Preventing food-borne illness in food service establishments: Broadening the framework for intervention and research on safe food handling behaviors

International Journal of Environmental Health Research

Volumn 17, Issue 1, 2007, Pages 9-24

  Mitchell, Roger E ^a   Fraser, Angela M ^a   Bearon, Lucille B ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Ecological models; Food handlers; Food safety; Health education; Hygiene; Training

Indexed keywords

FOOD INDUSTRY; FOOD POISONING; FOOD PROCESSING; FOOD SAFETY; HEALTH EDUCATION; HEALTH RISK; HYGIENE; RISK FACTOR; TRAINING;

ARTICLE; BEHAVIOR; CATERING SERVICE; FOOD HANDLING; FOOD SAFETY; HEALTH EDUCATION; JOB PERFORMANCE; JOB STRESS; POLICE; RISK FACTOR;

BEHAVIOR; FOOD CONTAMINATION; FOOD HANDLING; FOOD SERVICES; FOODBORNE DISEASES; HEALTH EDUCATION; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS;

EID: 33847068292     PISSN: 09603123     EISSN: 13691619     Source Type: Journal    
DOI: 10.1080/09603120601124371     Document Type: Article

References (62)

1. Abernathy T, Hart R. 2004. Evaluation of a HACCP pilot program for the food service industry. Can J Public Health 95:470-472.
2. AbuSabha R, Achterberg C. 1997. Review of self-efficacy and locus of control for nutrition- and health-related behavior. J Am Diet Assoc 97:1122-1132.
3. Allwood P, Jenkins T, Paulus C, Johnson L, Hedberg C. 2004. Hand washing compliance among retail food establishment workers in Minnesota. J Food Prot 67:2825-2828.
4. Angelillo I, Viggiani N, Greco R, Rito D. 2001. HACCP and food hygiene in hospitals: Knowledge, attitudes, and practices of food-services staff in Calabria, Italy. Infect Cont Hosp Ep 22:363-369.
5. Bolat T. 2002. Implementation of the hazard analysis critical control point (HACCP) system in a fast food business. Food Rev Int 18:337-371.
6. Bryan F. 2002. Where we are in retail food safety, how we got to where we are, and how do we get there? J Environ Health 65:29-36.
7. Burch N, Sawyer C. 1991. Food handling in convenience stores - the impact of personnel knowledge on facility sanitation. J Environ Health 54:23-27.
8. Burt B, Volel C, Finkel M. 2003. Safety of vendor-prepared foods: Evaluation of 10 processing mobile food vendors in Manhatten. Public Health Rep 118:470-477.
9. Buzby J, Roberts T. 1997. Economic costs and trade impacts of microbial foodborne illness. World Health Statistics Quarterly 50:57-66.
10. Campbell M, Gardner C, Dwyer J, Isaacs S, Krueger P, Ying J. 1998. Effectiveness of public health interventions in food safety: A systematic review. Can J Public Health 89:197-202.
11. Clayton D, Griffith C, Price P, Peters A. 2002. Food handlers' beliefs and self-reported practices. Int J Environ Health Res 12:25-39.
12. Cochran-Yates D, Belo P, Giampaoli J, McProud L, Every V, Ganns J. 1996. Attitudes and knowledge of food safety among Santa Clara County, California restaurant operators. J Foodservice Systems 9:12.
13. Cotterchio M, Gunn J, Coffill T, Tormey P, Barry M. 1998. Effect of a manager training program on sanitary conditions in restaurants. Public Health Rep 113:353-358.
14. Dedobbeleer N, German P. 1987. Safety practices in construction industry. J Occup Med 29:863-868.
15. Ehiri J, Morris G, McEwen J. 1997. Evaluation of a food hygiene training course in Scotland. Food Control 8:137-147.
16. Elovainio M, Kivimaki M, Vahtera J. 2002. Organizational justice: Evidence of a new psychosocial predictor of health. Am J Pub Health 92:105-108.
17. Evensen C, Schulman M, Runyan C, Zakocs R, Dunn K. 2000. The downside of adolescent employment: Hazards and injuries among working teens in North Carolina. J Adolescence 23:545-560.
