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Objective
With more grocery stores entering the ready-to-eat food market, along with the risk of cross contamination due to improper sacking of groceries and spoilage of foods due to temperature abuse, more extensive food safety training is needed. During the first year, Mississippi will adapt materials, developed under the 1993 EFSQ Competitive Project,to reach other clientele groups identified.
More information
Approximately 77 percent of the food-borne illness outbreaks have been attributed to food service. Often, food safety training in restaurants is targeted at food preparers. However, waiters are potential culprits in food-borne illness outbreaks due to improper handling of foods and serving techniques.
Investigators
Mixon, Melissa
Institution
Mississippi State University
Start date
2000
End date
2000
Funding Source
Project number
XX-EFSF-0-2400