The present work focuses on gaps in safe food handling practices within various foodservice establishments.
The entire food chain is susceptible to unsafe food handling practices however; studies reveal that over 60% of illnesses occur as a result of improper food handling and preparation practices in food service establishments. The United States Food and Drug Administration (FDA) defines a foodservice establishment as an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption which, in a general scope, include restaurants such as full service and fast food restaurants; institutional foodservices, specifically hospitals and schools; and retail food outlets from seafood, produce, meat and poultry, and deli departments. These foodborne illness risk factors include food from unsafe sources, inadequate cooking, improper holding times and temperatures, poor personal hygiene, and contaminated equipment or prevention of contamination.
Early acknowledgment of the foodborne illness epidemic propelled the FDA to initiate a ten-year study in 1998 to measure trends towards the occurrence of foodborne illness risk factors. The study further included data collection inspections of the restaurant, institutional, and retail foodservice establishments in order to observe and document trends in the occurrence of foodborne illness risk factors. The latest report was published in 2009 which includes the last phase of the 10-year study. These foodborne risk factors are ultimately the specific gaps within food handling practices which forms the basis of this review in contrast to the respective foodservice establishments. The majority of biological and toxic agents that cause foodborne illnesses originate from early sources in the food handling chain, such as farming. Regulations must be in place to govern farm land use, animal feed, agrochemical use, sanitary practices and other aspects of food safety.
Table of Contents
1. INTRODUCTION TO SAFE FOOD HANDLING AND PRACTICES
2. RISK FACTORS LEADING TO UNSAFE FOOD HANDLING PRACTICES
2.1 Food from Unsafe Sources
2.2 Poor Personal Hygiene
2.3 Inadequate Cooking
2.4 Improper Holding/Time and Temperature
2.5 Contaminated Equipment/Protection from Contamination
3. SAFE FOOD HANDLING GAPS WITHIN FOODSERVICE ESTABLISHMENTS
3.1 Restaurant Foodservice Establishments
3.2 Institutional Foodservice Establishments
3.3 Retail Foodservice Establishments
4. CONCLUSION
Research Objectives and Themes
This work aims to analyze the prevalence of foodborne illness risk factors within diverse foodservice sectors—namely restaurants, institutional facilities, and retail stores—to identify critical gaps in safe handling practices and promote effective managerial control.
- The identification of the five primary CDC-defined foodborne illness risk factors.
- Analysis of compliance trends across different types of foodservice establishments.
- Evaluation of the relationship between specific handling practices and outbreak occurrences.
- Emphasis on Active Managerial Control (AMC) as a strategic solution for risk mitigation.
Excerpt from the Book
1. INTRODUCTION TO SAFE FOOD HANDLING AND PRACTICES
The National Restaurant Association (NRA) defines food safety as the scientific discipline describing the handling, preparation, and storage of food in ways that prevent foodborne illness. Respectively, a foodborne illness is a disease carried or transmitted to people by food constituted by gaps within safe handling practices (NRA 2010). According to the World Health Organisation (WHO), illness resulting from foodborne diseases have become one of the most widespread public-health problems in the world today (WHO 2012). Scharff (2012) reveals that the economic impact of foodborne illness is estimated at 77.7 billion dollars. Despite numerous efforts to reduce the epidemic, foodborne illnesses remains a significant problem globally where the Centers for Disease Control and Prevention (CDC) estimates 48 million illnesses, 128 000 hospitalizations, and 3000 deaths annually (CDC 2010).
The entire food chain is susceptible to unsafe food handling practices however; studies reveal that over 60% of illnesses occur as a result of improper food handling and preparation practices in food service establishments (Redmond & Griffith 2003; Lynch et al. 2003; and Batz et al. 2011). The United States Food and Drug Administration (FDA) defines a foodservice establishment as an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption which, in a general scope, include restaurants such as full service and fast food restaurants; institutional foodservices specifically hospitals and schools; and retail food outlets from seafood, produce, meat and poultry, and deli departments (FDA 2009). The CDC identified five of the most significant contributing factors to foodborne illness as a result of unsafe food handling practices. These foodborne illness risk factors include food from unsafe sources, inadequate cooking, improper holding times and temperatures, poor personal hygiene, and contaminated equipment/prevention of contamination (CDC 2000).
Summary of Chapters
1. INTRODUCTION TO SAFE FOOD HANDLING AND PRACTICES: This chapter defines key terminology related to food safety and highlights the global public health and economic burden caused by foodborne illnesses.
2. RISK FACTORS LEADING TO UNSAFE FOOD HANDLING PRACTICES: This chapter details the five primary risk factors identified by the FDA and CDC that lead to unsafe food handling, including temperature control, hygiene, and equipment sanitation.
3. SAFE FOOD HANDLING GAPS WITHIN FOODSERVICE ESTABLISHMENTS: This chapter analyzes how these specific risk factors manifest across different industry sectors, including full-service restaurants, institutional facilities, and retail food stores.
4. CONCLUSION: This chapter summarizes the research findings and reinforces the necessity of implementing Active Managerial Control to protect consumer health.
Keywords
Food Safety, Foodborne Illness, Foodservice Establishments, Public Health, Active Managerial Control, CDC, FDA, Risk Factors, Personal Hygiene, Temperature Control, Sanitation, Contamination, Food Handling, Compliance, Outbreaks
Frequently Asked Questions
What is the primary objective of this study?
The study aims to identify and discuss the specific risk factors that lead to unsafe food handling practices within various foodservice establishments, utilizing FDA surveillance data.
What are the five main foodborne illness risk factors?
The factors are food from unsafe sources, inadequate cooking, improper holding times and temperatures, poor personal hygiene, and contaminated equipment/prevention of contamination.
Which establishments are covered in this research?
The research covers restaurants (full-service and fast food), institutional services (hospitals and schools), and retail foodservice (deli, meat, poultry, seafood, and produce departments).
What methodology is used to assess these risks?
The work utilizes a review of FDA surveillance reports and scientific literature to track trends in foodborne illness risk factors and identify critical gaps in compliance.
What is Active Managerial Control (AMC)?
AMC is the purposeful incorporation of specific actions or procedures into an operation to attain control over foodborne illness risk factors.
Why is this work important for the foodservice industry?
It helps operators bridge the gap in safe food handling behaviors and implement effective management systems to reduce the prevalence of foodborne illness.
How do institutional foodservices differ from restaurants regarding risk?
Institutional foodservices cater to populations that are highly susceptible to illness due to compromised immune systems, such as patients in hospitals or children in schools.
What is the most common issue identified in retail food stores?
Issues vary by department, but they include cooling of potentially hazardous foods, date marking, and the proper separation of raw animal products from ready-to-eat items.
- Arbeit zitieren
- Duane De Freitas (Autor:in), 2015, Gaps in Safe Food Handling Practices Within Various Foodservice Establishments, München, GRIN Verlag, https://www.grin.com/document/457198