18. Food and Drug Administration (FDA). 2001. Food Code. Food and Drug Administration, US Department of Health and Human Services. Available: http://www.cfsan.fda.gov/∼dms/foodcode.html#get01. Accessed 24 July 2005.
19. Food and Drug Administration (FDA). 2004. FDA Report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types (2004). Food and Drug Administration, US Department of Health and Human Services. Available: http://www.cfsan.fda.gov/∼dms/retrsk2.html. Accessed 24 July 2005.
20. Fox S, Spector P, Miles D. 2001. Counterproductive work Behavior (CWB) in response to job stressors and organizational justice: Some mediator and moderator tests for autonomy and emotions. J Vocat Behav 59:291-309.
21. Fraser A. 2005. Personal communication. North Carolina State University, Raleigh, NC.
22. Gielen A. 1992. Health education and injury control - integrating approaches. Health Educ Quart 19:203-218.
23. Green LR, Selman C, Banerjee A, Marcus R, Meduse C, Anguloc F, Radkeb V, Buchananb S, Group E-NW. 2005. Food service workers' self-reported food preparation practices: An EHS-Net study. Int J Hyg Environ Health 208:27-35.
24. Green LR, Selman C. 2004. Environmental Health specialists' attitudes and practices concerning food safety in restaurants: Preliminary results. Presentation at the Annual Meeting of the National Environmental Health Association. Anchorage, Alaska. Available: www.cdc.gov/nceh/ehs/EHSNet/Docs/ NEHA%20poster.pdf. Accessed 31 May 2005.
25. Green LW. 2001. From research to "best practices" in other settings and populations. Am J Health Behav 25:165-178.
26. Green LW, Richard L, Potvin L. 1996. Ecological foundations of health promotion. Am J Health Promo 10:270-281.
27. Green LW, Kreuter M. 1999. Health promotion planning: An educational and ecological approach. Mountain View, CA: Mayfield Publishing Co.
28. Harris L, Ogbonna E. 2002. Exploring service sabotage: The antecedents, types and consequences of frontline, deviant antiservice behavior. J Service Res 4:163-183.
29. Hart H, Kendall P, Taylor L. 1996. Evaluation of a pilot food safety training program for beef demonstrators. J Food Serv Syst 9:129-141.
30. Hellard M, Sinclair M, Harris A, Kirk M, Fairley C. 2003. Cost of community gastroenteritis. J Gastroenterol Hepatol 18:322-328.
31. Hwang J, Almanza B, Nelson D. 2001. Factors influencing Indiana school foodservice directors/managers' plans to implement a hazard analysis critical control point (HACCP) program. J Child Nutr Manag 25:24-29.
32. Jenkins-McLean T, Skilton C, Sellers C. 2004. Engaging food service workers in behavioral-change partnerships. J Environ Health 66:15-19.
33. Kirshner B. 1990. An effectiveness and equivalence trial evaluating the impact of education and frequency of inspection to regulation 243/84 under the Ontario Public Health Act. Dissertation completed at University of Toronto, Toronto, Canada.
34. Kramer J, Scott W. 2004. Food safety knowledge and practices in ready-to-eat food establishments. Int J Environ Health Res 14:343-350.
35. Laschinger H. 2004. Hospital nurses' perceptions of respect and organizational justice. J Nurs Admin 34:354-364.
36. Lillquist D, McCabe M, Church K. 2005. A comparison of traditional-handwashing training with active handwashing training in the food handler industry. J Environ Health 67:13-16.
37. MacAuslan E. 2001. Food hygiene training in the UK: Time for a radical re-think? J R Soc Promo Health 121:213-219.
38. MacAuslan E. 2004. Overcoming the barriers. Environ Health J January:16-18.
39. Mann V, DeWolfe J, Hart R, Hollands H, LaFrance R, Lee M, Ying J. 2001. The effectiveness of food safety interventions. Public Health Research, Education and Development (PHRED) Program of the Public Health Branch, Ministry of Health and Long Term Care. Hamilton, Ontario, Canada. Available: http://www.city.hamilton.on.ca/PHCS/EPHPP/Research/Summary/FoodSafety.pdf. Accessed 25 July 2005.
