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.

Doctor of Philosophy / Department of Human Nutrition / Valentina M. Remig / Preventing foodborne illness and promoting safe food practices among all age groups is a high priority, particularly for college students because little about their food safety awareness and food handling practices has been reported. The research aim was to evaluate food safety attitudes, beliefs, knowledge, and self-reported practices of current upper-division college students, and to determine whether a three-module interactive educational intervention, developed for this study, positively influenced these variables. Comparisons between health and non-health majors were made. Two methods of data collection were used with volunteer health and non-health majors: focused food safety discussion groups during academic year 2004-05, and a pre-experimental design. Prior to engaging in either method, students completed an on-line food safety questionnaire (FSQ), adapted from a telephone survey used at K-State with older adults. The FSQ was administered again to those in the pre-experimental design group one week after exposure to the food safety educational intervention. Five weeks later, the FSQ was administered to determine whether changes in attitudes, beliefs, knowledge, and self-reported practices persisted over time. Focused food safety discussion group responses were qualitatively evaluated. Pre-experimental statistical analyses included Wilcoxin Signed Rank, Friedman, Mann-Whitney U, Chi Square tests, and Spearman rho. Focused discussion group findings indicated that students perceived themselves at low risk for foodborne illness; few used food thermometers; students without health backgrounds mimicked undesirable home practices; and students stated being open to changing non-recommended behaviors. Pre-experimental findings showed the effects of intervention were improved food safety attitudes, beliefs, and knowledge, with the strongest effects seen in health majors. Students' FSQ attitude scores increased from 114 to 122 (P<0.001), FSQ belief scores increased from 86 to 98 (P<0.001), and FSQ knowledge scores increased from 11 to 13 (P<0.001). Intervention resulted in some improved food safety self-reported practices for health majors but not non-health majors. Intervention module post-test scores improved significantly for all students; health majors had greater increases. Conclusions. Focused food safety discussion groups were useful for obtaining food safety information from college students; educational intervention improved college students’ food safety attitudes, beliefs, and knowledge and for health majors, some self-reported practices improved.

Master of Science / Department of Food Science / Doug Powell / In the development of a hypothetical new food product (Beta Buzz) a company must have a thorough understanding of the associated food safety risks, and control factors needed to protect their consumers and their brand. The company must understand each of the suppliers, and take a proactive approach in determining the supplier requirements. It is critical that manufacturing risks be controlled and/or reduced through a combination of internal program compliance, government regulations, third party audit compliance, and/or customer audits and expectations with a focus on ingredients, the finished product and the manufacturing process itself. Food consumers have a right to safe food; the industry, as well as the government, has a responsibility to ensure consumers receive safe food.

Doctor of Philosophy / Diagnostic Medicine/Pathobiology / David G. Renter / Shiga toxin-producing Escherichia coli serogroups (O26, O45, O103, O111, O121, O145, and O157; STEC-7) are recognized as major food-borne pathogens with outbreaks, human infections, and occasional deaths associated with the consumption of contaminated foods. Cattle are recognized as the primary reservoir for STEC-7 and shed these bacteria in their feces, which are considered a principal source of contamination of cattle hides and carcasses at harvest. Pre-harvest interventions that effectively reduce fecal shedding of STEC-7 have the potential to reduce the public health concerns and economic impact of these bacteria and enhance food safety. In the research presented in this dissertation, distinct study designs were used to evaluate the impact of commercially available pre-harvest interventions and develop a better understanding of the epidemiology of STEC-7 in commercial feedlot cattle. A randomized pen-level trial indicated that a commercially available vaccine significantly reduced the fecal prevalence of STEC O157 and prevalence of high shedders compared to unvaccinated pens. However, there was no evidence of a direct-fed microbial (DFM) effect on either measure of STEC O157 shedding. In a continuum of the efficacy study, the performance and carcass characteristics associated with these pre-harvest interventions were quantified. Results indicated that feeding the DFM to cattle improved performance, whereas the vaccine negatively impacted performance during the intervention period, though most of these attributes were not reflected at the time the animals were harvested. Later, a cross-sectional observational study was used to determine the regional-, feedlot- and pen-level fecal prevalence of enterohemorrhagic Escherichia coli (EHEC), a subset of STEC, in commercial feedlot cattle. Results indicated that EHEC serogroup O157 was detected more frequently than non-O157 serogroups of EHEC; however, all feedlots had at least one sample positive for both O157 and non-O157 EHEC. Further, risk factors associated with non-O157 serogroups of EHEC were identified; further evaluation of these factors as potential control points may enable the ability to positively impact public health concerns and food safety by reducing the pathogen load prior to harvest. Overall, the research described in this dissertation provides an assessment of pre-harvest interventions and multi-level prevalence estimates of STEC-7 in commercial feedlot operations.

