Leading by example: A three-wave sequential mixed method food safety study

(Best Paper Award/ 253 submissions) According to the most recent government data, approximately 61% of foodborne illness outbreaks were attributed to lack of personal hygiene and improper food handling by employees in the foodservice industry. Foodservice employees fail to adhere to safe food preparation practices, may directly introduce pathogens that can cause illness and death. Few qualitative studies have examined the barriers of effective managerial practices that influence employee’s food safety behaviors. Therefore, the purpose of the study is to explore employees’ perspectives about managerial practices that influence their food safety behaviors

A Model for Improving Diet Quality within Child Nutrition Programs: The U.S. Army’s Child and Youth Services Healthy Menu Initiative

The U.S. Army’s Child, Youth, and School Services (CYS), which has the capacity to serve more than 70,000 meals/snacks per day, is a geographically dispersed system with facilities worldwide. This case report is a description and evaluation of the implementation of a major food program initiative within the CYS system. In collaboration with Kansas State University, the Healthy Menu Initiative was established to standardize the system’s menus, reflect the guidance contained within the 2015–2020 Dietary Guidelines for Americans, and take into account the Child and Adult Care Food Program regulations that went into effect on 1 October 2017. Food storage space, food service equipment, product availability, food safety considerations, and staff shortages have all proven to be challenges in the development and implementation of the menus. Participant acceptance has been an issue in some instances, and special diet requirements add to the workload of the staff. To overcome these challenges, input was solicited from CYS management, care providers, food service staff, and participant families, as well as participants themselves. Taste testing and classroom cooking activities have been developed to increase acceptance, and over 500 CYS food program staff have attended in-depth training sessions to support the initiative. Overall, the initiative has been well received, and there has been an improvement in the diet quality of the foods served within the program. This improvement is noteworthy, as optimal growth and development during childhood and adolescence are reliant on sound nutrition

Compliance with Best-Practice Water-Sanitation Policies by Pool Organizations

Outbreaks of illness from recreational waters underscore the need for knowledge about proper water treatment. A survey was sent to pool operators in one state (N = 829; responses = 219) requesting information about the person in charge and presence of operational policies and maintenance practices related to water quality and sanitation. Policies were in existence, yet significant differences were found between public and privately owned, as well as indoor and outdoor pools. Most facilities (95%) had a certified pool operator employed on-site. Findings showed that current methods of disseminating information about water quality and sanitation to pool operators were effective. A need was noted, however, to emphasize potential water contamination from fecal matter and unhygienic practices of swimmers. Model operational policies could be a useful guide for pool administrators

Handwashing frequency : current and desired handwashing practices in deli-type retail foodservice establishments

The safety of food served and the prevention of food borne illness are major concerns of foodservice establishments. The purpose of this study was to develop and pilot test a hand washing observation form (HOF) to determine current and desired hand washing frequencies and methods used by employees in deli types of retail foodservice establishments in one Midwestern state. Hand washing benchmarks were proposed for production and service phases. Two in-depth field observations were conducted in each of five deli foodservice operations. A HOF based on Food Code\u27s (FDA, 2001) recommendations for hand washing frequencies and methods as well as best practices was developed to record observed hand washing behavior. An informal interview with the site manager during one of the observation periods also was conducted. A total of 15 employees were observed during the visits; 10 employees were observed during production and 12 during service. The mean average number of hours worked each week by employees was 16.5. All managers of these operations were male and half (n=2) had five or more years of work experience in the foodservice industry. All operations had only one hand washing sink located in the sandwich assembly and service area. All operations met Food Code (FDA, 2001) requirements of provision of soap and available supply of disposable towels. Of the 5 operations, 3 had both hot and cold running water as required in Food Code. Results from this study indicated that during production and service phases, employees in deli foodservice operations were not washing their hands at times required by law (FDA, 2001). With the exception of two tasks, the percent of hand washing frequency for each specific task was very low (less than 50%) during production and service phases. Most employees tended to use only one or two steps of the three-step hand washing process described in Food Code (FDA, 2001); such as rinsing hands with water only. Hand washing in-compliance with Food Code was observed only for two tasks during the service phase before employees engaged in food preparation and before returning to the preparation area . Benchmarks of hand washing frequencies based on observations for both production and service phases of when hands should be washed in deli foodservice operations were proposed

Construcción de la función económica típica de demanda para la Empresa de Telefonía Celular Movistar en la ciudad de Pereira

