Introduction: Food safety is widely recognised as one of the problems in the fight for improving public health. Many governments are trying to improve public health through reducing foodborne illnesses and setting the climate for implementing HACCP-based food safety management systems (FSMS). Following the global trend, Abu Dhabi Food Control Authority (ADFCA) launched the HACCP for Catering Project (2010 – 2014), which aimed at helping foodservice businesses, licensed in the Emirate of Abu Dhabi, in implementing HACCP-based FSMS. Purpose: The project team recognised the limited resources and the diversity in education levels, ethnic backgrounds, and number of languages spoken among managers/supervisors and food handlers, as points of concern in the small independent restaurant (SIR) subsector. Thus, the Salamt Zadna (SZ) initiative, a simplified FSMS, was developed to train SIRs on implementing a set of safe operating procedures to improve compliance with food safety laws and regulations. Previous studies in the GCC region have mainly focused on governments’ attempts to enhance public health by developing laws, regulations, and policies, and recounting the barriers to implementing food safety controls. Methodology: This thesis took a different approach to food safety issues in the GCC region. It is comprised of two studies, which were conducted in two groups of SIRs – seven SZ participants and five non-participants – licensed in Al Ain, a major city in the Emirate of Abu Dhabi. The first explored awareness and understanding of food safety, related laws, regulations, and policies, and attitudes towards ADFCA services and inspectors, among managers/supervisors, by interviewing them. The second examined the efficacy of SZ in improving food handlers’ food-safety behaviours by observing their conduct, and comparing between the two SIR groups. Results: The study indicated low levels of awareness and understanding of food safety, related laws, regulations, and policies, in both groups of managers/supervisors; regardless of whether or not they were SZ Cparticipants. Both groups of interviewees expressed both negative and positive attitudes towards ADFCA’s services and inspectors; sometimes by the same interviewees, within the same, or between the two groups. However, SZ participating SIRs were slightly more positive than their counterparts. Key results highlighted the low impact of SZ on changing food handlers’ behaviours, except in two areas; namely, the food handlers working in SZ-participating SIRs scored higher than the other group in handwashing and changing gloves between handling raw meats and other foods. Implications: This research adds a new dimension to the food safety profile of the UAE, since it is the first of its kind in the UAE and the region as a whole. Its originality opens the door for other researchers to increase the volume of research in this field, which would help in understanding and tackling the barriers to improving the food safety status in the country, as well as the region.

4 p. / School gardens provide great teaching opportunities, while also encouraging healthy lifestyle choices. With sustainable school gardens growing more popular statewide, interest in serving garden grown produce in the school cafeteria is increasing. This article will help schools navigate the system for certifying their school garden and follow Standard Operating Procedures currently recommended.

abstract: The true number of food borne illness occurrences that stem from the home is largely unknown, but researchers believe the number is much greater than represented in national data. The focus on food safety has generally been directed at food service establishments, which have made great strides at improving the methods of how their food is prepared. However, that same drive for proper food safety education is lacking in home kitchens, where the majority of food is prepared. Young adults are among some of the riskiest food preparers, and limited research and education methods have been tested on this vulnerable population. This study examined the effect of a basic food safety intervention on consumer food safety knowledge in young adults in the United States (U.S.) over a week period. The study had a pre/post survey design, where participants answered a survey, watched a short 10-minute video, and then recompleted the same survey a week later. Ninety-one participants age 18-29 years completed the initial food safety knowledge questionnaire. Twenty-six of those participants completed both the pre- and post-intervention food safety knowledge questionnaires. A paired t-test was used to analyze changes in questionnaire scores pre/post intervention. The majority of participants were female (78.9%), Arizona State University (ASU) students (78.0%), did not have any formal food safety education (58.2%), prepared a minimum of one meal per week from home (96.7%), and had completed 0-1 college nutrition courses (64.8%). The average overall score for all participants who completed the initial questionnaire was 62.6%. For those that took both the initial questionnaire and the follow up questionnaire (n=26), their scores shifted from 66.8% to 65.5% after the intervention. Scores increased significantly only for one question post-intervention: 38.5% (n=10) to 53.8% (n=14) for the safest method for cooling a large pot of hot soup (p = 0.050). This was the first study of its kind to test a video intervention in attempts to increase food safety knowledge in young adults, and additional studies must be done to solidify the results of this study. Other means of education should be explored as well to determine the best way of reaching this population and others. / Dissertation/Thesis / Masters Thesis Nutrition 2019

