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Proper hand washing practices in food service establishments are important for the adequate reduction of microorganisms on hands. To address practical barriers associated with active and direct interventions, this study employed passive and indirect interventions to examine whether the simple use of a water flow timer and an informational poster could influence food handler hand washing practices. A within-group, multiple-intervention experiment including baseline, single intervention, multiple intervention, and withdrawal phases was conducted at a student-operated, full-service restaurant over 4 weeks. We recorded a total of 839 hand washing practices over 112 hr of observation using a motion-detecting camera. Findings showed that the presence of a water flow timer increased the duration of hand washing and the compliance rate to proper scrubbing duration. The effects were robust in the weeks when establishments were busy with high-customer volume. The findings provide useful data regarding the use of passive and indirect interventions to change food handler hand washing practices. [ABSTRACT FROM AUTHOR]

Improperly cleaned and sanitized chef knives present a potential contamination risk and a source for foodborne illness. This study compared the efficacies of two cleaning methods (three-compartment manual dishwashing and sanitizer wiping) at removing food soils from contaminated chef knives. Knife-washing procedures were standardized after observing knife-cleaning behavior in a kitchen. Adenosine triphosphate bioluminescence was used to measure levels of organic soils. Results indicated that the three-compartment manual dishwashing was more effective at removing food soils from knife surfaces than the sanitizer wiping (P < .0001). This study also assessed the influence of other factors on the soil removal efficacies. [ABSTRACT FROM PUBLISHER]

Farmers' markets have experienced tremendous growth in recent decades. Traditionally, they sold raw fruits and vegetables; however, today's farmers' markets also sell prepared, packaged, readyto- eat (RTE), and temperature controlled for safety (TCS) foods. Because of their role in monitoring the safety of food, state health department directors were surveyed with regard to types of food sold, regulations pertaining to farmers' market vendors, types of products inspected, vendor infrastructure requirements, and their perceptions of food safety risks associated with farmers' markets. Additionally, directors' feedback regarding common inspection practices and state resource allocation was solicited. Results indicated that state inspection funds are, in general, declining and that state health department directors' concerns related to vendors included unapproved product sources, poor food-handling behaviors, and inadequate employee hygiene. Directors also expressed concerns related to declining inspection resources and market deregulation at the state level. [ABSTRACT FROM AUTHOR]

The recent popularity of home delivery meal kits (HMK) has prompted concerns about its integrity and safety. On the basis of a food safety-related information evaluation of the common US-based HMK vendors' websites, this perspective highlights opportunities for improvement with the adequacy and accessibility of relevant information on HMK websites, an important resource for communicating food safety best practices to consumers. Identified gaps in information and inadequate delivery protocols potentially increase the risk of offering unsafe food to consumers. Suggestions for future research and recommendations for vendors, policymakers, and regulators to help protect consumers from potential foodborne illness risks are also discussed. [ABSTRACT FROM AUTHOR]

Historical cookbooks as a source of recipes and food preparation information would be expected to document advancements in food safety related to kitchen equipment, cleaning, foodborne illness knowledge, and consumer education materials. In turn, this food safety information might be expected to contribute to consumers' food safety behaviors. Using both quantitative and qualitative research methodology, this study assessed how food safety information in cookbooks changed and how quickly advancements were incorporated. Faster assimilation into cookbooks was associated with kitchen equipment, educational resources (hotlines and websites), and foodborne illness outbreaks. The rate of incorporation of education materials was moderate. Cleaning advances were the slowest to be incorporated. Modern cookbooks published after the 1980's rapidly evolved with advances in food safety knowledge. [ABSTRACT FROM AUTHOR]