half. Cross-contamination can also result from direct contact, such as raw meat dripping onto vegetables that are to be used in a salad.

"Each of these errors would have been deemed a violation under U.S. Food and Drug Administration Food Code inspection guidelines. But more importantly, cross-contamination has the potential to lead to foodborne illnesses and has in recent outbreaks" Chapman says. "And it's important to note that the food-service providers we surveyed in this study reflected the best practices in the industry for training their staff."

The study also confirmed the long-held supposition that more food-safety mistakes are made when things are busier in the kitchen. "During peak hours, we found increases in cross-contamination and decreases in workers complying with hand-washing guidelines," Chapman says.

But the researchers do more than identify problems in the new paper; they outline solutions that can be applied to the food service industry. One suggestion is that food-safety training for kitchen staff needs to address the "team-like" nature of a commercial kitchen, rather than focusing on food handlers as individuals. "This study shows us that each food handler is operating as part of a system," Chapman says, "and the food-safety culture of the overall organization the kitchen and the management needs to be addressed in order to effect change. For example, the general manager of a restaurant could take steps to highlight the value his or her business places on food safety."

Other steps that can be taken to address food-safety concerns include the introduction of new tools and procedures designed to minimize the risk of foodborne illness. New tools could be as simple as installing hand sanitizer units in accessible areas of the kitchen, which may be effective for reducing the likelihood of transfer of some pathogens. New procedures may include overhauling existing food-preparation schedules so that cooks face less time pressure during peak hours and are therefore less likely to make food-safety mistakes.


'/>"/>

Contact: Matt Shipman
matt_shipman@ncsu.edu
919-515-6386
North Carolina State University
Source:Eurekalert

Related medicine news :

1. Reflection Golf - (Slow Motion Video) Announces National Launch at PGA Center for Golf Learning & Performance, Port St. Lucie, Florida.
2. North Carolina Film Student Scores Big in Bicycle Safety Video Contest
3. Judges Select Winner of the Ban Asbestos Now Video Search
4. Kantola Productions Releases Workplace Violence Prevention Training Video
5. Kantola Productions Releases Conflict Resolution Training Video
6. VRMeetings, Inc. Deploys the most Advanced Web-Based Video Conferencing and Document Collaboration Service over the Managed NTT America IT Infrastructure
7. VoIP Supply Launches Video Conferencing Solutions
8. Solutionz Conferencing & Polycom to Host Desktop Video Conferencing Webinar
9. Only One Week Left to Submit A Video for the Chance to Win $1,000 and Tickets to LA Film Festival
10. Data Devices International Secures Exclusive Worldwide Distribution of the Erase-O-Matic Digital Video and Computer Tape Eraser
11. Inspirational Short Video for Adults Who Celebrate Their Mothers Called "A Poem for Mothers" Released on YouTube
Post Your Comments:
*Name:
*Comment:
*Email:
(Date:6/27/2016)... , ... June 27, 2016 , ... ... edge technology to revolutionize the emergency ambulance transport experience for the millions of ... of how Uber has disrupted the taxi industry through the use of technology. ...
(Date:6/26/2016)... Viejo, California (PRWEB) , ... June 26, 2016 , ... ... Final Cut Pro X. , "Film editors can give their videos a whole new ... said Christina Austin - CEO of Pixel Film Studios. , ProSlice Levels contains ...
(Date:6/25/2016)... (PRWEB) , ... June 25, 2016 , ... ... health policy issues and applications at AcademyHealth’s Annual Research Meeting June 26-28, 2016, ... work on several important health care topics including advance care planning, healthcare costs ...
(Date:6/25/2016)... ... June 25, 2016 , ... First Choice Emergency Room , the largest ... as the Medical Director of its new Mesquite-Samuell Farm facility. , “We are ... Mesquite location,” said Dr. James M. Muzzarelli, Executive Medical Director of First Choice Emergency ...
(Date:6/25/2016)... ... June 25, 2016 , ... Conventional wisdom preaches the benefits ... terms of the latter, setting the bar too high can result in disappointment, perhaps ... slow progress toward their goal. , Research from PsychTests.com reveals that ...
Breaking Medicine News(10 mins):
(Date:6/23/2016)... 2016 Revolutionary technology includes multi-speaker ... , industry leaders in advanced audiology and hearing aid ... Opn ™, the world,s first internet connected hearing aid ... devices.      (Photo: http://photos.prnewswire.com/prnh/20160622/382240 ) ... of ,world firsts,: , TwinLink™ - the ...
(Date:6/23/2016)... DUBLIN , June 23, 2016 ... the "Surgical Procedure Volumes: Global Analysis (United States, ... Australia, Canada)" report to their offering. ... an essential tool for healthcare business planners, provides surgical ... looks at surgery trends with an in-depth analysis of ...
(Date:6/23/2016)...  The National Pharmaceutical Council (NPC) today announced ... research organization as its newest member.  ... president and chief scientific officer, Mallinckrodt Pharmaceuticals, will ... Board of Directors. ... us in support of our efforts to conduct ...
Breaking Medicine Technology: