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Restaurant Practices for Cooling Food in Minnesota: An Intervention Study.
Foodborne Pathogens and Disease ( IF 2.8 ) Pub Date : 2020-12-04 , DOI: 10.1089/fpd.2020.2801
Nicole Hedeen 1 , Kirk Smith 2
Affiliation  

Improper cooling of hot foods is a leading contributing factor to foodborne disease. Although the U.S. Food and Drug Administration (FDA) Food Code outlines the cooling parameters and methods to facilitate proper cooling, restaurants continue to have issues. The purpose of this study was to further examine restaurant cooling practices and determine the effect of an educational intervention on 30 Minnesota restaurants, each with a history of cooling violations. Descriptive data on restaurant cooling practices and a cooling curve were collected from each restaurant to determine compliance with the Food Code and to assess which cooling methods work best. Additionally, cooling education was provided to a manager and assessments were conducted preintervention, postintervention, and at the next routine inspection to determine if cooling knowledge improved. Restaurants were evaluated at their next routine inspection to see if cooling practices had changed and if cooling violations were present. Most study restaurants were not using appropriate cooling methods as per the Minnesota Food Code, and 53% of food items observed did not cool within required cooling parameters. Foods cooled in containers <3 inches in depth were significantly more likely to cool properly. Managers scored significantly higher on the postassessment and on the next routine inspection assessment than on the preassessment, suggesting that education on cooling can increase operator knowledge. Postintervention, 20% more kitchen managers reported having written cooling procedures and had verified their cooling process than was reported preintervention. However, the increase in knowledge and reported policy changes did not translate to a reduction in cooling violations at the next inspection. Our findings documented significant food safety gaps in restaurant cooling practices. Translation of knowledge into sustained, improved food safety practices remains a major challenge for the environmental health profession; overcoming this challenge should be a focus for behavioral scientists and others interested in improving practices in restaurants for the long term.

中文翻译:

明尼苏达州冷却食物的餐厅做法:一项干预研究。

热食冷却不当是导致食源性疾病的主要因素。尽管美国食品和药物管理局 (FDA) 食品法典概述了促进适当冷却的冷却参数和方法,但餐馆仍然存在问题。本研究的目的是进一步检查餐厅的降温做法,并确定教育干预对 30 家明尼苏达州餐厅的影响,每家餐厅都有违反降温的历史。从每家餐厅收集有关餐厅冷却做法的描述性数据和冷却曲线,以确定是否符合食品法典并评估哪种冷却方法效果最佳。此外,还向经理提供了降温教育,并进行了干预前、干预后、并在下次例行检查时确定冷却知识是否有所提高。在下次例行检查时对餐厅进行评估,以查看冷却做法是否已改变以及是否存在冷却违规行为。大多数研究餐厅没有根据明尼苏达州食品法典使用适当的冷却方法,并且观察到的 53% 的食品没有在所需的冷却参数范围内冷却。在深度小于 3 英寸的容器中冷却的食物明显更有可能正常冷却。管理人员在后评估和下一次例行检查评估中的得分明显高于预评估,这表明冷却教育可以增加操作员的知识。干预后,报告有书面冷却程序并验证其冷却过程的厨房经理比干预前报告的多 20%。然而,知识的增加和报告的政策变化并没有转化为下次检查时冷却违规的减少。我们的研究结果记录了餐厅制冷实践中存在的重大食品安全差距。将知识转化为持续、改进的食品安全实践仍然是环境卫生专业面临的主要挑战;克服这一挑战应该成为行为科学家和其他对长期改善餐厅实践感兴趣的人的关注焦点。改进食品安全实践仍然是环境卫生专业面临的主要挑战;克服这一挑战应该成为行为科学家和其他对长期改善餐厅实践感兴趣的人的关注焦点。改进食品安全实践仍然是环境卫生专业面临的主要挑战;克服这一挑战应该成为行为科学家和其他对长期改善餐厅实践感兴趣的人的关注焦点。
更新日期:2020-12-08
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