acase@tulane.edu / There are an estimated 48 million cases of foodborne illness per annum in the United States, with a majority of the illnesses associated with eating in a restaurant. Previous research into the causes of foodborne illness have primarily focused on factors that are internal to the restaurant. This research examines both internal components as well as external factors from the surrounding community that could influence how a food establishment operates. Inspection data, providing the basis for this analysis, came from routine inspection reports from Maricopa County, Arizona and the State of Florida. Additional evaluations are from randomly sampled restaurants, containing information on the occurrence of specific risk factors for foodborne illness, captured from States A and B. External community demographic data from the U.S. Census Bureau’s American Community Survey was also used. The routine inspection data was analyzed using a general estimating equations approach, and the risk factor study data was analyzed via a tobit regression. This approach allowed for the identification of the specific variables and their relative effect on the food safety performance of the establishment The only external factor to have an influence on restaurant food safety performance was the level of market competition, both near the restaurant and at a further distance from the restaurant. Other socio-demographic variables of the area were not found to have a significant effect. Internal factors, such as the level of food-handling and the food-safety related training held by employees were found to have an effect on the restaurants food safety performance. This study has shown the utility in assessing the compliance status of each risk factor, and the limitations of only using a count of violations. Additionally, concordant with most facilities operating in a sanitary manner, large sample sizes are required to identify an effect from a covariate. / 1 / Adam Kramer

The endopeptidase activity assay developed for measurement of purified botulinum neurotoxin type A (BoNT/A) in clinical therapeutic preparations has been adopted to provide a specific measure of BoNT/A activity in culture supernatants of proteolytic C. botulinum type A. Electrophoretic studies and inhibition of BoNT/A activity by anti-A antibody confirmed the specificity of the assay. The minimum detection limit was 0.2 MLD50/ml indicating the assay as more sensitive than the standard mouse bioassay or any other in vitro assay available to date. Whilst the assay did not exhibit any cross reactions with non-proteolytic (saccharolytic) clostridia, proteolytic C. botulinum types B and F and C. sporogenes showed some cross reactions. The endopeptidase assay was used to investigate physiological aspects of BoNT/A production by proteolytic C. botulinum type A strain NCTC 7272. Growth studies at 15°C, 25°C and 37°C with strain NCTC 7272 demonstrated that the first appearance of BoNT/A (0.1-1.0 MLD50 ml) occurred during mid-late exponential or early stationary phase of growth. Extracellular BoNT/A formation was not proportional to viable count. Slightly more BoNT/A was detected at 25°C than 37° or 15°C. The results of BoNT/A formation by one of the growth curves at 25°C measured by the endopeptidase assay and mouse bioassays were very similar confirming the specificity of the assay. A simple method was developed to lyre the cells so that BoNT/A formation could be subsequently measured in the endopeptidase assay. The data obtained following lysis of cells and measurement of intracellular BoNT/A showed that both intracellular BoNT/A and total BoNT/A formation is not constitutive but are more closely proportional to viable count than extracellular BoNT/A. Release of BoNT/A from cells was not associated with autolysis. The conversion of BoNT/A from the single-chain to dichain form during growth has been measured. The use of the endopeptidase assay has been also exploited to study BoNT/A formation by this strain within the population of cells. There was only a four-fold difference in BoNT/A production by cells of strain NCTC 7272, and further work in this area is warranted. Attempts were made to use MAPs for the production of monoclonal antibodies to SNAP-25 following cleavage by BoNT/E. Whilst the outcome was unsuccessful, the soundness of the principle was demonstrated

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2 pp. / Cutting boards come in all shapes, sizes, colors, and are comprised of various materials such as wood, bamboo, acrylic, plastic, glass, marble, and pyroceramic. There are various steps one can take to ensure proper cutting board sanitation and food safety.

