Food Protection Trends - July/August 2019 - 312

safety, employee responsibility, regulatory compliance, and
food quality. Quotes related to regulatory compliance were
mentioned in two focus groups, while the other themes were
mentioned in all four focus groups.
Food safety (n = 17) referred to preventing cross-contamination, serving safe food, preventing illness, and preventing
outbreaks. One employee's reasoning with regard to properly
handling food and work surfaces was presented by stating, "I
don't want anybody getting sick on my watch."
The theme "employee responsibility" (n = 8) included
the ideas that "It's part of our job," and "it's just proper
practice." Regulatory compliance (n = 4) referred to not
getting in trouble with the health inspector and staying in
compliance with state regulations. Employees also stated,
"[we] stay in compliance," as a reason for properly handling
food and work surfaces.
Food quality (n = 4) included the topics of making the
food taste better and having less spoilage. One employee
mentioned the "longevity of the food" as a positive result of
properly handling food and work surfaces.
Themes that emerged from the category of disadvantages
of proper handling of food and work surfaces included "time
consuming," "increased food waste," and "increased food
cost." "Time consuming" (n = 15), which referred to waiting
for product, not having enough time, extra steps, and the
practice having too many steps, was mentioned in all four
focus groups. An employee illustrated this by stating, "You're
just taking an extra step to clean and sanitize a surface or
a utensil," while another reported, "You've got to have the
patience to wait for that area to be cleaned before it's ready to
be used again."
Increased food waste (n = 6) due to the practice was
commented on in two focus groups. One employee described
increased waste by stating, "If you see a little bit of mold out
of a strawberry at home, you would cut the strawberry in half,
get rid of it, and possibly still use it. Here, we throw the whole
piece away ... and you drop an apple on the floor here, we
have to throw it away." Increased food cost (n = 2) due to the
practice was mentioned in two focus groups.
Within the control belief construct, facilitators (n = 48)
were referred to more frequently than barriers (n = 35) when
participants referred to proper handling of food and work
surfaces. Themes that emerged from the category of facilitators for proper handling of food and work surfaces included
adequate and accessible equipment and resources, adequate
facilities, proper training, practice, and good attitude.
Adequate and accessible equipment and resources (n =
26), which included topics such as more sinks and the location of sinks, was discussed in three of the four focus groups.
For example, one employee stated, "Having a sink right by
my prep table" would make it easier to properly handle food
and work surfaces.
Adequate facilities (n = 13), mentioned in three focus
groups, referred to topics such as more space, more prepping

312

Food Protection Trends July/August

tables, different areas, and more storage. One employee
suggested, "We need more prepping tables, more areas to
actually work so that we can keep from putting them all in the
same space; you could do different things in different areas."
Comments related to proper training (n = 4) were made
in one focus group. Proper training referred to properly
educating employees, setting expectations, and providing
reminders in work areas. One employee shared the opinion,
"I think posting steps [around your work facility] is very
important" while another communicated that "properly
educating" employees was important.
The theme "practice" (n = 3), mentioned in two focus
groups, referred to repetition of the correct practice.
Employees stated that "repetition" and "doing it over and
over" are "part of the job and the more you do it the easier it
gets for you."
The theme "good attitude" (n = 2), which referred to
increasing teamwork among employees, was mentioned in
two focus groups. An employee spoke of the benefit of having
a mindset related to "team work and ... people working
together instead of saying, 'Okay, well, that's not my job'."
Themes from the category of barriers included "time
consuming," "limited work space," "poor attitude," "improper
training," and "limited equipment." "Time consuming"
(n = 14), mentioned in all four focus groups, included items
like "cleaning takes time," "employees trying to multi-task,"
and "being rushed." For example, one employee stated,
"Sometimes we're in a rush. We just want to hurry up and get
everything done."
Limited work space (n = 8), mentioned in two focus
groups, referred to having insufficient space. For example,
employees listed "being crowded" and "having other people
come to your area where you're working on something" as
barriers to proper handling of food and work surfaces.
"Poor attitude" (n = 7), mentioned in all four focus groups,
referred to employees' laziness, while "improper training"
(n = 4), mentioned in one focus group, included employees
not being knowledgeable and not being properly taught.
Employees described barriers to proper handling of food and
work surfaces as, "Some people just don't like cleaning" and
sometimes "you're improperly taught or trained."
The theme "limited equipment" (n = 2), which referred
to not having enough equipment to complete job tasks, was
commented on in one focus group. An employee stated,
"We're fighting for time when we can [use the oven]. You
need flat pans to work with, [and] we run out of them."
Proper use of thermometers
The frequency with which participants identified themes
related to behavioral beliefs and control beliefs related to using
a thermometer to check the temperature of food is presented in
Table 4. As it shows, behavioral beliefs (n = 109) were referred
to more frequently than control beliefs (n = 68).



Food Protection Trends - July/August 2019

Table of Contents for the Digital Edition of Food Protection Trends - July/August 2019

Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage
Assessing Food Safety Behavior: Salient Beliefs of School Nutrition Employees
A Review of Food Recalls in Canada: A Nationwide Survey
Beyond the Bio Byron Chaves
PDG Highlight Seafood Safety and Quality Professional Development Group
General Interest Paper Control of Fishborne Parasites in the Food Industry
General Interest Paper Managing Vibrio Risk in Oysters
General Interest Paper Meeting Review: Food Waste and Sustainability–Strategies to Improve Food Safety, Food Security
Industry Products
Coming Events
Food Protection Trends - July/August 2019 - Cover1
Food Protection Trends - July/August 2019 - Cover2
Food Protection Trends - July/August 2019 - 289
Food Protection Trends - July/August 2019 - 290
Food Protection Trends - July/August 2019 - 291
Food Protection Trends - July/August 2019 - 292
Food Protection Trends - July/August 2019 - 293
Food Protection Trends - July/August 2019 - 294
Food Protection Trends - July/August 2019 - 295
Food Protection Trends - July/August 2019 - Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage
Food Protection Trends - July/August 2019 - 297
Food Protection Trends - July/August 2019 - 298
Food Protection Trends - July/August 2019 - 299
Food Protection Trends - July/August 2019 - 300
Food Protection Trends - July/August 2019 - 301
Food Protection Trends - July/August 2019 - 302
Food Protection Trends - July/August 2019 - 303
Food Protection Trends - July/August 2019 - 304
Food Protection Trends - July/August 2019 - Assessing Food Safety Behavior: Salient Beliefs of School Nutrition Employees
Food Protection Trends - July/August 2019 - 306
Food Protection Trends - July/August 2019 - 307
Food Protection Trends - July/August 2019 - 308
Food Protection Trends - July/August 2019 - 309
Food Protection Trends - July/August 2019 - 310
Food Protection Trends - July/August 2019 - 311
Food Protection Trends - July/August 2019 - 312
Food Protection Trends - July/August 2019 - 313
Food Protection Trends - July/August 2019 - 314
Food Protection Trends - July/August 2019 - 315
Food Protection Trends - July/August 2019 - 316
Food Protection Trends - July/August 2019 - A Review of Food Recalls in Canada: A Nationwide Survey
Food Protection Trends - July/August 2019 - 318
Food Protection Trends - July/August 2019 - 319
Food Protection Trends - July/August 2019 - 320
Food Protection Trends - July/August 2019 - 321
Food Protection Trends - July/August 2019 - 322
Food Protection Trends - July/August 2019 - 323
Food Protection Trends - July/August 2019 - 324
Food Protection Trends - July/August 2019 - 325
Food Protection Trends - July/August 2019 - Beyond the Bio Byron Chaves
Food Protection Trends - July/August 2019 - 327
Food Protection Trends - July/August 2019 - 328
Food Protection Trends - July/August 2019 - 329
Food Protection Trends - July/August 2019 - 330
Food Protection Trends - July/August 2019 - 331
Food Protection Trends - July/August 2019 - 332
Food Protection Trends - July/August 2019 - PDG Highlight Seafood Safety and Quality Professional Development Group
Food Protection Trends - July/August 2019 - General Interest Paper Control of Fishborne Parasites in the Food Industry
Food Protection Trends - July/August 2019 - 335
Food Protection Trends - July/August 2019 - 336
Food Protection Trends - July/August 2019 - 337
Food Protection Trends - July/August 2019 - General Interest Paper Managing Vibrio Risk in Oysters
Food Protection Trends - July/August 2019 - 339
Food Protection Trends - July/August 2019 - 340
Food Protection Trends - July/August 2019 - 341
Food Protection Trends - July/August 2019 - 342
Food Protection Trends - July/August 2019 - 343
Food Protection Trends - July/August 2019 - 344
Food Protection Trends - July/August 2019 - 345
Food Protection Trends - July/August 2019 - 346
Food Protection Trends - July/August 2019 - 347
Food Protection Trends - July/August 2019 - General Interest Paper Meeting Review: Food Waste and Sustainability–Strategies to Improve Food Safety, Food Security
Food Protection Trends - July/August 2019 - 349
Food Protection Trends - July/August 2019 - 350
Food Protection Trends - July/August 2019 - 351
Food Protection Trends - July/August 2019 - 352
Food Protection Trends - July/August 2019 - 353
Food Protection Trends - July/August 2019 - Industry Products
Food Protection Trends - July/August 2019 - 355
Food Protection Trends - July/August 2019 - 356
Food Protection Trends - July/August 2019 - 357
Food Protection Trends - July/August 2019 - Coming Events
Food Protection Trends - July/August 2019 - Cover3
Food Protection Trends - July/August 2019 - Cover4
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