Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. K...Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. Keeping food safe in hospitals is particularly imperative because of the population they serve and the potentially hazardous environment. This article presents the results of a pencil and paper self-reported survey on the knowledge of Mexican food code, NOM-093-SSA1-1994, and field observation of the compliance of the code among the hospital foodservice employees in Guadalajara, México. One hundred twenty-seven employees from six public and private hospitals participated in the study. Of the respondents, 81.5% were aware of the importance of personal hygiene in food safety. Professional attire including hair restraints and mouth cover were always used. These participants, however seldom used thermometers, and only 37% of respondents knew the correct temperatures for refrigeration. In most hospitals correct procedures for sanitizing food contact surfaces that were prescribed by the sanitizing chemical manufacturers were practiced. Only 25% of the participants knew that their work was defined by the food code. Strategies for dissemination of the food code, and food safety training of the employees are urgently needed. Commitment and support of the hospital are needed in order to improve safe food handling practices in these hospitals.展开更多
Food is frequently cooked, cooled and reheated for service at a later time in schools and other foodservice operations in the United States [US]. Inadequate cooling of food has been associated with foodborne illness. ...Food is frequently cooked, cooled and reheated for service at a later time in schools and other foodservice operations in the United States [US]. Inadequate cooling of food has been associated with foodborne illness. The purpose of this study was to determine if practices commonly used in school foodservice to cool beef taco meat and steamed rice would meet US Food and Drug Administration [FDA] 2009 Food Code standards. Prepared products cooled at 5.08 cm and 7.62 cm depths in stainless steel counter pans were placed uncovered in a walk-in refrigerator, a walk-in freezer (beef taco meat only), and a walk-in refrigerator with an ice water bath. Data were analyzed using descriptive statistics, including mean times and temperatures, with standard deviations. Cooling beef taco meat in a walk-in freezer at a depth of two inches and cooling steamed rice in a walk-in refrigerator at a depth of two inches with an ice water bath were the only methods that met both FDA Food Code time and temperature standards. Results suggest that challenges and risks exist with common methods used to cool food, especially if food volume is not reduced before cooling. Specific protocols for cooling procedures based on types of food and equipment are needed. These findings and recommendations are important for foodservice professionals who oversee food services and cooling practices in schools and other operations.展开更多
用现代信息技术构建全流程的食品追溯系统是保障食品安全的重要手段.通过分析食品供应链各环节信息,提出符合EAN.UCC标准的三维编码方案,对食品生产和流通的各控制点进行统一标识.结合射频识别(radio frequency identification,RFID)等...用现代信息技术构建全流程的食品追溯系统是保障食品安全的重要手段.通过分析食品供应链各环节信息,提出符合EAN.UCC标准的三维编码方案,对食品生产和流通的各控制点进行统一标识.结合射频识别(radio frequency identification,RFID)等物联网技术,构建一个支持食品供应链全流程跟踪与追溯的信息系统.实际运行表明,该系统有助于实现'从农场到餐桌'的全流程食品安全监控与管理.展开更多
文摘Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. Keeping food safe in hospitals is particularly imperative because of the population they serve and the potentially hazardous environment. This article presents the results of a pencil and paper self-reported survey on the knowledge of Mexican food code, NOM-093-SSA1-1994, and field observation of the compliance of the code among the hospital foodservice employees in Guadalajara, México. One hundred twenty-seven employees from six public and private hospitals participated in the study. Of the respondents, 81.5% were aware of the importance of personal hygiene in food safety. Professional attire including hair restraints and mouth cover were always used. These participants, however seldom used thermometers, and only 37% of respondents knew the correct temperatures for refrigeration. In most hospitals correct procedures for sanitizing food contact surfaces that were prescribed by the sanitizing chemical manufacturers were practiced. Only 25% of the participants knew that their work was defined by the food code. Strategies for dissemination of the food code, and food safety training of the employees are urgently needed. Commitment and support of the hospital are needed in order to improve safe food handling practices in these hospitals.
文摘Food is frequently cooked, cooled and reheated for service at a later time in schools and other foodservice operations in the United States [US]. Inadequate cooling of food has been associated with foodborne illness. The purpose of this study was to determine if practices commonly used in school foodservice to cool beef taco meat and steamed rice would meet US Food and Drug Administration [FDA] 2009 Food Code standards. Prepared products cooled at 5.08 cm and 7.62 cm depths in stainless steel counter pans were placed uncovered in a walk-in refrigerator, a walk-in freezer (beef taco meat only), and a walk-in refrigerator with an ice water bath. Data were analyzed using descriptive statistics, including mean times and temperatures, with standard deviations. Cooling beef taco meat in a walk-in freezer at a depth of two inches and cooling steamed rice in a walk-in refrigerator at a depth of two inches with an ice water bath were the only methods that met both FDA Food Code time and temperature standards. Results suggest that challenges and risks exist with common methods used to cool food, especially if food volume is not reduced before cooling. Specific protocols for cooling procedures based on types of food and equipment are needed. These findings and recommendations are important for foodservice professionals who oversee food services and cooling practices in schools and other operations.
文摘用现代信息技术构建全流程的食品追溯系统是保障食品安全的重要手段.通过分析食品供应链各环节信息,提出符合EAN.UCC标准的三维编码方案,对食品生产和流通的各控制点进行统一标识.结合射频识别(radio frequency identification,RFID)等物联网技术,构建一个支持食品供应链全流程跟踪与追溯的信息系统.实际运行表明,该系统有助于实现'从农场到餐桌'的全流程食品安全监控与管理.