La presente investigación pretende identificar todas las variables cuantitativas y cualitativas que determinan las razones de consumo de los clientes actuales y potenciales consumidores que deciden seleccionar a la Empresa de Telefonía Celular MOVISTAR como la prestadora de servicios; como resultado final se espera obtener una información pertinente, clara y exacta de los comportamientos típicos que definen y caracterizan a cada uno de los usuarios, este resultado permitirá establecer un punto de partida que posibilite la elaboración y aplicación de herramientas de orden económico que ofrezcan garantías en el establecimiento de algoritmos parametrizados de naturaleza económica como corresponde a la función típica de demanda. Para poder establecer comprensiblemente esta información, es necesario definir con claridad las variables más usuales y recurrentes como: tarifas, portafolio de servicios en general, políticas de servicio al cliente, políticas de comercialización y desarrollo tecnológico

Training: An Opportunity for People with Disabilities in School Foodservice Operations

Purpose/Objectives This study assessed current training methods and topics used at public school foodservice operations as well as school foodservice representatives’ attitudes toward training employees with disabilities. Methods A mixed method approach of data collection included two phases. Phase I used a more qualitative approach; interviews were conducted with three experienced school foodservice directors. Phase II used a more quantitative approach whereby an online questionnaire was developed based on interview results. The questionnaire was sent to all school foodservice representatives in Iowa (N = 363). Interview transcripts were analyzed manually and with Atlas.ti™, a qualitative software package. Questionnaire responses were analyzed using SPSS; descriptive statistics, including frequencies, means, and standard deviations, were computed. Results Of the 363 questionnaires mailed to school foodservice representatives, 77 completed questionnaires were received for a response rate of 22%. Respondents reported the most common training methods (on-the-job and demonstrations), tools (texts/ manuals and audio/video tapes), and topics (food safety and cleaning procedures) used for all employees in their operations. Respondents agreed that different training methods needed to be used with employees with disabilities. Providing training for employees with disabilities on technical, communication, and social skills was reported as important so employees were prepared to do their jobs effectively. Applications to Child Nutrition Professionals To assure compliance with updates to the American with Disabilities Act (ADA) that went into effect January 8, 2009, it is imperative child nutrition professionals consider appropriate ways to integrate people with disabilities into their workforces. This study provided information about school foodservice representatives’ attitudes on training methods used with and overall attitudes toward employees with disabilities. Foodservice directors may need to use different training methods covering technical, communication and social skills with employees with different types of disabilities in order to provide opportunities for them to succeed at their jobs

Food Safety Practices and Managers\u27 Perceptions: A Qualitative Study in Hospitality

Foodservice managers are responsible for making sure employees follow safe food handling practices so customers do not become ill from unsafe food. Therefore, this study ascertained managers’ perspectives using two methods of data analysis to answer the question, “What would make managers more effective in their role of assuring safe food practices are followed in the workplace?” Focus groups with current and future foodservice managers were conducted. The software program, Atlas.ti™ was used to complement researchers’ analyses of focus group transcripts and develop visual representations of qualitative data. Major thematic categories identified by the managers in this study included: role identification, food safety training, and manager effectiveness. Using Atlas.ti™, data are visually mapped and relationships between different themes and theoretical ideas are represented. Based on the three major theme areas identified, foodservice operations should focus on improving manager effectiveness, role understanding and training to promote a safe food climate. Understanding why safe food practices are not followed can help operators delegate resources accordingly. Visual mapping helps clarify areas to improve workplace food safety practices and illustrates linkages. Originality/value – The use of qualitative analysis software in conjunction with researcher review in food safety research is novel. In addition, although other researchers have evaluated reasons for following or not following safe food handling practices, most have done so by assessing employees’ perspectives rather than managers’ perspectives

Estudio de factibilidad para la creación de jardín infantil de educación inicial en la ciudad de Bogotá barrio La Campiña - Suba

85 Páginas.El presente trabajo expone el desarrollo relacionado con el estudio de factibilidad para la creación de un Jardín Infantil en la localidad de Suba Barrio la Campiña de acuerdo a parámetros como la exploración del contexto o el entorno local en cuanto a la situación actual de la primera infancia, seguidamente se desarrolla toda una consulta alrededor de los aspectos legales que conciernen a esta etapa de la vida y los parámetros estructurales y de ubicación. Posteriormente de acuerdo a la metodologia enfoque cuantitativo cualitativo de corte descriptivo se realiza recolección de información relacionada con las necesidades o expectativas de la población, lo que permitió determinar la viabilidad del proyecto determinar conclusiones y realizar unas recomendaciones para los profesionales interesados en la Especialización Educativa.

Educating Future Managers to Motivate Employees to Follow Food Safety Practices

Current and future foodservice managers’ perceptions about motivating employees to practice safe food handling were examined as a basis for developing recommendations to improve dietetics and hospitality educators’ pedagogy related to employee motivation. Perceptions about teaching and delivery methods also were explored. Four focus groups were conducted in Iowa and Kansas; two with future managers (students) and two with current managers. Five major themes emerged from the qualitative data analysis: communication, customization, operations, training methods/ materials, and human resources. Each motivator is discussed and suggestions are provided for enhancing teaching and learning in foodservice management programs