1.01 Y FOOD SAFETY VS. FOOD SANITATION 1 1.01YFood Sanitation vs. Food Safety.
BCFPA Conference October 22, 2009 Beyond self reporting: Exploration of food safety behaviours...
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Transcript of BCFPA Conference October 22, 2009 Beyond self reporting: Exploration of food safety behaviours...
BCFPA ConferenceOctober 22, 2009
Beyond self reporting: Exploration of food safety behaviours through observation
Dr. Ben Chapman
Food safety extension specialist
North Carolina State University
BCFPA ConferenceOctober 22, 2009
What is safe food?
BCFPA ConferenceOctober 22, 2009
In-the-home
Processors
Retail and food service
Farmers
Transport
BCFPA ConferenceOctober 22, 2009
WHO factors contributing to foodborne illness• Improper cooking procedures• Temperature abuse during storage• Lack of hygiene and sanitation by food handlers• Cross-contamination between raw and ready-to-eat
foods• Foods from unsafe sources
o All human factors, behaviour basedo WHO, 2002
BCFPA ConferenceOctober 22, 2009
Background - communication
• “If you think the 10 commandments being posted in a school is going to change behavior of children, then you think “Employees Must Wash Hands” is keeping the piss out of your happy meals. It's not.”o Source: Jon Stewart,
Saturday Night Live monologue, 2002
BCFPA ConferenceOctober 22, 2009
Food safety communication philosophy• Anyone who tries to make a distinction
between education and entertainment doesn`t know the first thing about eithero Marshall McLuhan, 1967
• Disconnect between knowledge and food handler practiceso Green et al., 2006; Green and Selman, 2005; Pragle et al.,
2007; Redmond et al., 2004
BCFPA ConferenceOctober 22, 2009
Where it all began• MSc project (on-farm food safety)
o Put information into context (Chapman, 2004)
• Began to shift to food service food handlers (restaurant inspection interest) o Post at urinals?
From Chapman, MacLaurin and Powell, 2009. BFJ (in press)
and Chapman, Eversley, Filion, MacLaurin and Powell.
JFP (in review)
BCFPA ConferenceOctober 22, 2009
BCFPA ConferenceOctober 22, 2009
www.foodsafetyinfosheets.com
BCFPA ConferenceOctober 22, 2009
BCFPA ConferenceOctober 22, 2009
BCFPA ConferenceOctober 22, 2009
BCFPA ConferenceOctober 22, 2009
Sample
• 8 sites in Ontario (out of 13 possible)• Stations
o Grill/fryero Deli and salado Preparation areas
• Similar menus o Burgers, chicken, sandwiches, salads, specials
• 47 food handlers
BCFPA ConferenceOctober 22, 2009
Methodology
• Baseline practices recorded• Food safety infosheets were designed (to be
current) and provided weekly for 7 weeks• Posted by researcher/assisstants• 5 highly visible areas• May have been integrated into on-going training• Rerecorded
BCFPA ConferenceOctober 22, 2009
Data collection
• 174 hours of video on each occasion (pre and post food safety infosheet introduction) o 348 total hours
• On-camera for a mean of 13.43 hours of actual food handling pre-food safety infosheet introduction and
• 13.55 hours post-infosheet introduction. • Recording commenced 30 minutes prior to the first
scheduled employee’s start time and end 30 minutes after
BCFPA ConferenceOctober 22, 2009
Results: Mean events per food handler
Event Pre Post Change percentage
Handwashing attempts 21.09 22.51 +1.42* +6.7%
Correct handwashing events
2.38 4.02 +1.64* +68.9%
Indirect cross-contamination
15.70 13.13 -2.57* -19.6%
Direct cross-contamination
1.89 1.04 -0.85* -81.7%
*Significance level (p <.05, 95% CI)
BCFPA ConferenceOctober 22, 2009
BCFPA ConferenceOctober 22, 2009
Did your microwave nuke the bacteria?
Source: NYT (14.oct.07
DeDonder, S., Wilkinson, C., Surgeoner, B., Phebus, R, Chapman, B. and Powell, D. 2009. Direct Observation of Meal Preparation by Consumers. British Food Journal (in press).
BCFPA ConferenceOctober 22, 2009
Similar appearance of fully cooked and uncooked breaded products
Product packaging of fully cooked vs. uncooked products
Cause for consumer confusion?
