Food tampering in foodservice facilities, especially with self-serve foods, can result in consumer illness or injury and adversely affect the foodservice organization. This study explored foodservice managers' awareness and perceptions of risk and evaluated a Hazard Analysis Critical Control Point (HACCP)-based program of food tampering hazard reduction developed for managers. The study had two phases, descriptive and experimental. The purpose of phase one was to determine food tampering awareness and opinions, to obtain descriptive information about foodservice managers and their facilities, and to identify the population for phase two. The purpose of phase two was to evaluate an educational workbook, which had been developed by the researcher, using a post-test for the experimental and control samples. One thousand foodservice managers in commercial and non-commercial foodservices were contacted by mailed questionnaires in phase one; 376 continued on to phase two, one-half received both a food tampering risk reduction self-instructional workbook and a post-test; 238 completed the study. The post-test included a food tampering hazard inspection form used to evaluate facilities. The managers' changes in opinions and actions to reduce food tampering hazards and their understanding of a HACCP-based program were identified and comparisons made through chi square analyses. More non-commercial foodservice managers than commercial managers had college degrees, but there was no significant association between education level and food tampering concern. Managers with self-serve foods reported greater concern than those without; managers aware of food tampering reported greater concern. Managers who had received the self-instructional workbook had greater ability to identify food tampering hazards through floor plan evaluation. No significant changes in food tampering concern or intent to take action to reduce risk were found after the post-test. However, increased awareness led to a trend of increased concern. It was concluded that the questionnaire and post-test both had educational effects on the participants. The workbook and the inspection form are suggested as an educational program to increase awareness and concern for food tampering and the intent to reduce food tampering hazards by foodservice managers. / Graduation date: 1993

Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2004 / Concems have been voiced regarding the food practices and dietary intake of students since residences changed from a catered to a self-catering food provision system. In this study, the purchasing, storage, food preparation practices and dietary intake of female students living in self-catering residences at the Cape Technikon in Cape Town, South Africa, were investigated. A sample of 60 students, representative of the female students living in self-catering residences, participated. A structured interview, together with direct observation, using an observational checklist, was used to determine whether food practices complied with food safety guidelines. As self-reported and actual behaviour may differ, the reported food safety behaviour was compared with the observed behaviour. The mean food and beverage intakes were determined using two 24-hour dietary recalls covering a week and weekend day. Intakes were compared with the recommendations of the Daily Food Guide and the South African Food-Based Dietary Guidelines. Nutrient intakes were analysed using dietary analysis software. Nutrient intakes were compared with the Dietary Reference Intakes for their gender and age grouping. Intakes of S 67% of the Recommended Dietary Allowance/Adequate Intakes or below were deemed as inadequate. The weight status of the students was also determined and compared to the health maintenance Body Mass Index range of 20 to 25 kg/m2 . Results indicated that some, but not all food safety guidelines were followed. Both positive and negative practices were reported and observed.

Despite the increase in information on the causes of foodborne disease, outbreaks continue to be a major preventable public health problem. Current food service establishment inspection programs, however, are not designed to assess the potential of risk for foodborne disease and do not focus prevention efforts where food service problems are more severe. The purpose of this study was, therefore, to first, compare mean inspection scores, mean number of critical violations, and mean risk index values for high risk, moderate risk and low risk food service establishments in Marion County, Oregon. Second, the study determined if menu risk assessment can be used to identify facilities that are considered to be "high risk" facilities. The data included most recent routine inspection results that had been previously collected by local sanitarians and data collected from a Menu Risk Assessment Survey which was developed by the Virginia Department of Health. The Menu Risk Assessment Survey was administered using a stratified random design, to 400 food service managers/owners between October 1993 and December 1993 The results showed that high risk establishments had lower mean inspection scores, higher mean number of critical violations, and a smaller mean risk index value than moderate or low risk establishments. The differences were attributed to lack of manager food safety education, menu items served, and operational practices observed in the establishment. The results also showed that there were statistically significant differences (p<.05) in the mean inspection score and the mean number of critical violations of "high risk" establishments and "low risk" establishments when responses to the Menu Risk Assessment Survey were compared. For example: 1) Establishments whose managers do not have food handler's training demonstrate more critical violations than establishments with trained managers, 2) Critical violations and lower inspection scores were more likely to occur in establishments that prepared and served potentially hazardous foods, 3) Food service establishments that handle extensive amounts of potentially hazardous food and serve larger populations were more likely to have lower inspection scores and increased numbers of critical violations. Based on the results found in this research, local health departments may find the Menu Risk Assessment Survey to be a useful tool in determining high, moderate, and low risk food service establishments to focus prevention efforts where the problems are more severe and are of greater public health risk. / Graduation date: 1997

The problem of this thesis consists primarily of a bacteriological survey of the eating utensils of Hardin College Cafeteria and twenty-five other eating establishments in the city of Wichita Falls, Texas. This investigation was made primarily with reference to a determination of the possible presence of typhoid and related organisms, and secondarily to an investigation of the actual presence of those bacterial organisms associated with the more common outbreaks of food poisoning.

No description available.