1p. / Revised / Which is better, wooden or plastic cutting board? Recent research has confirmed the conventional belief that plastic is safer than wood for cutting meat and poultry. This article explains the reason why plastic cutting boards are better, and gives recommendations on how to keep cutting boards safe.

2 pp. / This article provides detailed instructions and information on how to microwave and barbecue a turkey.

In 2006, India began formally reconstructing its national food safety policy, subsuming over seven laws and agencies into a single streamlined regulatory authority. This moment of reform offers a "most likely" test case for theories of global policy convergence. Scholars across multiple fields predict that national politics are becoming more similar over time. Those predictions are especially strong in the field of food safety policy, as the WTO now mandates that member states align with an encyclopedic policy resource called the Codex Alimentarius. The dissertation asks whether, how, and why we see both global pressures for and actual evidence of convergence in the Indian case. I ask if the details of the case map onto the prevailing account in sociology, which predicts convergence as a result of spreading political culture; the sociology of food's broad predictions of both convergence and low political autonomy vis a vis global trade mandates; or the prevailing account in political science, which sees domestic regulatory change as a result of global competitions for consumer markets. I find very limited convergence in the Indian case, mostly limited to a nascent movement toward norms of "science-based" regulation. I also find that theories of regulatory competition best explain why India has converged to the extent it has, though the case suggests new causal mechanisms whereby trade agreements and economic competition generate regulatory change.

Revised; Originally Published: 2007 / 2 pp.

<p> </p><p>The food-safety legislation in Sweden were changed and updated in 1996, much because of demands from the European Union for a common legislation regarding the food-safety issues in the EU. This report discusses how the Swedish authorities are dealing with the new legislation in Sweden. Further on the report presents how the food safety officers in the municipalities in Sweden are implementing this new legislation in their daily work, especially the requirements regarding the HACCP, Hazard Analysis Control and Checkpoints. The report shows that the implementation is quite slow and that many foodsafety-officers don’t implement the legislation in the same way all over the country. In some parts of Sweden the officers demands a complete Hazard-analysisplan with Critical checkpoints while in other parts of Sweden the are not the same demands. The reason to why this is possible may be the educational differences between the food safety officers in Sweden. In some municipalities the officers are well educated about the new legislation including HACCP while other municipalities don’t afford or take the time to educate their officers. The report also shows that the knowledge of the new legislation is poor among the people who work in the food-section.</p><p> </p>

The food-safety legislation in Sweden were changed and updated in 1996, much because of demands from the European Union for a common legislation regarding the food-safety issues in the EU. This report discusses how the Swedish authorities are dealing with the new legislation in Sweden. Further on the report presents how the food safety officers in the municipalities in Sweden are implementing this new legislation in their daily work, especially the requirements regarding the HACCP, Hazard Analysis Control and Checkpoints. The report shows that the implementation is quite slow and that many foodsafety-officers don’t implement the legislation in the same way all over the country. In some parts of Sweden the officers demands a complete Hazard-analysisplan with Critical checkpoints while in other parts of Sweden the are not the same demands. The reason to why this is possible may be the educational differences between the food safety officers in Sweden. In some municipalities the officers are well educated about the new legislation including HACCP while other municipalities don’t afford or take the time to educate their officers. The report also shows that the knowledge of the new legislation is poor among the people who work in the food-section.