Center Overview
To provide leadership in advancing food safety research and practices within Food & Nutrition Service's nutrition assistance programs. Vision 2
April 2011 Cooperative Agreement with the Office of Food Safety, USDA Food and Nutrition Service Origin 3
Conduct research studies Present Serving Up Science: The Path to Safe Food in Schools Serve as a research resource Develop capacity—undergraduate and graduate Collaborate with NFSMI Key Objectives 4 OFS NFSMI CoE
1. Compare the effectiveness of cooling methods commonly used in school foodservice to determine if they meet 2009 Food Code standards. 2. Develop recommendations for school foodservice operators on best practices for cooling. Cooling Study: Objectives 5
Four different food products were tested: - Chili con Carne with Beans (USDA #D-20) - Steamed Rice (USDA #B-03) - Beef Taco Meat (USDA #D-13) - Tomato Sauce (Meatless) (USDA #G-07) Cooling Study: Methods 6
Cooling Treatments - Walk-in cooler (uncovered) - Walk-in cooler (uncovered) with an ice bath - Walk-in cooler (uncovered) with the use of a chill stick (chili and tomato sauce only) - Walk-in freezer (uncovered – rice excluded) Cooling Study: Methods 7
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10 Published Results
1. Identify the most prevalent food safety risks in school foodservice operations. 2. Identify specific employee behavior-related challenges. 3. Identify opportunities for improving health inspection results in school foodservice operations. Health Inspection Study: Objectives 11
Health Inspection Study: Results Top five observed violations 1. Premises (walls, floors, ceilings) & equipment 2. Non-food contact surfaces 3. Food protected from contamination 4. Warewashing (manual/mechanical) 5. Food contact surfaces
Health Inspection Study: Results Least observed (<300 violations) - Reheating, 63 violations - Cooking, 70 violations - Thawing, 174 violations - Employee health, 183 violations - Cooling, 261 violations
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Determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives for this study were to: 1. Evaluate how schools are implementing requirements for food safety programs, including: using standard operating procedures; grouping menu items; identifying and documenting control measures and critical limits; using monitoring procedures; identifying corrective actions; and keeping records. 2. Determine foodservice employees’ food-handling practices related to food safety. HACCP Program Study: Objectives 15
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Food Safety of School Field Trip Meals Objective: Identify current food safety practices related to meals served on field trips from the perspective of the foodservice director and teachers. Food Allergies in SFS Operations Objective: Collect baseline data on food allergies and allergens in schools. Current Projects 17
Behavior Change Hand Hygiene Simulations for field trips and summer food service Planned Projects 18
Serving up Science: The Path to Safe Food in Schools 19 Serving Up Science - Objectives - Video
2015 Dates: - April June October 5-9 Serving up Science: The Path to Safe Food in Schools 20
Questions? 21
Dr. Jeannie Sneed Contact 22