40. Manning C, Snider O. 1993. Temporary public eating places - food safety knowledge, attitudes and practices. J Environ Health 56:24-28.
41. Martinez-Tome M, Vera A, Murcia M. 2000. Improving the control of food production in catering establishments with particular reference to the safety of salads. Food Control 11:437-445.
42. McCabe-Sellers B, Beattie S. 2004. Food safety: Emerging trends of foodborne illness surveillance and prevention. J Am Diet Assoc 104:1708-1717.
43. McLeroy K, Bibeau D, Steckler A, Glanz K. 1988. An ecological perspective on health promotion programs. Health Educ Quart 15:351-377.
44. Mead P, Slutsker L, Dietz V, McCaig L, Bresee J, Shapiro C, Griffin P, Tauxe R. 1999. Food-related illness and death in the United States. Emerg Infect Dis 5:607-625.
45. Medeiros L, George R, Bruns K, Chandler C, Crusey S, Fittro J, Hill M, Jess M, Miller C, Reid J, Welker E. 1996. The safe food handling for occasional quantity cooks curriculum. J Nutr Educ 28:39-43.
46. Morgan M, Fischhoff B, Bostrom A, Atman C, editors. 2002. Risk communication: A mental models approach. Cambridge, UK: Cambridge University Press.
47. Mortlock M, Peters A, Griffith C. 2000. A national survey of food hygiene training and qualification levels in the UK food industry. Int J Environ Health Res 10:111-123.
48. Naikoba S, Hayward A. 2001. The effectiveness of interventions aimed at increasing handwashing in healthcare workers - a systematic review. J Hosp Infect 47:173-180.
49. National Restaurant Association. 2005. 2005 Restaurant Industry Forecast. National Restaurant Association. Available: http://www.restaurant.org/research/ . Accessed 24 July 2005.
50. Olsen S, MacKinon L, Goulding J, Bean N, Slutker L. 2000. Surveillance for foodborne disease outbreaks - United States 1993 - 1997. MMWR Surveillance Summaries, 49 (SS01): 1 - 51. Available: http://www.cdc.gov/mmwr/preview/ mmwrhtml/ss4901a1.htm. Accessed 25 July 20005.
51. Rennie D. 1995. Health education models and food hygiene education. J Roy Soc Health 115:75-79.
52. Restaurant Opportunities Center of New York. 2005. Behind the kitchen door: Pervasive inequality in New York City's thriving restaurant industry. Restaurant Opportunities Center of New York (ROC-NY) and the New York City Restaurant Industry Coalition. pp 1 - 51. Available: http://www.rocny.org/. Accessed 24 July 2005.
53. Rinke W, Brown N, McKinley M. 1975. 2 Methods for instructing personnel about foodservice sanitation. J Am Diet Assoc 67:364-367.
54. Setiabuhdi M, Theis M, Norback J. 1997. Integrating hazard analysis and critical control point (HACCP) and sanitation for verifiable food safety. J Am Diet Assoc 97:889-891.
55. Sun Y, Ockerman H. 2005. A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas. Food Control 16:325-332.
56. US Department of Health and Human Services (USDHHS). 2000. Health People 2010. Washington, DC: US Government Printing Office (GPO).
57. Waddell K, Rinke W. 1985. Effectiveness of a computer-assisted- instruction program for teaching sanitation. J Am Diet Assoc 85:62-67.
58. Wallerstein N. 1992. Health and safety education for workers with low-literacy or limited-English skills. Am J Indust Med 22:751-765.
59. Wallerstein N, Weinger M. 1992. Health and safety education for worker empowerment. Am J Indust Med 22:619-635.
60. Worsfold D, Griffith C. 2001. An assessment of cleaning regimes and standards in butchers' shops. Int J Environ Health Res 11:245-256.
61. Worsfold D, Worsfold PM, Griffith CJ. 2004. An assessment of food hygiene and safety at farmers' markets. Int J Environ Health Res 14:109-119.
62. Youn S, Sneed J. 2003. Implementation of HACCP and prerequisite programs in school foodservice. J Am Diet Assoc 103:55-60.