Impact of Employee Training on Mitigating Contamination in Retail Food Service Operations

NON-TECHNICAL SUMMARY: <BR/> Employees in retail foodservice engage in food handling practices that may compromise the safety of food and contribute to foodborne illness. This project identifies and implements employee training strategies to mitigate contamination in selected retail foodservice operations (day care centers, schools, assisted-living facilities, and restaurants) based on observed employee hygiene and food handling practices, and microbiological data. <P>
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APPROACH:<br/> This study will combine field study and laboratory analyses to examine contamination in retail foodservice operations. For the field study, a pre-test/post-test research design will determine practices that contribute to contamination, food security practices, and needs for employee training strategies to mitigate contamination, and assess changes in employee food handling practices based on employee training strategies. Microbiological analyses of food and food contact surfaces will be conducted three times, including pre- and post-intervention. Listeria monocytogenes, Salmonella spp., Campylobacter jejuni, Shigella spp., Staphylococcus aureus, and Enterobacteriaceae will be determined in all samples. Microbiological analyses will be used to study contamination, transfer, and removal of microorganisms on food preparation surfaces and packaging. Employee training strategies will be identified and implemented throughout the period of the study. We will use the Iowa Food Safety Web Site (www.iowahaccp.iastate.edu) to share employee training materials.

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PROGRESS: 2005/09 TO 2008/08 <br/>
OUTPUTS: Site visits were conducted in all 16 study sites (4 each representing restaurants, schools, child care, and assisted living) and 4 control sites (1 of each type of foodservice operation) to collect observational data on food handling practices that impact cross contamination, including hand washing frequency and techniques. At the beginning of the study, employees were observed for 3 hours on 5 different occasions (15 hours of observation at 16 sites) to determine handwashing frequency and methods. At the end of the study, the same handwashing practices were observed for 3 hours at each of the 16 sites. During each of the three years, food handling and food defense practices were observed and food and food contact surface samples were collected and tested for aerobic plate count, Staphyloccocus aureus, and enterobacteriacae. Time and temperature logs were kept for deli meats (for example, ham or turkey) using a data logger. Summary reports were developed and mailed to the manager in each study location after each observation. After the study was completed, a complete set of food safety materials was provided to each of the four control group sites. A study of the surfaces and misting in one grocery store was conducted for two produce items, green onions and spinach. Bacterial and fungal analyses were conducted. Training was conducted at all study sites, including informal handwashing training and formal classes related to minimizing cross contamination. Black lights and glowing powder were given to each operation for use in handwashing training. Handwashing dispensers with counters and audible sounds at 20 seconds, with a supply of soap, were installed and usage counts were monitored. Training materials were developed and distributed to study sites. Materials developed included standard operating procedures for child care and restaurants (these were already developed for schools and assisted living, which were updated to reflect the current food code), Safe Food Times newsletters, 2007 cross contamination calendar, "Yuck Photos" based on typical practices related to cross contamination, and a food defense checklist. The Guide for Food Safety in Retail Establishments was translated into Spanish. Three training sessions with electronic slides were developed and presented at two national meetings for school foodservice personnel. A resource list of materials developed for use in the project was developed and distributed to all 50 state directors of child nutrition programs, all individuals included in the Food, Nutrition and Affiliated Areas State Extension Directory, and the listserv for the Foodservice Systems Management Education Council. All educational materials and presentations were posted on the Iowa State University food safety web site for use by foodservice educators, and the web site was widely advertised. An evaluation of the project was mailed to all participants at the end of the study.

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IMPACT: 2005/09 TO 2008/08
<br/>The 275 employees in the 16 study facilities and 4 control group facilities participating in the study were impacted by the study interventions. About 230 of these employees participated in formal training related to handwashing and minimizing cross contamination. Cross contamination and handwashing training also was presented at state and national meetings, particularly focusing on child care and schools, reaching another 250 foodservice workers. Handwashing benchmarks were developed for restaurants, schools, assisted living facilities, and child care, and were published. These benchmarks may raise the level of consciousness on the realities of handwashing in retail foodservice. The Iowa State University Food Safety website has an extensive reach, providing all project materials worldwide. During the last project year, there were approximately 750,000 hits for resources developed as part of this grant. Resource lists were provided to the National Agricultural Library upon their request to be included on their website. We also distributed resource lists to state directors of child nutrition programs, the state extension directory, and university educators in foodservice manager in an effort to share resources and broaden the use and impact of these training materials. We also were contacted by the National Restaurant Association for permission to include some project resources on a database disk they are developing. The National Restaurant Association has a wide reach across many types of retail foodservice operations as they are the largest provider of food safety training materials and certification.