Food Protection Trends - January/February 2014 - (Page 25)

PEER-REVIEWED ARTICLE Junehee Kwon,* Kevin R. Roberts, Kevin Sauer, Kerri B. Cole and Carol W. Shanklin The Center of Excellence for Food Safety Research in Child Nutrition Programs, Dept. of Hospitality Management and Dietetics, Kansas State University, 104 Justin Hall, Manhattan, KS 66506, USA Food Safety Risks in Restaurants and School Foodservice Establishments: Health Inspection Reports ABSTRACT E ach day, schools provide meals to over 31 million children, while restaurants serve 198 million customers. These operations are responsible for most foodborne illness outbreaks, and health inspection reports may reveal food safety challenges. To identify food safety risks and address behavior changes in restaurants and school foodservice, health inspection reports for 2,511 schools and 2,624 restaurants in Oklahoma, Pennsylvania, and Rhode Island were reviewed and compared. Violations were coded into 30 categories and grouped as critical and/or behavioral violations. Total, critical, and behavioral violations were calculated for both restaurants and schools and compared by use of t-tests. Odds ratios evaluated the likelihood that a specific violation type would occur. Behavioral and critical violations were more frequent in restaurants than in schools (P < 0.001). Odds ratios revealed that restaurants were 3.6 times more likely than schools to be cited for behavioral violations and 3.0 times more likely to be cited for critical violations. Restaurants had more behavioral violations in most categories, whereas violations for schools tended to involve equipment and facility maintenance. Our data revealed that food safety challenges differed between schools and restaurants. Results provide guidance for behavior changes and necessary facility maintenance at these operations. INTRODUCTION lthough the status of food safety in the United States (U.S.) has improved, the Centers for Disease Control and Prevention (CDC) estimated that 19,531 foodborne infections, 4,563 hospitalizations, and 68 deaths were caused in 2012 by 10 pathogens commonly transmitted through food (3). In 2008, 1,034 foodborne illness outbreaks occurred, resulting in 23,152 illnesses, 1,276 hospitalizations, and 22 deaths in the U.S. (2). Of those, 868 outbreaks were attributable to single foodservice settings, with restaurants A *Author for correspondance: Phone: +1 785.532.5369; Fax: +1 785.532.5522; Email: jkwon@ksu.edu foodprotection.org Food Protection Trends 25 http://www.foodprotection.org/files/food-protection-trends/Jan-Feb-14-kwon.pdf http://www.foodprotection.org

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2014

Food Protection Trends - January/February 2014
Contents
Economically Motivated Adulteration of Honey: Quality Control Vulnerabilities in the International Honey Market
Efficacy of Quaternary Ammonium Compounds on Different Conveyor Chips Contaminated with Poultry Rinsate
What Implications Does a Baseline of Self-efficacy of Food Safety in Adolescent Populations Have for Future Food Safety Education Interventions?
Food Safety Risks in Restaurants and School Foodservice Establishments: Health Inspection Reports
INOFOOD 2013 Conference & Expo
The 3rd Asia Pacific International Conference on Food Safety
China International Food Safety & Quality Conference (CIFSQ) + Expo
Dubai International Food Safety Conference (DIFSC)
Beyond the Bio
FSMA: Article 7
PDG
Industry Products
Coming Events

Food Protection Trends - January/February 2014