BCFPA ConferenceOctober 22, 2009
N.Y. Times, May 15, 2009
BCFPA ConferenceOctober 22, 2009
BCFPA ConferenceOctober 22, 2009
Methods
• Convenience sampleo 21 Primary meal preparers o 20 Adolescents
• Direct Observationo Meal preparation in model kitcheno Trained scorers and predetermined scale
• Self-report survey• Data analysis
o Descriptive and frequency statistics (SPSS 15.0)
BCFPA ConferenceOctober 22, 2009
Handwashing
Primary Meal Preparers
Behavior Self-report Direct Observation
Before food preparation 90% 90.5%
After handling raw poultry 90% 52.4%
Adolescents
Behavior Self-report Direct Observation
Before food preparation 90.5% 55%
After handling raw poultry 85% 10%
BCFPA ConferenceOctober 22, 2009
Read/apply label instructions• Reading: Little time
spent reading
• Applying: Only 7% of all participants followed directions precisely
Participant Group Time Spent (in seconds)
Number of Times
Primary Meal Preparers 22.6 2.9 Adolescents 21.4 3.2
BCFPA ConferenceOctober 22, 2009
Food Thermometer UsePrimary Meal Preparers
Behavior Self-report Direct Observation
Owns a food thermometer 80.9% ---
Uses a food thermometer while cooking 9.5% ---
Used a food thermometer while cooking raw breaded chicken
19% (4)* 19%
Adolescents
Behavior Self-report Direct Observation
Owns a food thermometer 68.4% ---
Uses a food thermometer while cooking 0% ---
Used a food thermometer while cooking raw breaded chicken
20% 5%
BCFPA ConferenceOctober 22, 2009
BCFPA ConferenceOctober 22, 2009
Objectives
• To investigate compliance to hand hygiene at the peak of an outbreak investigation
• To assess cognitive factors related to hand hygiene
From Surgeoner, Chapman and Powell, University Students’ Hand Hygiene Practice During a Gastrointestinal Outbreak in Residence: What They Say They Do and What They Actually Do. Journal of Environmental Health, September 2009, Volume 72, No. 2.
BCFPA ConferenceOctober 22, 2009
Methodology
• Combination of different research methodologies
• Provides more illuminating evidence of intervention impact and/or effectso Covert observations (n=357)o Self-report surveys (n=100)o Long interviews (n=6)
BCFPA ConferenceOctober 22, 2009
Covert observations
BCFPA ConferenceOctober 22, 2009
Observation resultsUsed hand sanitizer Total
Yes No
Gender Male Count 16 97 113
% within gender
14.2% 85.8% 100%
Female Count 46 198 244
% within gender
18.9% 81.1% 100%
Total Count 62 295 357
% within gender
17.4% 82.6% 100%
BCFPA ConferenceOctober 22, 2009
Key survey results cont’d
Beliefs toward hand hygieneo Most respondents considered they knew recommended
guidelines on hand hygiene (mean = 5.8)
Perceived adherence:o 64% of respondents ALWAYS perform hand hygiene as
recommended (another 20% usually did)o But…only 20% of their peers ALWAYS performed hand
hygiene as recommended
BCFPA ConferenceOctober 22, 2009
Conclusions
• Human behavior is key• Education alone ≠ application of knowledge gained• Re-evaluate sanitized messages• Providing easy access to tools does not necessarily improve
desired practices• Improving safety culture at societal level, merits emphasis
BCFPA ConferenceOctober 22, 2009
“Prayer is antiseptic”
BCFPA ConferenceOctober 22, 2009
Methods
• June and July 2007• 3 Communities
o Region of Waterloo, City of Toronto, Haiburton Kawartha Pine Ridge
• Catalogue practices• Trained to write down everything, risk or not,
o gleaned from past studies with food handlers, health inspections
• Exploratoryo sense of frequency
BCFPA ConferenceOctober 22, 2009
Observation results
• Proper handwashing was problematico Not consistent, tools not there in one dinner
• Cross-contaminationo Tongs and platters: raw meat to RTE burgerso Dirty equipment used
• No thermometer usage at any of the CMEso Despite participants’ discussions
• Refrigerators over-packed, out of temperatureo To conserve energy, fridge not turned on until morning of
event
BCFPA ConferenceOctober 22, 2009
Observation results
BCFPA ConferenceOctober 22, 2009
Have the tools
BCFPA ConferenceOctober 22, 2009
Dishwashing (hand towels -- everyone uses towel dry)
BCFPA ConferenceOctober 22, 2009
39
So What?
• Measuring behaviour methodologieso What do people actually do?o Observation has limitations, but better than self
report or otherso Secret peers/shoppers
• Understanding and tailoring information to target audienceso Moms-to-beo Menu builders at long term care homeso On-farm
BCFPA ConferenceOctober 22, 2009
40
So What? (cont)
• Learning from outbreakso Storytelling
• Moving beyond traditional trainingo Risk identification, other dialogue enriching toolso Food safety culture creation, evaluation and
enhancement
BCFPA ConferenceOctober 22, 2009
BCFPA ConferenceOctober 22, 2009bites.ksu.edu
BCFPA ConferenceOctober 22, 2009
Dr. Ben [email protected] me on twitter @benjaminchapman919 809 3205www.foodsafetyinfosheets.comwww.bites.ksu.eduwww.barfblog.com