Biomedical Engineering Reference
In-Depth Information
Cooking (pasteurizing)
(Food: temperature and time,
pH, water activity)
1. ____________ : _______________________________
2. ____________ : _______________________________
3. ____________ : _______________________________
Hot hold, transport, serve /
catering
(Food: temperature 57ºC/
135ºF*, hold time, surface
humidity)
1. ____________ : _______________________________
2. ____________ : _______________________________
3. ____________ : _______________________________
Cooling
(<2 inches thick, <1
gallon)
(Food: container, date)
1. ____________ : _______________________________
2. ____________ : _______________________________
3. ____________ : _______________________________
Cold hold, transport, serve /
catering
(Food: temperature,
protection)
1. ____________ : _______________________________
2. ____________ : _______________________________
3. ____________ : _______________________________
Salads mixed with cold
ingredients
(Food: temperature)
1. ____________ : _______________________________
2. ____________ : _______________________________
Leftovers
(Food: temperature, age,
refrigeration, freezing)
1. ____________ : _______________________________
2. ____________ : _______________________________
Take out / donated: food
handling
(Food: temperature, time)
1. ____________ : _______________________________
2. ____________ : _______________________________
* Food Code (FDA 2009c)
(Snyder 2010)
Fig. 10.5
(continued)
Hammond et al. (
2005
) studied food worker training in Florida prior to and fol-
lowing a 2000 change in Florida's mandatory training law that mandated that all
food workers in food establishments inspected by the Florida Department of busi-
ness and Professional Regulation receive training. Prior to this, only food managers
had to be certifi ed in food safety and sanitation. Hammond et al. (
2005
) reviewed
seven possible methods for assessing the effectiveness of mandatory food handler
training in Florida and discussed their limitations (Table
10.1
). The researchers
selected #7.
Any one of these assessment methods may be suitable, depending on the situa-
tion. Nonetheless, NEHA (
2011
) states that using inspection violations to assess
effi cacy of food worker training seems to be the most frequently used method.
A study by McIntyre et al. (
2013
) evaluated food handlers who were trained
and certifi ed under the FOODSAFE training program in British Columbia,
Canada. Their data, collected in a telephone survey, showed that, even though
knowledge scores of FOODSAFE-trained workers decreased gradually but sig-
nifi cantly over a 15-year period following certifi cation, with much of the decrease
occurred within up to a year following initial training, the trained group of food
workers scored much higher than the untrained group. While other factors that
infl uenced worker knowledge, such as life experience in both trained and untrained
workers, one's education, place of employment, and ethnicity, to include language
