Food safety at universities
Been there, done that, in 2003.
My partner likes to search Google academia.
For the 70 or so papers I produced, I get cited pretty much every day.
It’s a great testament to the team I put together, and how much we worked.
Sure geneticists have 200 papers, but if they scroll something they get their name added to the publication list.
When I went searching for a place to my PhD in 1992, I interviewed with about 40 departments, and was grateful that Mansel shepherded me into food science at the University of Guelph.
The most bizarre meeting I had was at the University of Waterloo in some sort of biological engineering department, and all the three profs cared about was what the publishing order would be on papers.
Background: Food and beverage sanitation hygiene is a prevention effort that focuses on activities or actions that are necessary to free food and drinks from hazards that can interfere with or damage health.
Objective: This study aimed to identify personal hygiene, sanitation and food safety knowledge of food workers at the canteen university.
Methods: This was a descriptive study with observational approach. Thirty-four canteens were recruited using total sampling. Data were analyzed using descriptive statistics with percentage.
Results: Findings showed that 11 canteens (32.3%) did not meet the standard for canteen sanitation, 24 canteens (70.6%) did not meet lighting standard, 29 (85.3%) did not meet ventilation standard, 18 (52,9%) did not meet the standard of clean water, 31 (91.2%) did not meet wastewater disposal standard, 23 (67.6%) did not meet the hand washing facility standard, 25 (73.5%) did not meet standard of waste disposal conditions, 28 respondents (85.3%) had good personal hygiene, 6 respondents (14.6%) had poor personal hygiene and all food workers had good knowledge on food safety (100%).
Conclusion: Personal hygiene, sanitation and food safety at the university canteen must be carried out continuously. Our findings can be used as a basis for creating healthy university canteen.
Personal hygiene, sanitation and food safety knowledge of food workers at the university canteen in Indonesia
Public Health of Indonesia, Volume 4, Number 2, 2018
Abdul Rahman, Ramadhan Tosepu, Siti Rabbani Karimuna, Sartiah Yusran, Asnia Zainuddin, Junaid Junaid
Yup An evaluation of the effectiveness of a university’s food safety training for hospitality service workers
Lisa Mathiasen1, CASEY J. JACOB2 and Douglas A. Powell2
1Department of Plant Agriculture, University of Guelph, Guelph, ON N1G 2W1, Canada
2 Department of Diagnostic Medicine/Pathobiology, Kansas State University, Manhattan, KS 66506, USA
For the 500,000 Canadians employed by the food service industry, effective food safety information delivery is necessary. This research considered the effectiveness of food safety information provided to food handlers at the University of Guelph in Ontario. In-depth interviews were conducted with four of the University’s food service managers and the manager of Health and Safety to determine existing methods of food safety training and the knowledge and attitudes of managers regarding food safety. Managers’ perceptions of barriers to effective implementation of safe food handling behaviors by employees were also identified, and tools to overcome the perceived barriers were offered. Non-managerial food service employees at the University were surveyed to assess food safety knowledge, attitudes and self-reported practices.
It was found that the food safety training program used at the University of Guelph in the spring of 2003 provided an unbalanced overview of issues important to the safety of food. The study also found that managers and employees were familiar with four particular foodborne pathogens and the familiarity may be attributable to media coverage of foodborne illness outbreaks involving those pathogens. Self-contradictory attitudes of managers were identified, as well as manager misperceptions of employee attitudes. Communication of food safety concepts at the University of Guelph and other foodservice institutions may be enhanced through comprehensive food safety training programs, use of media stories as training tools, awareness of contradictions between manager attitudes and actions, and interactive communication between managers and employees.