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:2/8/2016)... ... ... is famous for gift giving with flowers, chocolates and other tokens of affection meant to ... more than 5.6 million Americans suffering with Alzheimer’s, those store bought gifts - no ... lives they’ve led and the people they’ve touched. , That’s why Give ...
(Date:2/8/2016)... ... 2016 , ... Steve Helwig & Associates Insurance & Financial, serving the families ... teamed up with Citizens Opposed to Domestic Abuse in support of its efforts to ... those victimized by the fear of violence in their own homes, donations may now ...
(Date:2/8/2016)... ... February 08, 2016 , ... Remember the old saying “rub some ... to Perry A~, author of “Calcium Bentonite Clay” the health benefits of integrating clay ... and detoxifying the body. , A former motivational speaker, Perry A~ has since dedicated ...
(Date:2/8/2016)... ... February 08, 2016 , ... ... this important news! AHCC and the Home Health and Hospice ICD-10 Transition Workgroup ... for official ICD coding guidance and clarifications, to address concerns over the use ...
(Date:2/8/2016)... ... February 08, 2016 , ... According to research by the ... dental technicians to be certified or obtain continuing education. To increase patient awareness ... In Your Mouth?” campaign to inform dentists and patients about the possible lack ...
Breaking Medicine News(10 mins):
(Date:2/8/2016)... 8, 2016   GS1 US will hold ... them through GS1 Standards implementation to address the requirements ... Device Identification (UDI) rule. Scott Brown ... Gibson , senior director industry development, medical devices, GS1 ... GS1 US --> Scott Brown ...
(Date:2/8/2016)... Pa. , Feb. 8, 2016   ... November Research Group (NRG),s pharmacovigilance technology services ... system-related consulting services and an Oracle Argus Specialized ... services to Life Sciences companies. ... and expands HighPoint,s life sciences capabilities and provides ...
(Date:2/8/2016)... , Switzerland and PALO ALTO, Calif. ... in biological and chemical manufacturing, and Kodiak Sciences Inc., ... the treatment of retinal disease, announced today agreements for ... agreement, Lonza will manufacture material at multiple sites, including ... --> --> Retinal diseases, ...
Breaking Medicine Technology: