Catherine Strohbehn

Hand Washing Frequencies and Procedures Used in Retail Food Services

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

Trends Impacting Food Safety in Retail Foodservice: Implications for Dietetics Practice

Food safety in retail foodservice is increasingly important to consumers. Trends that impact food safety concerns include the increasing number of meals eaten away from home, increasing consumer awareness about food safety, an aging population, changes in the foodservice workforce, changing technology in work environments, changes in food procurement, foodservice risk factors, and food defense concerns. Each of these trends has implications for dietetics practice, both in working with consumers and managing foodservice operations.

Organizational Citizenship Behavior Research in Hospitality: Current Status and Future Research Directions

ABSTRACT Organizational citizenship behaviors (OCBs) are discretionary workplace behaviors not recognized directly by a formal reward system; yet they promote effective functioning in the organization. Exhibition of OCBs has been linked to improved organizational performance and employee performance evaluation scores. Although approximately 200 articles have been published since the term OCB was first coined in 1983, fewer than a dozen articles have appeared in the area of hospitality. This article discusses various theories underlying OCB research, summarizes OCB research in hospitality, and suggests future research directions for OCB research in the hospitality industry.

Assessing Costs of Using Local Foods in Independent Restaurants

The purpose of this article was to assess process and production costs that a convenience sample of restaurants in the Midwestern region of the United States incurred using locally produced foods versus sourcing food products through national suppliers. Using a novel application of data envelopment analysis, results showed that surveyed restaurants could improve their time with the delivery process of local foods. While there was no statistically significant difference in production efficiencies measured by preparation time of menu items using local versus nonlocal ingredients, scale and establishment effects existed. This study fills a gap in foodservice literature by developing a unique analytical framework to assess multistage production cost.

Reporting of Foodborne Illness by U.S. Consumers and Healthcare Professionals

During 2009–2010, a total of 1,527 foodborne disease outbreaks were reported by the Centers for Disease Control and Prevention (CDC) (2013). However, in a 2011 CDC report, Scallan et al. estimated about 48 million people contract a foodborne illness annually in the United States. Public health officials are concerned with this under-reporting; thus, the purpose of this study was to identify why consumers and healthcare professionals don’t report foodborne illness. Focus groups were conducted with 35 consumers who reported a previous experience with foodborne illness and with 16 healthcare professionals. Also, interviews with other healthcare professionals with responsibility of diagnosing foodborne illness were conducted. Not knowing who to contact, being too ill, being unsure of the cause, and believing reporting would not be beneficial were all identified by consumers as reasons for not reporting foodborne illness. Healthcare professionals that participated in the focus groups indicated the amount of time between patients’ consumption of food and seeking treatment and lack of knowledge were barriers to diagnosing foodborne illness. Issues related to stool samples such as knowledge, access and cost were noted by both groups. Results suggest that barriers identified could be overcome with targeted education and improved access and information about the reporting process.

Exploring the Culture of Food Safety: The Role of Organizational Influencers in Motivating Employees’ Safe Food-Handling Practices

The role of organizational influencers on foodservice employees’ motivation to follow safe handling practices was explored. Data were collected from 311 employees with no supervisory responsibilities working in commercial and non-commercial foodservices. Employees identified level of agreement with eight organizational influencers that motivate them to follow safe food-handling practices. Data were analyzed to determine if differences in motivation by influencers existed among employees with different demographic characteristics. Age, years of foodservice experience and work status impacted motivations of both commercial and non-commercial employees. Future research could test a comprehensive measure of organizational influencers on employees’ safe food-handling practices.

Motivating Foodservice Employees to Follow Safe Food Handling Practices: Perspectives from a Multigenerational Workforce

Hospitality managers deal with a very diverse workforce, employing workers from up to four different generations, which poses a challenge for managers as they attempt to train and motivate employees. Food safety is of particular concern in foodservice organizations. This study assessed the generational differences related to foodservice employees’ perceptions of their supervisors’ roles in food safety and how supervisors could improve their effectiveness. A mixed methods approach (survey and focus groups) was used. Qualitative data analysis revealed four themes: Consistency, training, managers’ behaviors, and employees’ behaviors. Based on these, best practices are suggested for motivating a multigenerational workforce.

Impact of Mentoring on Food Safety Practices and HACCP Implementation in Iowa Assisted-Living Facilities

Food safety is critical for assisted-living facilities that serve the elderly. The findings of this study indicate that safe food handling practices improve when mentoring, including education and training programs, is provided to employees and components of Hazard Analysis and Critical Control Point Program are implemented. In the 2 years between initial and final observations, improvements were made in employee knowledge, attitudes, and food safety practices scores. Microbiological status (aerobic plate count, Enterobacteriaceae, and Staphylococcus aureus) of food contact surfaces also improved. Dietetic professionals can use results to improve food safety practices in healthcare.