The purpose of this study was to determine food safety knowledge and practices of older adult participants in the Food Stamp Nutrition Education Program (FSNEP) in Virginia. One hundred and sixty-five FSNEP participants were assigned to two possible intervention groups, group one received the food safety lesson from the Healthy Futures Series currently used in FSNEP, while group two received the food safety lesson plus an additional food safety video. FSNEP participants completed food safety knowledge and practices questionnaires at baseline and at the end of FSNEP program. Observations of some FSNEP participants were also made. Results of this study indicate the FSNEP program was effective in making positive changes in participants' food safety knowledge and practices. However, FSNEP participants have inadequate food safety practices in the areas of proper storage of leftovers and raw ground meat, maintenance of refrigerator temperatures and use of meat thermometers. These areas should be emphasized in future food safety lessons used in FSNEP. In addition, participants who received only the current food safety lesson used in FSNEP had higher gains in food safety knowledge and practices, than participants who received both the current lesson food safety lesson and the instructional food safety video. Also, no strong relationships between demographic variables and FSNEP participants' food safety knowledge and practices were found. / Master of Science

Unsafe food handling practices are implicated in many restaurant-associated foodborne disease outbreaks. Factors that contribute to unsafe food handling in restaurants include inadequate food safety knowledge, employees who perceive that safe food handling is not under their control, and restaurant cultures that do not prioritize food safety. The purpose of this study was to determine whether temporary restaurant closures were associated with reduced food handling violations after closure in restaurants from the Vancouver Coastal Health Authority and the Fraser Health Authority, in British Columbia, Canada. The theoretical foundations used were the health action process approach and the theory of planned behavior. Mixed-effects Poisson regression analyses showed that the typical restaurant had an estimated 16% increase in the average number of overall food handling violations per inspection after temporary closure, compared with before closure. Restaurant- and employee-related factors responsible for unsafe food handling practices likely result in the continuation of unsafe food handling practices, despite temporary restaurant closures. This study may contribute to positive social change by challenging the assumption that temporary restaurant closures motivate food handlers to improve their food handling practices. To protect the public's health, additional interventions must follow temporary restaurant closures for reasons such as insanitary conditions and improper food handling. Suggested interventions include the provision of targeted learning resources to restaurant managers, the issuing of directives requiring food handlers to attend recognized food safety training courses, and environmental health managers requiring a reduction in problematic menu items.

The foodservice industry is dependent on millions of employees daily to ensure proper and safe food handling of food products consumed by the general public. The State of Texas requires food establishments’ management or person in charge be trained in food protection. For this inquiry, the researcher studied the knowledge level gained by food mangers from two food companies and two certification courses. There were 90 food service operations that participated in the study. The data was collected through the use of a food safety knowledge test instrument. The scope of the study was to explore the level of food safety knowledge of two self-selected certified food managers in Texas. Sixty-five percent (65.6%) of the certified food managers were certified by course A and 34.4% were certified by course B. The researcher explored two educational theories that are often utilized in the agricultural education discipline. Adult education and training programs in agriculture should use appropriate and effective instructional methods. Creswell and Martin (1993) inferred a linkage between adult education and instructional design as it related to agriculture. This study explored the phenomenon regarding certified food manager training courses and knowledge level through certification. In agricultural education, lives are affected through education and training. Trede and Wade (1993) suggested that agricultural education helps people improve their lives through an educational process using scientific knowledge. The participants’ knowledge test scores were as follows: course A (n=59) 72.9% and course B (n=31) 69.0%. The resulting t-test was determined to the knowledge test score of course A and course B, and proved not to be statistically significant at an alpha level .05. Thus, the researcher concluded instructional design and adult learning theory did not have an impact on the knowledge level of participants as a result of the two self-selected courses for certified food manager training in this study. Food safety knowledge of participants who spoke English or Korean as their native languages were analyzed closely as they represented the largest population of the participants. Korean as a native language represented the largest group at 45.6% of the population. English as a native language represented the second largest group at 43.3% of the population. Certified Food Manager Training is offered in these languages throughout Texas. Differences were found within the participants’ native or first languages. The certified food managers who identified as English and Korean native or first language resulted a statistically significant comparison when analyzed via independent t-test. The researcher recommends further research on affects of native language on certified food manager training. This research study discusses potential improvements that may be implemented in future research for certified food management training. The scope of this study utilized two self selected courses that were available to the participating certified food managers. For example, the Food Safety Knowledge Test instrument which was developed specifically for the scope of this research. Although this instrument was only used once it served as a suitable tool for this research project and could serve as a guide for the development of future research instruments. The researcher suggests that future researchers consider utilizing a tested and established research instrument. A study with a broader scope including courses supported by other National and State level accreditation organization as well as increasing the number of participant; may yield additional findings.