Center Overview. To conduct food safety research that meets the needs of Food and Nutrition Service’s nutrition assistance programs and disseminate results.

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Presentation transcript:

Center Overview

To conduct food safety research that meets the needs of Food and Nutrition Service’s nutrition assistance programs and disseminate results to a variety of targeted audiences including school food service directors, child nutrition program operators, scientists, policy makers, educators, and practitioners. Our Mission… 2

Cooling Study Phase II Safety of School Lunches served Offsite Employee Behavior Change Sustainability & Reducing Wasted Food Serving Up Science: The Path to Safe food in Schools Research Studies & Initiatives 3

Cooling Study: Phase II Objectives - Develop best practices based on pathogen modeling. - Submit recommendations to Conference for Food Protection in order to describe effective cooling methods. - Four different food products will be tested: Chili con Carne with Beans Steamed Rice Beef Taco Meat Tomato Sauce (Meatless)

Methods - Cooling Treatments Walk-in refrigerator Ice bath in walk-in refrigerator - Other variables: Uncovered Covered: - Air gap - No air gap - Inoculation with surrogate microorganisms - Microbial analysis at 0 hours, 4 hours, 6 hours, 8 hours. Cooling Study: Phase II

Objectives - Characterize temperature patterns observed in field trip settings. - Determine microbial impact that could occur in temperature abuse conditions. - Make suggestions for best practices. Food Safety of School Lunches served Offsite

Methods - Currently collecting temperature data in school buses. - Simulation study began in May to determine microbial impact that could occur under conditions of temperature abuse. - Pathogens to profile: Salmonella Listeria monocytogenes E. coli Staphylococcus aureus - Foods to profile: Deli sandwiches Sliced apples Food Safety of School Lunches served Offsite

Methods, Cont. - Pack coolers with food products and data loggers Ice Ice packs - Gradually increase smokehouse temperature to a maximum of 150°F over 5 hours. Food Safety of School Lunches served Offsite

Objectives - Implement a training program to overcome employee barriers to food safety implementation and increase the number of safe food handling practices utilized in school foodservice operations. Employees’ Behavior Change Study Knowledge + Attitudes – Barriers = Behavior Change

Methods Two-phase project: 1. Phase 1: Elicitation study Questionnaire development and distribution Development of storytelling modules 2. Phase 2: Observations Training: Food Safety in Schools Questionnaire Employees’ Behavior Change Study

Outcomes - Focus groups completed. 43 participants Results used for questionnaire development - Pilot test of questionnaire completed. Sent for pilot testing to 14 School Nutrition Programs (140 respondents) - Questionnaires distributed Sent out 3,900 questionnaires Sent to 163 School Districts 14% response rate Employees’ Behavior Change Study

Objectives - Identify practices that contribute to reducing wasted food at each step in the flow of food through a school. - Identify food safety practices that must be in place to reduce wasted food, and develop mitigation strategies to reduce wasted food. Sustainability & Reducing Wasted Food Photo: College Green Magazine

Methods Three-phase project: 1. Review of literature 2. Model development 3. Characterizing wasted food in schools Model Sustainability & Reducing Wasted Food

- This is a food safety immersion program for Child Nutrition directors and state agency staff Two pilot courses in 2013, three courses were delivered in 2014, and two courses has been delivered in 2015, and a third is planned for October 5-9. A total of 123 school nutrition practitioners have participated Serving Up Science: The Path to Safe Food in Schools

- Three sessions have been planned for They will take place April 4-8, June 6-10, and August 1-5. Serving Up Science: The Path to Safe Food in Schools

- Cooling Study, Phase I - Health Inspection Study - Food Safety Program Evaluation and Handwashing - State and School Director Food Safety Guidance - Produce Safety Study - Allergy Study - School Field Trip Meals Study Completed Research

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